If you are looking for a vibrant and delicious meal that brings together bold flavors and fresh ingredients, the Street Corn Chicken Rice Bowl Recipe is exactly what you need. This dish perfectly balances juicy, spice-marinated chicken with creamy, tangy street-style corn and zesty cilantro-lime rice, creating a satisfying bowl full of color, texture, and incredible taste. It’s a family favorite that feels like a fiesta in every bite and yet comes together quickly enough for a weeknight dinner or a special weekend treat.
Ingredients You’ll Need
These ingredients are simple but essential to capturing the bright, smoky, and creamy flavors that make this recipe unforgettable. Each one brings its own charm, from tender chicken to the punchy lime and chili notes, ensuring every bite is a delightful adventure in your mouth.
- 1.5 lbs boneless, skinless chicken breasts or thighs: The star protein, perfect for soaking up the marinade’s spices and grilling to juicy perfection.
- 2 tablespoons olive oil: Adds moisture and helps the marinade cling to the chicken for rich flavor.
- 2 tablespoons lime juice: Brightens the marinade and rice, bringing freshness and a mild tang.
- 2 teaspoons chili powder: Provides a smoky heat that wakes up the palate without overwhelming.
- 1 teaspoon ground cumin: Adds warmth and earthiness, deepening the flavor profile.
- 1 teaspoon smoked paprika: Brings a subtle smoky note enhancing the grilled elements.
- 1/2 teaspoon garlic powder: Infuses gentle savoriness that pairs beautifully with the spices.
- 1/2 teaspoon onion powder: Adds mild sweetness and depth to the seasoning blend.
- Salt and black pepper to taste: Essential for balancing and highlighting all other flavors.
- 2 cups corn kernels (fresh, frozen, or canned): The hallmark of street corn—sweet and slightly charred for that authentic taste.
- 1 tablespoon mayonnaise: Gives the corn creaminess, mimicking classic Mexican street corn sauce.
- 1 tablespoon sour cream: Adds a smooth, tangy richness that complements the spices.
- 1 teaspoon lime juice: Balances the creaminess with a splash of acidity.
- 1/2 teaspoon chili powder: Laces the corn with a bit more gentle heat.
- 1/4 teaspoon smoked paprika (optional): Intensifies smoky notes if you want an extra layer of depth.
- 1/4 cup cotija cheese or feta cheese, crumbled: Salty, crumbly cheese finishing the corn with distinct flavor and texture.
- Fresh cilantro, chopped: Adds freshness and vibrant color to both corn and rice.
- 2 cups cooked white or brown rice: The hearty base that carries all the toppings and brings everything together.
- 1 tablespoon lime juice: Tossed in the rice for lively citrus notes that keep each bite bright.
- 1/4 cup fresh cilantro, chopped: Mixed into the rice for herbaceous vibrance.
- Sliced avocado or guacamole: Creamy texture that contrasts beautifully with spice and char.
- Diced tomatoes: Fresh, juicy bits that add color and lightness.
- Sliced jalapeños: Optional heat for those who love a little kick.
- Additional crumbled cotija cheese: Perfect extra salty bursts on top.
- Extra lime wedges: Always serve with these for a customizable splash of tartness.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Marinate the Chicken
Start by combining olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. This marinade is where the magic begins, infusing the chicken with smoky, tangy, and savory layers of flavor. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Let it soak in for at least 30 minutes to 4 hours if you have time, which makes every bite tender and delicious.
Step 2: Cook the Chicken
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill it for about 6 to 8 minutes on each side until it reaches an internal temperature of 165°F. The grilling adds a wonderful smoky char that complements the marinade beautifully. Let the chicken rest for a few minutes to lock in juices, then slice it thinly – this makes it perfect for topping your rice bowl.
Step 3: Prepare the Street Corn
If you’re lucky enough to have fresh corn on the cob, give it a quick char on the grill until it is lightly blackened in spots – that classic street corn flavor. Cut the kernels off and set aside. If you’re using frozen or canned corn, simply warm it in a skillet over medium heat. Then stir together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese in a bowl and toss the warm corn in this creamy, zesty sauce. Finally, stir in plenty of fresh cilantro for a burst of herbal freshness.
Step 4: Make the Cilantro-Lime Rice
In a large bowl, take your cooked rice and gently toss it with fresh lime juice and chopped cilantro. This step transforms ordinary rice into a fragrant, citrus-kissed base that ties your Street Corn Chicken Rice Bowl Recipe together perfectly, adding brightness and a little herbaceous pop with every bite.
Step 5: Assemble the Bowls
Now comes the fun part! Divide the cilantro-lime rice evenly into bowls, layer on the sliced grilled chicken, and spoon over a generous helping of the creamy street corn mixture. From here, you can pile on any extra toppings you love – sliced avocado, fresh diced tomatoes, jalapeños for heat, crumbled cotija cheese, and a wedge of lime to squeeze on top. Every element works in harmony for a bowl that is as beautiful as it is flavorful.
Step 6: Serve and Enjoy
Serve the Street Corn Chicken Rice Bowls warm, with extra lime wedges on the side. The freshness from the lime brightens the dish, tying together smoky, creamy, spicy, and fresh flavors to create a balanced bite that will make you want seconds.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Garnishing is where you can get creative and add personality to your bowl. Fresh cilantro sprinkled on top infuses the dish with a pop of green and fresh aroma. Crumbled cotija cheese adds a salty, creamy touch that contrasts so well with the spicy corn. Thinly sliced jalapeños lend optional heat, and a few lime wedges are a must for an extra squeeze of brightness just before digging in.
Side Dishes
Although the Street Corn Chicken Rice Bowl is satisfying on its own, it pairs beautifully with simple side dishes like a crisp green salad to lighten the meal or some crunchy tortilla chips for textural contrast. If you want to keep the fiesta vibe going, serving with a bowl of black beans or a fresh pico de gallo is a fantastic choice.
Creative Ways to Present
Elevate the presentation by serving your bowls in colorful ceramic dishes or rustic bowls for a cozy, welcoming feel. Layer your toppings artfully instead of mixing everything together to show off all the vibrant colors and textures. For a party setting, turn this into a build-your-own bowl station so everyone can customize their toppings and get just what they crave.
Make Ahead and Storage
Storing Leftovers
You can store any leftover chicken, corn mixture, and rice separately in airtight containers in the refrigerator for up to 3 days. Keeping components separate helps the textures stay fresh and prevents sogginess, especially for the creamy street corn.
Freezing
The grilled chicken and rice freeze well if you want to prep meals ahead of time. Store them in freezer-safe containers or bags for up to 2 months. The street corn topping is best made fresh or consumed quickly, as freezing can alter its texture and creaminess.
Reheating
When reheating, warm the rice and chicken gently in the microwave or on the stovetop, ideally with a splash of water to keep the rice moist. Reheat the street corn separately on the stove over low heat to prevent the dairy from breaking. Add fresh garnishes after heating to keep the flavors bright.
FAQs
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs are a great option for this recipe because they tend to stay juicier and more flavorful when grilled. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.
Is it possible to make this recipe without a grill?
Yes, you can cook the chicken on a grill pan or a regular skillet over medium-high heat. You’ll still get a great sear and flavor, just keep an eye on the chicken to make sure it cooks evenly without burning.
Can I make the street corn part vegan?
Definitely! Swap out the mayonnaise and sour cream for vegan versions, and use a plant-based cheese or omit cheese altogether. The roasted corn with spices and lime still tastes delicious and creamy without dairy.
What type of rice works best for this recipe?
Both white and brown rice work well. Brown rice adds a nuttier flavor and a bit more chewiness, while white rice keeps the bowl light and fluffy. Choose based on your personal preference or what you have on hand.
How spicy is the Street Corn Chicken Rice Bowl Recipe?
The recipe has a mild to moderate level of spice thanks to chili powder and optional jalapeños. You can always adjust the amount of chili powder or omit the jalapeños if you prefer less heat, making it customizable to your heat tolerance.
Final Thoughts
You really can’t go wrong with the Street Corn Chicken Rice Bowl Recipe. It’s the kind of meal that feels homemade, festive, and fresh all at once, perfect for sharing with family or friends. The combination of smoky grilled chicken, creamy corn, and zesty cilantro-lime rice is truly irresistible. Give this recipe a try and enjoy how simply bold flavors come together in a bowl that will quickly become a dinner rotation favorite.
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This vibrant Street Corn Chicken Rice Bowl combines tender, smoky grilled chicken marinated in a zesty chili-lime blend with creamy, flavorful Mexican street corn and fluffy cilantro-lime rice. Topped with fresh avocado, diced tomatoes, jalapeños, and crumbled cotija cheese, it’s a satisfying and colorful meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Chicken Marinade and Chicken
- 1.5 lbs (about 4) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Street Corn Mixture
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup cotija cheese or feta cheese, crumbled
- Fresh cilantro, chopped (about 2 tablespoons)
Cilantro-Lime Rice
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Toppings and Garnishes
- Sliced avocado or guacamole
- Diced tomatoes
- Sliced jalapeños
- Additional crumbled cotija cheese
- Extra lime wedges
Instructions
- Marinate the Chicken: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the chicken breasts or thighs into a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, up to 4 hours, to let the flavors infuse.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6 to 8 minutes per side until it reaches an internal temperature of 165°F (75°C) and is cooked through. Remove from heat and let rest for a few minutes before slicing into thin strips.
- Prepare the Street Corn: If using fresh corn, grill the corn on the cob until lightly charred, then carefully cut the kernels off the cob. For frozen or canned corn, heat the kernels in a skillet over medium heat until warmed through. In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and crumbled cotija cheese. Stir in the warm corn kernels, tossing to coat evenly. Fold in chopped fresh cilantro for a fresh finish.
- Prepare the Cilantro-Lime Rice: In a large bowl, toss the cooked white or brown rice with lime juice and chopped cilantro until well combined and fragrant.
- Assemble the Bowls: Divide the cilantro-lime rice among four serving bowls. Top each bowl with sliced grilled chicken and a generous portion of the creamy street corn mixture. Add your preferred toppings such as sliced avocado, diced tomatoes, sliced jalapeños, extra crumbled cotija cheese, and lime wedges for squeezing.
- Serve: Serve the Street Corn Chicken Rice Bowls warm with additional lime wedges on the side for an extra burst of citrus flavor.
Notes
- Marinate the chicken longer (up to 4 hours) for deeper flavor penetration.
- If you don’t have a grill, you can cook the chicken in a grill pan or skillet over medium-high heat.
- For a spicier kick, add more chili powder or include sliced jalapeños in the street corn mixture.
- Use cotija cheese for authentic flavor, but feta works well as a substitute.
- Leftover bowls can be refrigerated separately and reheated for a quick meal the next day.
