Street Corn Chicken Rice Bowl
Introduction
Close your eyes and imagine a steaming bowl where the sweet, charred pop of corn meets smoky, spice-rubbed chicken, all folded into warm, fluffy rice. The aroma of lime, cilantro, and smoked paprika rises like a promise; the first bite delivers creamy Cotija and tangy mayo-sour cream sauce, brightened by a squeeze of lime and a snappy red onion crunch. Textures play—a crisp char on the corn, tender slices of chicken, creamy sauce, and buttery avocado—so each spoonful alternates sweetness, heat, cream, and brightness.
This Street Corn Chicken Rice Bowl is one of those recipes that feels festive enough for casual dinner guests but simple enough for weeknight cooks who want a satisfying, restaurant-worthy bowl without fuss. It’s perfect for late-summer cookouts when corn is at its peak, for meal-prepping lunches that reheat beautifully, or for cozy nights when you want bold flavors with minimal hands-on time. If you love bowls that combine comfort and freshness, you might also enjoy the indulgent twist on bowls in my take on chicken alfredo garlic bread bowls.
Dish Snapshot
- Prep Time: 15 minutes (active prep)
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Servings: 4 bowls
- Difficulty Level: Easy–Intermediate (basic pan-searing and a quick char on corn)
Nutrition Highlights
Estimated nutrition per serving (4 servings total). These are approximations calculated using USDA FoodData Central values and general nutrition references; actual values will vary by brands and exact portions. For general portioning and calorie guidance, see resources such as the USDA and Mayo Clinic.
- Calories: ~980 kcal
- Protein: ~61 g
- Carbohydrates: ~57 g
- Dietary Fiber: ~5 g
- Sugars: ~9–12 g
- Fat: ~55 g
- Saturated Fat: ~11–13 g
- Sodium: ~700–1,000 mg (varies with added salt, Cotija, and packaged mayo)
- Notes: This estimate excludes optional servings of avocado and tortilla chips. Using lower-fat mayonnaise or swapping Greek yogurt for some or all mayo can substantially reduce calories and fat per bowl.
Why You’ll Love It
Perfect For…
This bowl balances immediacy and celebration: it’s quick enough for a weeknight meal but layered with flavors that feel like a party on a plate—smoky paprika and charred corn, creamy Cotija and zesty lime. It’s a go-to for family dinners because everyone can assemble their bowl to taste (extra lime, more heat, chips for crunch). It’s also a crowd-pleaser for casual gatherings or potlucks: make the street corn and sauce ahead of time, grill or sear the chicken close to serving, and let guests build their own bowls.
Step-by-Step Instructions
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Street Corn:
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- Salt and pepper, to taste
For the Creamy Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon Tajín seasoning (or chili powder)
- 1 teaspoon garlic powder
- Salt, to taste
For Serving:
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- Sliced avocado (optional)
- Fresh cilantro
- Lime wedges
- Additional Cotija cheese
- Tortilla chips (optional)
Optional ingredients & substitutions:
- Swap Greek yogurt (full-fat or low-fat) for some or all mayonnaise and sour cream to cut fat and add tang.
- Use boneless skinless chicken thighs for more forgiving, juicier meat; breasts will be leaner.
- Substitute feta for Cotija if it’s easier to find.
- For a smoky heat, add a teaspoon of chipotle in adobo to the creamy sauce.
- Make it vegan: replace chicken with grilled seasoned tofu or tempeh, use vegan mayo and vegan “cotija” crumbles.
Directions (numbered steps)
- Cook the rice according to package directions. For cilantro-lime rice, stir in 2–3 tablespoons chopped cilantro and 1 tablespoon lime juice after cooking. Keep warm.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín (or chili powder), garlic powder, and a pinch of salt. Refrigerate until ready to serve.
- Pat the chicken dry. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Rub seasoning evenly over both sides of the chicken.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook 6–8 minutes per side (time depends on thickness) until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Remove to a plate and rest for 5 minutes, then slice or dice.
- In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook 5–8 minutes, stirring occasionally, until bits are charred and golden—don’t overcrowd the pan so you can get nice caramelization. Remove from heat and let cool slightly.
- In a bowl, combine the charred corn with 1/4 cup mayonnaise, 2 tablespoons sour cream, Cotija cheese, 1 tablespoon lime juice, 1 teaspoon chili powder, cilantro, red onion, and jalapeño (if using). Mix gently and season with salt and pepper to taste.
- Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with the creamy sauce and serve with lime wedges.
Practical tips:
- Use an instant-read thermometer to avoid overcooking the chicken; remove at 165°F and let it rest.
- Char corn in a hot, dry skillet (or grill) for the best flavor—aim for golden-brown bits rather than just heating through.
- Don’t overdress the corn—mix gently so it stays pleasantly chunky.
- Make components ahead: corn mixture and sauce keep well in the fridge and speed assembly at mealtime.
Best Pairings
- Light sides: a simple arugula salad with lime vinaigrette or a quick cabbage slaw adds brightness and balances the richness.
- Drinks: cold Mexican lagers, citrusy margaritas, or iced hibiscus tea pair beautifully with the lime and spice notes.
- Breakfast-for-dinner twist: serve the bowl topped with a fried egg (sunny-side up) to add richness and make it brunch-friendly.
- For another comforting chicken-and-rice option, try this one-pot creamy smothered chicken and rice for a saucier alternative.
Shelf Life & Storage
- Room temperature: Perishable ingredients (cooked chicken, mayo-based sauces, corn mixture) should not be left out at room temperature for more than 2 hours.
- Refrigerator: Store components separately in airtight containers. Cooked chicken, rice, and the street corn mixture will keep 3–4 days in the fridge. Creamy mayo-based sauce will keep 3–4 days as well.
- Freezer: You can freeze cooked chicken for 2–3 months (wrap tightly). Cooked rice freezes well for up to 2 months. The mayo-based street corn mixture and creamy sauce don’t freeze well—textures degrade—so I don’t recommend freezing assembled bowls.
Chef’s Advice
- Best cut: Thighs are more forgiving and remain juicy; breasts are leaner but need careful monitoring to avoid dryness.
- Don’t skimp on char: The caramelized corn is the flavor backbone—turn up the heat, work in a single layer, and let the kernels get color.
- Rest is essential: Letting the chicken rest 5 minutes after cooking keeps juices from escaping and makes for juicier slices.
- Sauce balance: Taste the creamy sauce before serving—add more lime for brightness or Tajín/chili for heat.
- Heat control: If you want a smoky heat without jalapeño, stir in a little chipotle powder or adobo paste.
Creative Twists
- Vegan version: Grill slices of marinated tofu or tempeh, use vegan mayo and vegan cheese, and add extra charred corn for texture.
- Southwest bowl: Add black beans and a scoop of pico de gallo; swap Cotija for shredded pepper jack.
- Bacon + Smoky: Crisp bacon and a splash of smoked hot sauce add depth—reserve for when you want a non-vegetarian indulgence.
- Lighter swap: Replace up to half the mayo in both the corn mixture and the sauce with plain Greek yogurt to lower calories and add tang.
Recipe Q&A
Q: Can I make this with pre-cooked rotisserie chicken?
A: Yes—toss shredded rotisserie chicken with the spice mix and warm briefly in a skillet, or simply use as-is for a quicker assembly (reduce added salt accordingly).
Q: How can I make this healthier?
A: Swap mayonnaise for plain Greek yogurt (or use a light mayo), use brown rice or cauliflower rice, and choose chicken breast trimmed of visible fat. These swaps reduce calories and saturated fat.
Q: Can I prepare this ahead for meal prep?
A: Yes—cook rice and chicken and store separately; make the street corn and sauce up to 3 days ahead. Assemble fresh before eating to preserve texture.
Q: My corn isn’t charring—what went wrong?
A: If your pan is crowded or not hot enough, the corn will steam instead of caramelize. Use a hot pan, work in a single layer, and don’t stir constantly—let kernels sit to develop color.
Q: Can I freeze assembled bowls?
A: Not recommended. The mayo-based components separate and become watery after freezing and thawing. Freeze individual components (rice, chicken) and assemble after reheating.
Conclusion
If this Street Corn Chicken Rice Bowl sounds like your kind of comfort—bright, smoky, and layered—give it a try this week and tweak the toppings to make it yours. For inspiration and alternate approaches to this bowl-style meal, see the flavorful version at Street Corn Chicken Rice Bowls – The Skinnyish Dish and another tested take at Street Corn Chicken Rice Bowls | – Tastes Better From Scratch.
If you make this, share a photo and tell me your favorite tweak—did you go smoky, extra-creamy, or lighter with swaps? Join the conversation and let’s keep the bowl ideas coming.
Print
Street Corn Chicken Rice Bowl
- Total Time: 40
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious blend of smoky chicken, charred corn, and creamy sauce over fluffy rice, perfect for weeknight dinners or casual gatherings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 3 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled Cotija cheese (or feta)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (optional)
- Salt and pepper, to taste
- 1/2 cup mayonnaise (for creamy sauce)
- 1/4 cup sour cream (for creamy sauce)
- 2 tablespoons lime juice (for creamy sauce)
- 1 teaspoon Tajín seasoning (or chili powder, for creamy sauce)
- 1 teaspoon garlic powder (for creamy sauce)
- Salt, to taste (for creamy sauce)
- 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
- Sliced avocado (optional)
- Fresh cilantro
- Lime wedges
- Additional Cotija cheese
- Tortilla chips (optional)
Instructions
- Cook the rice according to package directions. For cilantro-lime rice, stir in 2–3 tablespoons chopped cilantro and 1 tablespoon lime juice after cooking. Keep warm.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín (or chili powder), garlic powder, and a pinch of salt. Refrigerate until ready to serve.
- Pat the chicken dry. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Rub seasoning evenly over both sides of the chicken.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Remove to a plate and rest for 5 minutes, then slice or dice.
- In the same skillet, heat 1 tablespoon olive oil over high heat. Add corn kernels and cook 5–8 minutes, stirring occasionally, until bits are charred and golden. Remove from heat and let cool slightly.
- In a bowl, combine the charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño (if using). Mix gently and season with salt and pepper to taste.
- Divide rice among 4 bowls. Top each with sliced chicken and a scoop of the street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with the creamy sauce and serve with lime wedges.
Notes
Use Greek yogurt for lighter options; substitute chicken with tofu for a vegan version.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Searing and Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 980
- Sugar: 10g
- Sodium: 850mg
- Fat: 55g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 61g
- Cholesterol: 93mg
