Street Corn Chicken Rice Bowl
There’s something magnetic about the scent of charred corn and warm lime drifting from the pan — bright, smoky, and just a little indulgent. This Street Corn Chicken Rice Bowl blends those aromas with tender, spiced chicken and creamy cotija sauce so each bite is an exciting contrast: crisp char, juicy meat, fluffy rice, and a cool, tangy drizzle. It’s the kind of dish that makes a weeknight feel special and a weekend gathering effortlessly festive.
If you love hearty bowls but want fresh, bold flavors, this recipe delivers. It’s perfect for quick dinners when you want comfort without fuss, for feeding friends who appreciate bold Latin-inspired tastes, or as a make-ahead lunch that reheats beautifully. For other bowl-style inspiration that pairs well with this flavor profile, I sometimes turn to variations like chicken Alfredo garlic bread bowls when I want something creamier and richer.
Dish Snapshot
- Prep Time: 15 minutes (plus 15–30 minutes marinating)
- Cook Time: 15–20 minutes
- Total Time: 30–50 minutes (depending on marinating)
- Servings: 2 generous bowls
- Difficulty Level: Easy — great for cooks of all levels
Dietary Insights
Nutrition per serving (estimate — recipe yields 2 servings):
- Calories: ~820 kcal
- Protein: ~62 g
- Carbohydrates: ~64 g
- Fat: ~34 g
- Fiber: ~3–4 g
- Sodium: variable depending on added salt and cotija; estimate ~600–800 mg
Notes on the estimate:
- These values were calculated using standard portion sizes and USDA FoodData Central values for chicken breast, cooked white rice, corn, cheeses, and oils. For personalized dietary needs or stricter tracking, measure your exact ingredients and consult resources such as USDA FoodData Central or professional guidance from the CDC and Mayo Clinic.
- To reduce calories or fat: use light sour cream, reduce olive oil to 1 tablespoon, or swap white rice for cauliflower rice.
Why You’ll Love It
- Flavor & Texture: Smoky-charred corn meets citrus-bright lime and smoky paprika; cotija adds a salty, crumbly contrast against a silky lime crema.
- Ease: Marinate briefly, cook quickly on a hot pan, then assemble — minimal hands-on time with maximum payoff.
- Social & Seasonal: This bowl channels summertime street-food vibes, but the comforting rice and chicken make it feel right at home in cooler months too. It’s a crowd-pleaser for potlucks or an upgrade to your weekday routine.
Step-by-Step Instructions
Ingredients
- 2 boneless, skinless chicken breasts (about 12 oz / 340 g total)
- 2 cups cooked white rice (short- or long-grain)
- 1 ½ cups corn kernels (fresh or frozen, thawed)
- ¼ cup cotija cheese, crumbled
- ¼ cup sour cream
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp lime juice (plus extra lime wedges for serving)
- Salt and black pepper, to taste
Optional ingredients and substitutions
- 1 tbsp butter for charring corn (optional; adds richness)
- Swap cotija for feta or queso fresco (similar salty profile)
- Use Greek yogurt instead of sour cream for a tangier, higher-protein sauce
- For a lower-carb bowl, substitute cooked cauliflower rice for the rice
Marinate and cook (basic plan)
- Marinate the chicken with olive oil, spices, and lime juice for 15–30 minutes.
- Cook the marinated chicken in a grill pan over medium-high heat for 5–7 minutes per side until fully cooked.
- In the same pan, char the corn with butter for 3–5 minutes.
- Mix sour cream with lime juice and garlic powder for the creamy sauce.
- Assemble bowls with rice as the base, topped with sliced chicken, charred corn, creamy sauce, and garnish with cotija cheese.
Detailed preparation steps
- Prep the chicken: Pat the chicken breasts dry. In a shallow dish, combine 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, 1 tbsp lime juice, ½ tsp salt, and a few grinds of black pepper. Add the chicken and turn to coat. Let sit 15–30 minutes at room temperature (or refrigerate up to 2 hours).
- Prepare rice and sauce: If your rice isn’t already cooked, prepare 2 cups cooked rice according to package directions. In a small bowl, whisk ¼ cup sour cream with 1 tsp lime juice and a pinch of garlic powder; season to taste with salt and pepper. Refrigerate until assembly.
- Cook the chicken: Heat a grill pan or large skillet over medium-high heat. Once hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and rest 5 minutes before slicing. Tip: don’t overcrowd the pan; cook in batches if needed.
- Char the corn: In the same pan, reduce heat to medium. Add 1 tbsp butter (optional) and 1½ cups corn kernels. Let the corn sit undisturbed for 2 minutes, then stir and let cook another 1–3 minutes until kernels show golden and slightly charred spots. Season with a pinch of salt and a squeeze of lime.
- Assemble: Divide rice between two bowls. Slice the rested chicken thinly and place atop the rice. Spoon the charred corn alongside, drizzle the lime-sour cream sauce over the chicken and corn, then sprinkle ¼ cup cotija cheese evenly across both bowls. Garnish with extra lime wedges and cilantro if you like.
- Serve immediately. Tip: If reheating leftovers, warm the chicken and corn gently in a skillet to preserve char and texture.
Practical tips
- Prevent dryness: rest the chicken before slicing to keep juices locked in.
- Check doneness with a meat thermometer (165°F / 74°C) instead of guessing.
- Avoid overmixing the sour cream sauce; whisk until just combined for a creamy finish.
- If using frozen corn, pat dry to reduce splatter and help charring.
Best Pairings
- Simple sides: A crisp green salad with lime vinaigrette or a bowl of black beans for added fiber.
- Starch swaps: Serve with cilantro-lime rice or warm tortillas to turn it into tacos.
- Drinks: A cold Mexican lager, sparkling water with lime, or an herbal iced tea all pair nicely.
- For a creamy companion that leans into comfort, try this creamy smothered chicken and rice as a side or alternate main on another night.
- Presentation tip: Serve bowls in shallow wide dishes so the colorful components — charred yellow corn, golden chicken, and white cotija — are visible and inviting.
Shelf Life & Storage
- Room temperature: Do not leave bowls with cooked chicken at room temperature for more than 2 hours (1 hour if above 90°F) for food safety.
- Refrigerator: Store components separately in airtight containers for best quality. Cooked chicken and corn will keep 3–4 days; rice 3–4 days as well.
- Freezer: You can freeze cooked chicken (sliced) and corn in airtight containers for up to 2–3 months. Rice freezes, but texture may soften; freeze in portioned containers to minimize thawing/reheating.
- Reheating: Thaw frozen portions overnight in the fridge. Reheat chicken and corn in a skillet over medium heat to retain texture; microwave works in a pinch but may make rice gummy.
Chef’s Advice
- Best chicken cuts: For lean, even cooking choose boneless skinless breasts; if you prefer more flavor and juiciness, use boneless thigh meat and adjust cook time slightly.
- Spice balance: Increase smoked paprika for a deeper smoky note; add cayenne (¼–½ tsp) for extra heat.
- Texture keys: Achieving a good char on the corn is essential — use a hot, dry pan and let kernels sit long enough to caramelize.
- Salt last: Because cotija and sauces add salt, season components lightly and adjust at the end.
- Make-ahead: Marinate chicken up to 2 hours ahead and keep sauce chilled; char the corn and cook chicken just before serving for the best contrast.
Fun Flavor Ideas
-
Vegan version:
- Swap chicken for marinated and grilled portobello or crispy tofu (press and marinate).
- Replace sour cream with a cashew-lime crema and cotija with crumbled vegan feta.
-
Spicy street bowl:
- Add sliced pickled jalapeños, a drizzle of sriracha-lime mayo, and ½ tsp cayenne to the chicken marinade.
-
Mexico City–style deluxe:
- Stir roasted poblano strips into the charred corn and finish with chopped avocado and a sprinkle of Tajín seasoning.
Recipe Q&A
Q: Can I use brown rice or quinoa?
A: Yes. Brown rice adds fiber and a nuttier flavor; quinoa offers higher protein. Adjust cooking times per package.
Q: How can I reduce calories without losing flavor?
A: Use Greek yogurt instead of sour cream, reduce oil to 1 tbsp, and use cauliflower rice or smaller rice portions.
Q: My chicken dried out — what went wrong?
A: Likely overcooking. Use an instant-read thermometer and remove chicken at 165°F, then rest. Thinner breasts cook faster; pound to even thickness if needed.
Q: Can I assemble bowls ahead of time for meal prep?
A: Yes — store rice, chicken, corn, and sauce in separate containers for up to 4 days; assemble just before eating for best texture.
Q: Any swap for cotija cheese?
A: Feta or queso fresco are good substitutes in flavor and texture.
Conclusion
This Street Corn Chicken Rice Bowl is an effortless way to bring smoky, zesty street flavors to your weeknight table — satisfying, colorful, and versatile. If you want to compare different takes on this concept, I like the approach and variations shown in this Street Corn Chicken Rice Bowls – The Skinnyish Dish and the comforting techniques in Street Corn Chicken Rice Bowls | Tastes Better From Scratch. Try the recipe, leave a comment about your favorite twist, and share a photo — I love seeing how readers make it their own.
Print
Street Corn Chicken Rice Bowl
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Paleo
Description
A vibrant blend of smoky charred corn, tender spiced chicken, and creamy cotija sauce, perfect for a quick and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 12 oz / 340 g total)
- 2 cups cooked white rice
- 1 ½ cups corn kernels (fresh or frozen, thawed)
- ¼ cup cotija cheese, crumbled
- ¼ cup sour cream
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp lime juice (plus extra lime wedges for serving)
- Salt and black pepper, to taste
Instructions
- Marinate the chicken with olive oil, spices, and lime juice for 15–30 minutes.
- Cook the marinated chicken in a grill pan over medium-high heat for 5–7 minutes per side until fully cooked.
- In the same pan, char the corn with butter (optional) for 3–5 minutes.
- Mix sour cream with lime juice and garlic powder for the creamy sauce.
- Assemble bowls with rice as the base, topped with sliced chicken, charred corn, creamy sauce, and garnish with cotija cheese.
Notes
For a lower-carb option, substitute rice with cauliflower rice. Marinate chicken up to 2 hours ahead for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 820
- Sugar: 5g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 62g
- Cholesterol: 130mg
