Street Corn Chicken Rice Bowl
Introduction
There’s something instantly comforting about the sizzle of corn meeting hot oil, the bright pop of lime, and warm, tender chicken sliced over steaming rice. This Street Corn Chicken Rice Bowl brings together sweet-charred corn, smoky spices, creamy lime crema, and salty cotija for a bowl that sings with texture — crunchy kernels, soft rice, juicy chicken, and a cooling dollop of yogurt. The aroma of charred corn and cumin will pull you into the kitchen; the first bite will make you close your eyes and smile.
This recipe is perfect for weeknight dinners when you want bold flavor without fuss, for casual gatherings when everyone builds their own bowl, or to bring some sunshine to colder months. If you love bowl meals and crave a balance of bright, smoky, and creamy, you might also enjoy my take on hearty, comfort-forward bowls like chicken alfredo garlic bread bowls.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus grill time for chicken if grilling)
- Total Time: 30–40 minutes (depending on whether chicken is pre-cooked)
- Servings: 2 generous bowls
- Difficulty Level: Easy
Nutrition Highlights
Estimated nutrition per serving (approximate — based on typical ingredient values and a 2-serving recipe):
- Calories: ~770 kcal
- Protein: ~71 g
- Carbohydrates: ~77 g
- Fat: ~19 g
- Fiber: ~6 g
- Sodium: variable (depends on added salt and cotija; approx. 400–700 mg)
Notes on nutrition: These are estimates calculated from common food composition data (USDA FoodData Central and guidance from the CDC on portion composition). Exact values will vary by ingredient brands and portion sizes (for example, if you use sour cream instead of nonfat Greek yogurt, calories and fat will rise). For precise tracking, weigh your ingredients and check product labels or the USDA database.
Why You’ll Love It
- Flavor & Texture Highlights: This bowl balances sweet, smoky, tangy, and salty in every bite. Charred corn brings sweetness and a little crunch; chili powder and smoked paprika add a warm backbone; cotija cheese contributes salty creaminess while lime crema brightens and softens.
- Ease & Speed: With a few pantry staples and a quick skillet char for the corn, assembly is fast. Grill or pan-sear the chicken while you char the corn and prepare the crema, and dinner is ready in under 40 minutes.
- Crowd-Friendly: It’s ideal for build-your-own dinners. Lay out bowls and let guests add more crema, cilantro, or hot sauce.
- Health Angle: High in lean protein (from chicken) and fiber from black beans and corn, it’s balanced for sustained energy. Using Greek yogurt keeps the crema lighter without sacrificing creaminess.
Step-by-Step Instructions
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced; about 12 oz / 340 g total recommended)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt (use Greek yogurt for a lighter option)
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (for the crema)
Optional ingredients and substitutions
- Use sour cream instead of Greek yogurt for a richer crema.
- Substitute cotija with feta, queso fresco, or shredded cheddar if unavailable.
- Use tofu or tempeh seasoned and seared instead of chicken for a vegetarian bowl.
- Add avocado slices or a scoop of guacamole for creaminess and healthy fats.
- Make it spicy with pickled jalapeños or a drizzle of your favorite hot sauce.
Directions
- Prepare rice and chicken: If you haven’t already, cook rice according to package directions and grill or pan-sear chicken breasts until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice. (Tip: Pound chicken to even thickness for uniform cooking.)
- Char the corn: Heat a skillet over medium heat. Add 1 tablespoon olive oil and sauté 1 cup corn kernels for 3–4 minutes until lightly charred, stirring occasionally. Sprinkle with 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook another 30–60 seconds to toast spices; remove from heat and set aside.
- Make the lime crema: In a small bowl, whisk together 1/2 cup sour cream or Greek yogurt, juice of 1 lime, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Taste and adjust lime or salt as desired.
- Warm the beans: If using canned black beans straight from the can, warm them briefly in a small saucepan or microwave to take the chill off.
- Assemble bowls: Divide 2 cups cooked rice between two bowls. Layer grilled chicken slices atop the rice, then add charred corn, black beans, diced tomatoes, diced red onion, and crumbled cotija.
- Finish and garnish: Drizzle lime crema over each bowl and sprinkle with chopped cilantro. Add extra lime wedges or hot sauce on the side.
- Serve immediately and enjoy!
Practical tips
- Avoid overcrowding the skillet when charring corn; small batches char better.
- Let chicken rest before slicing to keep juices locked in.
- Taste and balance: if the bowl feels too rich, add more lime juice or a handful of fresh cilantro to brighten it.
- For quicker prep, use rotisserie chicken or leftover grilled chicken.
Best Pairings
- Drinks: A crisp lager, a light-bodied white wine (like Sauvignon Blanc), or an agua fresca such as watermelon lime complement the flavors.
- Sides: Tortilla chips and pico de gallo, a simple green salad with citrus vinaigrette, or charred street corn on the cob for a double-corn celebration.
- Quick add-ons: Sliced avocado, pickled onions, or a scoop of chipotle mayo for extra heat.
- For a breakfast twist: Serve smaller portions with a fried egg on top for a protein-packed morning bowl.
Storing Leftovers
- Room temperature: Do not keep the assembled bowl at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store components separately in airtight containers for best texture. Cooked chicken and rice will keep 3–4 days in the refrigerator; charred corn and black beans also about 3–4 days.
- Freezer: You can freeze cooked rice and cooked chicken (separately) for up to 2–3 months. Do not freeze the crema (it can separate); instead, make fresh crema after thawing.
- Reheating: Reheat rice and chicken gently in the microwave or in a skillet with a splash of water to restore moisture. Add fresh toppings after reheating.
Chef’s Advice
- Best chicken choice: Boneless, skinless chicken breasts are lean and quick; for juicier results, use boneless chicken thighs and adjust cook time.
- Corn technique: Using frozen corn straight from the freezer works fine — pat dry first so it chars rather than steams.
- Salt wisely: Cotija and canned beans contribute sodium; season other components lightly and taste before adding more salt.
- Texture key: The contrast between charred corn and creamy elements is what makes this bowl sing — don’t skip the quick char step.
- Don’t overmix: When assembling, layer rather than stirring everything together to preserve textures until the first bite.
Creative Twists
- Vegan version: Swap chicken for spiced and seared tempeh or crispy roasted chickpeas, use vegan yogurt for the crema, and replace cotija with toasted almonds or a sprinkle of nutritional yeast.
- Smoky chipotle: Mix 1–2 teaspoons of chipotle in adobo into the lime crema for a smoky heat that pairs beautifully with the corn.
- Baja-style: Add shredded cabbage slaw, pickled jalapeños, and a drizzle of crema mixed with a little mayonnaise for a Baja taco-inspired bowl.
- Cilantro-lime rice: Cook rice in low-sodium chicken or vegetable broth and stir in chopped cilantro and lime zest for an elevated base.
- Meal-prep friendly: Assemble ingredients in meal-prep containers with crema in a small separate container; keeps well for lunches.
Recipe Q&A
Q: Can I use pre-cooked rotisserie chicken?
A: Yes — rotisserie chicken saves time and is an excellent shortcut. Shred or slice and warm briefly before assembling.
Q: My crema split when refrigerated. How can I fix it?
A: If separation occurs, whisk in a small splash of milk or lime juice to emulsify. For long-term stability, use Greek yogurt instead of sour cream.
Q: Is this recipe gluten-free?
A: Yes — as written it’s gluten-free, but always check labels on spice blends and cotija cheese to ensure no cross-contamination.
Q: How can I reduce calories/fat?
A: Use nonfat Greek yogurt, reduce or omit olive oil, and use a smaller amount of cotija. Increase veggies like lettuce or cabbage to keep volume.
Q: Can I make this ahead for meal prep?
A: Yes — store rice, chicken, and charred corn separately; assemble fresh each day for best texture. Crema should be added just before eating.
Conclusion
This Street Corn Chicken Rice Bowl is a vibrant, comforting dish that’s easy enough for weeknights and flavorful enough for weekend entertaining. If you try it, share a photo and your favorite tweak — I love seeing how readers make recipes their own. For more bowl inspiration and similar flavor profiles, check out this home cook’s version of Street Corn Chicken Rice Bowls – The Skinnyish Dish and another well-loved variation at Street Corn Chicken Rice Bowls | – Tastes Better From Scratch.
If you enjoyed this recipe, explore another comfort-forward idea like creamy smothered chicken and rice for cozy nights in.
Print
Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Low-Calorie
Description
A vibrant bowl that combines sweet-charred corn, smoky spices, and creamy lime crema over tender chicken and steaming rice.
Ingredients
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- 2 chicken breasts (grilled and sliced; about 12 oz / 340 g total recommended)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (for the crema)
Instructions
- Prepare rice and chicken: Cook rice according to package directions and grill or pan-sear chicken breasts until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
- Char the corn: Heat a skillet over medium heat. Add olive oil and sauté corn kernels for 3–4 minutes until lightly charred. Sprinkle with chili powder, smoked paprika, cumin, salt, and black pepper. Cook another 30–60 seconds to toast spices; remove from heat.
- Make the lime crema: In a small bowl, whisk together sour cream or Greek yogurt, lime juice, garlic powder, and salt. Taste and adjust lime or salt as desired.
- Warm the beans: Briefly warm black beans in a small saucepan or microwave if using canned.
- Assemble bowls: Divide cooked rice between two bowls, layer grilled chicken slices atop, then add charred corn, black beans, diced tomatoes, red onion, and cotija.
- Finish and garnish: Drizzle lime crema over each bowl and sprinkle with chopped cilantro. Serve immediately.
Notes
For a lighter option, use Greek yogurt instead of sour cream. Avoid overcrowding the skillet when charring corn for better results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 770
- Sugar: 5g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 6g
- Protein: 71g
- Cholesterol: 90mg
