If you’re craving something vibrant, flavorful, and downright satisfying, the Street Corn Chicken Rice Bowl Recipe is exactly what you need. This dish brilliantly combines tender, smoky grilled chicken with the irresistible creaminess and charred sweetness of street-style corn, all layered atop fluffy jasmine rice. It’s a fiesta of textures and tastes in every bite, making it a perfect weeknight dinner or a crowd-pleaser for casual gatherings. The fresh cilantro, tangy lime, and crumbled cotija cheese add bright, zesty accents that bring everything together beautifully. Trust me, once you try this recipe, it’ll quickly become a beloved staple in your cooking repertoire.
Ingredients You’ll Need
These ingredients are simple, accessible, and they each play a crucial role in making this bowl pop with flavor and texture. From the smoky spices that coat the chicken to the creamy, tangy sauce that melds with the corn, every component is essential for an authentic Street Corn Chicken Rice Bowl Recipe experience.
- 2 cups cooked jasmine rice: Provides a fluffy, fragrant base that soaks up all the delicious flavors.
- 2 boneless, skinless chicken breasts: The star protein that’s juicy and full of smoky, spicy flavor.
- 1 tablespoon olive oil: Used to create the perfect spice rub and help chicken sear.
- 1 teaspoon paprika: Adds a subtle smoky depth without overpowering.
- 1 teaspoon garlic powder: For an aromatic foundation that enhances the savory profile.
- 1 teaspoon onion powder: Brings a mild sweetness and complexity to the spice mix.
- 1/2 teaspoon chili powder: Offers a gentle heat and that classic street corn kick.
- Salt and pepper, to taste: Essential to balance and brighten all flavors.
- 1 cup frozen corn: Charred to bring out a smoky sweetness reminiscent of street vendors’ grills.
- 2 tablespoons butter: Adds richness and helps the corn caramelize beautifully.
- 1/4 cup mayonnaise: Creates a creamy, lush sauce that ties everything together.
- 2 tablespoons sour cream: Adds tangy creaminess to balance the spices.
- 1/2 cup cotija cheese, crumbled: Brings salty, crumbly texture that’s iconic to street corn.
- 1 lime, cut into wedges: For bright, zesty acidity that lifts the whole bowl.
- 1/4 cup fresh cilantro, chopped: Adds a fresh, herbaceous note that’s pure magic with the corn and chicken.
- 1 jalapeño, sliced (optional): For those who like a touch of heat and crunch.
- Hot sauce, to taste (optional): Adds a personalized spicy kick for the adventurous palate.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Prep the Grill and Spice Rub
Begin by heating your grill or stovetop grill pan to medium-high heat, so it’s ready to give your chicken those beautiful sear marks and smoky flavor. While it’s warming, mix olive oil with paprika, garlic powder, onion powder, chili powder, salt, and pepper into a fragrant spice rub. This blend is where your chicken gets its signature flavor, so be sure to coat it thoroughly for the best results.
Step 2: Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for about 6 to 7 minutes on each side. You’re looking for an internal temperature of 165°F, which ensures juicy, fully cooked chicken that’s bursting with flavor. Letting it rest for a few minutes after grilling helps the juices redistribute, keeping each bite tender and moist when you slice it up.
Step 3: Char the Corn
While the chicken rests, melt butter in a skillet over medium heat. Toss in the frozen corn and cook, stirring occasionally, for 5 to 7 minutes until it’s slightly charred and caramelized. This step unlocks the sweet, smoky essence that makes the corn so addictive—mirroring that incredible street vendor flavor.
Step 4: Make the Creamy Sauce
Mix the mayonnaise and sour cream together in a small bowl to create a creamy, tangy sauce. This luscious dressing adds moisture and richness that perfectly complements the charred corn and grilled chicken. It’s the secret ingredient that ties the whole Street Corn Chicken Rice Bowl Recipe together.
Step 5: Assemble Your Bowl
Start by dividing the fluffy jasmine rice evenly into serving bowls. Layer on the sliced grilled chicken and spoon the charred corn over the top. Add a dollop of the creamy sauce, sprinkle crumbled cotija cheese generously, and finish with a squeeze of fresh lime juice and a scattering of chopped cilantro. For those who love a spicy kick, add jalapeño slices and a dash of hot sauce.
Step 6: Serve and Enjoy
Serve your masterpiece immediately with extra lime wedges on the side for guests to add a fresh citrus burst. This hands-on bowl offers a beautiful blend of flavors and textures that will have everyone coming back for seconds.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
The final touches bring this dish fully to life. Bright cilantro and tangy lime wedges are a must to enhance flavor freshness. Crumbled cotija adds a salty bite and delightful texture, while sliced jalapeños amp up the heat and crunch. These garnishes are what turn this bowl from tasty to unforgettable.
Side Dishes
Complement your Street Corn Chicken Rice Bowl Recipe with simple sides like a crisp green salad or grilled vegetables for a light balance. Mexican-style black beans or a zesty avocado salad also pair beautifully, adding more layers and textures without stealing the show.
Creative Ways to Present
For a fun twist, serve this bowl in a hollowed-out bell pepper or over crispy tortilla chips for a street corn fiesta nacho platter. You could also transform it into a hearty wrap by wrapping the components in warm flour tortillas for an easy handheld meal that’s perfect for packed lunches or picnics.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the creamy sauce separate to maintain its fresh texture, and reassemble just before serving to enjoy the best flavors and textures.
Freezing
While the grilled chicken and rice freeze well individually, the corn mixture with sauce is best fresh. If freezing, store components separately in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating and assembling the bowl.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water to prevent drying out. Warm the corn separately in a skillet over medium heat. Add the creamy sauce and fresh garnishes after reheating to keep the textures just right.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice offers a nuttier flavor and chewier texture that works well with the street corn and chicken, though it may have a slightly firmer bite compared to jasmine rice.
Is it possible to make this recipe vegetarian?
Yes, you can swap the grilled chicken for grilled or roasted tofu, tempeh, or even roasted cauliflower to keep the dish hearty and flavorful while keeping it vegetarian-friendly.
What can I use instead of cotija cheese?
If cotija isn’t available, feta cheese is a great substitute because it’s crumbly and salty, though the flavor won’t be quite the same. Queso fresco can also be used if you want a milder taste.
How spicy is this dish? Can I adjust the heat?
The spice level is mild by default, thanks to the chili powder and optional jalapeños. You can easily adjust it by adding more or less chili powder, jalapeños, or hot sauce depending on your personal preference.
Can I make this recipe gluten-free?
Yes! All the ingredients in this Street Corn Chicken Rice Bowl Recipe are naturally gluten-free, but always double-check your spice blends and sauces to ensure there are no hidden gluten-containing additives.
Final Thoughts
This Street Corn Chicken Rice Bowl Recipe is a vibrant, crave-worthy meal that brings the spirit of street food into your own kitchen with such ease and joy. It’s perfect for those nights when you want something comforting yet exciting, fresh but familiar. Give it a try—you might just find your new favorite go-to dish that’s both simple to make and impossible not to love.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken with smoky, charred corn and creamy cotija cheese, all served over fragrant jasmine rice. Enhanced with a tangy mayo and sour cream sauce, fresh cilantro, lime juice, and optional heat from jalapeños and hot sauce, this flavorful dish offers a delicious taste of Mexican street food at home in just 40 minutes.
Ingredients
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Rice Base
- 2 cups cooked jasmine rice
Corn and Sauce
- 1 cup frozen corn
- 2 tablespoons butter
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
Toppings and Garnishes
- 1/2 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Hot sauce, to taste (optional)
Instructions
- Preheat Grill: Preheat your grill or stovetop grill pan to medium-high heat, ensuring it is adequately hot for cooking the chicken evenly.
- Prepare Chicken Marinade: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture thoroughly over both sides of the chicken breasts to infuse them with flavor.
- Grill Chicken: Place the seasoned chicken breasts on the preheated grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once done, remove the chicken, let it rest for a few minutes to retain juices, then slice into strips.
- Char the Corn: Heat a skillet over medium heat and add butter. Once melted, add the frozen corn and cook for 5-7 minutes, stirring occasionally, allowing the corn to get slightly charred and sweetened. Remove from heat.
- Make the Creamy Sauce: In a small bowl, mix together the mayonnaise and sour cream until well combined. This sauce adds a cool, creamy element to the bowl.
- Assemble the Bowls: Divide the cooked jasmine rice evenly into bowls. Top each bowl with the sliced grilled chicken, charred corn, a generous dollop of the mayo-sour cream sauce, and crumbled cotija cheese.
- Add Final Touches: Squeeze fresh lime juice over each bowl and sprinkle chopped cilantro on top. For extra heat, add sliced jalapeños and a few dashes of hot sauce if desired.
- Serve: Serve the rice bowls immediately, accompanied by additional lime wedges on the side to brighten the dish further.
Notes
- Ensure the chicken is cooked through to an internal temperature of 165°F for safety and best texture.
- Frozen corn works great for convenience, but fresh corn grilled or roasted can boost flavor.
- The mayonnaise and sour cream sauce can be adjusted to taste or substituted with Greek yogurt for a healthier option.
- Omit jalapeños and hot sauce for a milder version suitable for all ages.
- Leftover grilled chicken and corn can be stored separately in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
