Best Street Corn Chicken Rice Bowl Recipe – Quick & Delicious

Are you looking for a quick, delicious meal that combines the vibrant flavors of Mexican street corn with tender chicken and fluffy rice? This Street Corn Chicken Rice Bowl is the ultimate comfort food with a zesty twist! Packed with bold flavors and fresh ingredients, this easy-to-make bowl is perfect for busy weeknights, meal prep, or when you’re craving something both satisfying and nutritious. In just 30 minutes, you can create a restaurant-quality dish that’s guaranteed to become a family favorite.

Why You’ll Love This Street Corn Chicken Rice Bowl

• Quick and convenient – Ready in just 30 minutes from start to finish!
• Perfectly balanced meal – Contains protein, carbs, and vegetables in one delicious bowl
• Customizable – Easily adapt to dietary preferences or what’s in your pantry
• Meal-prep friendly – Make ahead and enjoy throughout the week
• Budget-friendly – Uses simple, affordable ingredients with maximum flavor
• Kid-approved – The sweet corn and creamy sauce make it family-friendly
• Authentic Mexican-inspired flavors – Brings the taste of street food to your home kitchen

Ingredients for Street Corn Chicken Rice Bowl

For the Chicken:

• 1½ pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Street Corn:

• 3 cups fresh or frozen corn kernels
• 1 tablespoon butter
• ½ red onion, finely diced
• 1 jalapeño, seeds removed and diced (optional for heat)
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• ¼ cup chopped cilantro
• ½ cup cotija cheese (can substitute with feta or parmesan)
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Base and Toppings:

• 2 cups cooked white or brown rice
• 1 avocado, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• Lime wedges for serving
• Extra cilantro for garnish

For the Creamy Sauce:

• ½ cup sour cream (or Greek yogurt for a lighter option)
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon chili powder
• ¼ teaspoon garlic powder
• Salt to taste

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How to Make Street Corn Chicken Rice Bowl – Step by Step

Step 1: Prepare the Chicken

1. In a medium bowl, combine chicken cubes with olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
2. Mix well to ensure the chicken is evenly coated with the seasoning.
3. Heat a large skillet over medium-high heat.
4. Add the seasoned chicken to the hot skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F).
5. Once cooked, transfer the chicken to a plate and cover to keep warm.

Step 2: Make the Street Corn

1. In the same skillet, melt the butter over medium heat.
2. Add the diced red onion and jalapeño (if using) and sauté for 2-3 minutes until softened.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the corn kernels to the skillet and cook for 5-6 minutes, stirring occasionally, until the corn begins to char slightly.
5. Remove from heat and stir in lime juice, cilantro, cotija cheese, and chili powder.
6. Season with salt and pepper to taste. Set aside.

Step 3: Prepare the Creamy Sauce

1. In a small bowl, whisk together sour cream, mayonnaise, lime juice, honey, chili powder, garlic powder, and salt.
2. Adjust seasonings to taste. If the sauce is too thick, add a splash of water or more lime juice to achieve desired consistency.

Step 4: Assemble the Rice Bowls

1. Divide the cooked rice equally among 4 serving bowls.
2. Top each bowl with a portion of the cooked chicken and the Mexican street corn mixture.
3. Add sliced avocado, cherry tomatoes, and red onion to each bowl.
4. Drizzle the creamy sauce over the top.
5. Garnish with extra cilantro and serve with lime wedges on the side.

Pro Tips for Making the Best Street Corn Chicken Rice Bowl

• Charring the corn is key to authentic flavor – don’t rush this step! If using frozen corn, make sure to pat it dry before adding it to the skillet to help it char better.
• For meal prep, store the components separately (rice, chicken/corn mixture, and toppings) and assemble just before eating.
• Marinate the chicken for up to 4 hours before cooking for even more flavor.
• For a spicier version, leave some seeds in the jalapeño or add a dash of hot sauce to the creamy sauce.
• Toast the rice in a bit of butter or oil before cooking for added flavor and texture.
• Can’t find cotija cheese? Feta or crumbled queso fresco make excellent substitutes.
• For a healthier option, use brown rice and Greek yogurt instead of sour cream.
• Time-saving tip: Use rotisserie chicken and pre-cooked rice to make this meal in just 15 minutes!

Best Ways to Serve Street Corn Chicken Rice Bowl

This versatile dish can be enjoyed in several delicious ways:

• Serve it hot as a complete meal for lunch or dinner
• Create a build-your-own bowl bar for family dinners where everyone can customize their toppings
• Pack it in a lunch container for a satisfying work or school meal (keep the sauce separate until ready to eat)
• For a low-carb alternative, replace the rice with cauliflower rice or serve over a bed of mixed greens
• Add black beans for extra protein and fiber
• Wrap the mixture in a large flour tortilla for a delicious Street Corn Chicken Burrito
• Serve alongside tortilla chips for a fun, deconstructed nacho experience

Nutritional Information for Street Corn Chicken Rice Bowl

(Per serving, approximate values)

• Calories: 520 kcal
• Protein: 38g
• Carbohydrates: 45g
• Fiber: 6g
• Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 680mg
• Sugar: 8g

This Street Corn Chicken Rice Bowl provides a balanced meal with lean protein from the chicken, complex carbohydrates from the rice, healthy fats from the avocado, and a variety of vitamins and minerals from the vegetables.

Storage & Leftovers

• Refrigeration: Store leftover components separately in airtight containers for up to 3-4 days.
• Freezing: The chicken and corn mixture can be frozen for up to 2 months. Rice can be frozen separately. Thaw overnight in the refrigerator before reheating.
• Best reheating method: Microwave the rice with a splash of water for 1-2 minutes. Reheat the chicken and corn mixture in a skillet over medium heat or in the microwave until heated through (about 2 minutes).
• Prepare fresh toppings: For best results, add fresh avocado, tomatoes, and sauce when serving leftovers rather than storing these components.

FAQs for Street Corn Chicken Rice Bowl

Can I make this Street Corn Chicken Rice Bowl ahead of time?

Yes! This is an excellent meal prep option. Prepare the chicken, corn mixture, and rice up to 3 days in advance and store separately in the refrigerator. Prepare the sauce and keep it in a separate container. When ready to serve, reheat the components and add fresh toppings like avocado and tomatoes.

What can I use instead of cotija cheese in Street Corn Chicken Rice Bowl?

If you can’t find cotija cheese, feta cheese or crumbled queso fresco make excellent substitutes. For a dairy-free option, try nutritional yeast for a similar savory flavor profile, or simply omit the cheese.

Is this Street Corn Chicken Rice Bowl gluten-free?

Yes, this recipe is naturally gluten-free as written. Just be sure to check the labels on your spices and any pre-packaged ingredients to ensure they don’t contain hidden gluten or were processed in facilities that also process gluten-containing products.

Can I make a vegetarian version of this Street Corn Chicken Rice Bowl?

Absolutely! Replace the chicken with black beans, pinto beans, or grilled tofu for a delicious vegetarian alternative. You could also add roasted vegetables like bell peppers and zucchini for additional flavor and nutrition.

Related Recipes You’ll Love

If you enjoy this Street Corn Chicken Rice Bowl, try these other delicious recipes:

• Honey Lime Chicken Burrito Bowls
• Mexican Cauliflower Rice with Grilled Shrimp
• Chipotle Black Bean and Sweet Potato Bowls
• Grilled Chicken Fajita Rice Bowls
• Cilantro Lime Rice with Blackened Salmon

Conclusion

This Street Corn Chicken Rice Bowl brings together the vibrant flavors of Mexican street corn with perfectly seasoned chicken and fluffy rice for a meal that’s both satisfying and full of fresh ingredients. Whether you’re looking for a quick weeknight dinner, meal prep solution, or a crowd-pleasing dish for your next gathering, this recipe delivers restaurant-quality taste with minimal effort.

The combination of sweet charred corn, zesty lime, spicy seasonings, and creamy sauce creates a perfect balance of flavors and textures in every bite. Plus, with endless customization options, you can easily adapt this versatile bowl to suit your family’s preferences or whatever ingredients you have on hand.

Now that you know how to make the best Street Corn Chicken Rice Bowl at home, it’s time to gather your ingredients and get cooking! Don’t forget to share your creations and let us know your favorite variations in the comments below. Enjoy!

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