If you are searching for a vibrant, comforting, and utterly delicious meal to brighten up your dinner rotation, look no further than this Street Corn Chicken Rice Bowl Recipe. This dish brings together perfectly spiced grilled chicken, smoky charred corn, and fluffy jasmine rice, all topped with a creamy, tangy sauce and zesty lime that instantly transports you to a lively street food experience. It’s a beautiful balance of textures and flavors that’s surprisingly easy to prepare, making it an absolute favorite to share with friends or savor on a busy weeknight.
Ingredients You’ll Need
Every ingredient in this Street Corn Chicken Rice Bowl Recipe is simple, yet essential, contributing to a harmony of taste, texture, and color. From the tender chicken and fluffy jasmine rice to the charred corn and creamy cotija topping, each component plays a special role in crafting this unforgettable dish.
- 2 cups cooked jasmine rice: This fragrant, slightly sticky rice forms the perfect base for soaking up all the amazing flavors.
- 2 boneless, skinless chicken breasts: Lean protein seasoned to perfection, grilled to juicy tenderness.
- 1 tablespoon olive oil: Helps the spices adhere to the chicken and keeps it moist while grilling.
- 1 teaspoon paprika: Adds a warm, smoky depth to the chicken seasoning.
- 1 teaspoon garlic powder: The perfect punch of savory garlicky goodness without overpowering.
- 1 teaspoon onion powder: Brings a subtle sweetness and complexity to the spice mix.
- 1/2 teaspoon chili powder: Offers a gentle, smoky heat that lingers on the palate.
- Salt and pepper, to taste: Essential seasoning to elevate every layer of flavor.
- 1 cup frozen corn: Convenient and sweet kernels that become beautifully charred.
- 2 tablespoons butter: Adds richness and helps caramelize the corn.
- 1/4 cup mayonnaise: The creamy base for the signature sauce, balancing tang and moisture.
- 2 tablespoons sour cream: Provides a tangy creaminess that complements the corn’s sweetness.
- 1/2 cup cotija cheese, crumbled: A salty, crumbly cheese that brings authentic Mexican flair.
- 1 lime, cut into wedges: Fresh lime juice brightens and enlivens each bite.
- 1/4 cup fresh cilantro, chopped: Adds a burst of herbaceous freshness and color.
- 1 jalapeño, sliced (optional): For those who love heat, this adds a spicy kick.
- Hot sauce, to taste (optional): A customizable way to ramp up the flavor and spice level.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Prepare Your Grill and Chicken
First things first, preheat your grill or stovetop grill pan to medium-high heat to get a nice sear on the chicken. Mixing the olive oil with paprika, garlic powder, onion powder, chili powder, salt, and pepper creates a flavorful rub that brings the chicken to life. This spice blend not only adds warmth and depth but also forms a beautiful crust when grilled.
Step 2: Grill the Chicken to Perfection
Place the seasoned chicken breasts on the hot grill and cook them for about 6-7 minutes on each side. Using a meat thermometer to check for an internal temperature of 165°F guarantees juicy, fully cooked chicken. Allow the chicken to rest a few minutes after grilling, so the juices redistribute, then slice into strips for a tender, flavorful protein that’ll shine in your rice bowl.
Step 3: Char the Corn
In a skillet over medium heat, melt the butter and toss in the frozen corn. Cooking the corn for 5-7 minutes until it gets beautifully charred adds a smoky sweetness that perfectly mimics the street corn inspiration of the recipe. This little step takes the texture from simple to sensational, making every bite more exciting.
Step 4: Prepare the Creamy Sauce
Whisk together mayonnaise and sour cream in a small bowl to create a luscious sauce that ties the whole dish together. This creamy mixture cools and balances the spices and smoky corn, making it an irresistible topping on your rice bowl.
Step 5: Assemble the Street Corn Chicken Rice Bowl Recipe
Divide the fragrant jasmine rice among your bowls. Layer on the sliced grilled chicken, the charred corn, and dollops of the creamy sauce. Sprinkle generously with crumbled cotija cheese and fresh cilantro, then finish with a squeeze of lime juice to add brightness. For those who dare, sliced jalapeños and a few dashes of hot sauce bring an optional but delightful heat.
Step 6: Serve and Enjoy
Serve immediately while everything is fresh and warm, accompanied by extra lime wedges to brighten each bite. This final presentation invites everyone to customize their bowls with extra zest and spice, making every mouthful a celebration of street food flavors.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Fresh cilantro and crumbled cotija cheese are indispensable garnishes, adding bursts of herbal freshness and salty creaminess. Lime wedges on the side are crucial—they allow each eater to tailor the tanginess to their liking, elevating the dish from great to unforgettable.
Side Dishes
This bowl is a meal in itself, but if you want to round it out, light and crisp sides work best. A simple green salad tossed with lime vinaigrette or some crunchy tortilla chips with guacamole complements the dish’s creamy and smoky elements without overwhelming them.
Creative Ways to Present
For a festive twist, serve the components deconstructed on a beautiful platter and let guests build their own bowls. Alternatively, use colorful bowls and line the ingredients side-by-side for a vibrant, appetizing assembly that’s especially perfect for casual dinner parties or meal prepping.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Street Corn Chicken Rice Bowl Recipe ingredients in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate to maintain its creamy texture, and reassemble just before serving for the freshest experience.
Freezing
This recipe doesn’t freeze perfectly because of the creamy sauce and fresh garnishes. However, you can freeze the cooked chicken and rice separately for up to 2 months. Be sure to thaw them thoroughly in the fridge before reheating.
Reheating
Reheat the rice and chicken gently in a skillet or microwave, adding a splash of water or broth to keep them moist. Avoid reheating the corn in butter to prevent sogginess; instead, quickly warm it in a dry skillet. Add the mayonnaise sauce and fresh garnishes only just before serving.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice works well if you want a nuttier flavor and a bit more fiber. Just be aware it requires a longer cooking time and has a firmer texture than jasmine rice.
How spicy is this dish?
This recipe is mildly spiced with a gentle kick from chili powder in the chicken rub. The jalapeños and hot sauce are optional and can be added according to your preferred spice level.
Can I make this recipe vegetarian?
Definitely! Swap the grilled chicken for grilled tofu, tempeh, or even sautéed mushrooms to keep it hearty and flavorful while maintaining the spirit of the dish.
Is cotija cheese essential?
While cotija adds that signature salty tang, you can substitute feta or a mild crumbly cheese if cotija is unavailable. The flavor will be a bit different but still delicious.
What can I use if I don’t have a grill or grill pan?
No problem! You can cook the seasoned chicken in a regular skillet or bake it in the oven. Both methods will still deliver juicy, well-seasoned chicken that complements the bowl beautifully.
Final Thoughts
If you want to bring some street food magic right into your kitchen, this Street Corn Chicken Rice Bowl Recipe is your new best friend. It’s simple to make, full of vibrant flavors, and endlessly customizable. Once you try it, you’ll find yourself coming back again and again, sharing it with friends, and maybe even adding your own twists. Happy cooking and enjoy every colorful, delicious bite!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 2 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Street Corn Chicken Rice Bowl combines juicy grilled chicken with charred corn, creamy mayo and sour cream sauce, tangy cotija cheese, fresh cilantro, and a hint of lime, all served atop fluffy jasmine rice. It’s a vibrant and flavorful dish inspired by Mexican street corn, perfect for a quick and satisfying weeknight meal.
Ingredients
For the Chicken:
- 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
For the Rice and Corn:
- 2 cups cooked jasmine rice
- 1 cup frozen corn
- 2 tablespoons butter
For Toppings and Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 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 to prepare for cooking the chicken.
- Prepare Chicken Rub: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this mixture evenly over the chicken breasts to season them thoroughly.
- Grill Chicken: Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let them rest for a few minutes before slicing into strips.
- Cook Corn: Heat a skillet over medium heat and add butter. Once melted, add the frozen corn and cook for 5-7 minutes until the corn is slightly charred, then remove from heat.
- Make Sauce: In a small bowl, mix together the mayonnaise and sour cream until well combined.
- Assemble Bowls: Divide the cooked jasmine rice into serving bowls. Top each bowl with sliced grilled chicken, charred corn, and a dollop of the mayo and sour cream mixture. Sprinkle with crumbled cotija cheese, fresh cilantro, and squeeze lime juice over the top.
- Add Optional Garnishes: Add sliced jalapeños and a few dashes of hot sauce to each bowl if you desire extra heat and flavor.
- Serve: Serve immediately with additional lime wedges on the side for an extra burst of citrus if desired.
Notes
- You can substitute chicken thighs for breasts for a juicier option.
- Use fresh corn instead of frozen if in season, and char it on the grill for more authentic flavor.
- For a dairy-free version, substitute cotija with a vegan cheese alternative and use vegan mayo and sour cream.
- Adjust the amount of chili powder and jalapeño to suit your preferred spice level.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
