Street Corn Chicken Rice Bowl Recipe
A Flavorful, Easy-to-Make Meal
If you’re looking for a satisfying and flavorful meal that’s easy to prepare, this Street Corn Chicken Rice Bowl is a must-try! Packed with bold spices, smoky grilled chicken, creamy street corn, and zesty cilantro-lime rice, this dish brings together the best flavors of Mexican street food in a convenient and nutritious bowl.
Whether you’re meal-prepping for the week, making a quick weeknight dinner, or hosting a casual gathering, this recipe is sure to impress. Plus, it’s highly customizable—perfect for picky eaters or those with dietary preferences.
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 30 minutes (excluding marinating time).
- Nutrient-Packed – Includes lean protein, healthy fats, and fiber.
- Customizable – Easily adaptable for different dietary needs.
- Perfect for Meal Prep – Stays fresh and delicious for days.
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/3 cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup cotija cheese or feta, crumbled
- 2 tablespoons fresh cilantro, chopped
For the Cilantro-Lime Rice:
- 2 cups cooked white or brown rice
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- 1–2 avocados, sliced
- 1/4 cup cherry tomatoes, halved
- Sliced jalapeños
- Extra cotija cheese
- Lime wedges
Kitchen Equipment Needed
- Mixing bowls
- Grill or grill pan
- Large skillet
- Cutting board
- Knife
- Measuring spoons and cups
- Large serving bowls
Instructions
1. Marinate the Chicken
In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over chicken in a resealable bag or dish. Marinate in the fridge for at least 30 minutes (up to 4 hours for more flavor).
2. Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it into thin strips.
3. Prepare the Street Corn
If using fresh corn, grill the cobs until slightly charred, then cut off the kernels. If using canned or frozen corn, heat in a skillet until warmed and lightly charred. Mix the corn with mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cotija cheese, and cilantro.
4. Make the Cilantro-Lime Rice
In a large bowl, mix the cooked rice with lime juice and chopped cilantro until evenly combined.
5. Assemble the Bowls
Divide the cilantro-lime rice among serving bowls. Top each with sliced chicken, a generous scoop of street corn, and any additional toppings like avocado, cherry tomatoes, jalapeños, and extra cotija cheese. Serve with lime wedges.
Recipe Variations & Substitutions
- Protein Swap – Use shrimp, steak, or tofu instead of chicken.
- Dairy-Free – Swap out mayonnaise and sour cream for a dairy-free alternative like coconut yogurt.
- Low-Carb Option – Serve over cauliflower rice instead of traditional rice.
- Spice It Up – Add extra jalapeños or hot sauce for more heat.
How to Store Leftovers
- Refrigerate – Store leftovers in an airtight container for up to 4 days.
- Reheat – Warm the chicken and corn in a skillet over medium heat or in the microwave for about 1-2 minutes.
- Meal Prep Tip – Store components separately for best freshness and assemble bowls when ready to eat.
Pairing Suggestions
- Drinks – Serve with a fresh margarita, agua fresca, or an ice-cold Mexican beer.
- Side Dishes – Pair with tortilla chips and guacamole or a fresh cucumber salad.
FAQ
Can I make this recipe ahead of time?
Yes! The chicken can be marinated a day in advance, and the rice and corn mixture can be prepared ahead of time and stored in the fridge.
What’s the best way to cook the chicken without a grill?
A stovetop grill pan or a cast-iron skillet works great. You can also bake the chicken at 400°F (200°C) for 20-25 minutes.
Can I freeze this recipe?
While the chicken can be frozen, the street corn and rice are best eaten fresh. If freezing the chicken, let it cool completely, then store in an airtight container for up to 3 months.
Final Thoughts
This Street Corn Chicken Rice Bowl is a game-changer for busy weeknights and meal prepping. Bursting with flavor and packed with nutrients, it’s a dish that’s both satisfying and easy to customize.
If you love this recipe, share it with friends and family! Don’t forget to subscribe to the blog for more delicious, easy-to-make recipes. Enjoy!
