If you’ve been craving a dish that’s bursting with flavor, comforting, and a little bit zesty, then you’re in for a treat with this Street Corn Chicken Rice Bowls Recipe. I absolutely love how everything comes together — tender seasoned chicken, creamy street corn bursting with lime and cheese, and fluffy cilantro-lime jasmine rice. Whether you’re cooking for your family or meal prepping for the week, this recipe seriously hits the spot every time.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in just about 30 minutes, perfect for busy weeknights.
- Flavor-Packed: Smoky, tangy, creamy, and a little spicy — every bite has layers of flavor.
- Flexible Ingredients: Use chicken breasts, thighs, or tenderloins depending on your preference.
- Meal Prep Friendly: Keeps well and reheats beautifully, making leftover meals a pleasure.
Ingredients You’ll Need
Each ingredient in this Street Corn Chicken Rice Bowls Recipe plays a special role — from the smoky paprika seasoning to the creamy street corn topping that ties it all together. Plus, jasmine rice provides a fragrant base that’s enhanced with zesty lime and fresh cilantro.
- Boneless skinless chicken breast, thighs, or tenderloins: Choose whichever cuts you prefer – all work wonderfully when cut into bite-sized pieces.
- Smoked paprika: Gives that subtle smoky warmth that I find essential for this recipe.
- Garlic powder: Adds a punch of savory depth without overpowering the dish.
- Chili powder: Brings a gentle heat and complements the street corn flavors perfectly.
- Kosher salt: Enhances all the other ingredients beautifully.
- Oregano: A subtle herbaceous note that rounds out the spice blend.
- Olive oil: For a quick sauté to get that lovely chicken sear.
- Lime juice: Both in the chicken marinade and for the rice – essential for brightening flavor.
- Sweet corn: Frozen or fresh, whichever you have on hand. Sweet corn kernels are the star of the street corn topping.
- Light sour cream and light mayo: Combine to make that creamy, tangy street corn sauce.
- Cotija cheese (or parmesan/queso fresco): Adds salty richness – cotija is traditional and my personal favorite here.
- Chili powder or tajin: Sprinkled into the street corn topping for a touch of spice.
- Salt and pepper: To taste, for seasoning the corn and the rest of the dish.
- Hot sauce: Optional but highly recommended for a nice kick.
- Jasmine rice: Fluffy and fragrant, perfect with lime and cilantro.
- Minced cilantro: If you love the fresh herbal punch, this is a must-have.
- Lettuce, pico de gallo, onions, jalapeño, diced avocado, tortilla chips: Optional toppings and garnishes to add texture and freshness.
Variations
I’m all about making recipes my own, and this Street Corn Chicken Rice Bowls Recipe is no exception. Feel free to get creative — I’ve tried a few tweaks that work wonderfully, and I encourage you to do the same!
- Protein Swap: I once used shrimp instead of chicken, and it gave the bowls a delightful seafood twist.
- Dairy-Free Option: Swap sour cream and mayo for coconut yogurt or a dairy-free mayo to keep it creamy without dairy.
- Spice it Up: Adding fresh diced jalapeños or a dash of cayenne in the chicken seasoning amps the heat just right.
- Grain Alternatives: Quinoa or brown rice work great if you want to add a nuttier texture or boost fiber.
How to Make Street Corn Chicken Rice Bowls Recipe
Step 1: Season the Chicken Like a Pro
Start by cutting your chicken into bite-sized pieces. Toss them in a bowl with smoked paprika, garlic powder, chili powder, kosher salt, and oregano. I like to do this ahead so the spices have a chance to meld with the meat. Don’t forget the squeeze of lime juice here—it adds such a fresh zing. Let that sit while you prep your other ingredients.
Step 2: Cook the Rice with Love
Rinse the jasmine rice under cold water to get rid of excess starch—that makes for fluffier rice, every single time. Then, combine it with water and kosher salt in a pot, bring to a boil, reduce heat, and cover it tight. This usually takes around 15 minutes. Once done, fluff the rice and stir in fresh minced cilantro and lime juice. This step turns plain rice into a vibrant, flavorful base.
Step 3: Sauté the Chicken Until Golden
Heat olive oil in a large skillet over medium-high heat and add the seasoned chicken. I like to give it space so it browns beautifully instead of steaming. Cook about 5-7 minutes until the chicken is cooked through and has a nice golden color. Avoid stirring constantly to get that caramelization—that’s where flavor lives!
Step 4: Make the Creamy Street Corn Topping
In a bowl, mix together sweet corn kernels (fresh or thawed frozen), light sour cream, light mayo, cotija cheese, a pinch of chili powder or tajin, juice of half a lime, and salt and pepper to taste. This sauce is what makes these bowls sing — creamy, tangy, and a little spicy. Adjust the hot sauce here too if you want that extra kick.
Step 5: Assemble Your Bowls
Layer your bowls starting with the fluffy cilantro lime rice, then your warm, smoky chicken, and generously spoon the creamy street corn on top. Finish off with fresh lettuce, pico de gallo, diced avocado, onions, jalapeños, and lots of crunchy tortilla chips for texture. It’s like a fiesta in every bite!
Pro Tips for Making Street Corn Chicken Rice Bowls Recipe
- Don’t Skip the Lime: The fresh lime juice in both chicken and rice adds the brightness that makes this dish vibrant.
- Use High Heat for Chicken: Searing chicken on higher heat ensures it gets that beautiful caramelized crust without drying out.
- Season the Corn Separately: Mixing the spice and cream directly into the corn keeps each bite flavorful and creamy.
- Don’t Overload Your Pan: Cook chicken in batches if needed to avoid steaming and get that perfect sear.
How to Serve Street Corn Chicken Rice Bowls Recipe
Garnishes
I always top my bowls off with a handful of fresh pico de gallo, diced avocado for creaminess, and crispy tortilla chips for that irresistible crunch. A sprinkle of extra cotija cheese and a few jalapeño slices add color, texture, and a little heat. It’s these finishing touches that make the bowl feel special.
Side Dishes
I like to keep it simple and fresh with a side of Mexican street corn salad or a crisp green salad dressed lightly with lime vinaigrette. A chilled cucumber salad with a little chili powder is also excellent for balance.
Creative Ways to Present
For casual get-togethers, I’ve served this in small mason jars layered just like the bowls — easy for guests to grab and go. You can also add a dollop of guacamole or a side of black beans served in ramekins for a more festive spread.
Make Ahead and Storage
Storing Leftovers
I usually store each component separately if I can—chicken, rice, and street corn in airtight containers in the fridge. This keeps everything fresh and flavors intact for up to 3 days. When ready to eat, just assemble your bowl with fresh toppings for the best texture.
Freezing
The cooked chicken and rice freeze really well, so I often batch cook and freeze portions for quick meals later on. The street corn topping not so much, because the creamy sauce can separate. I recommend making fresh toppings when you’re ready to enjoy it again.
Reheating
Reheat the chicken and rice gently in the microwave or in a skillet over medium heat with a splash of water to keep it moist. Avoid overheating to keep the chicken tender. Add the street corn topping cold or at room temperature for the best texture contrast.
FAQs
-
Can I use frozen corn for the street corn topping?
Absolutely! Frozen corn works just as well as fresh corn once it’s thawed and drained. It’s a great option, especially when fresh corn isn’t in season.
-
What’s the best cut of chicken to use?
I love using chicken thighs for their juicy flavor, but chicken breasts or tenderloins work perfectly fine too. Just make sure to cut them into even, bite-sized pieces for even cooking.
-
Can I make this recipe vegetarian?
You can swap the chicken for grilled tofu or roasted veggies like zucchini and bell peppers to create a delicious vegetarian version that still has plenty of smoky flavor and texture.
-
How spicy is this recipe?
This recipe has a gentle warmth from the chili powder, but it’s easily adjustable — just add more hot sauce or fresh peppers if you like it spicier, or tone down the chili powder for a milder dish.
-
Can I meal prep these bowls ahead of time?
Yes, these bowls meal prep beautifully. Just store components separately and assemble fresh toppings right before eating to keep flavors and textures vibrant.
Final Thoughts
This Street Corn Chicken Rice Bowls Recipe is one of those dishes I always go back to when I want something satisfying but fresh and full of flavor. It combines those cozy, smoky chicken notes with creamy, tangy corn and bright, herby rice — it’s like a hug on a plate! I highly recommend giving it a try, especially on a busy weeknight — you’ll love how fast and fuss-free it is, and your family will go crazy for the flavors. Seriously, make it your new go-to dinner.
Print
Street Corn Chicken Rice Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Fat
Description
Street Corn Chicken Rice Bowls are a vibrant and satisfying meal combining smoky, seasoned chicken, creamy Mexican street corn, and fluffy cilantro lime jasmine rice. This quick and easy dinner is perfect for weeknights or meal prep, offering a balanced plate packed with protein, fresh flavors, and a delightful creamy-spicy kick. With customizable toppings like pico de gallo, jalapeno, avocado, and tortilla chips, these bowls bring the best of Mexican-inspired comfort food to your table in just 30 minutes.
Ingredients
Chicken and Seasoning
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins (cut into bite size pieces)
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- Juice of one lime
Mexican Street Corn
- 3 cups sweet corn (frozen or fresh)
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese (or finely grated parmesan or queso fresco)
- 1 tsp chili powder (or tajin)
- Juice of half of a lime
- Salt and pepper (to taste)
- Hot sauce (to taste)
Rice
- 1 cup jasmine rice (uncooked)
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (optional)
- Juice of one lime
Toppings and Garnishes
- Lettuce
- Pico de gallo
- Onions
- Jalapeno
- Diced avocado
- Tortilla chips
Instructions
- Prepare the Chicken: In a mixing bowl, combine the cut chicken pieces with smoked paprika, garlic powder, chili powder, kosher salt, oregano, and olive oil. Mix well to evenly coat the chicken with the spices. Squeeze in the juice of one lime and toss again. Let it marinate briefly while preparing other components.
- Cook the Rice: Rinse the jasmine rice under cold water until clear. In a pot, add the rice, kosher salt, and 1¼ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until water is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in minced cilantro and lime juice for fresh flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes, turning occasionally, until the chicken is fully cooked through and lightly charred on the edges. Remove from heat and set aside.
- Prepare the Mexican Street Corn: In the same skillet (or a clean pan), add the sweet corn and cook over medium heat until lightly toasted and warmed through, about 5 minutes. In a bowl, mix together light sour cream, light mayo, cotija cheese, chili powder (or tajin), lime juice, salt, pepper, and hot sauce to taste. Combine the warm corn with this creamy mixture until well coated.
- Assemble the Bowls: In serving bowls, start with a base of cilantro lime rice. Top with cooked chicken pieces, a generous scoop of Mexican street corn, and your choice of toppings—lettuce, pico de gallo, onions, jalapeno, diced avocado, and crushed tortilla chips for crunch. Serve immediately and enjoy!
Notes
- These bowls are easily customizable with different proteins or additional veggies to suit your taste.
- Use fresh corn when in season for the best flavor, or frozen corn works well year-round.
- For a creamier corn topping, adjust the amount of sour cream and mayo to your preference.
- To make the dish spicier, add extra chili powder or hot sauce when mixing the corn.
- Skip the cilantro if you do not like it or substitute with fresh parsley.
- Perfect for meal prep—store components separately and assemble before serving for freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 566 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 70 mg
