If you have ever dreamed of capturing the vibrant flavors of Mexican street food right in your own kitchen, then this Street Corn Chicken Rice Bowl Recipe is your dream come true. It’s a delightful dance of juicy, spiced grilled chicken paired with buttery, charred corn, creamy tangy sauce, and zesty lime, all resting on a bed of fragrant jasmine rice. This dish not only bursts with bold flavors but is wonderfully comforting and colorful enough to brighten any meal. Whether you’re feeding family or impressing friends, this recipe is a guaranteed crowd-pleaser that feels both special and totally accessible.
Ingredients You’ll Need
This Street Corn Chicken Rice Bowl Recipe shines because of its simple but essential ingredients. Each one plays a crucial role, creating a perfect harmony of taste, texture, and color that brings the dish to life. From the smoky spices on the chicken to the creamy cotija cheese and fresh cilantro, every bite tells a story.
- 2 cups cooked jasmine rice: The fragrant base that carries all the vibrant toppings beautifully.
- 2 boneless, skinless chicken breasts: Tender, juicy protein seasoned to perfection.
- 1 tablespoon olive oil: Helps the spices adhere to the chicken for an even, flavorful crust.
- 1 teaspoon paprika: Adds a mild smoky sweetness and stunning color.
- 1 teaspoon garlic powder: Infuses savory depth without overpowering.
- 1 teaspoon onion powder: Offers subtle aromatic notes to the seasoning blend.
- 1/2 teaspoon chili powder: Brings warmth and a hint of spice to the chicken.
- Salt and pepper, to taste: Essential for balancing and enhancing all flavors.
- 1 cup frozen corn: Convenient and sweet, ready to char into smoky goodness.
- 2 tablespoons butter: Adds richness for perfectly caramelized corn.
- 1/4 cup mayonnaise: Creates a creamy sauce that ties everything together.
- 2 tablespoons sour cream: Adds tanginess and smooth texture to the sauce.
- 1/2 cup cotija cheese, crumbled: Salty and crumbly, it’s the authentic topping that makes the dish sing.
- 1 lime, cut into wedges: Delivers a burst of fresh acidity to brighten every bite.
- 1/4 cup fresh cilantro, chopped: Brings a lively herbal note and beautiful green color.
- 1 jalapeño, sliced (optional): For those who love a little heat and crunch.
- Hot sauce, to taste (optional): An extra kick for adventurous palates.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your grill or stovetop grill pan to medium-high heat — this ensures a nice sear on the chicken. While it heats, mix olive oil with paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub this vibrant spice mix evenly all over the chicken breasts. It’s this coating that builds the flavor foundation.
Step 2: Grill the Chicken to Juicy Perfection
Place the seasoned chicken on your grill and let it cook for 6 to 7 minutes on each side. You’re aiming for an internal temperature of 165°F, ensuring the chicken is cooked through but still juicy. After you remove it from the heat, let it rest a few minutes — this helps retain all those delicious juices before slicing into strips.
Step 3: Char the Corn
Heat butter in a skillet over medium heat, then add frozen corn. Cook for 5 to 7 minutes, letting the kernels develop a slight char that adds amazing flavor and texture contrast. These little browned spots on the sweet corn kernels are what make this dish pop with authenticity.
Step 4: Make the Creamy Sauce
While the corn cooks, mix mayonnaise and sour cream together in a small bowl. This combo results in a cool, creamy, tangy sauce that perfectly complements the smoky chicken and corn. It’s a must-have for the authentic street food vibe.
Step 5: Assemble Your Street Corn Chicken Rice Bowl Recipe
Divide the cooked jasmine rice among bowls — this fluffy base is the perfect canvas. Top each bowl with sliced grilled chicken and charred corn. Add a generous dollop of the creamy mayonnaise and sour cream mixture, sprinkle crumbled cotija cheese, and finish with a squeeze of fresh lime juice and a handful of chopped cilantro. If you like things spicy, add sliced jalapeños and a few dashes of hot sauce.
Step 6: Serve Immediately
The fresh, vibrant nature of this dish calls for it to be served right away, with extra lime wedges on the side for anyone who wants to amp up the zesty brightness.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Garnishing your bowl with fresh cilantro and crumbled cotija cheese is essential for both aroma and authenticity. The bright green cilantro adds a fresh herbal lift, while the salty cotija delivers a satisfying creamy contrast. Lime wedges not only add color but invite everyone to customize the tanginess to their liking, making every bite lively.
Side Dishes
This Street Corn Chicken Rice Bowl Recipe stands beautifully on its own, but if you want to round out your meal, consider serving with a crisp garden salad or a side of black beans. Both add extra freshness and fiber without overpowering the bold flavors in the bowl. For a heartier spread, simple avocado slices or guacamole will add even more creaminess with a buttery finish.
Creative Ways to Present
If you’re hosting a casual dinner or a weekend cookout, serve this dish in colorful shallow bowls or mason jars for a festive touch. Layer the ingredients so the colorful corn, cheese, and jalapeños peek through. For parties, offer build-your-own bowls with separate bowls of the chicken, corn, cheese, sauce, and toppings laid out buffet style — guests love customizing their bowls!
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Street Corn Chicken Rice Bowl Recipe, no worries — store all components in airtight containers in the refrigerator. The grilled chicken can keep well for up to 4 days, while the rice and corn remain tasty for about 3 days. Keep sauces separate if possible to maintain the best texture.
Freezing
Grilled chicken freezes beautifully, but for best results, freeze it separately from the rice and corn. Wrap the chicken tightly in plastic wrap and then foil, or use freezer bags to avoid freezer burn. Stored properly, chicken can last up to 3 months in the freezer. However, fresh toppings like cilantro and lime don’t freeze well, so add them fresh after reheating.
Reheating
To reheat, warm the chicken and rice slowly in the microwave or on the stovetop with a splash of water to keep it moist. Reheat the corn separately if possible to preserve its charred flavor. Once warmed, reassemble the bowl with fresh sauce, cheese, cilantro, and lime. This way, your leftovers taste just as vibrant as when freshly made.
FAQs
Can I use other types of rice?
Absolutely! Jasmine rice adds a nice floral note, but you can substitute with basmati, long-grain white rice, or even brown rice if you prefer a nuttier texture and more fiber. Just adjust cooking time and liquid accordingly for the type you choose.
What if I don’t have a grill?
No grill? No problem! Use a grill pan or a cast-iron skillet to sear the chicken on the stovetop. You can even bake the chicken in the oven at 400°F for 20-25 minutes, depending on thickness. The spices still create plenty of flavor and the dish will come together just as nicely.
How spicy is this recipe?
This recipe has a gentle warmth from the chili powder in the chicken rub and optional jalapeños. You control the spice level by adjusting the amount of chili powder and hot sauce. Feel free to skip the jalapeños or use milder peppers if heat isn’t your thing.
Can I make the sauce healthier?
Yes! You can swap mayonnaise for Greek yogurt to reduce fat and add protein while keeping that creamy tang. Sour cream can also be substituted with light sour cream or more yogurt. The flavor remains delicious and fresh.
Is this recipe kid-friendly?
Most definitely. The flavors are bold but not overwhelming, especially if you leave out spicy jalapeños and hot sauce. Kids often love the creamy sauce and sweet corn. Just slice the chicken into small, manageable pieces for them.
Final Thoughts
This Street Corn Chicken Rice Bowl Recipe has quickly become one of my go-to meals because it combines ease, bold flavors, and eye-catching presentation all in one bowl. It’s perfect for weeknight dinners or casual entertaining. Once you try it, you’ll see how simple ingredients can come together to create something truly special. I can’t wait for you to enjoy this as much as I do!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Halal
Description
A flavorful Street Corn Chicken Rice Bowl featuring grilled spiced chicken, charred buttery corn, and a creamy mayo-sour cream sauce, all served over fragrant jasmine rice and topped with cotija cheese, fresh cilantro, and optional jalapeño and hot sauce for a spicy kick.
Ingredients
Rice and Chicken
- 2 cups cooked jasmine rice
- 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
Corn and Sauce
- 1 cup frozen corn
- 2 tablespoons butter
- 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 evenly.
- Season Chicken: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture evenly over both chicken breasts to ensure full flavor.
- Grill Chicken: Place the seasoned chicken on the heated grill. Cook each side for 6-7 minutes or until the internal temperature reaches 165°F. Remove from grill and let rest for a few minutes before slicing into strips to retain juices.
- Cook Corn: Heat butter in a skillet over medium heat. Add the frozen corn and cook for 5-7 minutes until the corn is slightly charred and tender, stirring occasionally. Remove from heat.
- Make Sauce: In a small bowl, mix together mayonnaise and sour cream until well combined to create a creamy topping for the bowl.
- Assemble Bowls: Divide the cooked jasmine rice evenly into serving bowls. Top each bowl with sliced grilled chicken, charred corn, a dollop of the mayo-sour cream sauce, crumbled cotija cheese, a squeeze of fresh lime juice, and chopped cilantro for brightness.
- Add Extras: Optionally, add sliced jalapeños and a few dashes of hot sauce for an added spicy kick according to your preference.
- Serve: Serve the rice bowls immediately with extra lime wedges on the side for additional tangy flavor.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Frozen corn can be substituted with fresh corn for a sweeter flavor.
- Adjust spice levels by increasing or omitting chili powder and jalapeño slices.
- This recipe pairs well with a crisp green salad or black beans for a fuller meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
