The Street Corn Chicken Rice Bowl is a flavorful and satisfying meal inspired by the vibrant taste of Mexican street corn. This dish combines juicy grilled chicken, smoky charred corn, fluffy rice, and a creamy, tangy sauce for a perfect balance of textures and flavors. It’s an easy and delicious option for lunch or dinner, packed with protein and fresh ingredients.
Why You’ll Love This Recipe
I love this recipe because it’s packed with bold flavors, easy to make, and highly customizable. The combination of grilled chicken, sweet corn, and a creamy sauce makes for a filling yet balanced meal. Plus, it’s great for meal prep and can be adjusted to suit different dietary preferences. Whether you’re looking for a quick weeknight dinner or a meal prep option for busy days, this rice bowl is a satisfying choice.
Another reason I enjoy this dish is that it provides a nutritious balance of protein, fiber, and healthy fats. The grilled chicken adds lean protein, while the corn brings a natural sweetness and satisfying crunch. The creamy sauce ties everything together with a delicious tangy kick, making every bite enjoyable. Plus, the toppings—cotija cheese, fresh cilantro, and jalapeños—elevate the flavors and add an authentic touch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 2 chicken breasts, grilled and sliced
- 1 cup corn (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 jalapeño, sliced (optional for heat)
- 1 tbsp olive oil (for cooking the corn, if needed)
Directions
- If using fresh corn, char it on a skillet or grill over medium-high heat until slightly blackened, about 5-7 minutes. If using canned or frozen corn, drain and heat it in a pan with a little olive oil until golden brown.
- In a small bowl, mix mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper to make the sauce.
- Grill the chicken breasts until fully cooked, about 6-7 minutes per side, depending on thickness. Let rest for a few minutes before slicing.
- Assemble the rice bowls by dividing the cooked rice into serving bowls.
- Top each bowl with grilled chicken slices and charred corn.
- Drizzle the creamy sauce over the top and sprinkle with cotija cheese and fresh cilantro.
- Add sliced jalapeños if desired and serve immediately.
Servings and Timing
- Servings: 2-3
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick: Add extra jalapeños, hot sauce, or a sprinkle of cayenne pepper.
- Low-Carb Option: Use cauliflower rice instead of regular rice for a lighter meal.
- Vegetarian Version: Swap chicken for black beans, chickpeas, or grilled tofu.
- Extra Protein: Add a fried or poached egg on top for an extra protein boost.
- Dairy-Free: Replace cotija cheese with a dairy-free alternative or nutritional yeast for a similar umami flavor.
Storage/Reheating
To store leftovers, place cooled chicken, corn, rice, and sauce in separate airtight containers in the refrigerator for up to 3 days. Keeping the components separate prevents the rice from becoming soggy.
To reheat, warm the chicken and rice in the microwave or on the stovetop. If using the microwave, heat in 30-second intervals until warmed through. Reheat the corn separately in a pan for the best texture. Add fresh toppings like cilantro, jalapeños, and cheese after reheating for the best flavor.
FAQs
Can I make this dish ahead of time?
Yes! Prep the ingredients separately and assemble when ready to eat. This makes it a great option for meal prep, allowing you to enjoy a fresh and flavorful meal throughout the week.
What type of rice works best?
White rice, brown rice, or even quinoa all work well in this recipe. If you prefer a lower-carb option, cauliflower rice is a great alternative.
Can I grill the chicken in advance?
Absolutely! Grilled chicken can be stored in the fridge for up to 3 days and reheated when needed. You can also marinate the chicken beforehand for even more flavor.
What can I use instead of cotija cheese?
Feta or parmesan are great substitutes if cotija cheese isn’t available. Both offer a similar salty and tangy flavor that complements the dish well.
Can I use canned corn?
Yes! Just drain and char it in a pan for extra flavor. Charring the corn enhances its sweetness and adds a smoky depth to the dish.
Conclusion
The Street Corn Chicken Rice Bowl is a delicious and easy-to-make dish that brings together bold flavors and nutritious ingredients. Whether you’re meal prepping or looking for a quick and satisfying dinner, this bowl is sure to become a favorite. The combination of juicy grilled chicken, smoky charred corn, fluffy rice, and a creamy, tangy sauce makes every bite exciting and full of flavor.
This recipe is also highly customizable, allowing you to adjust the ingredients to match your dietary preferences. Whether you go for a low-carb version, a vegetarian alternative, or add extra heat, this dish can be tailored to fit your taste. Try it today and enjoy a taste of street corn in every bite!
Print
Street Corn Chicken Rice BowL
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
The Street Corn Chicken Rice Bowl is a flavorful and satisfying meal inspired by the vibrant taste of Mexican street corn. This dish combines juicy grilled chicken, smoky charred corn, fluffy rice, and a creamy, tangy sauce for a perfect balance of textures and flavors. It’s an easy and delicious option for lunch or dinner, packed with protein and fresh ingredients.
Ingredients
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 2 chicken breasts, grilled and sliced
- 1 cup corn (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 jalapeño, sliced (optional for heat)
- 1 tbsp olive oil (for cooking the corn, if needed)
Instructions
- If using fresh corn, char it on a skillet or grill over medium-high heat until slightly blackened, about 5-7 minutes. If using canned or frozen corn, drain and heat it in a pan with a little olive oil until golden brown.
- In a small bowl, mix mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper to make the sauce.
- Grill the chicken breasts until fully cooked, about 6-7 minutes per side, depending on thickness. Let rest for a few minutes before slicing.
- Assemble the rice bowls by dividing the cooked rice into serving bowls.
- Top each bowl with grilled chicken slices and charred corn.
- Drizzle the creamy sauce over the top and sprinkle with cotija cheese and fresh cilantro.
- Add sliced jalapeños if desired and serve immediately.
Notes
- For extra heat, add extra jalapeños, hot sauce, or a sprinkle of cayenne pepper.
- Low-Carb Option: Use cauliflower rice instead of regular rice.
- Vegetarian Version: Swap chicken for black beans, chickpeas, or grilled tofu.
- Extra Protein: Add a fried or poached egg on top for an extra protein boost.
- Dairy-Free: Replace cotija cheese with a dairy-free alternative or nutritional yeast for a similar umami flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. If using fresh toppings like cilantro or jalapeños, add them after reheating for the best taste.
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