Oh my gosh, you have to try this street corn chicken rice bowl – it’s like all my favorite flavors decided to throw a party in one dish! I first fell in love with Mexican street corn at a little food stand in Austin, and now I’m obsessed with turning that magical combo of creamy, tangy, slightly spicy corn into a full meal. This bowl brings together juicy grilled chicken, garlicky rice, and that irresistible street corn mixture in under 30 minutes. It’s the perfect weeknight dinner that feels special enough for weekends too. Trust me, once you taste how the cool, creamy corn plays off the warm chicken and rice, you’ll be making this on repeat!
Why You’ll Love This Street Corn Chicken Rice Bowl
This dish is seriously a game-changer, and here’s why:
- Quick & easy: From fridge to table in 35 minutes—perfect for busy nights when you want something delicious without the fuss.
- Bold flavors: That street corn mixture? Creamy mayo, zesty lime, and salty cotija cheese create a flavor explosion you’ll crave.
- Meal prep magic: Cook once, eat twice! The components keep beautifully for next-day lunches.
- Totally customizable: Spice it up, add veggies, or swap proteins—this bowl bends to your cravings.
- Actually satisfying: With juicy chicken, hearty rice, and that dreamy corn topping, it’s comfort food that doesn’t weigh you down.
Ingredients for Street Corn Chicken Rice Bowl
Here’s everything you’ll need to make these crave-worthy bowls – I promise you might already have half this stuff in your kitchen right now!
For the chicken:
- 2 boneless, skinless chicken breasts (about 6 oz each) – thicker cuts work best for juicy results
- 1 tbsp olive oil – my secret for perfect grill marks
- 1 tsp chili powder – adjust to your heat preference
- Salt and pepper – don’t be shy with the seasoning!
For the street corn magic:
- 1 cup corn kernels – fresh off the cob or frozen/thawed works great
- 2 tbsp mayonnaise – the creamy base that makes it authentic
- 1 tbsp lime juice – freshly squeezed makes all the difference
- 1/4 cup crumbled cotija cheese (feta works in a pinch)
- 1/4 cup chopped cilantro – stems and all for maximum flavor
For the rice base:
- 1 cup cooked rice – day-old chilled rice fries up perfectly
- 1 clove garlic, minced – because everything’s better with garlic
How to Make Street Corn Chicken Rice Bowl
Alright, let’s get cooking! This comes together so fast you’ll barely have time to set the table. I like to prep everything while the chicken cooks – multitasking for the win!
Step 1: Season and Grill the Chicken
First, pat those chicken breasts dry with paper towels – this helps them get nice and golden. Drizzle with olive oil, then sprinkle both sides generously with chili powder, salt, and pepper. Rub it in like you’re giving the chicken a little massage – trust me, this makes all the difference!
Heat your grill or a grill pan over medium-high. When it’s hot (a drop of water should sizzle), add the chicken. Cook for 6-8 minutes per side until you see those beautiful grill marks and the internal temp hits 165°F. No thermometer? No problem! The chicken should feel firm but still slightly springy when pressed.
Step 2: Prepare the Street Corn Mixture
While the chicken works its magic, let’s make that heavenly corn topping. In a medium bowl, toss together the corn, mayo, lime juice, cotija cheese, and cilantro. The key here is tasting as you go – you want that perfect balance of creamy, tangy, and salty. Add another squeeze of lime if needed!
Pro tip: If your corn is cold from the fridge, microwave it for 30 seconds first. Warm corn absorbs flavors better!
Step 3: Sauté the Rice
Heat a drizzle of olive oil in a skillet over medium. Add the minced garlic and cook just until fragrant – about 30 seconds. Don’t let it brown! Then toss in your cooked rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through and slightly toasted. This gives the rice amazing texture!
Step 4: Assemble the Bowls
Now for the fun part! Slice your rested chicken against the grain into strips. Divide the garlic rice between bowls, top with chicken, then pile on that glorious street corn mixture. I like to leave some corn mixture visible around the edges – makes it look extra inviting!
Finish with an extra sprinkle of cotija and cilantro if you’re feeling fancy. Grab a fork and dig in while everything’s still warm – that first bite is pure magic!
Tips for the Best Street Corn Chicken Rice Bowl
After making this recipe dozens of times (yes, I’m obsessed), here are my foolproof tricks for bowl perfection:
- Chill your rice first: Day-old rice fries up with better texture – fresh cooked rice can get mushy when sautéed.
- Double the corn mixture: Trust me, you’ll want extra! It keeps well in the fridge for 3 days too.
- Let chicken rest: Wait 5 minutes before slicing so all those juicy flavors stay locked in.
- Char your corn: For extra smoky flavor, quickly blister the kernels in a dry pan before mixing.
- Taste as you go: Adjust lime, salt, or spice levels until your tastebuds do a happy dance!
Ingredient Substitutions and Variations
One of the best things about this bowl is how easily you can tweak it to fit what you’ve got or what you’re craving! Out of mayo? Greek yogurt makes a fantastic tangy substitute for the corn mixture. Vegetarian? Skip the chicken and double up on black beans – they add amazing texture. For extra creaminess, I love topping mine with avocado slices or a drizzle of crema. If you’re watching dairy, nutritional yeast can stand in for cotija cheese surprisingly well. And hey – toss in some diced jalapeños if you like it spicy! This recipe’s like your favorite pair of jeans – it just adapts to fit perfectly.
Serving and Storing Suggestions
This street corn chicken rice bowl shines brightest when served fresh, but here’s how to keep the magic going! For sides, I love crispy tortilla chips for scooping up extra corn mixture – total game changer. Store leftovers separately: chicken and rice keep for 2 days in the fridge, while the corn topping stays fresh for 3. Just reheat the chicken gently so it doesn’t dry out. Pro tip: The corn mixture tastes amazing cold straight from the fridge – I’ve been known to eat it with a spoon!
Street Corn Chicken Rice Bowl FAQs
You’ve got questions? I’ve got answers! Here are the things people ask me most about this recipe:
Can I use frozen corn for the street corn mixture?
Absolutely! Frozen corn works great – just thaw it first and pat dry with paper towels to avoid making your mixture watery. My secret? Quick charring in a dry pan for extra smoky flavor before mixing!
How can I make my bowl spicier?
Oh honey, we can turn up the heat! Add diced jalapeños to the corn mix, use hot chili powder, or sprinkle with cayenne when seasoning the chicken. For serious spice lovers, a dash of hot sauce or tajín seasoning takes it next level.
What if I can’t find cotija cheese?
No worries – feta makes a fantastic substitute with that same salty tang. If you’re dairy-free, nutritional yeast or even crumbled tofu with a pinch of salt can mimic that umami flavor surprisingly well!
Can I meal prep this ahead?
You bet! Keep components separate – chicken and rice for 2 days, corn mix for 3. The flavors actually get better as they mingle. Just reheat chicken gently to keep it juicy.
Nutritional Information
Just so you know what you’re digging into (not that you’ll stop after one bite – trust me!), here’s the nutritional breakdown per serving. Remember, these are estimates since ingredients can vary based on brands and how generous you are with that delicious cotija cheese!
- Calories: 580
- Protein: 36g (hello, muscle fuel!)
- Carbs: 48g
- Fiber: 4g
- Fat: 28g (the good kind from olive oil and all that yummy cheese)
Like I always say – it’s all about balance, and this bowl gives you plenty of protein and flavor without weighing you down. Now go enjoy every delicious bite!
Okay, my friend – now it’s your turn to experience this flavor fiesta! I’m telling you, one bite of this street corn chicken rice bowl and you’ll be texting me at midnight saying “WHY DIDN’T I MAKE THIS SOONER?!” Don’t forget to snap a pic of your masterpiece (I know it’ll look amazing) and tag me – I love seeing your creative twists! Add extra jalapeños? Swap in quinoa? Throw on some crushed tortilla chips for crunch? However you make it yours, just promise me you’ll dig in while everything’s still warm and the cheese is all melty. Happy cooking, and remember – the secret ingredient is always a little extra love (and probably an extra squeeze of lime)! Check out more inspiration here!
Print
Irresistible Street Corn Chicken Rice Bowl in 35 Minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A flavorful and satisfying dish combining grilled chicken, Mexican street corn, and rice for a complete meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cooked rice
- 1 cup corn kernels
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/4 cup crumbled cotija cheese
- 1 tsp chili powder
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season chicken with salt, pepper, and chili powder. Grill until fully cooked, about 6-8 minutes per side.
- In a bowl, mix corn, mayonnaise, lime juice, cotija cheese, and cilantro.
- Heat olive oil in a pan and sauté garlic for 30 seconds. Add cooked rice and stir to combine.
- Slice grilled chicken into strips.
- Assemble bowls with rice, chicken, and corn mixture.
- Garnish with extra cilantro and lime wedges if desired.
Notes
- Use leftover rice for quicker prep.
- Substitute feta cheese if cotija is unavailable.
- Adjust spice level with more or less chili powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg
Keywords: street corn chicken rice bowl, Mexican chicken bowl, easy dinner recipe
