The Street Corn Chicken Rice Bowl is a bright and tasty meal that brings together juicy grilled chicken, sweet corn, creamy cheese, and a tangy lime dressing all over a bed of fluffy rice. It’s got a nice mix of flavors and textures that makes every bite exciting and satisfying. The roasted corn adds a bit of natural sweetness, while the chicken is perfectly seasoned and smoky—the perfect combo for a casual dinner or lunch.
I love making this dish when I want something that feels fresh but still filling. One of my favorite things is how easy it is to put together, and yet it feels special enough to share with friends or family. I usually toss in some fresh cilantro and a little bit of spicy mayo to give it a little extra kick that everyone seems to enjoy. Plus, the lime juice squeezed on top really makes all the flavors pop in the best way.
Whenever I serve this bowl, I like to set out some extra toppings on the side like chopped green onions, avocado slices, or a handful of crunchy tortilla chips. It’s fun to let people customize their own bowls, and it turns a simple meal into a little party. It’s one of those dishes that’s just as great for a quick weeknight dinner as it is for meal prep during the week. I find myself going back to this recipe often because it hits the spot every time.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great for this bowl. You can swap with thighs if you prefer juicier meat. Cut into bite-sized pieces for easy, quick cooking.
Corn: Fresh corn adds sweetness and crunch, but frozen corn is an easy substitute. Just thaw before cooking. Char it well for that smoky flavor that makes this dish special.
Rice: Jasmine or long-grain white rice is best for fluffy texture. If you want a healthier option, try brown rice or cauliflower rice to lighten it up.
Spices: Chili powder, smoked paprika, garlic powder, and cumin give bold flavor. If you don’t have smoked paprika, regular paprika or chipotle powder work too, just adjust heat to your taste.
Creamy sauce: Sour cream or Mexican crema creates a rich topping. Greek yogurt can be a lighter swap, and mayonnaise adds creaminess but can be left out for a simpler sauce.
How Do You Get the Perfect Char on Corn and Chicken?
Getting that nice char on the corn and chicken really lifts the bowl’s flavor. Here’s how to nail it:
- Use a hot skillet with a bit of oil—medium-high heat works well to get color without burning.
- For the corn, stir occasionally so it chars evenly but doesn’t blacken too fast—about 5-7 minutes is ideal.
- Season the chicken well and cook in an even layer without crowding the pan. This helps the chicken brown nicely and cook through in about 6-8 minutes.
- Avoid overcrowding the pan to keep the heat high and get that golden crust on your chicken pieces.
- Let the chicken rest for a few minutes before serving to keep it juicy.
Practice makes perfect, and the smoky, slightly crispy bits from charring add amazing texture and taste to the dish!
Equipment You’ll Need
- Medium pot with lid – I like it because it cooks the rice evenly and keeps it fluffy.
- Skillet or frying pan – perfect for charring the corn and cooking the chicken, giving everything a nice flavor.
- Whisk or fork – for mixing the creamy cilantro sauce smoothly.
- Cutting board and knife – essential for chopping corn, chicken, cilantro, and lime wedges.
- Measuring spoons and cups – helps keep your ingredients just right for perfect flavor balance.
Flavor Variations & Add-Ins
- Replace chicken with shrimp or grilled steak for different protein options that cook just as quickly.
- Add chopped jalapeños or diced red onion to the sauce or toppings for extra heat and flavor.
- Sprinkle with crumbled Cotija or feta cheese to boost richness and saltiness.
- Mix in diced avocado or a dollop of sour cream when serving for creaminess and freshness.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup white rice (jasmine or long grain)
- 2 cups water or chicken broth (for cooking rice)
- 2 ears of corn, kernels removed (or 1.5 cups frozen corn, thawed)
- 1 tablespoon olive oil (for cooking corn)
- 1 tablespoon olive oil (for cooking chicken)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Creamy Sauce:
- ½ cup sour cream or Mexican crema
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, finely chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
Optional Garnish:
- Cotija cheese, crumbled
- Extra lime wedges
- Additional chili powder or smoked paprika for dusting
Time Needed
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can have a delicious meal ready in around 25 minutes. It’s perfect for a quick weeknight dinner or weekend lunch!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear. In a medium pot, combine rice and water or chicken broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes, until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
2. Make the Creamy Sauce:
In a small bowl, whisk together sour cream (or Mexican crema), mayonnaise, lime juice, chopped cilantro, minced garlic, salt, and pepper. Taste and adjust seasoning if needed. Keep this sauce refrigerated until you’re ready to use it.
3. Cook the Corn:
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until slightly charred and tender, about 5 to 7 minutes. Season lightly with salt and remove from heat.
4. Season and Cook the Chicken:
In a bowl, toss the chicken pieces with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until well coated. Heat 1 tablespoon olive oil in the same skillet over medium-high heat, then add the chicken. Cook, stirring occasionally, until the chicken is cooked through and browned nicely, about 6 to 8 minutes.
5. Assemble Your Bowls:
Divide the cooked rice between serving bowls. Top the rice with charred corn, then add the cooked chicken on top.
6. Add Creamy Sauce and Garnish:
Drizzle the cilantro-lime creamy sauce generously over the chicken and corn. Sprinkle with chopped cilantro and, if you like, crumbled Cotija cheese. Add a lime wedge on the side for squeezing fresh juice over the bowl.
7. Serve & Enjoy:
Enjoy your vibrant, flavorful Street Corn Chicken Rice Bowl right away for the best taste and freshness!
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works great for this recipe. Just thaw it completely before cooking, then char it in the skillet as you would fresh corn to get that delicious smoky flavor.
How Can I Make This Recipe Dairy-Free?
To make the creamy sauce dairy-free, try substituting sour cream with a plant-based yogurt or dairy-free mayo. It will still add creaminess and tang without the dairy.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can cook the rice, chicken, and corn up to a day in advance. Store them separately in airtight containers and reheat gently before assembling. Prepare the sauce fresh for the best flavor.
What’s a Good Substitute for Cotija Cheese?
If you can’t find Cotija, feta cheese makes a great alternative with a similar salty, tangy profile. Just crumble it over the bowl before serving.