This street corn chicken rice bowl is packed with bold flavors—juicy, seasoned chicken, creamy street corn, and fluffy rice, all topped with a zesty lime crema. It’s the perfect mix of fresh and hearty, making it a go-to for an easy dinner or meal prep. Inspired by classic Mexican street corn, this bowl brings smoky, tangy, and creamy flavors together in every bite.
Why You’ll Love This Recipe?
- Loaded with flavor and texture in every bite
- A great way to switch up your usual rice bowls
- Easy to customize with different toppings
- Perfect for meal prep—stays fresh and delicious
Ingredients
This bowl comes together with just a few key ingredients:
- Chicken breast or thighs, seasoned for extra flavor
- Cooked rice, either white, brown, or even cilantro-lime rice
- Corn, charred for that smoky street corn taste
- Cotija cheese, crumbled for a creamy, salty finish
- A zesty lime crema to bring it all together
You’ll find the full list of ingredients and measurements below.
Season and Cook the Chicken
Season the chicken with chili powder, cumin, garlic powder, salt, and a squeeze of lime juice. Cook in a skillet over medium heat until golden brown and cooked through. Let it rest before slicing.
Char the Corn
In the same pan, add the corn and cook until slightly charred, stirring occasionally. Mix with a little mayo, cotija cheese, lime juice, and a pinch of chili powder.
Make the Lime Crema
Stir together sour cream, a splash of lime juice, and a bit of garlic powder for a creamy, tangy drizzle.
Assemble the Bowls
Divide cooked rice into bowls, top with sliced chicken, and spoon on the street corn mixture. Drizzle with lime crema, then finish with extra cotija cheese, chopped cilantro, and a little Tajín for a kick.
Expert Tips and Tricks
- For extra charred corn, use fresh corn on the cob and grill it before cutting it off
- If using frozen corn, make sure to pat it dry before charring it in the pan
- Let the chicken rest before slicing to keep it juicy
Recipe Variations and Possible Substitutions
- Swap chicken for shrimp, steak, or tofu for a different protein
- Use cauliflower rice for a low-carb option
- Add black beans or avocado for extra texture and flavor
- Try Greek yogurt instead of sour cream for a lighter lime crema
Serving and Pairing Suggestions
This bowl pairs well with:
- Warm tortillas or tortilla chips for scooping
- A side of fresh guacamole or pico de gallo
- A refreshing agua fresca or margarita
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken and rice in the microwave, then add the toppings fresh. Keep the crema separate until serving.
FAQs
Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken makes this even quicker and easier.
What’s the best way to get extra crispy street corn?
Use a dry, hot pan and don’t stir too often—let the kernels char before flipping.
Can I make this dairy-free?
Yes! Use dairy-free sour cream for the crema and skip the cotija or use a dairy-free cheese alternative.
Is this recipe spicy?
Not really, but you can add extra chili powder or jalapeños if you want more heat.
Conclusion
This street corn chicken rice bowl is everything you love about Mexican street corn, turned into a filling and satisfying meal. It’s easy, flavorful, and perfect for any night of the week!
Print
Savory Street Corn Chicken Rice Bowl: A Flavorful Cocina Republic Creation
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (adjusted to 6 servings) 1x
- Category: Main Dish, Bowl Meal
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl is a vibrant, flavor-packed dish that combines juicy grilled chicken, sweet corn, and zesty toppings, served over a bed of fluffy rice. Inspired by Mexican street corn, it’s the perfect balance of savory, tangy, and creamy, making it an irresistible meal that’s perfect for any occasion.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice (or brown rice)
- 1 cup fresh corn kernels (or 1 can of corn)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/4 cup mayonnaise
- 1 tbsp sour cream
- 1 tbsp lime juice
- Salt and pepper, to taste
Instructions
Prepare the Chicken:
- Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked.
- Remove the chicken from the skillet, let it rest for a few minutes, then slice it thinly.
Make the Street Corn:
- In a small bowl, mix the mayonnaise, sour cream, and lime juice to create the sauce.
- In a separate pan, sauté the corn over medium heat until it starts to brown slightly, about 5-7 minutes.
- Add the mayo mixture to the corn and stir to coat the corn evenly.
Assemble the Bowl:
- In serving bowls, place a layer of cooked rice.
- Top with the sautéed street corn mixture, sliced chicken, crumbled cotija cheese, and chopped cilantro.
Serve:
- Squeeze lime wedges over the top of the bowl before serving for extra flavor. Enjoy!
Notes
- For extra heat, add some chili flakes or a few dashes of hot sauce.
- You can use grilled corn instead of sautéed corn for a smoky flavor.
- This bowl can be easily customized with your favorite toppings, such as avocado or pickled red onions.
- Make it vegetarian by skipping the chicken and adding more veggies or beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 620 mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80 mg
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