Short Description

Why You’ll Love This Recipe

Easy and quick: Perfect for busy weeknights, this dish comes together in about 30 minutes.
Full of flavor: Smoky, tangy, and creamy with a little bit of spice, this bowl is anything but boring.
Customizable: Add your favorite toppings like avocado, extra cheese, or a squeeze of lime to make it your own.
Balanced and filling: With protein, veggies, and rice, this meal is hearty and nutritious.

Ingredients

Chicken breast or thighs
Corn on the cob (or canned/frozen corn)
Cooked rice (white or brown)
Sour cream or Greek yogurt
Mayonnaise
Lime juice
Chili powder
Garlic powder
Cotija or feta cheese
Fresh cilantro

Full list of ingredients and measurements below.

Directions

Step 1: Cook the Chicken
Season the chicken with chili powder, garlic powder, salt, and pepper. Cook in a skillet over medium-high heat until golden brown and cooked through. Let it rest before slicing.

Step 2: Char the Corn
If using fresh corn, grill or pan-sear it until slightly charred for that smoky flavor. If using canned or frozen corn, sauté in a dry pan over high heat until lightly browned.

Step 3: Prepare the Creamy Sauce
In a bowl, mix sour cream, mayonnaise, lime juice, and a pinch of chili powder until smooth.

Step 4: Assemble the Bowl
Start with a base of cooked rice, then top with sliced chicken, charred corn, and a drizzle of the creamy sauce. Sprinkle with cotija or feta cheese and fresh cilantro.

Expert Tips and Tricks

Use leftover rice to save time—day-old rice works great in this dish.
For extra flavor, marinate the chicken in lime juice and spices for at least 30 minutes before cooking.
If you love spice, add a dash of cayenne or some sliced jalapeños.

Recipe Variations and Possible Substitutions

Swap the protein: Try shrimp, tofu, or even black beans for a vegetarian version.
Make it dairy-free: Use dairy-free yogurt or a vegan mayo alternative.
Change up the grains: Use quinoa or cauliflower rice instead of regular rice for a twist.

Serving and Pairing Suggestions

This bowl pairs well with a side of tortilla chips and guacamole or a fresh cucumber salad. A cold, refreshing drink like limeade or an agua fresca would also complement the flavors perfectly.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or on the stovetop with a splash of water to keep the rice moist.
Keep the sauce separate and drizzle on after reheating for the best texture.

FAQs

Can I make this ahead of time?
Yes! Prep all the components separately and assemble when ready to eat.

What can I use instead of Cotija cheese?
Feta cheese is a great substitute, or you can use grated Parmesan.

Is this meal spicy?
It has a mild kick, but you can adjust the spice level by adding or reducing chili powder.

Can I use rotisserie chicken?
Absolutely! It’s a great time-saving hack for this recipe.

Conclusion

This Street Corn Chicken Rice Bowl is the perfect mix of creamy, smoky, and savory flavors. It’s easy to make, endlessly customizable, and guaranteed to become a family favorite. Give it a try and enjoy a restaurant-worthy meal right at home!

Street Corn Chicken Rice Bowl: A Flavor-Packed Meal in One Bowl

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This Street Corn Chicken Rice Bowl is a delicious combination of grilled chicken, charred corn, and seasoned rice, all topped with a creamy, tangy sauce. It’s an easy, satisfying meal that’s bursting with bold flavors in every bite. Perfect for busy weeknights or meal prepping, this dish balances protein, veggies, and carbs in one wholesome bowl.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American
Diet: Gluten Free

Instructions

Step 1: Cook the Chicken

Season chicken with chili powder, garlic powder, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat.
Cook the chicken for 5-6 minutes per side, or until fully cooked (165°F internal temperature).
Remove from heat and let rest before slicing.

Step 2: Char the Corn

If using fresh corn, grill or pan-sear it until slightly charred, turning occasionally.
If using canned or frozen corn, sauté in a dry pan over high heat until lightly browned.
Set aside.

Step 3: Prepare the Creamy Sauce

In a small bowl, mix sour cream, mayonnaise, lime juice, and a pinch of chili powder until smooth.

Step 4: Assemble the Bowl

Divide cooked rice between serving bowls.
Top with sliced chicken and charred corn.
Drizzle with creamy sauce.
Sprinkle with Cotija cheese and fresh cilantro.
Serve with extra lime wedges if desired.

Notes

Use leftover rice to save time—day-old rice works great in this dish.
For extra flavor, marinate the chicken in lime juice and spices for at least 30 minutes before cooking.
If you love spice, add a dash of cayenne or some sliced jalapeños.