The Street Corn Chicken Rice Bowl is a tasty and colorful meal that combines tender grilled chicken, sweet corn, and fluffy rice. It’s like all the fun flavors of street corn—creamy, cheesy, and a little spicy—packed into a simple, filling bowl. You get that hint of smoky char from the corn and a creamy drizzle that ties everything together perfectly.
I love making this bowl when I want something quick but still exciting. The chicken adds a hearty touch, while the spicy mayo or chili powder gives it a little extra kick that keeps me coming back for more. Plus, it’s a great way to enjoy the flavors of summer no matter the season. If you try it, don’t skip the squeeze of lime on top—it really brightens up all the bits!
One of my favorite ways to serve this is with a side of fresh cilantro and diced avocado. It feels fresh and balances out the creamy, spicy elements really well. It’s a meal that’s simple enough for a weekday dinner but special enough to share with friends. Every bite is satisfying, and it’s fun to eat bowls like this that mix so many great textures and tastes.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work well for even cooking. If you prefer, thighs add juiciness and a bit more flavor. Marinade them a bit longer for extra tenderness.
Corn: Fresh corn is best for sweetness and texture, but frozen corn works fine, too. Just dry it well before cooking to avoid steaming.
Cotija cheese: This crumbly cheese adds a salty, tangy touch like street corn. If you can’t find it, feta or Parmesan are good substitutes.
Cilantro-lime sauce: Greek yogurt is a great alternative to sour cream for a lighter sauce with a bit more tang. Adjust lime and garlic to your taste.
How Do I Get a Perfectly Charred Corn and Juicy Chicken Every Time?
Charred corn brings that smoky street food flavor. Use a hot skillet and don’t stir too often—let it sit for a minute to get some browning before stirring.
- Heat oil medium-high, add corn, spread in one layer.
- Cook without stirring for 2 minutes, then stir and cook another 1-2 minutes until charred in spots.
For chicken, a hot skillet is key too. Don’t move the chicken right away—let it sear and develop a crust before flipping. Resting after cooking keeps it juicy.
Equipment You’ll Need
- Skillet or frying pan – I recommend a heavy skillet to get a good sear on the chicken and corn.
- Cutting board and knife – for chopping cilantro, avocado, and tomatoes easily.
- Small bowls – to mix the Cilantro-Lime sauce and seasonings.
- Measuring spoons and cups – to measure out spices and ingredients precisely.
- Grater or crumbled cheese container – if you buy cheese in blocks and prefer your own crumble.
Flavor Variations & Add-Ins
- Swap grilled chicken for shrimp or grilled steak for a different protein with bold flavors.
- Mix in roasted peppers or sautéed onions for extra veggie flavor and sweetness.
- Use queso fresco or feta instead of Cotija for a slightly different salty edge.
- Spice it up with a dash of hot sauce or a sprinkle of cayenne for more heat.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Chicken and Rice Bowl:
- 2 boneless, skinless chicken breasts
- 1 cup cooked white rice (or brown rice)
- 1 cup corn kernels (fresh or frozen)
- ½ cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup crumbled Cotija cheese (or feta as substitute)
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil or vegetable oil
For the Creamy Cilantro-Lime Sauce:
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 clove garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15 minutes to cook, and just a few extra minutes to assemble everything for a total of about 25-30 minutes. It’s quick enough for a tasty weeknight meal!
Step-by-Step Instructions:
1. Make the Creamy Cilantro-Lime Sauce:
In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and pepper until smooth. Pop it in the fridge to chill while you cook the rest of the meal.
2. Season and Cook the Chicken:
Mix the chili powder, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub this spice blend evenly over both chicken breasts. Heat the oil in a skillet over medium-high heat, then add the chicken. Cook the chicken for 5-6 minutes on each side until it’s cooked through and has a nice golden-brown crust. Remove it from the pan and let it rest for a few minutes before slicing it thinly.
3. Cook the Corn:
Using the same skillet, add the corn kernels and cook for 3-4 minutes, stirring occasionally. Let the corn get a bit charred and heated through. Season with a pinch of salt and pepper to taste.
4. Put Together the Rice Bowl:
Start by layering the cooked rice at the bottom of your bowls. Add the cherry tomatoes, charred corn, sliced chicken, diced avocado, and top with crumbled Cotija cheese. Drizzle the cilantro-lime sauce over everything.
5. Garnish and Serve:
Sprinkle with a little extra chili powder and chopped cilantro for color and flavor. Add lime wedges on the side for squeezing over to brighten up the whole dish. Enjoy your flavorful and fresh street corn chicken rice bowl!
Can I Use Frozen Corn Instead of Fresh?
Yes! Just thaw frozen corn completely and pat it dry before cooking to prevent extra moisture. It may not char as easily as fresh, but still tastes great.
Can I Substitute Greek Yogurt for Sour Cream in the Sauce?
Absolutely! Greek yogurt works well and adds a nice tangy flavor while keeping the sauce creamy and lighter.
How Should I Store Leftovers?
Store any leftover chicken, corn, and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave before assembling again.
Can I Make This Recipe Ahead of Time?
You can prep the sauce and cook the chicken and corn ahead. Keep them refrigerated separately and assemble just before eating for best freshness.