The Street Corn Chicken Rice Bowl is a delicious mix of tender grilled chicken, sweet corn, and creamy, tangy sauce all served over fluffy rice. It brings together the fresh flavors of Mexican street corn with the heartiness of chicken and rice for a meal that’s tasty and satisfying.
I love making this bowl when I want something quick but full of flavor. The corn gets a little charred, which adds a smoky touch, and the creamy sauce ties everything together in a way that makes every bite feel special. It’s one of those dinners that feels a little festive even on a regular weeknight.
My favorite way to eat this bowl is with some fresh lime squeezed over the top and a sprinkle of cheese or fresh cilantro for extra zing. It’s great for meal prep, too, because it keeps well and still tastes fresh the next day. This bowl always feels like a little celebration of everyday flavors!
Key Ingredients & Substitutions
Chicken: Boneless skinless breasts work well for quick cooking, but thighs are juicier and more forgiving if you prefer dark meat. You can also swap chicken for tofu or chickpeas for a vegetarian twist.
Corn: Fresh corn is best for that sweet, charred flavor. Frozen corn works fine too; just thaw it before cooking. Roasting or grilling will add a nice smoky touch.
Rice: Long-grain white rice is fluffy and neutral, but brown rice or cauliflower rice can be good healthy alternatives. Just adjust cooking times accordingly.
Creamy Sauce: Greek yogurt adds a tangy creaminess but sour cream is fine too. For a dairy-free option, try vegan mayo and coconut yogurt. The jalapeño is optional — add it for a little heat!
How Do I Get the Perfect Char on the Chicken and Corn?
Getting good char adds flavor and texture to this dish. Here’s how I do it:
- Use a hot pan or grill before adding the chicken or corn. This helps quickly sear the outside and create that healthy char.
- Don’t overcrowd the pan; cooking in batches if needed lets the pieces brown instead of steaming.
- Cook chicken pieces about 5-7 minutes per side, flipping once. Avoid moving them too early or too often.
- For corn, just stir occasionally over medium heat until some kernels develop brown spots. This usually takes 5-7 minutes.
- Use a bit of oil or butter to help with browning and to keep things from sticking.
Patience and heat are key here — good char really boosts the flavor without burning.
Equipment You’ll Need
- Large skillet or grill pan – I recommend this for getting a good sear on the chicken and corn. It heats evenly and creates those tasty char marks.
- Medium saucepan – perfect for cooking the rice so it comes out fluffy and tender.
- Small bowl – for mixing together the creamy sauce. A whisk or spoon makes blending easy.
- Knife and cutting board – essential for chopping chicken, cilantro, garlic, and avocado.
- Measuring cups and spoons – to ensure the rice, seasonings, and sauce ingredients are right.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or steak for a different protein that’s just as tasty and cooks quickly.
- Mix in diced jalapeños or a dash of hot sauce to add more heat if you like things spicy.
- Top with crumbled queso fresco or shredded cheese for extra creaminess and flavor.
- Incorporate sautéed peppers or onions for more veggie crunch and sweetness.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For The Rice:
- 1 cup long-grain white rice
- 2 cups water
For The Chicken:
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper, to taste
For The Corn:
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- ¼ teaspoon chili powder
- Salt, to taste
For The Creamy Sauce:
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 1-2 cloves garlic, minced
- 1 teaspoon lime juice
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon chopped jalapeño (optional)
- Salt and pepper, to taste
For Serving:
- 1 lime, cut into wedges
- ½ avocado (optional), sliced or scooped
- Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 35 minutes in total. You’ll spend around 15 minutes cooking the rice and preparing the chicken and corn, plus about 5 minutes to make the sauce and assemble your bowls. It’s a quick meal that’s ready for any night of the week!
Step-by-Step Instructions:
1. Cook the Rice:
First, rinse the rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a pot and bring to a boil. Then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. When the rice is tender and the water is absorbed, fluff it with a fork and keep it warm.
2. Prepare the Chicken:
In a bowl, toss the chicken chunks with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix well so every piece is coated with the spices.
3. Cook the Chicken:
Heat a skillet over medium-high heat. Add the chicken pieces and cook for about 5 to 7 minutes on each side. You’re looking for the chicken to be cooked through with a nice, slightly charred crust. Once done, remove it from the heat and keep warm.
4. Cook the Corn:
In the same skillet, melt the butter. Add the corn kernels and cook over medium heat, stirring occasionally, for about 5 to 7 minutes. Let the corn get a bit of char and tenderness. Sprinkle with chili powder and salt to taste, then stir to combine.
5. Make the Creamy Sauce:
In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, minced garlic, lime juice, chopped cilantro, and jalapeño if you like some heat. Mix until smooth and creamy. Taste and add salt and pepper as needed.
6. Assemble the Bowls:
Divide the cooked rice into serving bowls. Top with the charred corn and the spiced grilled chicken. Drizzle the creamy sauce generously over everything. Add avocado slices on the side if you’re using them.
7. Garnish and Serve:
Sprinkle chopped fresh cilantro over your bowls for a fresh touch. Serve with lime wedges so everyone can squeeze fresh lime juice over their bowl right before eating.
Enjoy your tasty, colorful Street Corn Chicken Rice Bowl! It’s a comforting meal that’s full of flavor and perfect for any day.
Can I Use Frozen Corn for This Recipe?
Absolutely! Just thaw the frozen corn before cooking. You can defrost it in the microwave or leave it in the fridge a few hours ahead. Cooking thawed corn as directed will give you the best flavor and texture.
What Can I Substitute for Greek Yogurt in the Sauce?
If you don’t have Greek yogurt, sour cream works great as a substitute. For a dairy-free option, try using a vegan mayo or coconut-based yogurt. Just keep the same quantities for similar creaminess.
How Should I Store Leftovers?
Store any leftover rice, chicken, corn, and sauce separately in airtight containers in the fridge. They’ll keep well for up to 3 days. Reheat gently in a skillet or microwave before assembling your bowl again.
Can I Make This Ahead of Time?
Yes! You can cook the rice, chicken, and corn in advance and keep everything refrigerated. Prepare the sauce just before serving to keep it fresh. This makes it perfect for meal prep or busy weeknights.