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A delicious Street Corn Chicken Rice Bowl is shown as the featured image.

Easy Street Corn Chicken Rice Bowl

This recipe captures the essence of street corn in a healthy and satisfying rice bowl. Featuring flavorful chicken, charred corn, and a creamy, spicy sauce, it's a delightful explosion of textures and tastes. Top with your favorite additions for a customized experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Salt to taste
  • Pepper to taste
  • 2 ears of corn, husks removed
  • 2 tbsp olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1 lime, juiced
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper optional
  • Chopped cilantro for garnish
  • 2 cups cooked rice white, brown, or cilantro-lime rice
  • Optional: Black beans
  • Optional: Diced avocado
  • Optional: Salsa
  • Optional: Pickled onions
  • Optional: Hot sauce

Equipment

  • mixing bowls
  • Grill or skillet
  • whisk
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Serving bowls

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken breasts with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  2. Cook the Chicken: Grill the chicken over medium-high heat for 6-8 minutes per side, or until cooked through. Alternatively, you can pan-fry the chicken in a skillet over medium heat. Let the chicken rest for a few minutes before dicing or shredding.
  3. Prepare the Corn: Brush the corn with olive oil. Grill the corn over medium-high heat, turning occasionally, until kernels are slightly charred, about 8-10 minutes. You can also achieve this by pan-searing in a hot skillet.
  4. Make the Street Corn Sauce: In a bowl, whisk together the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cayenne pepper (if using).
  5. Cut the Corn: Once the corn is cool enough to handle, carefully cut the kernels off the cob.
  6. Assemble the Street Corn: In a bowl, combine the corn kernels with the street corn sauce.
  7. Assemble the Bowls: Divide the cooked rice among bowls. Top with the diced or shredded chicken, street corn, and any desired toppings.
  8. Garnish and Serve: Garnish with extra cotija cheese and chopped cilantro. Serve immediately and enjoy!

Notes

For best results, marinate the chicken for at least 30 minutes. Don't skimp on charring the corn for a smoky depth. Cilantro-lime rice complements the flavors perfectly. Feel free to adjust the spice level to your preference. Leftovers can be stored in the refrigerator for up to 3 days.