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A delicious Street Corn Chicken Rice Bowl is pictured as the featured image for a recipe.

Easy Street Corn Chicken Rice Bowl

This recipe transforms a simple rice bowl into a vibrant fiesta of flavors, inspired by the beloved street corn. Tender chicken, charred corn, creamy sauce, and fluffy rice combine for a delightful and satisfying meal. Top with your favorite garnishes for a burst of freshness and spice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil for chicken
  • 1 tbsp chili powder for chicken
  • 1 tsp cumin for chicken
  • 1/2 tsp smoked paprika for chicken
  • 1/2 tsp garlic powder for chicken
  • 1/4 tsp cayenne pepper optional, for chicken
  • Salt and pepper to taste for chicken
  • 4 ears of corn, husked
  • 2 tbsp olive oil for corn
  • Salt and pepper to taste for corn
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp lime juice
  • 1 tbsp chopped cilantro
  • 1/2 tsp chili powder for sauce
  • 1/4 tsp garlic powder for sauce
  • Salt and pepper to taste for sauce
  • 2 cups cooked rice white or brown or jasmine
  • Crumbled cotija cheese or feta cheese optional, for topping
  • Chopped cilantro optional, for topping
  • Lime wedges optional, for topping
  • Hot sauce optional, for topping

Equipment

  • cutting board
  • knife
  • mixing bowls
  • large skillet
  • Grill or oven
  • tongs
  • whisk
  • measuring cups and spoons
  • Serving bowls

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Ensure the chicken is evenly coated.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
  3. Prepare the Corn: Brush the husked corn with olive oil and season with salt and pepper. Grill the corn over medium heat for about 10-12 minutes, turning occasionally, until lightly charred. Alternatively, roast the corn in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through.
  4. Cut the Corn: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob.
  5. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chopped cilantro, chili powder, garlic powder, salt, and pepper until smooth.
  6. Assemble the Rice Bowls: Divide the cooked rice among bowls. Top with the cooked chicken, street corn, and a generous drizzle of the creamy sauce.
  7. Add Toppings: Garnish with crumbled cotija cheese or feta cheese, chopped cilantro, lime wedges, and hot sauce, if desired.
  8. Serve immediately and enjoy your Street Corn Chicken Rice Bowl!

Notes

For a spicier kick, add more cayenne pepper to the chicken or a dash of hot sauce to the creamy sauce. Leftovers can be stored in the refrigerator for up to 3 days. Consider adding black beans or avocado for added texture and flavor. You can use leftover rotisserie chicken for a quicker meal.