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Quick Street Corn Chicken Rice Bowl

This vibrant rice bowl combines the flavors of Mexican street corn with seasoned chicken and fluffy rice. A creamy, tangy sauce ties everything together for a quick and satisfying meal. Perfect for a weeknight dinner, this recipe offers a delightful balance of sweet, savory, and spicy flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 4 ears of corn, husked
  • 2 tbsp butter, melted
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges
  • Chili powder, for dusting
  • 2 cups cooked rice white or brown
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream or Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Pinch of cayenne pepper optional

Equipment

  • large skillet
  • Grill or oven
  • mixing bowls
  • whisk
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • tongs

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
  3. Grill the Corn: Preheat a grill to medium heat. Grill the corn, turning occasionally, until slightly charred, about 8-10 minutes. Alternatively, roast in a 400F oven for 20 minutes, turning halfway through.
  4. Prepare the Street Corn: Once the corn is cool enough to handle, cut the kernels off the cob. In a bowl, toss the corn with melted butter, mayonnaise, cotija cheese, and cilantro.
  5. Make the Sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper.
  6. Assemble the Bowls: Divide the rice among bowls. Top with the cooked chicken and the street corn. Drizzle with the sauce and garnish with lime wedges and a dusting of chili powder.
  7. Serve Immediately: Enjoy your delicious Street Corn Chicken Rice Bowl!

Notes

For a spicier sauce, add more cayenne pepper or a dash of hot sauce. Leftovers can be stored in the refrigerator for up to 3 days. Reheat the chicken and corn separately to maintain texture. You can substitute grilled shrimp or steak for the chicken. For a vegetarian option, use black beans or grilled halloumi cheese.