Tired of the same old boring weeknight dinners? I get it. You want something delicious, but you don’t want to spend two hours in the kitchen after a long day.
This Street Corn Chicken Rice Bowl is your answer. It’s packed with flavor, comes together fast, and feels like a treat you’d get from a food truck.
Let’s turn your dinner routine from “meh” to “wow.”
What You’ll Need
This list might look long, but a lot of it is just spices you probably already have. Don’t sweat it.
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Rice:
- 1 cup white or brown rice
- 2 cups water or chicken broth
For the Street Corn:
- 2 cups corn (frozen, fresh, or canned and drained)
- 1 tbsp olive oil
- 1/4 cup finely chopped red onion
- 1 jalapeno, finely diced (optional)
For the Creamy Sauce & Toppings:
- 1/3 cup mayonnaise
- 1/3 cup sour cream or plain Greek yogurt
- 1/2 cup crumbled cotija cheese (plus more for topping)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/2 tsp chili powder
- A pinch of salt
Tools You’ll Need
You don’t need anything fancy. Basic kitchen gear will do the job perfectly.
- Large skillet or pan
- Medium saucepan with a lid (for rice)
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring cups and spoons
How to Make Street Corn Chicken Rice Bowls
Follow these steps, and you’ll have a perfect meal. It’s easier than it looks.
Step 1: Cook the Rice
Rinse your rice under cold water. Add the rice and water (or broth) to your saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the water is absorbed. Fluff it with a fork.
Step 2: Prep and Cook the Chicken
While the rice cooks, cut the chicken into bite-sized pieces. In a bowl, toss the chicken with olive oil and all the chicken spices until it’s evenly coated.
Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring a few times, until it’s cooked through and nicely browned. Remove the chicken from the skillet and set it aside.
Step 3: Char the Corn
Don’t clean the skillet! Add another splash of oil to the same pan. Add the corn and let it cook without stirring for 2-3 minutes. You want it to get a little browned and charred.
Then, stir and cook for another 3-4 minutes. Add the red onion and optional jalapeno and cook for one more minute. Remove from the heat.
Step 4: Mix the Sauce
In a medium bowl, mix the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder. It should be creamy and amazing.
Step 5: Combine and Assemble
Add the cooked chicken and charred corn mixture to the bowl with the sauce. Stir everything together until it’s all coated in that delicious creamy sauce.
Step 6: Build Your Bowls
Scoop a generous amount of rice into each bowl. Top it with the street corn chicken mixture. Garnish with extra cotija cheese, a sprinkle of cilantro, and a lime wedge on the side.
Pro Tips
After years in the kitchen, I’ve learned a few tricks. These will make your bowls even better.
- Don’t Crowd the Pan: When cooking the chicken and corn, give them space. If you overcrowd the pan, they will steam instead of brown. Cook in batches if you have to.
- Let the Chicken Rest: After you cook the chicken, let it sit on the cutting board for a few minutes before you dice it. This keeps all the juices inside, making it super tender.
- Taste Your Sauce: Before you mix everything together, taste the sauce. Does it need more lime? A pinch more salt? A little more chili powder? Adjust it now to make it perfect for you.
- Use Chicken Thighs: Chicken breasts are great, but thighs have more flavor and are much harder to overcook. They stay juicy and are more forgiving.
Substitutions and Variations
This recipe is flexible. Swap things out based on what you like or what you have in the fridge.
| Original Ingredient | Good Substitute | Notes |
|---|---|---|
| Chicken | Steak, Shrimp, Tofu | Adjust cook times |
| Cotija Cheese | Feta, Parmesan | Feta is salty, use less |
| White Rice | Quinoa, Cauliflower Rice | For a healthier twist |
| Mayonnaise | All Greek Yogurt | For a lighter sauce |
You can also add other things to your bowl.
- Black beans
- Diced avocado
- Pickled red onions
- A drizzle of your favorite hot sauce
Make-Ahead Tips
Want to save time on a busy night? Here’s how you can prep ahead.
- Chicken: Cook the chicken ahead of time and store it in the fridge for up to 3 days.
- Rice: Rice can be made 2-3 days in advance. Reheat it with a splash of water.
- Sauce: The creamy sauce can be mixed and stored in an airtight container in the fridge for up to 4 days. The flavor actually gets better overnight.
- Veggies: Chop your onion, cilantro, and jalapeno ahead of time.
When it’s time to eat, just reheat the chicken and rice, char the corn, and mix it all together. Dinner is done in 10 minutes.
Dietary Swaps & Nutrition
Need to adjust this for a specific diet? No problem.
| Diet Type | Recommended Swaps |
|---|---|
| Gluten-Free | This recipe is naturally gluten-free! |
| Dairy-Free | Use dairy-free mayo, sour cream, and cheese. |
| Low-Carb / Keto | Swap rice for cauliflower rice. |
| Vegetarian | Use a can of black beans or roasted tofu instead of chicken. |
Approximate Nutrition (per bowl):
- Calories: 580
- Protein: 42g
- Carbs: 55g
- Fat: 22g
*This is just an estimate! It will change based on your exact ingredients and portion sizes.
Leftovers and Storage
If you have leftovers, store the rice separate from the street corn chicken mixture.
Place them in airtight containers in the refrigerator. They will last for up to 3 days.
To reheat, you can microwave them or gently warm them in a skillet. The sauce might separate a little when heated, but a good stir will bring it right back together.
FAQs
Here are some common questions people ask.
Q1. Can I use canned corn?
Ans: Yes! Just make sure you drain it really well and pat it dry with a paper towel. This helps it get a nice char in the pan instead of just steaming.
Q2. Is this recipe spicy?
Ans: It has a little kick from the chili powder and jalapeno. If you don’t like spice, leave out the jalapeno completely. If you love spice, add more jalapeno or a pinch of cayenne pepper to the chicken seasoning.
Q3. Can I use a grill?
Ans: Absolutely. Grilling the chicken and corn will add a fantastic smoky flavor. Grill the chicken until cooked through, and grill corn on the cob until it’s charred, then cut the kernels off.
Q4. My sauce seems thin. What did I do wrong?
Ans: You didn’t do anything wrong! It could be from extra water from the corn or too much lime juice. You can thicken it by adding a little more cotija cheese or another spoonful of Greek yogurt.
Wrapping Up
See? A restaurant-quality meal right in your own kitchen, and it wasn’t that hard. This bowl is a winner for a reason—it’s fast, fresh, and full of flavor.
Now it’s your turn. Give this recipe a try and see how much you love it.
Drop a comment below and let me know how it turned out for you! I love hearing about your kitchen wins.
