Street Corn Chicken Rice Bowl is a fun and tasty mix of juicy grilled chicken, sweet corn, creamy cheese, and fresh flavors all piled on a bed of fluffy rice. It’s like a little fiesta in a bowl, with the perfect balance of smoky, tangy, and a bit of spice that keeps you coming back for more.
I love making this bowl when I want something colorful and filling but still fresh. The best part is that you can dress it up however you like—add extra lime juice, toss in some cilantro, or even a drizzle of hot sauce if you like a kick. It’s really forgiving and easy to whip up any night of the week.
When I serve this, I usually add a side of black beans and a simple salad to make it a complete meal. Everyone I’ve shared it with always asks for seconds, and it’s become a go-to for casual dinners or even meal prep because it tastes great warm or cold. Plus, it’s a simple way to enjoy that street corn goodness without the mess of eating it on a stick!
Key Ingredients & Substitutions
Rice: Jasmine or long-grain rice works best for fluffy grains that hold up well under the toppings. If you prefer, brown rice or cauliflower rice can be used to make it healthier or lower carb.
Chicken: I like thighs for juiciness, but breasts work fine too. You can swap for tofu or tempeh for a vegetarian option. Just keep the same spices for that smoky kick.
Corn: Fresh corn gives the best texture and sweetness, but frozen corn is a great shortcut. Just thaw and cook it a bit longer for charred flavor.
Creamy Cilantro Sauce: Mayonnaise and sour cream mix gives the sauce a rich, tangy base. Greek yogurt is a lighter sub. Fresh cilantro and lime juice brighten the sauce, so try not to skip those.
Cotija Cheese: This crumbly cheese adds salty creaminess. Feta is a good alternative if cotija isn’t available. You can also leave it out for a dairy-free bowl.
How Do I Get Perfect Charred Corn and Juicy Chicken?
Charred corn brings smoky sweetness that’s key to replicating street corn flavors.
- Heat your skillet well before adding the oil to get a good sear.
- Spread the corn out and let it cook without stirring too much to develop those charred bits.
- For chicken, pat it dry before seasoning; this helps the spices stick and promotes browning.
- Cook chicken on medium heat so it cooks through without burning outside.
- Let the chicken rest a few minutes off heat to keep it juicy when slicing.
Keep an eye on the heat and don’t rush these steps—you’ll get the best texture and flavor that way.
Equipment You’ll Need
- Medium pot – I use this to cook the rice so it turns out fluffy and perfect every time.
- Skillet or frying pan – great for roasting the corn and cooking the chicken, plus it adds those nice charred bits.
- Blender or food processor – makes blending the cilantro sauce quick and smooth.
- Measuring cups and spoons – handy for getting the right spice and ingredient amounts.
- Knife and cutting board – for slicing chicken, avocado, and chopping cilantro easily.
Flavor Variations & Add-Ins
- Use grilled shrimp or steak instead of chicken for a different protein twist.
- Swap cotija cheese with feta, queso fresco, or shredded pepper jack for new flavors.
- Add diced tomatoes, chopped red onions, or sliced jalapeños to boost freshness and heat.
- Mix in a spoon of salsa or hot sauce for extra spice or tang.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Rice:
- 1 cup jasmine or long-grain white rice
- 2 cups water
For the Corn:
- 2 ears fresh corn, kernels removed (or 1.5 cups frozen corn)
- 1 tablespoon olive oil
For the Chicken:
- 2 boneless, skinless chicken thighs or breasts
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon olive oil
For the Creamy Cilantro Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro leaves
- 1-2 cloves garlic
- Juice of 1 lime
- Salt and pepper, to taste
For Garnish & Serving:
- 1 avocado, sliced
- ¼ cup crumbled cotija cheese (or feta as substitute)
- Pinch of cayenne or chili powder (optional)
- Lime wedges
- Extra chopped cilantro for garnish
Time Needed
This dish takes about 30 minutes from start to finish, including cooking the rice, charring the corn, cooking the chicken, and making the creamy cilantro sauce. It’s a quick and tasty meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Rice:
First, rinse the rice in cold water until the water runs clear. This helps remove excess starch. In a medium pot, add the rinsed rice and 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, lower the heat to a simmer, cover the pot, and cook for about 15 minutes until the water is absorbed. Then, take it off the heat and let it rest (covered) for 5 minutes before fluffing with a fork.
2. Prepare the Corn:
While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally. You want some of the kernels to get a nice char or browning—this brings out that smoky street corn flavor. Once done, set the corn aside.
3. Season and Cook the Chicken:
Mix together the chili powder, smoked paprika, cumin, garlic powder, and salt in a small bowl. Rub this spice mix evenly over both sides of the chicken. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and let it rest for a few minutes before slicing it into strips.
4. Make the Creamy Cilantro Sauce:
In a blender or food processor, combine the mayonnaise, sour cream (or Greek yogurt), fresh cilantro, garlic, and lime juice. Blend until smooth. Taste and add salt and pepper as needed. If the sauce is too thick to drizzle, add a little water to thin it out.
5. Assemble the Bowls:
Divide the cooked rice evenly into bowls. Top with the charred corn and sliced chicken. Add sliced avocado, then generously drizzle the creamy cilantro sauce over everything. Sprinkle crumbled cotija cheese and extra chopped cilantro on top. Serve with lime wedges on the side.
6. Serve and Enjoy!
If you like, sprinkle a pinch of cayenne or extra chili powder on top for some heat. Serve warm and enjoy your delicious Street Corn Chicken Rice Bowl!
Can I Use Frozen Corn Instead of Fresh Corn?
Yes! Frozen corn works well as a convenient substitute. Just thaw it completely before cooking, and cook a little longer in the skillet to get those nice charred spots and smoky flavor.
Can I Make the Creamy Cilantro Sauce Ahead of Time?
Absolutely! You can prepare the sauce up to 2 days in advance. Store it in an airtight container in the fridge and give it a good stir before drizzling it on your bowl.
How Should I Store Leftovers?
Store any leftover components—rice, chicken, corn, and sauce—separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave before assembling your bowl again.
Can I Substitute the Chicken for Another Protein?
Definitely! Shrimp, steak, or tofu are great alternatives that work well with the spices and flavors in this recipe. Adjust cooking times accordingly to ensure they’re cooked through.
