Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl combines all the essentials of a hearty chicken rice bowl with the bold, smoky flavors of authentic Mexican street corn. Featuring juicy seasoned chicken, charred sweet corn, fluffy jasmine rice, and a zesty lime crema, it’s finished with crumbled cotija or feta for a creamy, salty bite. Quick to prep and endlessly customizable, it’s a vibrant, flavor-packed meal you’ll want on repeat.
Servings 4 servings
Ingredients
Chicken:
- 1.5 to 2 lbs boneless skinless chicken breasts or thighs
- 1 tbsp olive oil for cooking
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Corn:
- 2 cups corn fresh, canned, or frozen and thawed
- 1 tsp olive oil or butter for charring
Rice:
- 2 cups uncooked white or jasmine rice yields about 6 cups cooked
- Optional: squeeze of lime pinch of salt, drizzle of olive oil
Crema Sauce:
- 1/2 cup sour cream or Mexican crema
- Juice of 1 lime plus zest, if desired
- 1/4 tsp chili powder
- Salt to taste
- Optional: 1 T mayonnaise for extra richness
Toppings:
- 1/2 cup crumbled cotija cheese or feta or parmesan for a copycat street corn twist
- 1/4 cup chopped cilantro or green onions
Instructions
Cook the Chicken
- Season the chicken with chili powder, paprika, garlic powder, salt, and pepper
- Sear the chicken in a hot skillet with a splash of oil for about 5 to 7 minutes per side, depending on thickness to 165°F. (Grilling or baking is fine too)
Char the Corn
- In the same skillet (no need to wash it!), add the corn along with a teaspoon of oil
- Let the corn sit undisturbed for 3 to 5 minutes so it gets those beautiful browned bits. (This step is key—it’s what gives your Mexican street corn bowl its signature smoky flavor.)
Prep the Rice
- Cook your rice according to package directions.
- For extra flavor, stir in some lime juice, zest, a pinch of kosher salt, and a drizzle of olive oil if you're feeling fancy.
Make the Crema
- Mix together the sour cream, lime juice, chili powder, salt, and mayo (if using)
Build Your Bowls
- Layer your bowl with rice, sliced chicken, charred corn, a generous drizzle of crema, cheese, and your choice of toppings
Notes
Tips for the Best Street Corn Chicken Bowl
- Use chicken thighs for juicier results. Chicken breasts are leaner but still delicious.
- Don’t skip the char—it deepens the flavor and brings out that true street corn taste.
- Add cumin to your chicken or corn for extra warmth and taco-style depth.
- Fresh cilantro and lime juice add brightness and balance the richness of the dish.
Variations
- Substitute feta cheese or parmesan if you don’t have cotija or queso fresco.
- Swap the rice with cauliflower rice or quinoa for a lighter, lower-carb option.
- Add black beans or red onion for more flavor and a heartier bowl.
- Turn it into tacos by wrapping the ingredients in warm tortillas instead.
Serving Suggestions
- Pair with tortilla chips and an extra squeeze of lime for brightness.
- Top with more crema or your favorite hot sauce if you want a more bold/spicy flavor.
- Prepare the rice ahead of time to have less sticky rice. Rice that has set in the fridge for 24 hours come apart easier as pieces.
Storage and Reheating
- For best texture, store the components separately in airtight containers and make the bowls as you go.
- Reheat the rice and chicken on 50% power/heat on the stovetop or in the microwave.
- The crema keeps well in the fridge for 3–4 days once it's made and is great on tacos too!