This recipe for a street corn chicken rice bowl is designed for maximum flavor with minimal fuss. You’ll be amazed at how quickly this delicious, crowd-pleasing dish comes together, making it perfect for busy weeknights or a fun weekend dinner. The layers of texture and taste – the tender chicken, the sweet and smoky corn, the zesty rice, and the rich sauce – create a symphony of flavors that will have everyone asking for seconds. Try this street corn chicken rice bowl tonight—you won’t believe how simple it is to bring such an explosion of flavor to your table!
Ingredients
Here’s what you’ll need to create your spectacular street corn chicken rice bowl:
For the Cilantro-Lime Rice:
- 1 cup long-grain white rice: We prefer long-grain rice like Basmati or Jasmine for its fluffy texture, which provides a perfect base for your street corn chicken rice bowl. Rinse it well to remove excess starch for separate, fluffy grains.
- 2 cups water or chicken broth: Using chicken broth instead of water will infuse your rice with an extra layer of savory flavor, complementing the chicken beautifully.
- 1/2 teaspoon salt: Or to taste. Remember, properly salted rice makes a huge difference.
- 1/4 cup chopped fresh cilantro: This adds a burst of freshness. Use mostly leaves, but tender stems are fine too.
- 2 tablespoons fresh lime juice: Freshly squeezed is always best for that bright, zesty kick in your street corn chicken rice bowl.
Rice is a staple in many cuisines, and the type of rice you choose can significantly impact the final dish. Long-grain rice varieties like Basmati and Jasmine are excellent choices for this recipe because they cook up light and fluffy, providing a perfect counterpoint to the richer components of the bowl. Rinsing the rice before cooking removes excess starch, preventing it from becoming sticky and clumpy.
For the Street Corn Chicken:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces: Chicken thighs are juicier and more flavorful, making them ideal for this street corn chicken rice bowl. If you prefer chicken breast, be careful not to overcook it.
- 1 tablespoon olive oil: For searing the chicken.
Spice Blend for Chicken:
- 1 teaspoon chili powder: Provides a mild heat and classic taco seasoning flavor.
- 1 teaspoon cumin: Adds a warm, earthy note.
- 1/2 teaspoon smoked paprika: Imparts a lovely smoky depth that complements the charred corn.
- 1/2 teaspoon garlic powder: For savory depth.
- 1/2 teaspoon onion powder: Adds another layer of savory flavor.
- 1/4 teaspoon dried oregano (preferably Mexican oregano): Adds an authentic herbaceous touch.
- 1/2 teaspoon salt: Or to taste.
- 1/4 teaspoon black pepper: For a little kick.
Chicken thighs are often favored over chicken breasts due to their higher fat content, which results in a more tender and flavorful outcome. However, chicken breasts can be used if preferred; just be mindful not to overcook them. The spice blend is crucial for infusing the chicken with a rich, savory flavor that complements the other elements of the bowl. Smoked paprika is a particularly important ingredient, adding a subtle smokiness that ties in with the charred corn.
For the Charred Street Corn Salsa:
- 2 cups corn kernels (from 3-4 ears fresh corn, or frozen, thawed): Fresh, in-season corn will offer the best flavor and sweetness. If using frozen, ensure it’s well-thawed and patted dry. The char on this corn is a signature element of any good street corn chicken rice bowl.
- 1/2 cup mayonnaise: This is the traditional creamy base for elote.
- 1/4 cup crumbled cotija cheese, plus more for garnish: Cotija is a salty, crumbly Mexican cheese. If you can’t find it, feta is a decent substitute, though slightly different in flavor.
- 2 tablespoons fresh lime juice: Brightens up the salsa.
- 1/2 – 1 teaspoon chili powder (adjust to your spice preference): Ancho chili powder offers a mild, fruity heat, while chipotle chili powder will add smokiness.
- 1/4 cup chopped fresh cilantro: For freshness and color.
- Optional: 1/4 cup finely diced red onion: Adds a sharp, pungent bite that many enjoy.
- Optional: 1 small jalapeño, finely minced (seeds removed for less heat): For those who like an extra kick in their street corn chicken rice bowl.
The charred street corn salsa is what truly elevates this dish to the next level. Fresh corn, when available, provides the best flavor, but frozen corn can be a convenient alternative. The charring process is essential for developing that signature smoky sweetness. Cotija cheese, a salty and crumbly Mexican cheese, adds a distinctive flavor, but feta cheese can be used as a substitute if needed. Feel free to adjust the amount of chili powder and jalapeño to suit your spice preference.
For Garnish & Assembly (Optional but Highly Recommended):
- 1 avocado, sliced or diced: Adds creaminess and healthy fats.
- Pickled red onions: Provide a tangy crunch and beautiful color.
- Extra lime wedges: For squeezing over the finished street corn chicken rice bowl.
- Your favorite hot sauce: For an additional layer of heat.
Garnishes are not just for aesthetics; they add complementary textures and flavors that enhance the overall dining experience. Avocado provides a creamy richness, while pickled red onions offer a tangy crunch. A squeeze of fresh lime juice brightens up the dish, and a dash of hot sauce adds an extra kick for those who enjoy a bit of heat.
User-Provided Tip (Inspired): For an extra smoky kick that truly elevates your street corn chicken rice bowl, if you have a grill, grill your corn cobs until charred before cutting off the kernels.
Universal Tips:
- Salt your chicken generously before cooking: This allows the salt to penetrate the meat, resulting in more flavorful and tender chicken for your street corn chicken rice bowl.
- Taste and adjust seasonings at every stage: From the rice to the chicken to the corn salsa, tasting and tweaking ensures your final street corn chicken rice bowl is perfectly balanced to your preference.
Step-by-Step Instructions
Let’s break down how to make this incredible street corn chicken rice bowl. Follow these steps for a delicious and satisfying meal.
1. Prepare and Cook the Cilantro-Lime Rice:
- Rinse the Rice: Place the long-grain white rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. Why rinse? This crucial step removes excess surface starch from the rice grains. Without rinsing, this starch can make your rice clumpy and sticky, rather than the light, fluffy texture we want as the base for our street corn chicken rice bowl.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, 2 cups of water (or chicken broth for more flavor), and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, stir the rice once, then reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Why not peek? Lifting the lid releases steam, which is essential for cooking the rice evenly. Avoid stirring during this simmering phase as it can make the rice gummy.
- Rest the Rice: Once cooked, remove the saucepan from the heat and let it stand, covered, for at least 5-10 minutes. Why rest? This allows the steam to continue to cook and fluff the rice grains, ensuring a perfect texture.
- Fluff and Season: After resting, uncover the rice and fluff it gently with a fork. Stir in the 1/4 cup of chopped fresh cilantro and 2 tablespoons of fresh lime juice. Taste and add more salt, cilantro, or lime juice if needed. Cover to keep warm while you prepare the other components of your street corn chicken rice bowl.
Cooking rice properly is essential for achieving the right texture. Rinsing the rice removes excess starch, preventing it from becoming sticky. The simmering process should be done over low heat with the lid tightly sealed to trap the steam, which is crucial for even cooking. Resting the rice after cooking allows the grains to fully absorb any remaining moisture, resulting in a light and fluffy texture. Finally, the addition of fresh cilantro and lime juice adds a bright, zesty flavor that complements the other ingredients in the bowl.
2. Prepare and Cook the Street Corn Chicken:
- Prepare the Chicken: If you haven’t already, cut your boneless, skinless chicken thighs (or breasts) into uniform 1-inch pieces. Why uniform pieces? This ensures that all the chicken pieces cook evenly and at the same rate, preventing some from being overcooked while others are undercooked. Pat the chicken pieces dry with a paper towel. Why pat dry? A dry surface on the chicken promotes better browning and searing, creating a delicious crust.
- Season the Chicken: In a medium bowl, combine the chicken pieces with the spice blend: 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure every piece of chicken is thoroughly coated with the spices. This seasoning is key to the flavor of your street corn chicken rice bowl.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until the oil is shimmering. Add the seasoned chicken to the hot skillet in a single layer. Why a single layer? Avoid overcrowding the pan. If you add too much chicken at once, the pan’s temperature will drop, and the chicken will steam rather than sear, meaning you won’t get those nice browned, flavorful edges. Cook in batches if necessary.
- Sear and Cook Through: Cook the chicken for 3-5 minutes per side, or until it’s nicely browned and cooked through. The internal temperature should reach 165°F (74°C). Why searing? Searing creates a Maillard reaction, which develops deep, savory flavors and a beautiful crust on the chicken, adding wonderful texture and taste to your street corn chicken rice bowl. Once cooked, remove the chicken from the skillet and set aside. You can tent it with foil to keep it warm.
Proper preparation of the chicken is crucial for achieving the best results. Cutting the chicken into uniform pieces ensures even cooking, while patting it dry promotes better browning. Searing the chicken in a hot skillet creates a Maillard reaction, which develops deep, savory flavors and a beautiful crust. It’s important not to overcrowd the pan, as this can lower the temperature and prevent the chicken from searing properly. Cooking the chicken to an internal temperature of 165°F (74°C) ensures that it is safe to eat.
3. Make the Charred Street Corn Salsa:
- Char the Corn: If using fresh corn, you can either cut the kernels off the cob first or grill/char the cobs whole and then cut off the kernels. To char kernels in a skillet (great for fresh or frozen): Heat a large, dry cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the corn kernels in a single layer (work in batches if needed). Cook, stirring occasionally, for 5-7 minutes, or until the kernels are tender and nicely charred in spots. You’re looking for those blistered, browned bits that give street corn its signature smoky flavor, a hallmark of a great street corn chicken rice bowl. Why char? This step is essential for developing the smoky, sweet, and complex flavor profile that defines “street corn.”
- Combine Salsa Ingredients: In a medium bowl, combine the charred corn (it’s okay if it’s still a bit warm), 1/2 cup mayonnaise, 1/4 cup crumbled cotija cheese, 2 tablespoons fresh lime juice, 1/2 – 1 teaspoon chili powder (to your taste), and 1/4 cup chopped fresh cilantro. If you’re using them, add the optional 1/4 cup finely diced red onion and/or minced jalapeño.
- Mix and Taste: Stir everything together until well combined. Taste the street corn salsa and adjust seasonings as needed. You might want more lime juice for tanginess, more chili powder for smokiness or heat, or a pinch more salt (though cotija is quite salty). This vibrant salsa is the star that brings the “street corn” element to your street corn chicken rice bowl.
Charring the corn is a crucial step in creating the signature smoky flavor of street corn. Using a hot cast-iron skillet or grill allows the kernels to blister and brown, developing a complex flavor profile. Combining the charred corn with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro creates a creamy, tangy, and slightly spicy salsa that is the star of the dish. Tasting and adjusting the seasonings ensures that the salsa is perfectly balanced to your preference.
4. Assemble Your Street Corn Chicken Rice Bowl:
- Layer the Bowls: To assemble your street corn chicken rice bowls, start by dividing the prepared cilantro-lime rice among your serving bowls. This fluffy, zesty rice forms the perfect foundation.
- Add Chicken and Corn Salsa: Top the rice with a generous portion of the cooked street corn chicken. Then, spoon a hearty amount of the charred street corn salsa over and around the chicken. Be generous – this salsa is packed with flavor!
- Garnish (The Fun Part!): Now, add your desired garnishes. Sliced or diced avocado adds creaminess, pickled red onions offer a tangy crunch, a sprinkle of extra cotija cheese enhances the salty, cheesy goodness, and fresh lime wedges are perfect for a final spritz of acidity. A dash of your favorite hot sauce can also be added if you like things extra spicy. Why garnish? Garnishes aren’t just for looks; they add complementary textures and flavors that complete the street corn chicken rice bowl experience.
- Serve Immediately: Serve your beautifully assembled street corn chicken rice bowls immediately while everything is warm and the flavors are at their peak. Enjoy your homemade Mexican-inspired feast! If you love flavorful, easy meals, you might also want to explore our Spicy Honey Ginger Chicken Bowls for another exciting bowl recipe.
Assembling the bowls is where you can get creative and customize the dish to your liking. Start with a base of fluffy cilantro-lime rice, top with juicy street corn chicken, and then generously spoon over the charred street corn salsa. Add your desired garnishes, such as avocado, pickled red onions, cotija cheese, and a squeeze of fresh lime juice. Serve immediately while everything is warm and the flavors are at their peak. If you’re looking for another flavorful and easy bowl recipe, be sure to check out our Spicy Honey Ginger Chicken Bowls.
Serving Ideas
Your delicious street corn chicken rice bowl is practically a complete meal on its own, bursting with textures and south-of-the-border flavors. However, to elevate it further or to stretch it for a larger gathering, consider a few simple yet impactful serving accompaniments.
A fantastic pairing for your street corn chicken rice bowl is a side of simple black beans, perhaps simmered with a bit of onion, garlic, and a bay leaf for added depth. The earthy creaminess of the beans beautifully complements the zesty, smoky components of the bowl. For plating, serve the beans in a small, separate ramekin or directly alongside the rice within the bowl. Another light and refreshing option is a crisp jicama slaw or a simple green salad tossed with a lime-cilantro vinaigrette; this adds a crunchy texture and a cooling counterpoint to the richness of the street corn chicken rice bowl.
When it comes to plating your street corn chicken rice bowl, choose wide, shallow bowls. This style of bowl allows all the colorful ingredients – the golden chicken, vibrant yellow corn, green cilantro, and red chili powder – to be showcased, making the dish as visually appealing as it is delicious. Artfully arrange the components rather than just piling them in. A final drizzle of any remaining creamy street corn salsa dressing or a sprinkle of extra chili powder and cotija cheese over the top can add a professional touch and an extra pop of flavor and color. Don’t forget those lime wedges on the side for a fresh squeeze just before digging in!
FAQs
Here are some frequently asked questions about making the perfect street corn chicken rice bowl:
1. Can I make this street corn chicken rice bowl spicy?
Absolutely! There are several ways to dial up the heat in your street corn chicken rice bowl. For the chicken, you can add 1/4 to 1/2 teaspoon of cayenne pepper or chipotle powder to the spice blend. For the street corn salsa, include a finely minced jalapeño (with seeds for more heat, without for less) or a serrano pepper. A dash of your favorite hot sauce as a final garnish is also a great way to customize the spice level of each individual bowl.
2. What’s the best type of corn to use for the street corn salsa?
Fresh corn, especially when it’s in season (typically summer months), will provide the sweetest, most tender kernels and the best flavor for your street corn chicken rice bowl. Look for ears with plump, bright kernels. However, good quality frozen corn (either yellow or white) is an excellent year-round alternative. Thaw it completely and pat it dry before charring to ensure it browns nicely. Canned corn can be used in a pinch, but it tends to be softer and may not char as well; be sure to drain and rinse it thoroughly. For more inspiration on authentic street corn, check out this Elote (Mexican Street Corn) Recipe from NYT Cooking.
3. Can I meal prep this street corn chicken rice bowl?
Yes, this street corn chicken rice bowl is fantastic for meal prep! Cook the rice, chicken, and prepare the street corn salsa separately. Store them in airtight containers in the refrigerator. The rice and chicken can be stored for up to 3-4 days. The street corn salsa is best consumed within 2-3 days. When ready to eat, reheat the rice and chicken, then assemble the bowls with the cold or room temperature salsa and fresh garnishes. Keeping the components separate prevents the rice from getting soggy.
4. Is Cotija cheese necessary, and what are good substitutes?
Cotija cheese is a Mexican aged cheese made from cow’s milk, known for its salty, strong flavor and crumbly texture. It adds an authentic touch to the street corn chicken rice bowl. However, if you can’t find cotija, good substitutes include crumbled feta cheese (which is also salty and crumbly, though a bit tangier) or even finely grated Parmesan or Romano cheese for a salty, umami kick. Queso fresco is another Mexican cheese, but it’s milder and softer than cotija.
5. Can I make this street corn chicken rice bowl vegetarian or vegan?
Certainly! To make a vegetarian street corn chicken rice bowl, replace the chicken with a plant-based protein like pan-fried seasoned tofu cubes, roasted chickpeas (tossed in the same spice blend), or a hearty portion of black beans or pinto beans. For a vegan version, in addition to substituting the chicken, you’ll need to make a vegan street corn salsa. Use a vegan mayonnaise alternative and either omit the cotija cheese or use a vegan parmesan-style or feta-style cheese. Ensure your chicken broth (if used for rice) is vegetable broth.
6. How do I get that authentic char on the corn without a grill?
A hot cast-iron skillet is your best friend for achieving a beautiful char on the corn indoors. Don’t overcrowd the pan, and let the kernels sit undisturbed for a minute or two between stirs to allow them to blister and brown. If you have a gas stove, you can very carefully char whole cobs directly over the flame using tongs, rotating frequently, before cutting off the kernels. This method requires caution but yields excellent results for your street corn chicken rice bowl. You can also get great ideas from this Mexican Street Corn Salad on Allrecipes for different ways to prepare the corn.
7. Can I use leftover cooked chicken for this recipe?
Yes, using leftover cooked chicken, like rotisserie chicken, is a great time-saver for this street corn chicken rice bowl. Simply shred or dice the cooked chicken. To incorporate the flavors, you can toss it with the spice blend (perhaps with a tiny bit of oil to help it adhere) and quickly warm it in a skillet before adding it to your bowls. This makes the assembly of your street corn chicken rice bowl even quicker!
Conclusion
This street corn chicken rice bowl recipe is more than just a meal; it’s a vibrant celebration of flavors and textures that brings the excitement of Mexican street food right into your kitchen. With its juicy, spiced chicken, fluffy cilantro-lime rice, and the undeniable star – the creamy, smoky, charred street corn salsa – every bite is a delightful experience. It’s a dish that’s impressively flavorful yet surprisingly easy to whip up, making it a perfect candidate for weeknight dinners, weekend gatherings, or even your meal prep rotation. The beauty of the street corn chicken rice bowl also lies in its customizability, allowing you to adjust spice levels and toppings to your heart’s content.
Pro Tips to make your street corn chicken rice bowl even more spectacular:
- For extra flavor, marinate your chicken in the spice blend and a tablespoon of lime juice for at least 30 minutes (or up to 4 hours) before cooking. This allows the flavors to penetrate deeper into the meat.
- Don’t skimp on the charring of the corn. This step is crucial for developing that authentic, smoky street corn taste that defines this street corn chicken rice bowl.
- For a creamier street corn salsa, you can add a tablespoon or two of Mexican crema or sour cream along with the mayonnaise.
Variations to try:
- Shrimp Street Corn Bowls: Swap the chicken for succulent grilled or pan-seared shrimp seasoned with the same spice blend. This offers a lighter, seafood-centric take on the classic street corn chicken rice bowl.
- Spicy Chorizo & Potato Bowl: Instead of chicken, use cooked crumbled chorizo and small, roasted potato cubes. The spicy, smoky chorizo adds a fantastic depth of flavor that pairs wonderfully with the street corn salsa. This is a hearty alternative to the standard street corn chicken rice bowl.
- Quinoa Power Bowl: Substitute the rice with cooked quinoa for an extra boost of protein and nutrients, turning your street corn chicken rice bowl into an even healthier powerhouse.
If you’re a fan of chicken and rice dishes with a twist, you might also enjoy our Creamy Smothered Chicken and Rice Recipe. We hope you love making and eating this street corn chicken rice bowl as much as we do!
PrintStreet Corn Chicken Rice Bowl: A Fiesta in a Bowl
This Street Corn Chicken Bowl recipe brings the vibrant flavors of Mexican street corn to a healthy and satisfying meal. It’s packed with grilled chicken, sweet corn, creamy sauce, and zesty toppings.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1/4 tsp chili powder
- Salt and pepper to taste
- 1 cup cooked rice
- 1/2 cup black beans
- 1/4 cup chopped cilantro
- Optional: hot sauce, avocado slices
Instructions
- Preheat grill to medium-high heat. Season chicken with salt and pepper and grill for 6-8 minutes per side, or until cooked through.
- Grill corn for 10-12 minutes, turning occasionally, until kernels are slightly charred.
- In a small bowl, mix together mayonnaise, sour cream, cotija cheese, lime juice, and chili powder. Season with salt and pepper.
- Cut corn kernels off the cob.
- Dice grilled chicken into bite-sized pieces.
- Assemble bowls with rice, black beans, grilled chicken, and street corn.
- Drizzle with creamy sauce and garnish with cilantro. Add hot sauce and avocado, if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper to the creamy sauce. You can also use canned corn if fresh corn is not available. Make sure to drain it well before using.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: street corn, chicken bowl, mexican