I absolutely love making street corn chicken rice bowls because they combine so many flavors and textures that it’s hard to resist! Whether you’re looking for a hearty meal or something to serve at your next get-together, this recipe is sure to impress. The combination of juicy chicken, sweet and savory street corn, and seasoned rice creates the perfect balance of taste. The freshness from the cilantro, the crunch from the corn, and the creamy touch from the cheese come together in this dish in a way that will leave everyone craving more.
This street corn chicken rice bowl is versatile, too! You can easily customize it to fit your tastes, whether you prefer more heat, a different protein, or just want to load it up with extra veggies. It’s one of those meals that is always satisfying and will surely become a go-to in your meal rotation.
For me, the best part is that it’s an easy-to-make recipe that brings together different flavors in an exciting way. The smoky corn and spicy seasoning are a nod to Mexican street food, while the chicken and rice give it that filling comfort you crave in a good meal. Ready to try it out? Let’s get started!
Ingredients + How to Make the Street Corn Chicken Rice Bowl
Ingredients:
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2 boneless, skinless chicken breasts
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1 cup long-grain white rice
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2 cups chicken broth
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1 tablespoon olive oil
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1 teaspoon chili powder
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1 teaspoon garlic powder
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1/2 teaspoon cumin
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Salt and pepper to taste
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1 cup frozen corn (or fresh if available)
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2 tablespoons butter
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1/4 cup mayonnaise
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1/4 cup crumbled cotija cheese (or feta cheese)
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1 tablespoon lime juice
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Fresh cilantro for garnish
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1/2 teaspoon smoked paprika (optional)
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1/2 teaspoon cayenne pepper (optional for extra heat)
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Lime wedges for serving
Instructions:
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Cook the Rice: Start by cooking the rice. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, and cover. Let it simmer for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed. Fluff with a fork once done. Set aside.
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Cook the Chicken: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with chili powder, garlic powder, cumin, salt, and pepper. Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Once cooked, remove from the skillet and let the chicken rest for a few minutes before slicing it into strips.
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Prepare the Street Corn: In the same skillet, melt the butter over medium heat. Add the frozen (or fresh) corn and cook for 5-7 minutes until the corn is slightly charred and heated through. Add the mayonnaise and stir to combine. You want the corn to be creamy and coated in the mayo. Sprinkle the smoked paprika and cayenne pepper (if using) for an extra layer of flavor.
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Assemble the Bowl: To assemble your street corn chicken rice bowl, start by adding a generous scoop of rice to each bowl. Layer the sliced chicken on top, followed by the creamy street corn. Sprinkle crumbled cotija cheese over the corn and rice, then drizzle a little lime juice over everything.
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Garnish and Serve: Garnish with fresh cilantro and extra lime wedges on the side for added freshness. Serve immediately, and enjoy the perfect balance of flavors in every bite!
This recipe makes a filling and satisfying meal that’s packed with flavor and a delightful mix of textures.
How Long to Bake, How to Store Leftovers, Tips for Perfect Street Corn Chicken Rice Bowl
How Long to Bake:
For this Street Corn Chicken Rice Bowl, there’s no actual baking involved—it’s a stovetop recipe. The only cooking times to keep in mind are for the rice, chicken, and corn. The chicken should cook for about 6-8 minutes per side, depending on thickness, to reach a juicy, tender texture. The corn needs just a few minutes in the skillet to get that slightly charred flavor, adding depth to the dish. The rice takes around 15-20 minutes to cook, depending on the type you use. All these elements come together in less than 45 minutes, making it a quick and easy weeknight dinner or a great meal prep option.
How to Store Leftovers:
If you have any leftovers (although I bet you won’t!), storing them is simple. Place the components (chicken, corn, and rice) in separate airtight containers. This will help preserve their individual textures. The chicken will stay fresh for up to 3 days in the fridge, while the corn and rice should also be eaten within the same time frame. When you’re ready to enjoy your leftovers, simply reheat everything in the microwave or on the stovetop. You might want to add a little extra lime juice or fresh cilantro to bring back that vibrant flavor.
Tips for Perfect Street Corn Chicken Rice Bowl:
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Chicken Tip: Make sure to season your chicken generously with the chili powder and cumin, and always cook it to an internal temperature of 165°F (74°C). If you have a meat thermometer, it’s a foolproof way to ensure your chicken stays juicy and tender.
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Corn Tip: If you want extra smoky flavor in the street corn, you can char the corn on a grill or in a grill pan before mixing it with the mayo. This will give it a deeper, richer flavor that elevates the dish.
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Rice Tip: Using chicken broth instead of water to cook the rice adds more flavor to the base of your bowl. It makes a huge difference in overall taste, so don’t skip this step!
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Toppings Tip: The cotija cheese is a key ingredient, but if you can’t find it, feta cheese is a great substitute. For extra texture, you can also top your bowl with sliced avocado or a sprinkle of crispy fried onions for a delightful crunch.
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Make it Spicy: If you love heat, add extra cayenne pepper to the corn or drizzle a little hot sauce over the chicken. You can also sprinkle some chili flakes on top for a burst of spice.
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Meal Prep: This recipe is perfect for meal prep! Prepare the rice, chicken, and corn ahead of time, and store them in individual containers. When you’re ready to eat, just assemble and add fresh toppings like cilantro and lime. You can have a flavorful, easy meal ready in minutes.
Street Corn Chicken Rice Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Street Corn Chicken Rice Bowls are a delightful mix of juicy chicken, creamy street corn, and seasoned rice, making for a satisfying and flavorful meal. Perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering, this bowl combines the smoky taste of street corn with tender chicken and fresh garnishes. The creamy texture of the corn and the balance of flavors make it a dish everyone will love.
Ingredients
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2 boneless, skinless chicken breasts
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1 cup long-grain white rice
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2 cups chicken broth
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1 tablespoon olive oil
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1 teaspoon chili powder
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1 teaspoon garlic powder
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1/2 teaspoon cumin
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Salt and pepper to taste
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1 cup frozen corn (or fresh if available)
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2 tablespoons butter
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1/4 cup mayonnaise
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1/4 cup crumbled cotija cheese (or feta cheese)
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1 tablespoon lime juice
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Fresh cilantro for garnish
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1/2 teaspoon smoked paprika (optional)
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1/2 teaspoon cayenne pepper (optional for extra heat)
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Lime wedges for serving
Instructions
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Preheat the chicken broth to boil. Add rice, reduce heat, and cover. Simmer for 15-20 minutes or until the liquid has been absorbed. Fluff rice with a fork.
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In a skillet, heat olive oil over medium-high heat. Season the chicken with chili powder, garlic powder, cumin, salt, and pepper. Cook for 6-8 minutes per side or until internal temperature reaches 165°F (74°C). Let rest before slicing.
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In the same skillet, melt butter and cook corn for 5-7 minutes until slightly charred. Stir in mayonnaise, smoked paprika, and cayenne pepper (optional).
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To assemble, layer rice in bowls, top with sliced chicken and street corn. Add crumbled cotija cheese and drizzle with lime juice.
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Garnish with cilantro and lime wedges. Serve immediately.
Notes
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For extra crunch, sprinkle chopped walnuts or almonds over the pears before baking.
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Store leftovers in airtight containers for up to 3 days in the fridge. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
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Can I use a different type of rice for this recipe? Absolutely! While long-grain white rice is commonly used for this dish, you can substitute it with brown rice, jasmine rice, or even quinoa if you prefer. Keep in mind that different grains may require slightly different cooking times. For example, brown rice takes longer to cook, so be sure to adjust the cooking time accordingly.
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Can I substitute the chicken with another protein? Yes, you can easily swap the chicken for other proteins. Grilled shrimp, steak, or even plant-based options like tofu or tempeh would work well. If you’re using a different protein, adjust the cooking time to ensure it’s cooked through, especially for seafood or plant-based options.
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Can I make this recipe spicier? If you love spice, there are plenty of ways to add heat! You can increase the cayenne pepper in the street corn or drizzle your rice bowl with hot sauce for extra kick. Adding sliced jalapeños or serrano peppers to the bowl is another great way to turn up the heat.
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How can I make this dish vegetarian or vegan? To make the Street Corn Chicken Rice Bowl vegetarian, simply replace the chicken with plant-based proteins like black beans or grilled vegetables. For a vegan option, swap the cotija cheese with vegan cheese or skip it altogether. Also, ensure your mayonnaise is plant-based or make a vegan version using avocado or cashews as a creamy base.