Indulge in a vibrant, flavorful Street Corn Chicken Rice Bowl that combines all the elements of a delicious meal into one bowl. With perfectly seasoned chicken, smoky roasted corn, fresh cilantro, and a tangy crema, this dish is a true crowd-pleaser. Whether you’re craving a hearty lunch or a satisfying dinner, this rice bowl is packed with taste and texture, making it the ultimate comfort food with a street food twist.
A Taste of Street Corn in a Bowl
The combination of grilled street corn with a zesty crema, seasoned chicken, and rice makes for an unforgettable meal. The chicken is marinated to perfection, adding a savory and tender bite, while the corn brings a smoky sweetness that complements the creamy sauce and fresh ingredients. Each bite delivers a burst of flavors, with the rice providing a soft, filling base that ties everything together.
This Street Corn Chicken Rice Bowl is incredibly versatile. You can easily customize it with additional toppings like avocado, pickled jalapeños, or even a squeeze of lime for an added punch. It’s perfect for casual gatherings, meal prep, or even as a fun family dinner. Plus, it’s simple to make, with easy-to-find ingredients that will take you from prep to plate in no time.
The beauty of this dish lies in its balance of flavors – savory, sweet, smoky, and tangy – all harmonizing in one bowl for a deliciously satisfying experience. Whether you’re a fan of street food or just looking for a tasty meal, this recipe is sure to become a favorite.
Ingredients for Street Corn Chicken Rice Bowl
To create this vibrant and flavorful Street Corn Chicken Rice Bowl, gather these simple yet essential ingredients. Each one contributes to the bold and balanced flavor profile of this dish.
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Chicken Breasts – Boneless, skinless chicken breasts work best for this recipe. They’re tender and soak up the marinade beautifully.
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Street Corn (Fresh or Frozen) – Grilled corn is a must for that smoky flavor. If fresh corn is unavailable, frozen or canned corn will still do the trick.
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Rice – Long-grain white rice or brown rice can be used as the base for the bowl. The rice soaks up all the flavors and holds everything together.
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Cilantro – Fresh cilantro adds a burst of freshness and herbaceous flavor to balance the richness of the crema and chicken.
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Lime – A squeeze of fresh lime juice brightens up the dish and complements the creamy and smoky elements.
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Cheese – Crumbled cotija cheese adds a salty, tangy kick that’s quintessential to street corn flavor.
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Crema – A tangy Mexican crema or sour cream acts as the perfect creamy topping, adding richness and a slight tang.
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Chili Powder – A sprinkle of chili powder gives a subtle heat to the dish, enhancing the smoky notes of the grilled corn.
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Garlic Powder and Onion Powder – These two seasonings elevate the overall flavor profile, bringing depth to the chicken marinade and the corn.
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Olive Oil – Used for grilling the chicken and corn, providing the right amount of richness without overpowering the flavors.
How to Make Street Corn Chicken Rice Bowl
Creating this bowl is simple and straightforward. Follow these steps for a flavorful, restaurant-quality dish.
Step 1:
Start by preparing the rice. Cook the rice according to the package instructions. Once done, set it aside to cool slightly.
Step 2:
For the chicken, prepare a marinade by mixing olive oil, garlic powder, onion powder, chili powder, salt, and pepper. Coat the chicken breasts in the marinade and let them rest for at least 20-30 minutes to absorb the flavors.
Step 3:
While the chicken is marinating, grill the corn. If you’re using fresh corn, husk the corn and grill it over medium-high heat until charred, about 5-7 minutes per side. If using frozen or canned corn, simply heat it through in a skillet with a bit of olive oil until golden and slightly crispy.
Step 4:
Grill or cook the marinated chicken breasts over medium heat for 6-8 minutes per side, until fully cooked and juicy. Once done, slice the chicken into thin strips.
Step 5:
Prepare the crema. In a small bowl, mix the Mexican crema or sour cream with a squeeze of lime juice and a pinch of salt. Stir to combine and set aside.
Step 6:
Assemble the bowls by placing a generous portion of rice at the bottom of each bowl. Top with the grilled corn, sliced chicken, crumbled cotija cheese, and a handful of fresh cilantro.
Step 7:
Finish the dish by drizzling the crema over the top. Add a squeeze of fresh lime for an extra zing and sprinkle a little extra chili powder if you want more heat.
Step 8:
Serve immediately, and enjoy the perfect balance of flavors in your Street Corn Chicken Rice Bowl!
How Long to Cook the Chicken and Corn
The key to perfecting your Street Corn Chicken Rice Bowl is ensuring both the chicken and corn are cooked just right. Here’s how to achieve that ideal texture and flavor:
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Chicken Breasts – For tender and juicy chicken, cook each breast for 6-8 minutes per side over medium heat. The internal temperature should reach 165°F (74°C). If using a grill, ensure it’s preheated, and avoid pressing down on the chicken while cooking, as this can release the juices and make the meat dry.
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Grilled Corn – Grill fresh corn for about 5-7 minutes per side, or until it’s charred and slightly crispy. The caramelization adds a smoky sweetness that is essential to the dish. If you’re using frozen or canned corn, heat it in a skillet for about 5 minutes, just until golden and slightly crispy on the edges.
How to Store Leftovers
If you have leftovers, they can be stored easily for later enjoyment. Here’s how to keep your Street Corn Chicken Rice Bowl fresh:
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Refrigerator – Store any leftover rice, chicken, corn, and toppings in separate airtight containers for up to 3 days. This prevents the rice from becoming soggy and the crema from wilting. Reheat the chicken and rice in the microwave or on the stovetop, but avoid reheating the crema until you’re ready to serve.
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Freezer – While it’s not ideal for freezing the crema, you can freeze the chicken, rice, and corn. Wrap the chicken and rice tightly in plastic wrap or aluminum foil and store them in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat as desired.
Tips for Perfect Street Corn Chicken Rice Bowls
Here are some tips to help you make sure your Street Corn Chicken Rice Bowl turns out perfectly every time:
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Adjust the Seasoning – Depending on your spice preference, you can adjust the amount of chili powder, salt, and lime. For a more intense flavor, add extra lime juice or chili powder to the chicken marinade or crema.
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Grill the Chicken and Corn for Extra Flavor – Grilling gives the chicken and corn that smoky, charred flavor that makes the dish irresistible. If you don’t have a grill, you can achieve similar results using a grill pan on the stovetop.
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Add Extra Toppings – For added crunch, sprinkle some chopped red onions, jalapeños, or even avocado slices on top of your bowl. These extra toppings bring color and additional texture to the dish.
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Use Leftover Chicken – This recipe is perfect for using up leftover chicken. If you have cooked chicken from a previous meal, just slice it and add it to the bowl, cutting down on prep time.
How to Make It Your Own
Feel free to get creative with this recipe! You can experiment by adding different vegetables like bell peppers, zucchini, or even roasted sweet potatoes. Swap out the rice for quinoa or cauliflower rice for a lighter option. The beauty of this dish is its versatility, allowing you to adapt it to your taste preferences.
With these tips and variations, you’ll be able to make a Street Corn Chicken Rice Bowl that’s perfect every time, whether you’re cooking for yourself or a group.
Street Corn Chicken Rice Bowl Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These Street Corn Chicken Rice Bowls are a simple yet delicious dish, combining perfectly seasoned chicken, smoky corn, fresh cilantro, and creamy toppings. Whether you’re craving a satisfying lunch, dinner, or a crowd-pleasing meal, this recipe offers a delightful balance of flavors. The combination of tender chicken, charred corn, and zesty crema makes it the perfect dish for any occasion!
Ingredients
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2 boneless, skinless chicken breasts
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1 cup rice (white or brown)
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2 cups fresh or frozen corn kernels
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1/2 cup crumbled cotija cheese
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1/4 cup fresh cilantro, chopped
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1/4 cup Mexican crema or sour cream
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1 tbsp chili powder
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1 tbsp garlic powder
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1 tbsp onion powder
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1 lime, cut into wedges
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Olive oil for grilling
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Salt and pepper to taste
Instructions
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Preheat the grill or grill pan over medium-high heat.
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Cook the rice according to the package instructions and set aside.
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Marinate the chicken breasts with olive oil, chili powder, garlic powder, onion powder, salt, and pepper. Let them sit for 20-30 minutes.
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Grill the chicken for 6-8 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C). Slice the chicken into strips.
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Grill the corn until charred, about 5-7 minutes per side. If using frozen corn, heat it through in a skillet.
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In a small bowl, mix the crema with a squeeze of lime juice and a pinch of salt.
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Assemble the bowls by placing a scoop of rice at the bottom, topping it with the grilled corn, sliced chicken, cotija cheese, and fresh cilantro.
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Drizzle the crema over the top and garnish with a squeeze of lime. Serve immediately.
Notes
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For added crunch, sprinkle chopped red onions or avocado slices on top.
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Store leftovers in airtight containers in the fridge for up to 3 days.
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For a lighter option, swap the rice for quinoa or cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
1. Can I use other types of meat in this recipe?
Yes, you can easily substitute the chicken with other proteins like beef, turkey, or even shrimp. For beef, thinly sliced flank steak works well, while ground turkey can be seasoned and cooked in place of the chicken. If you’re using shrimp, just sauté them for a few minutes until pink and tender. Adjust cooking times depending on the protein used.
2. Can I make this recipe vegetarian or vegan?
Absolutely! To make this dish vegetarian, simply replace the chicken with grilled or sautéed vegetables like bell peppers, zucchini, or mushrooms. For a vegan version, swap the crema for a plant-based alternative, such as avocado or coconut yogurt. You can also add some black beans or chickpeas for extra protein.
3. Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly fine in this recipe. Simply thaw and sauté it in a pan with a bit of oil until it’s golden and crispy. While fresh corn adds a bit more smokiness from grilling, frozen corn is still a great option and will bring sweetness and texture to the dish.
4. Can I make this recipe ahead of time for meal prep?
Definitely! This recipe is great for meal prep. You can prepare the rice, chicken, and corn ahead of time and store them in separate airtight containers in the fridge for up to 3 days. Just assemble the bowls when you’re ready to eat, and top with fresh cilantro, lime, and crema. Reheat the chicken and rice in the microwave or on the stovetop, but add the crema just before serving.