Street Corn Chicken Rice Bowl Recipe
A Taste of Summer Chicken Recipes.
Juicy chicken and sweet, zesty street corn over fluffy rice. A vibrant, satisfying meal that's surprisingly easy to make.
I first fell in love with street corn at a little food stall on a warm summer evening. The smell of the charring corn and lime was just intoxicating. I knew I had to bring that feeling home. So, I started playing around in my own kitchen. I wanted to turn that simple, perfect snack into a full, satisfying meal. After a few tries, this rice bowl was born. It’s become our go-to for nights when we want something vibrant and full of life, without a lot of fuss. It just tastes like happy memories.
Why This Bowl Will Win Your Heart
- •It's a full meal in one bowl. So satisfying.
- •The flavors are incredible—smoky, sweet, zesty, and creamy all at once.
- •It looks absolutely beautiful. Like something from a cafe.
- •It’s really flexible. You can adjust the spice or swap ingredients easily.
- •That charred corn salsa is, honestly, addictive. You'll want to put it on everything.
Wow. I made this for dinner tonight, and my family just devoured it. My son, who is usually so picky, asked for seconds! The flavors are so bright and fresh. It felt like a restaurant meal, but I made it right here. This is definitely going into our regular rotation.
Essential Ingredient Guide
- Cotija Cheese: This is a crumbly, salty Mexican cheese that adds the most wonderful authentic flavor. If you can't find it, a good-quality feta is a great substitute. It brings that necessary salty kick.
- Smoked Paprika: Don't skip this! Smoked paprika gives the chicken a beautiful, deep, smoky flavor that really complements the charred corn. It’s different from regular paprika and makes a huge difference here.
- Fresh Limes: The fresh lime juice is what brightens everything up. It cuts through the richness of the mayo and chicken and just makes the whole bowl feel alive. Bottled juice just doesn't have the same zing.
Complete Cooking Process
- Start by getting your rice cooking. It can do its thing while you work on everything else.
- Cube your chicken and toss it with all those lovely spices. Letting it sit for even 10 minutes helps the flavors sink in.
- Finely dice your onion, jalapeño, and cilantro. This part always feels so calming to me.
- Char the corn in a hot, dry skillet. Listen for the sizzle and watch for those beautiful dark spots to appear. Don't rush this part.
- Cook the chicken until it's browned and cooked through. The kitchen will smell incredible.
- While the chicken rests, mix up your street corn salsa. Just gently fold everything together in a bowl.
- Layering is key. Start with a warm bed of rice.
- Add the chicken next, then spoon that gorgeous corn salsa right on top or beside it.
- Finish with your toppings. Sliced avocado is a must for me. A little extra cilantro and a lime wedge make it perfect.
A Few Common Questions
→Can I make this ahead of time?
Yes, you can! The components store really well separately. You can cook the chicken and rice and make the corn salsa ahead of time. Store them in airtight containers in the fridge for up to 3 days. Then just assemble and reheat the chicken and rice when you're ready to eat.
→How can I make this spicier?
Easy! You can leave more seeds in your jalapeño, add a pinch of cayenne pepper to the chicken seasoning, or drizzle a little hot sauce over the finished bowl. You have total control.
→What if I don't have a grill pan?
No problem at all. A regular cast-iron or non-stick skillet works perfectly for both the corn and the chicken. The goal is just to get a nice sear and char.
→Can I use a different protein?
Absolutely. This would be fantastic with shrimp, steak, or even black beans for a vegetarian version. Just adjust your cooking times accordingly.
Street Corn Chicken Rice Bowl Recipe
Make a street corn chicken rice bowl. Juicy chicken, sweet corn, and zesty flavors combine for a delicious and impressive meal.
Timing
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Chicken
- 011.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 021 tbsp olive oil
- 031 tsp chili powder
- 041 tsp smoked paprika
- 051/2 tsp cumin
- 061/2 tsp garlic powder
- 071/2 tsp salt
- 081/4 tsp black pepper
For the Street Corn Salsa
- 012 cups corn (fresh or frozen, thawed)
- 021/2 red onion, finely diced
- 031 jalapeño, seeded and finely diced (optional)
- 041/2 cup chopped fresh cilantro
- 051/4 cup crumbled Cotija cheese (or feta)
- 062 tbsp mayonnaise
- 07Juice of 1 lime
- 081/2 tsp chili powder
For Assembly
- 014 cups cooked rice (white, brown, or cilantro lime rice)
- 021 avocado, sliced
- 03Extra cilantro, for garnish
- 04Lime wedges, for serving
Instructions
In a medium bowl, combine the chicken pieces with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until the chicken is evenly coated. Let it sit for a few minutes while you prep the corn.
Heat a large skillet or grill pan over medium-high heat. Add the corn and cook, stirring occasionally, for 5-7 minutes, until you get some nice charring on the kernels. You want those little browned bits! Once charred, transfer the corn to a large bowl to cool slightly.
Wipe out the skillet if needed and return it to medium-high heat. Add the seasoned chicken in a single layer (you might need to do this in batches). Cook for 5-7 minutes, flipping halfway through, until the chicken is cooked through and nicely browned. Set aside.
To the bowl with the charred corn, add the diced red onion, jalapeño (if using), cilantro, Cotija cheese, mayonnaise, lime juice, and chili powder. Stir everything together until well combined. This is your street corn salsa. So good.
Time to build your bowls. Start with a base of warm rice in each bowl. Top with a generous portion of the cooked chicken and a big spoonful of the street corn salsa.
Garnish with fresh avocado slices, a sprinkle of extra cilantro, and serve with a lime wedge on the side for squeezing over. Enjoy the beautiful mess.
Notes & Tips
- 1If fresh corn is in season, grilling it on the cob and then cutting the kernels off is a wonderful way to get that charred flavor.
- 2For a shortcut, you can use a pre-cooked rotisserie chicken and just shred the meat.
Tools You'll Need
- •Don't overcrowd the pan when cooking the chicken. Cook in batches if you need to, so it sears instead of steams.
- •Let the corn cool a bit before mixing it with the mayonnaise so the dressing stays creamy.
- •Taste the corn salsa before you serve it. It might need an extra squeeze of lime or a pinch of salt.
- •Using chicken thighs will result in juicier, more flavorful meat, but breasts work great too.