If you’ve been craving something that’s bursting with flavor but still simple to throw together, you’re going to love this Street Corn Chicken Rice Bowls Recipe. I absolutely love how this bowl packs a punch with smoky, tangy, creamy street corn paired with juicy, seasoned chicken and fluffy cilantro lime rice. It’s quick enough for a weeknight and hearty enough to satisfy everyone at the table. Stick around—I’m excited to share all my tips and tricks to make it perfect for you!
Why You’ll Love This Recipe
- Flavor Explosion: Smoky chicken, creamy street corn, and zesty cilantro lime rice all come together for a mouthwatering combination.
- Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights without sacrificing taste.
- Customizable: You can easily swap ingredients or adjust spice levels to suit your family’s tastes.
- Meal-Prep Friendly: Holds up well in the fridge for a few days, making lunch or dinner super convenient.
Ingredients You’ll Need
All the ingredients combine to create that classic Mexican street corn vibe paired perfectly with juicy chicken and vibrant rice. When shopping, I like fresh corn if in season, but frozen really works great too—and having fresh limes on hand will brighten the whole bowl.
- Boneless skinless chicken breast, thighs, or tenderloins: Bite-size pieces cook quickly and soak up all the spices.
- Smoked paprika: Adds that warm, smoky flavor that makes this recipe stand out.
- Garlic powder: A simple way to layer in savory depth without fresh garlic hassle.
- Chili powder: Gives a subtle heat and ties together the Mexican flavors beautifully.
- Kosher salt: Essential for boosting flavor—make sure to season well.
- Oregano: Adds earthiness that balances the tang from the lime juice.
- Olive oil: Helps chicken brown nicely and keeps things moist.
- Lime juice: The acidity brightens both the chicken marinade and the rice.
- Sweet corn: Fresh or frozen, it’s the star that makes these bowls taste like street food.
- Light sour cream & light mayo: Combined to create a creamy, tangy street corn sauce without heaviness.
- Cotija cheese (or parmesan/queso fresco): Adds salty, crumbly richness.
- Jasmine rice: Fluffy with a delicate fragrance that soaks up all the lime and cilantro.
- Minced cilantro: I love cilantro in this recipe but feel free to skip if you’re not a fan.
- Lettuce, pico de gallo, onions, jalapeno, diced avocado, tortilla chips: Great optional toppings for extra crunch and freshness.
Variations
I love how flexible this Street Corn Chicken Rice Bowls Recipe is. Over time, I’ve tweaked it to suit different cravings and family preferences, so feel free to experiment!
- Protein Swap: Sometimes I use shrimp or even tofu for a vegetarian twist, and it works beautifully.
- Spice Level: Add extra chili powder or hot sauce if you like a kick, or keep it mild for kids.
- Cheese Choices: Cotija is traditional, but parmesan or queso fresco work great and might be easier to find.
- Rice Alternatives: Try brown rice or cauliflower rice if you want a lighter or gluten-free option.
How to Make Street Corn Chicken Rice Bowls Recipe
Step 1: Season and Cook the Chicken
Start by tossing your bite-sized chicken pieces with smoked paprika, garlic powder, chili powder, kosher salt, and oregano. Heat olive oil in a skillet over medium-high heat and cook the chicken until it’s beautifully golden and cooked through—about 6-8 minutes. I like to avoid overcrowding the pan so the chicken gets that nice sear instead of steaming. Don’t forget to squeeze in fresh lime juice right at the end to brighten those smoky flavors.
Step 2: Make the Cilantro Lime Rice
While the chicken cooks, rinse your jasmine rice until the water runs clear to remove excess starch. Combine the rice with water and kosher salt in a pot, bring it to a boil, then lower heat, cover, and simmer until tender—usually about 15 minutes. Once it’s done, fluff the rice and stir in plenty of minced cilantro and juice of one lime for that fresh zing. Trust me, this step is what makes the rice sing alongside the chicken and corn.
Step 3: Prepare the Street Corn Mixture
For the street corn, heat the corn in a skillet until just starting to char a bit—this adds lovely depth. In a bowl, mix light sour cream, light mayo, cotija cheese, chili powder (or tajin), lime juice, salt, and pepper. Toss the warm corn with this creamy tangy mixture, and if you like a little heat, hit it with some hot sauce. This street corn topping is what turns a simple bowl into something extraordinary.
Step 4: Build Your Bowls
Start with a generous scoop of cilantro lime rice, then pile on the smoky chicken and creamy street corn. Top with your favorite garnishes like diced avocado, jalapeños, onions, lettuce, and pico de gallo. Don’t forget a handful of crunchy tortilla chips on the side for texture contrast. Every bite is a little celebration.
Pro Tips for Making Street Corn Chicken Rice Bowls Recipe
- Don’t Skip the Lime Juice: Adding fresh lime at multiple stages keeps everything bright and balances the spices beautifully.
- Char Your Corn Slightly: A little char on the corn is a game changer; it brings smoky depth without needing a grill.
- Season the Chicken Generously: Don’t be shy with spices—you want every bite to have that flavorful punch.
- Use Fresh Ingredients When Possible: Cilantro, lime, and good-quality cotija cheese take this bowl to the next level.
How to Serve Street Corn Chicken Rice Bowls Recipe
Garnishes
I love topping these bowls off with plenty of fresh diced avocado for creaminess, some finely chopped raw onions for a little bite, jalapeño slices if I’m feeling spicy, and a scoop of pico de gallo for that fresh salsa zing. A sprinkle of extra cotija cheese on top just seals the deal every time.
Side Dishes
To keep the meal light yet satisfying, I often serve this with a simple mixed greens salad tossed in lime vinaigrette or some black beans seasoned with cumin and garlic. Crunchy tortilla chips on the side are always welcome for scooping up any leftover sauce from the bowl.
Creative Ways to Present
For casual get-togethers, I’ve laid out all the components in separate bowls and let everyone build their own street corn chicken rice bowls. It’s fun and interactive, plus you get to see who loads up on cilantro (hint: it’s usually my husband). For a fancy dinner, I serve it in shallow bowls and garnish with edible flowers and a wedge of lime on the side. It feels festive but keeps the comfort intact.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store the chicken, rice, and street corn separately in airtight containers in the fridge. This keeps each component tasting fresh and lets me reheat just what I need without everything getting soggy. It’s a great strategy if you want your bowls to maintain their texture.
Freezing
I’ve frozen cooked chicken seasoned exactly like this before, and it reheats nicely for a quick meal later. I don’t recommend freezing the creamy street corn mixture because sour cream tends to separate, but the rice freezes alright. Just thaw overnight in the fridge and reheat gently.
Reheating
To reheat leftovers, I recommend warming the chicken and rice in a skillet or microwave, stirring gently so the chicken doesn’t dry out. Toss the corn separately in a skillet over low heat to avoid curdling the sauce. Adding a fresh squeeze of lime after reheating really freshens things up.
FAQs
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Can I use chicken thighs instead of chicken breasts in the Street Corn Chicken Rice Bowls Recipe?
Absolutely! Chicken thighs work beautifully in this recipe. They’re a bit more forgiving and stay juicy, which is great if you like extra tender meat. Just cut them into bite-size pieces and cook until they reach an internal temperature of 165°F.
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Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you check that your spices, sour cream, mayo, and hot sauce don’t have hidden gluten. Using jasmine rice is also gluten-free. Always good to double-check labels if you’re cooking for someone with sensitivities.
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What can I substitute if I don’t like cilantro?
If cilantro isn’t your thing, you can either leave it out or swap it with fresh parsley for a different but still fresh note. The lime juice in the rice will still give you a bright finish without cilantro.
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Is this recipe suitable for meal prep?
Definitely! The Street Corn Chicken Rice Bowls Recipe holds up well in the fridge for a few days. Just store components separately for best texture and assemble when ready to eat. Perfect for lunches or quick dinners.
Final Thoughts
This Street Corn Chicken Rice Bowls Recipe is one of those meals I keep coming back to because it’s so comforting yet fresh and full of personality. I remember the first time I made it, my family went crazy over the creamy street corn combined with the smoky chicken—you just can’t beat that. Whether you’re feeding a hungry crew or just treating yourself, I’m confident you’ll enjoy building these bowls as much as eating them. Give it a try, and let me know how you like to customize yours!
Print
Street Corn Chicken Rice Bowls Recipe
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
These Street Corn Chicken Rice Bowls combine seasoned, tender chicken with creamy Mexican street corn and fluffy cilantro lime jasmine rice for a flavorful, hearty, and easy weeknight meal. Perfectly balanced with smoky spices, zesty lime, and fresh toppings like pico de gallo, avocado, and jalapeno, this dish is customizable, nutritious, and ideal for meal prep or a quick dinner that comes together in just 30 minutes.
Ingredients
Chicken and Seasoning
- 1.5 lbs boneless skinless chicken breast, thighs, or tenderloins (cut into bite size pieces)
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1 tbsp olive oil
- Juice of one lime
Mexican Street Corn
- 3 cups sweet corn (frozen or fresh)
- 2 tbsp light sour cream
- 1/4 cup light mayo
- 3 tbsp cotija cheese (or finely grated parmesan or queso fresco)
- 1 tsp chili powder (or tajin)
- Juice of half of a lime
- Salt and pepper (to taste)
- Hot sauce (to taste)
Cilantro Lime Rice
- 1 cup jasmine rice (uncooked)
- 1/2 tsp kosher salt
- 1 1/4 cup water
- 1/4 cup minced cilantro (optional)
- Juice of one lime
Toppings and Extras
- Lettuce
- Pico de gallo
- Onions
- Jalapeno
- Diced avocado
- Tortilla chips
Instructions
- Prepare the Chicken: In a bowl, combine the smoked paprika, garlic powder, chili powder, kosher salt, and oregano. Toss the bite-sized chicken pieces with olive oil, lime juice, and the spice mixture until evenly coated.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the seasoned chicken pieces for about 6-8 minutes, turning occasionally, until fully cooked through and slightly charred on the edges. Remove from heat and keep warm.
- Make the Mexican Street Corn: In the same skillet or a separate pan, cook the sweet corn over medium heat until tender and slightly charred, about 5-7 minutes. Remove from heat and stir in light sour cream, light mayo, cotija cheese, chili powder or tajin, lime juice, salt, pepper, and hot sauce to taste. Mix well until creamy and flavorful.
- Prepare the Cilantro Lime Rice: Rinse jasmine rice under cold water until water runs clear. In a pot, combine rice, kosher salt, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and water is absorbed. Remove from heat, fluff rice with a fork, and stir in minced cilantro and lime juice.
- Assemble the Bowls: In serving bowls, layer a base of cilantro lime rice. Top with cooked chicken, creamy street corn, and desired toppings such as lettuce, pico de gallo, onions, jalapeno, diced avocado, and tortilla chips.
- Serve: Optionally, drizzle with extra hot sauce or a squeeze of lime for added brightness and heat. Enjoy warm.
Notes
- This recipe is perfect for meal prep as it stores well and reheats nicely.
- You can customize toppings to your preference, adding or omitting ingredients like jalapenos or avocado.
- Use fresh corn in season for the best flavor or frozen corn for convenience.
- Substitute cotija cheese with parmesan or queso fresco if preferred.
- Adjust the spices and hot sauce to taste for desired heat level.
- For a lower-fat option, reduce the amount of mayo and sour cream or use light versions.
Nutrition
- Serving Size: 1 bowl
- Calories: 566 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 85 mg
