The Street Corn Chicken Rice Bowl is a fun and tasty mix of juicy grilled chicken, sweet charred corn, creamy cotija cheese, and fresh cilantro all served over a bed of fluffy rice. It’s like a little fiesta in a bowl with bright, bold flavors that come together just right.
I love making this bowl when I want something that feels fresh but is also filling. The corn still a little smoky from the grill and the creamy sauce with a hint of lime really make it special. I usually add a bit of hot sauce on top because I like a little kick with every bite.
This dish is perfect for a quick weeknight dinner or even meal prep for the week ahead. I find that it keeps well and tastes just as good the next day. Plus, it’s great for sharing with friends or family because everyone can customize their own bowl with extra toppings like avocado or a squeeze of fresh lime.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for easy slicing and quick cooking. You can also use thighs if you prefer juicier meat.
Corn: Fresh corn adds sweetness and a slight crunch after a quick char. Frozen corn works well too—just thaw and pat dry before cooking.
Creamy Cilantro Sauce: Sour cream and mayonnaise balance each other for creamy tang. Greek yogurt is a lighter substitute. Fresh cilantro in the sauce brightens the flavor.
Spices: Cumin, smoked paprika, and chili powder give the chicken a smoky, spicy kick. Adjust chili powder to your heat preference or swap for chipotle powder for extra smoky flavor.
Cotija Cheese: If you can’t find cotija, feta is a good salty alternative. You can also skip it if you prefer a dairy-free bowl.
Avocado and Lime: Avocado adds creaminess, and fresh lime juice ties all the flavors together with a zesty pop.
How Do You Get the Best Char on the Chicken and Corn?
Getting a nice char adds flavor and texture that makes this dish stand out. Here’s how to nail it:
- Heat a sturdy skillet or grill pan over medium-high heat before adding chicken or corn. It should be hot enough to sizzle.
- Pat chicken dry before seasoning and cooking to avoid steaming and ensure browning.
- Don’t overcrowd the pan—cook chicken in batches if needed for even cooking and char.
- Turn chicken pieces occasionally to get spots of char on all sides but avoid moving too often so they brown properly.
- Similarly, cook corn kernels in a single layer, stirring occasionally to get those golden, slightly blackened edges.
- Once cooked, let the chicken rest for a few minutes to lock in juices before assembling bowls.
Equipment You’ll Need
- Skillet or grill pan – I use this to get the chicken and corn nicely charred and cooked quickly.
- Mixing bowls – for whisking the cilantro sauce and tossing spices onto the chicken.
- Sharp knife and cutting board – useful for slicing chicken, avocado, and chopping cilantro.
- Measuring spoons and cups – to keep the ingredients accurate and easy to follow.
- Garlic press (optional) – makes mincing garlic quick and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or steak for a different protein with a similar flavor profile.
- Mix in chopped red onion or jalapeños to add crunch and heat.
- Use cotija cheese or feta, but feta melts more – try feta if you want a softer texture.
- For a vegetarian version, add roasted vegetables like bell peppers or zucchini instead of chicken.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice (jasmine or basmati work great)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 ears of corn, kernels removed (or 1 ½ cups frozen corn)
- 1 avocado, sliced
Creamy Cilantro Sauce:
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- ¼ cup fresh cilantro leaves, chopped (plus extra for garnish)
- 1 clove garlic, minced
- Juice of 1 lime (plus wedges for serving)
- Pinch of salt
Spices & Seasoning:
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder (plus extra for garnish)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for cooking chicken)
- ¼ cup crumbled cotija cheese or feta (optional for topping)
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend 10 minutes prepping chicken and sauce, 10-12 minutes cooking chicken and corn, and a few minutes assembling your flavorful bowl.
Step-by-Step Instructions:
1. Make the Creamy Cilantro Sauce
In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, minced garlic, chopped cilantro, lime juice, and a pinch of salt. Set aside to allow the flavors to blend while you cook.
2. Prepare and Season the Chicken
In a medium bowl, combine cumin, smoked paprika, chili powder, salt, and pepper. Toss the chicken pieces with olive oil, then coat them evenly with the spice mixture.
3. Cook the Chicken
Heat a skillet over medium-high heat. Add the spiced chicken and cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and nicely charred. Remove from heat.
4. Char the Corn
Using the same skillet, add the corn kernels. Cook for 3-4 minutes, stirring occasionally, until the corn is slightly charred and tender. Season with a pinch of salt and a squeeze of lime juice.
5. Assemble Your Bowl
Start with a base of cooked rice in your bowl. Add the charred corn, then the cooked chicken pieces, and finally the sliced avocado.
6. Add Sauce and Garnish
Drizzle the creamy cilantro sauce over the bowl. Sprinkle extra chopped cilantro, a dusting of chili powder, and crumbled cotija or feta cheese on top if you like.
7. Serve and Enjoy!
Garnish with lime wedges on the side for squeezing over your bowl before eating. Dig in and enjoy your bright, fresh, and tasty Street Corn Chicken Rice Bowl!
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely! Just thaw the frozen corn and pat it dry before cooking. This helps it char nicely in the skillet without steaming.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija, crumbled feta is a great alternative. It adds a similar salty tang. You can also skip the cheese for a dairy-free option.
Can I Meal Prep This Bowl?
Yes! Keep the chicken, corn, rice, and sauce separate in airtight containers in the fridge for up to 3 days. Assemble and add avocado fresh when ready to eat.
How Do I Make It Spicier?
Add extra chili powder or a pinch of cayenne to the chicken seasoning. You can also top your bowl with sliced jalapeños or hot sauce for more heat.
