How to Make the Perfect Street Corn Chicken Rice Bowl at Home

If you’re craving bold flavors and a satisfying meal all in one, the street corn chicken rice bowl is your perfect answer. Packed with juicy grilled chicken, zesty Mexican-style street corn, and fluffy rice, this crave-worthy bowl is a flavor explosion you won’t want to miss. Ready to discover how to make this irresistible dish at home? Let’s dig in!

Street Corn Chicken Rice Bowl

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 3 cups cooked white or brown rice
• 2 ears fresh corn
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon hot sauce
• 1 clove garlic minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons crumbled cotija cheese
• 1 green onion sliced
• Extra lime wedges for serving

Equipment

• Large skillet or grill pan
• Cutting board
• Chef’s knife
• Mixing bowls
• Tongs
• Measuring spoons
• Spatula or wooden spoon

Instructions

1. Season and cook the chicken: Heat 1 tablespoon olive oil in a large skillet or grill pan over medium heat. While it heats, season the chicken on both sides with the chili powder, smoked paprika, garlic powder, cumin, and salt. Place the chicken in the hot pan and let it cook undisturbed for 5 to 7 minutes per side, depending on thickness. You want a nice golden crust. Once it hits 165 degrees Fahrenheit internally, pull it off the heat and let it rest for 5 minutes before slicing. Resting helps lock in the juices.
2. Char the corn: While the chicken cooks, get your corn going. If using whole ears, shuck them first. Carefully place them over a gas flame or directly onto the hot grill pan. Rotate regularly until the kernels are slightly blistered and blackened. Once cool enough to handle, slice the kernels off and add to a mixing bowl.
3. Make the crema: In a small bowl, stir together the mayonnaise, sour cream, lime juice, hot sauce, and minced garlic. I like to use a microplane for the garlic to get it super fine. Stir until smooth and creamy. This tangy, spicy crema is what ties everything together, so don’t skip it.
4. Finish the street corn: Mix half the crema with the charred corn, then stir in half of the chopped cilantro and half of the cotija cheese. Set the remaining crema aside for drizzling later.
5. Assemble the bowls: Divide the rice into four bowls. Top each with sliced chicken, a scoop of the street corn, and a generous drizzle of the remaining crema.
6. Add garnishes: Sprinkle on green onions, remaining cotija cheese, more fresh cilantro, and serve with lime wedges. A little extra lime juice over the top brings out all the flavors beautifully.

Nutrition per serving

For extra flavor, grill the chicken instead of pan searing, and use fire-roasted corn if you can find it. The flavor really shines after a quick char. Leftovers make great lunch bowls the next day.

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Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl combines smoky, caramelized corn, juicy seasoned chicken, zesty lime crema, and fluffy rice for a vibrant, hearty meal inspired by classic Mexican street corn. Finished with cotija cheese and lots of cilantro, it's perfect for a delicious weeknight dinner or meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican American

Servings 4 servings

Calories 530 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 3 cups cooked white or brown rice
• 2 ears fresh corn
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon hot sauce
• 1 clove garlic minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons crumbled cotija cheese
• 1 green onion sliced
• Extra lime wedges for serving

Instructions

 

• Preheat a grill pan or large skillet over medium heat and add 1 tablespoon of olive oil.
• Season the chicken with chili powder, smoked paprika, garlic powder, cumin, and salt.
• Place the chicken in the pan and cook for 5 to 7 minutes on each side or until fully cooked through (internal temperature should reach 165°F/74°C). Remove from pan and let rest for 5 minutes before slicing.
• While the chicken cooks, grill or char the corn directly on the grill pan or over a gas flame until lightly blackened all around. Cut the kernels off the cob and place in a bowl.
• In a small bowl, combine mayonnaise, sour cream, lime juice, hot sauce, and minced garlic. Stir until smooth to make the crema.
• Mix half of the crema into the grilled corn along with half the chopped cilantro and cotija cheese. Reserve the remaining crema for drizzling later.
• To assemble each bowl, divide the rice among four bowls. Top each with sliced chicken, a generous scoop of the street corn mix, and a drizzle of the remaining crema.
• Garnish with extra cilantro, green onions, cotija cheese, and lime wedges. Serve warm.

Nutrition

Calories: 530kcalCarbohydrates: 42gProtein: 36gFat: 25gSodium: 680mgFiber: 4gSugar: 5g

Keyword street corn bowl, chicken rice bowl, elote bowl, meal prep rice bowl

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