Why You’ll Love This Recipe
This Street Corn Chicken Rice Bowl is a delightful combination of textures and flavors. The juicy, seasoned grilled chicken adds protein and heartiness, while the street corn brings a creamy and smoky flavor with a hint of lime and spice. The rice serves as the perfect base, soaking up all the flavors from the chicken and corn. Top it off with a drizzle of creamy dressing, and you’ve got a meal that’s both filling and refreshing.
It’s a one-bowl meal that’s not only quick and easy to prepare but also versatile enough to accommodate different dietary preferences or ingredient swaps. Plus, it’s a great way to enjoy the flavors of Mexican street corn in a more substantial, filling dish.
Ingredients
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2 chicken breasts (boneless, skinless)
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1 cup cooked rice (white, brown, or any variety you prefer)
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2 cups corn kernels (fresh, frozen, or canned)
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1 tablespoon olive oil
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon cumin
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Salt and pepper to taste
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1 tablespoon lime juice
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1/4 cup mayonnaise
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1 tablespoon sour cream
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1 tablespoon cilantro (fresh, chopped)
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1/4 cup crumbled queso fresco (optional)
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1 tablespoon hot sauce (optional for extra spice)
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1 tablespoon butter (for cooking the corn)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the rice: Begin by cooking the rice according to the package instructions. Set aside.
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Grill the chicken: Season the chicken breasts with chili powder, smoked paprika, cumin, salt, and pepper. Heat olive oil in a grill pan or skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Once cooked, remove from heat and let it rest before slicing into strips.
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Prepare the street corn: In a skillet, melt the butter over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred. Once cooked, remove from heat and stir in lime juice and a pinch of salt.
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Make the creamy dressing: In a small bowl, combine the mayonnaise, sour cream, chopped cilantro, and hot sauce (if using). Mix well until smooth.
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Assemble the bowls: Start with a base of cooked rice in each bowl. Add the grilled chicken slices and the street corn on top. Drizzle with the creamy dressing, and finish with crumbled queso fresco and additional cilantro if desired.
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Serve and enjoy: Serve immediately and enjoy your flavorful Street Corn Chicken Rice Bowl!
Servings and Timing
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Servings: 4 servings
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
Variations
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Vegetarian: Skip the chicken and use grilled or roasted vegetables like zucchini, bell peppers, and mushrooms as the main protein source.
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Rice alternatives: Swap the rice for quinoa, cauliflower rice, or lettuce wraps for a lower-carb option.
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Add extra toppings: Feel free to add sliced avocado, black beans, or a sprinkle of chili powder for more flavor and texture.
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Different protein: If you prefer another protein, grilled shrimp, steak, or even tofu can make a great substitute for chicken.
Storage/Reheating
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Storage: Store leftover rice bowls in airtight containers in the refrigerator for up to 3 days. If storing the components separately, keep the corn and chicken separate from the rice to prevent them from becoming soggy.
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Freezing: You can freeze the grilled chicken and corn (without the creamy dressing and rice). When reheating, cook fresh rice and add the frozen components.
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Reheating: To reheat, simply microwave the bowl for 2-3 minutes or heat on the stovetop until warm. Be sure to reheat the rice and chicken separately to maintain texture.
FAQs
Can I use leftover chicken for this recipe?
Yes! Leftover cooked chicken works perfectly in this recipe. Just shred or slice it and add it to your bowl.
Can I make this recipe vegetarian?
Absolutely! You can replace the chicken with grilled vegetables or a plant-based protein like tofu for a vegetarian version.
Is this recipe spicy?
The recipe has a mild level of spice, mainly from the chili powder and optional hot sauce. You can adjust the heat by adding more or less hot sauce to the dressing or skipping the chili powder if you prefer a milder dish.
Can I make this bowl ahead of time?
You can prepare most of the components ahead of time, such as cooking the rice, grilling the chicken, and preparing the corn. Just assemble the bowl when you’re ready to serve. If storing the dressing, keep it separate until serving to avoid it soaking into the other ingredients.
Can I use frozen corn for this recipe?
Yes! Frozen corn works just as well as fresh. Just make sure to cook it through in the skillet for that slight charred texture.
Can I use a different kind of cheese?
Yes! If queso fresco isn’t available, you can substitute with feta cheese, cotija, or even shredded cheddar for a different flavor.
What can I substitute for mayonnaise in the dressing?
You can use Greek yogurt or a dairy-free sour cream alternative for a lighter or dairy-free option. It will still give you the creamy texture you’re looking for.
How do I make this dish spicier?
To add more heat, increase the amount of hot sauce, chili powder, or even sprinkle some cayenne pepper over the top of your bowl.
Can I add other toppings to this bowl?
Of course! You can add toppings like sliced avocado, pickled onions, jalapeños, or even a fried egg to elevate the flavors even more.
Can I use brown rice instead of white rice?
Yes, brown rice works great in this recipe and adds a bit more fiber and texture. You can use any rice you prefer, including wild rice or even quinoa for a different twist.
Conclusion
This Street Corn Chicken Rice Bowl is a vibrant, flavorful dish that brings together the savory richness of grilled chicken, the sweetness and creaminess of street corn, and the heartiness of rice. It’s a simple yet satisfying meal that can be customized to suit different preferences. With its combination of smoky, tangy, and spicy flavors, it’s sure to become a family favorite. Perfect for meal prepping or a quick weeknight dinner, this bowl is a must-try!
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Street Corn Chicken Rice Bowl is a flavorful, satisfying meal that combines grilled chicken, creamy street corn, and hearty rice. Topped with a tangy, smoky dressing, it’s inspired by Mexican street food and offers a balance of spice, tang, and sweetness. Quick to make and easily customizable, this vibrant bowl is perfect for lunch, dinner, or meal prep.
Ingredients
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon cumin
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Salt and pepper to taste
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1 tablespoon lime juice
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1/4 cup mayonnaise
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1 tablespoon sour cream
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1 tablespoon cilantro (fresh, chopped)
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1/4 cup crumbled queso fresco (optional)
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1 tablespoon hot sauce (optional for extra spice)
- 1 tablespoon butter (for cooking the corn)
Instructions
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Cook the rice: Follow package instructions to cook the rice. Set aside.
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Grill the chicken: Season the chicken with chili powder, smoked paprika, cumin, salt, and pepper. Heat olive oil in a grill pan or skillet over medium heat. Grill chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F (74°C). Let the chicken rest before slicing into strips.
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Prepare the street corn: In a skillet, melt butter over medium heat. Add the corn and cook for 5-7 minutes, stirring occasionally until charred. Remove from heat and stir in lime juice and a pinch of salt.
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Make the creamy dressing: In a small bowl, mix mayonnaise, sour cream, cilantro, and hot sauce (if using) until smooth.
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Assemble the bowls: Start with a base of rice, then add grilled chicken and street corn. Drizzle with the creamy dressing, and top with crumbled queso fresco and additional cilantro.
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Serve: Serve immediately and enjoy your vibrant and flavorful bowl!
Notes
Storage: Store leftover bowls in airtight containers in the refrigerator for up to 3 days. Keep components like the corn, chicken, and rice separate to maintain texture.Freezing: Freeze grilled chicken and corn (without dressing) for up to 3 months. Reheat and cook fresh rice when ready to serve.Make-Ahead: You can prepare the rice, chicken, and corn ahead of time. Just assemble the bowl when you’re ready to eat and add fresh dressing.
