Street Corn Chicken and Rice Bowls
Chicken, charred corn, and a cilantro-lime sauce come together in this Street Corn Chicken and Rice Bowl. It’s a flavorful, one-bowl meal that’s sure to become a family favorite!
Street Corn Chicken and Rice Bowls
Have you had Mexican street corn before?
If so, and you absolutely love it, this is a meal that you'll love as well.
These Street corn chicken and rice bowls are pretty much just like they sound: rice, seasoned chicken, and a street corn salad. Top the bowl with chopped red onion, cilantro or Queso fresco and it's ready to eat.
This meal is perfect for Cinco de Mayo, Taco Tuesday, or anytime you want.
It's already a favorite in my house, I hope it becomes on in yours as well.
Ingredients
White rice: This is the base of the dish, and I prefer using long-grain white rice for a fluffy texture. Jasmine rice work great here.
Boneless skinless chicken breasts: Diced chicken breast is great for this recipe. If you prefer dark meat, chicken thighs would work too.
Lime juice: If possible use fresh lime juice.
Chopped cilantro: If you're not a fan of cilantro, you can swap it out for parsley, though it will change the flavor slightly.
Seasonings & Spices: Use a mix of paprika, garlic salt, cumin, chili powder, and onion powder.
Vegetable oil: You could use olive oil if you prefer.
Frozen corn: Frozen corn is convenient, and it caramelizes nicely in the skillet. You can use fresh corn if it’s in season, or canned corn. If using canned corn, make sure to drain the can before cooking. If using canned, the size for the corn is slightly different. Canned corn has 15.5oz and the frozen corn has 12oz. Just know the it will slightly change the quantities, but you can either use more for topping your bowl if you want or just have the corn salad not as creamy.
Butter: Butter helps the corn brown perfectly.
Queso fresco: This crumbly cheese adds a creamy, mild flavor. If you can’t find queso fresco, feta cheese or cotija is a good alternative.
Mayonnaise: Mayonnaise is key for the creamy sauce.
Red onion: Great for topping your bowl with. You can soak it in cold water for a few minutes to mellow out the flavor if you find it too strong.
How to Make
Cook the rice according to the package instructions and set it aside.
In a large mixing bowl, combine the diced chicken with lime juice, chopped cilantro, paprika, garlic salt, cumin, chili powder, onion powder, and vegetable oil.
Stir everything together to make sure the chicken is well-coated with the seasoning mixture.
Heat a large skillet over medium-high heat and add the seasoned chicken.
Cook for about 10 minutes, stirring occasionally, until the chicken is golden and slightly charred.
Once the chicken is cooked, remove it from the skillet and set it aside on a plate.
In the same skillet, add the butter and frozen corn.
Cook on medium-high heat, stirring occasionally, until the corn is browned and slightly charred.
In a medium-sized bowl, mix together crumbled queso fresco, mayonnaise, chopped cilantro, paprika, chili powder, and lime juice.
Add 2 cups of the browned corn to the sauce mixture and stir until well combined.
To assemble the bowls, divide the cooked rice into serving bowls.
Top the rice with the cooked chicken and street corn sauce.
Sprinkle diced red onion, the remaining crumbled queso fresco, and some of the leftover browned corn on top.
Finish with a sprinkle of cilantro for extra flavor, if desired.
Serve and enjoy!
Tips & Tricks
Grill the chicken: If you have a grill, cook the chicken on it for extra flavor and a smoky char.
Spice up the mayo: Add a little chipotle in adobo sauce to the mayo mixture for a smoky kick.
Customize the sauce: Feel free to mix in sour cream or Greek yogurt instead of mayo for a creamier texture.
Tomatoes: Diced tomatoes would also be great for on top.
Make it a salad: Turn it into a lighter dish by using lettuce or spinach as the base instead of rice.
Prep ahead: Marinate the chicken overnight for extra flavor. You can also cook the rice and corn in advance to make the meal even quicker on the day you plan to eat it.
Leftovers/Storage
Store leftovers in an airtight container in the fridge for up to 4-5 days. Store each ingredient separately.
Reheat in the microwave or on the stove, adding a splash of water or broth to keep the rice moist. Or, heat in the oven at 350F for about 15-20 minutes or until heated through. I wouldn't reheat the corn sauce, just because of the mayo in it.
What to Serve with Street Corn Chicken and Rice Bowls
The Street Corn Chicken and Rice Bowls are pretty much a meal in itself, but here are some ideas on what to serve with them:
Guacamole: A side of guac for either adding to your bowls or dipping chips into make a great side.
Chips and salsa: Pairs perfectly with this dish.
Grilled vegetables: Grilled peppers, zucchini, and onions add a smoky, charred flavor.
Cilantro lime rice: Change out the base with a cilantro lime rice for even more flavor.
Tortillas: Warm tortillas are great for scooping up the bowl’s ingredients or making a wrap.
Street Corn Chicken And Rice
Ingredients
- 1 ½ cups white rice
Chicken
- 4 boneless skinless chicken breasts diced
- ¼ cup lime juice
- 2 Tablespoons chopped cilantro
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspooon chili powder
- 1 teaspoon onion powder
- ¼ cup vegetable oil
- 12 ounces frozen corn 1 bag
- 1 Tablespoon butter
Street Corn Dressing
- ¼ cup crumbled queso fresco
- ⅓ cup mayonnaise
- 1 Tablespoon chopped cilantro
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 Tablespoon lime juice
Topping
- 1 red onion diced
- 2 Tablespoons chopped cilantro
- ¼ cup crumbled queso fresco
Instructions
- In a large mixing bowl add the diced chicken, lime juice, cilantro, paprika, garlic salt, cumin, chili powder, onion powder and vegetable oil. Stir to mix and coat the chicken.4 boneless skinless chicken breasts, ¼ cup lime juice, 2 Tablespoons chopped cilantro, 1 teaspoon paprika, 1 teaspoon garlic salt, 1 teaspoon cumin, 1 teaspooon chili powder, 1 teaspoon onion powder, ¼ cup vegetable oil
- Cook the rice.1 ½ cups white rice
- In a large skillet add the chicken and cook on a medium to high heat for about 10 minutes. You want the chicken to get color and charred pieces all over. Remove the chicken to a plate and set aside.
- Add the butter to the pan and the bag of corn, stir around on medium to high heat until the pieces of corn get brown and burnt slightly.1 Tablespoon butter, 12 ounces frozen corn
- In a medium sized bowl add crumbled queso fresco, mayo, cilantro, paprika, chili powder and lime juice and 2 cups of the browned corn. (Save the leftover corn for later). Stir until mixed well.¼ cup crumbled queso fresco, ⅓ cup mayonnaise, 1 Tablespoon chopped cilantro, 1 teaspoon paprika, 1 teaspoon chili powder, 1 Tablespoon lime juice
- Add the cooked rice to serving bowls, then the chicken, add the street corn sauce on top. Top with diced red onion, crumbled queso fresco, leftover browned corn and chopped cilantro. (optional)1 red onion, 2 Tablespoons chopped cilantro, ¼ cup crumbled queso fresco
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
