Zesty Street Corn Chicken Rice Bowl Recipe to Spice Up Dinner

Summers buzz with excitement when a street corn chicken rice bowl lands on your plate, bursting with vibrant Mexican-inspired flavors.

Kernels of sweet corn dance alongside tender, seasoned chicken chunks nestled in fluffy rice.

Layers of bright ingredients create a colorful feast that feels like a fiesta in your mouth.

Jalapeños add a subtle kick while crema drizzles across the surface, balancing spicy and creamy notes.

Fresh cilantro sprinkles bring an herbal brightness that cuts through rich textures.

Crispy tortilla strips provide unexpected crunch against soft rice and juicy chicken pieces.

Each forkful promises a delightful journey through bold, zesty combinations that will make you want to dig in immediately.

You won’t be able to resist this delicious bowl of pure culinary joy.

Why Street Corn Chicken Rice Bowl Packs Bold Flavor

• Customize with Ease: Personalize this bowl by swapping ingredients or adjusting spice levels to match your taste preferences.
• Master Quick Cooking: Create a restaurant-worthy meal in less than an hour with simple techniques like charring corn and seasoning chicken perfectly.
• Packed with Flavor Punch: Combine bold spices, creamy sauce, and fresh ingredients for a vibrant dish that delivers complex taste sensations in every bite.
• Nutritious One-Bowl Wonder: Enjoy a balanced meal with protein-rich chicken, fresh vegetables, and hearty rice that satisfies hunger and provides essential nutrients.

Ingredients For Street Corn Chicken Rice Bowl

• Rice: A fluffy and tender foundation that provides the perfect canvas for the vibrant flavors of the dish.

• Chicken Breasts: Lean and tender meat that serves as the main protein, seasoned with a blend of spices for robust flavor.

• Chili Powder, Cumin, Garlic Powder, Salt, Black Pepper: A harmonious spice blend that enhances the chicken's taste and adds depth to the overall dish.

• Corn Kernels: Sweet kernels that add a charred, caramelized texture and natural sweetness.
• Red Bell Pepper, Jalapeño: Fresh vegetables that contribute crunch, color, and a hint of heat to the bowl.

• Mayonnaise, Sour Cream, Lime Juice: A creamy, tangy sauce that ties all the ingredients together with a bright, zesty flavor.
• Cotija Cheese: A crumbly Mexican cheese that adds a salty, rich finish to the dish.

• Cilantro: A fresh, aromatic herb that provides a vibrant, green note to the bowl.

• Olive Oil: Used for cooking chicken and corn, adding a subtle richness to the ingredients.
• Lime Wedges: Fresh citrus wedges for an optional bright, acidic garnish.

How To Make Street Corn Chicken Rice Bowl Easily

Step 1: Cook Fluffy Rice

Prepare rice using package instructions until perfectly cooked and tender.

Step 2: Season Chicken Masterfully

• Chili powder
• Cumin
• Garlic powder
• Salt
• Black pepper

Ensure even seasoning across entire surface.

Step 3: Sear Chicken to Golden Perfection

Heat olive oil in large skillet over medium-high heat. Cook chicken breasts until golden brown and internal temperature reaches 165°F, about 6-7 minutes per side.

Step 4: Rest and Slice Chicken

Transfer chicken to cutting board. Allow to rest for 5 minutes, then slice into thin, elegant strips.

Step 5: Char Corn Kernels

Using same skillet, sauté corn kernels over high heat until lightly caramelized and golden brown.

Step 6: Prep Vibrant Peppers

Dice red bell pepper and jalapeño into small, uniform pieces. Remove jalapeño seeds for milder heat.

Step 7: Whip Up Creamy Sauce

• Mayonnaise
• Sour cream
• Fresh lime juice

Whisk until smooth and silky.

Step 8: Layer Bowl Components

• Sliced chicken
• Charred corn
• Diced peppers
• Chopped cilantro

Step 9: Add Cheese and Drizzle

Sprinkle crumbled cotija cheese over bowl. Drizzle with prepared creamy sauce.

Step 10: Serve and Enjoy

Garnish with fresh lime wedges. Serve immediately while ingredients are warm and bursting with flavor.

Helpful Tips For Street Corn Chicken Rice Bowl

• Adjust Rice Moisture: Control water ratio carefully to achieve perfectly fluffy rice without becoming sticky or dry.
• Char Corn Strategically: Sauté kernels on high heat quickly to develop caramelized flavor without burning, creating depth in the dish.
• Balance Spice Levels: Remove jalapeño seeds for milder heat or keep them for extra kick, allowing customization to personal taste preferences.
• Master Chicken Cooking: Use meat thermometer to ensure chicken reaches safe 165°F internal temperature without overcooking, maintaining juicy texture.
• Enhance Sauce Consistency: Whisk mayonnaise, sour cream, and lime juice thoroughly to create smooth, creamy drizzle that complements other ingredients.

Tasty Twists On Street Corn Chicken Rice Bowl

• Veggie Protein Bowl: Replace chicken with grilled tofu or tempeh, marinated in same spices for a plant-based protein option.
• Low-Carb Cauliflower Base: Swap rice with riced cauliflower to reduce carbohydrates and add extra vegetable nutrition.
• Spicy Southwest Alternative: Add black beans, swap cotija for pepper jack cheese, and include diced jalapeños for increased heat and texture.
• Mediterranean-Inspired Version: Use quinoa instead of rice, replace chicken with grilled lamb, and add feta cheese with tzatziki sauce for a different cultural flavor profile.

Best Pairings For Street Corn Chicken Rice Bowl

• Refresh with Citrus Margarita: Blend tequila, fresh lime juice, and triple sec for a tangy cocktail that complements the dish's bright, spicy flavors.
• Cool Down with Mexican Beer: Serve a crisp Corona or Modelo Especial to balance the heat and provide a refreshing counterpoint to the chicken's bold seasoning.
• Enhance with Sparkling Agua Fresca: Mix fresh watermelon or pineapple juice with sparkling water for a light, fruity drink that cuts through the creamy sauce.
• Complement with White Wine: Choose a chilled Sauvignon Blanc or Pinot Grigio with citrus notes to match the lime and pepper elements in the bowl.

How To Store Street Corn Chicken Rice Bowl Properly

• Store leftovers in airtight containers within 2 hours of cooking, keeping rice and chicken separate to maintain texture, and consume within 3-4 days.
• Transfer cooled components to freezer-safe containers, separating wet and dry ingredients, and store up to 2 months for best quality.
• Place rice and chicken in microwave-safe dish, sprinkle few drops of water, cover with damp paper towel, and heat in 30-second intervals until warmed through.
• Warm chicken and rice in lightly oiled skillet over medium heat, stirring gently to prevent drying, adding splash of broth if needed for moisture.

Street Corn Chicken Rice Bowl FAQ

• Why use chili powder and cumin for seasoning?

These spices add depth and warmth to the chicken, creating a rich Southwestern flavor profile that complements the other ingredients without overwhelming the dish.

• How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F, ensuring the chicken is safe to eat and remains juicy and tender.

• Can I make this recipe spicy or mild?

Adjust the heat by removing jalapeño seeds for a milder version or keeping them in for extra spiciness. You can also control heat by adding more or less chili powder.

• Is cotija cheese necessary for the recipe?

While cotija adds a traditional Mexican cheese flavor and creamy texture, you can substitute with feta or queso fresco if cotija is unavailable.

Peppy Street Corn Chicken Rice Bowl Recipe

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4.9 from 37 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Mexican street corn meets zesty chicken in this flavor-packed rice bowl, blending creamy, tangy, and spicy notes into one irresistible meal. Corn kernels, grilled chicken, and cilantro-lime rice combine for a delicious adventure you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 chicken breasts
• 1/2 cup cotija cheese

Produce and Corn:

• 3 ears fresh corn
• 1 red bell pepper
• 1/2 cup cilantro
• 2 limes
• 1 jalapeño pepper

Rice and Seasonings:

• 2 cups white rice
• 3 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp mayonnaise
• 1 tbsp sour cream

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Instructions

1. Prepare rice according to package instructions, using recommended water ratio and cooking method until fluffy and tender.
2. While rice cooks, season chicken breasts with chili powder, cumin, garlic powder, salt, and black pepper, ensuring even coating on all sides.
3. Heat olive oil in a large skillet over medium-high heat, then carefully place seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and let rest on a cutting board for 5 minutes, then slice into thin strips.
5. Using the same skillet, char corn kernels by cutting them off the cob and sautéing over high heat until lightly caramelized and golden.
6. Dice red bell pepper and jalapeño into small, uniform pieces, removing seeds from jalapeño for milder heat.
7. Create creamy sauce by whisking mayonnaise, sour cream, and fresh lime juice until smooth and well combined.
8. Assemble bowls by layering rice as the base, then topping with sliced chicken, charred corn, diced peppers, and chopped cilantro.
9. Sprinkle crumbled cotija cheese over the bowl and drizzle with prepared creamy sauce.
10. Garnish with additional lime wedges and serve immediately while ingredients are warm and fresh.

Notes

• Control spice levels by adjusting jalapeño quantity or removing seeds completely for a milder flavor profile.
• Swap chicken with tofu or black beans to create a vegetarian-friendly version that maintains the dish’s vibrant texture and taste.
• Pat chicken dry before seasoning to ensure better browning and crispy exterior when searing in the skillet.
• Use Greek yogurt as a healthier alternative to sour cream in the creamy sauce without compromising rich, tangy flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 590
• Sugar: 4 g
• Sodium: 270 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 4 g
• Protein: 29 g
• Cholesterol: 70 mg