Street Corn Chicken Rice Bowl is one of those dinners that makes my kitchen smell like a Mexican restaurant, and I mean that in the best way. I learned to char corn properly from a neighbor who grew up in Southern California, and that smoky flavor changed everything about how I cook.
Growing up in the Midwest, Mexican food wasn’t something we had often, but once I tried street corn at a summer fair, I was hooked. The combination of sweet charred corn, tangy lime, and creamy sauce reminded me of the comfort foods I grew up with, just with bolder flavors. I started experimenting in my kitchen, and this Street Corn Chicken Rice Bowl became a weeknight favorite. The sizzle of corn hitting a hot skillet and the aroma of cumin and chili powder bring my family running to the table every time. Let’s get cooking.
Why This Street Corn Chicken Rice Bowl Works Every Time
In my years of feeding a family on busy weeknights, I’ve learned that the best dinners are the ones you can make without overthinking. This Street Corn Chicken Rice Bowl delivers restaurant-quality flavor without the fuss.
- Comes together in 20 minutes when you use pre-cooked rice
- Uses simple pantry staples you likely already have
- Provides a complete meal with protein, vegetables, and grains all in one bowl
- Adapts easily to whatever dietary needs your family has
- Tastes even better as leftovers, making it perfect for meal prep
- Delivers that perfect balance of smoky, creamy, tangy, and savory flavors
What Goes Into This Street Corn Chicken Rice Bowl
Cooked rice forms the foundation of this bowl. I always choose jasmine or basmati rice for the best texture, and cooking it ahead saves precious time on busy evenings.
Chicken breasts provide the protein that makes this a satisfying meal. In my kitchen, I prefer grilling them with a good spice rub, but rotisserie chicken works beautifully when time is tight.
Corn kernels are the star of the show here. Fresh corn gives the most authentic street corn taste, but frozen corn works in a pinch as long as you char it properly in a hot skillet.
Black beans add fiber and make this bowl more filling. I always rinse canned beans well to remove excess sodium and that canned taste.
Cotija cheese brings that authentic Mexican flavor with its salty, crumbly texture. If you can’t find it, feta cheese makes a decent substitute.
Lime crema ties everything together with tangy, creamy goodness. I make mine with Greek yogurt instead of sour cream for extra protein, and nobody can tell the difference.
How to Make Street Corn Chicken Rice Bowl
Step 1. I’ve found that heating your skillet until it’s really hot before adding the corn makes all the difference. Add the olive oil and let it shimmer, then toss in the corn kernels and resist the urge to stir them constantly. Let them sit for about a minute before stirring so they develop those beautiful char marks.
Step 2. Betty’s tip: Season the corn while it’s still in the hot skillet. The heat helps the spices bloom and become more fragrant. Add your chili powder, smoked paprika, cumin, salt, and pepper, give it a good stir, and remove from heat.
Step 3. For the lime crema, I always start by whisking together the base ingredients in a small bowl. The key I discovered is adding the lime juice gradually so you can adjust to your taste preference. Some limes are more tart than others.
Step 4. If you’re cooking chicken from scratch, make sure to season it generously on both sides. Through trial and error, I learned that letting the chicken rest for 5 minutes after cooking keeps all those juices inside instead of running all over your cutting board.
Step 5. My family prefers when I slice the chicken against the grain into thin strips. This makes every bite tender and easier to eat with a fork.
Step 6. I’ve learned that the order of assembly matters for the Street Corn Chicken Rice Bowl. Start with your rice base, then layer the warm ingredients so everything stays at a nice temperature.
Step 7. After years of making this, I finish each bowl with a generous drizzle of lime crema and a sprinkle of fresh cilantro. The bright green herbs make it look as good as it tastes.
Storage and Reheating Tips
I typically store leftovers by keeping each component in separate containers. This prevents the rice from getting soggy and keeps everything fresh for up to 4 days in the refrigerator. Betty’s method works well because you can mix and match components for different meals throughout the week.
For the best texture, I reheat the rice and chicken in the microwave for 30 to 45 seconds, but the corn tastes better when you warm it quickly in a skillet to bring back that smoky flavor. Always add fresh lime crema and toppings after reheating rather than before.
The rice, chicken, and charred corn freeze beautifully for up to 2 months, but I never freeze the lime crema or fresh vegetables. They just don’t hold up well to freezing and thawing.
Complete Your Meal
This Street Corn Chicken Rice Bowl is hearty enough to stand alone, but sometimes you want to round out the meal with a few extras.
- Warm flour or corn tortillas are perfect for scooping up any bits left in the bowl, and my grandkids love using them to make mini tacos with the leftovers.
- Fresh guacamole or sliced avocado adds healthy fats and a creamy contrast to the bold flavors, plus it makes the meal more filling.
- Crispy tortilla chips with salsa verde give you something crunchy to munch on between bites.
- A simple green salad with lime vinaigrette balances the richness of the bowl and adds fresh vegetables to the plate.
- For drinks, horchata or fresh lime agua fresca complement the Mexican flavors beautifully.
FAQs
I recommend prepping the components separately and assembling just before serving. Cook the rice and chicken up to 3 days ahead, and char the corn the day you plan to serve for the best smoky flavor.
Betty’s solution is to use crumbled feta cheese, which has a similar salty and crumbly texture, or try queso fresco for a milder flavor.
To add heat, I recommend stirring sliced jalapenos into the corn or drizzling your favorite hot sauce over the finished bowl. Start with a little and add more to taste.
Street Corn Chicken Rice Bowl
Ingredients
Equipment
Method
- Heat a skillet over medium heat. Add olive oil and saute the corn kernels for 3 to 4 minutes, stirring occasionally until lightly charred.
- Season the charred corn with chili powder, smoked paprika, cumin, salt, and black pepper. Remove from heat and set aside.
- In a small bowl, combine sour cream or Greek yogurt, lime juice, garlic powder, and salt. Stir until smooth and adjust lime juice to taste.
- If cooking chicken from scratch, season chicken breasts with salt, pepper, chili powder, and cumin. Heat a grill pan or skillet over medium heat and cook chicken for 5 to 7 minutes per side until fully cooked to 165°F internal temperature.
- Let chicken rest for 5 minutes, then slice into strips against the grain.
- Start with a base of cooked rice in each bowl. Layer grilled chicken slices, charred corn, black beans, diced tomatoes, and red onion on top.
- Sprinkle with crumbled cotija cheese, drizzle with lime crema, and garnish with fresh cilantro. Serve immediately.
