Street Corn Chicken Rice Bowl

Street corn chicken rice bowl takes me back to a summer evening when I wanted to capture the flavors of Mexican street food in a hearty, satisfying dish. I grilled juicy chicken, tossed it with smoky spices, and paired it with rice, roasted corn, and creamy toppings. The first bite had that perfect mix of charred, tangy, and creamy flavors that instantly made me fall in love with it.

Since that day, this recipe has been my go-to when I want something vibrant yet easy. The smoky chicken, sweet corn, fluffy rice, and zesty lime come together so beautifully, and the sprinkle of cotija cheese adds the final touch. It’s a bowl packed with flavor, texture, and color that always hits the spot.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Grilled or seared to bring smoky flavor to the bowl.
• Cooked rice – The base that soaks up all the delicious toppings.
• Corn – Sweet and juicy, perfect when roasted or grilled.
• Cotija cheese – Adds a creamy, salty finish to the bowl.
• Cilantro – Fresh and bright, balancing the richness.
• Lime – A squeeze of citrus that lifts all the flavors.
• Chili powder – Gives the dish a smoky, spicy kick.
• Paprika – Adds depth and a mild smokiness.
• Garlic powder – Enhances the flavor of the chicken seasoning.
• Olive oil – Helps the chicken and corn cook beautifully.
• Salt and pepper – For seasoning everything to perfection.

Tools You’ll Need

• Grill pan or skillet – To sear the chicken and bring that smoky char.
• Mixing bowl – To season the chicken and corn.
• Tongs – For turning the chicken during cooking.
• Knife and cutting board – For prepping chicken and garnishes.
• Serving bowls – To assemble the rice bowls beautifully.

Instructions

Step 1:

I start by seasoning the chicken with olive oil, chili powder, paprika, garlic powder, salt, and pepper.

Step 2:

I grill or sear the chicken on medium-high heat until cooked through, then let it rest before slicing.

Step 3:

I roast or grill the corn until lightly charred, then cut the kernels off the cob.

Step 4:

In a bowl, I assemble cooked rice as the base, then add the sliced chicken on top.

Step 5:

I spoon roasted corn over the chicken and sprinkle generously with cotija cheese.

Step 6:

I finish the bowl with chopped cilantro, a squeeze of lime, and an extra pinch of chili powder for a little heat.

Tips

I like to use leftover grilled corn for an even smokier flavor. If cotija cheese isn’t available, feta makes a great substitute. For extra creaminess, drizzle with a bit of sour cream or a spicy mayo.

Ways to Serve

This street corn chicken rice bowl is perfect on its own, but it also pairs well with tortilla chips or a fresh avocado salad. You can even wrap it in a tortilla for a portable version.

Frequently Asked Questions

Can I use frozen corn?

Yes, just thaw and roast it in a skillet for a few minutes until slightly charred.

Can I make this with chicken thighs?

Absolutely, thighs stay juicy and add even more flavor.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days and reheat before serving.

See You in the Kitchen

I hope you try this street corn chicken rice bowl because it’s a flavorful, colorful, and easy dish that feels like a fiesta in every bite. Let me know how you enjoy it!

Happy Cooking!

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