Street Corn Chicken Rice Bowl blends grilled, tangy corn with seasoned chicken on warm rice. This bowl uses common pantry basics and fresh toppings for reliable flavor and texture. It works well for weeknight dinners and meal prep for busy cooks. Try a spicy twist like buffalo chicken bowls if you want more heat.
Why You’ll Love This Recipe
The bowl pairs juicy chicken with charred sweet corn and creamy cheese for bright, balanced flavors. The mix of textures keeps each bite interesting and satisfying. For similar ideas try a grilled chicken bowl or a creamy, spicy option like Bang Bang Chicken Bowl for another fast dinner.
Ingredients You’ll Need
This list covers the main items to build the bowl.
- Chicken thighs: Use boneless thighs for tender, juicy meat that holds flavor well.
- Lime juice: Adds bright acidity to the marinade and the final dish.
- Avocado oil: Use a high smoke-point oil for grilling or pan-searing.
- Chili powder: Brings smoky heat to the chicken and the corn mix.
- Garlic powder: Adds savory depth without fresh garlic prep.
- Cooked rice: Use white or brown rice as the hearty base.
- Grilled corn: Fresh or frozen corn kernels work after a quick char.
- Red onion: Provides sharp crunch and color in the corn salad.
- Sour cream and mayonnaise: Make the creamy street corn dressing.
- Cotija cheese: Salty, crumbly cheese for topping and flavor contrast.
Measurements are listed in the recipe card below.
How to Make This Street Corn Chicken Rice Bowl
This method is easy and reliable for home cooks. Follow the steps for consistent results.
- Mix the marinade: Combine lime juice, oil, chili powder, garlic powder, salt, and pepper. Coat chicken and rest for 15 to 30 minutes for flavor to develop.
- Cook the chicken: Heat a skillet or grill over medium-high heat and sear the chicken. Cook until cooked through and golden, then rest briefly and slice.
- Prepare the corn salad: Toss grilled corn with red onion, sour cream, mayonnaise, Cotija, chili powder, salt, and pepper. Squeeze extra lime for bright flavor.
- Warm the rice: Reheat or cook rice and divide it among bowls as the base for the meal.
- Assemble and finish: Top rice with sliced chicken and the street corn mixture. Garnish with extra Cotija, cilantro, and lime wedges.
Tips for Success
Follow these tips to get consistent results.
- Marinate time: Let chicken marinate at least 15 minutes for better flavor.
- High heat sear: Use a hot pan for a good crust on the chicken.
- Rest meat: Let chicken rest before slicing to keep juices inside.
- Char the corn: Grill or char corn for smoky flavor in the salad.
- Adjust creaminess: Change sour cream and mayo ratio to taste.
Consistent prep and timing deliver repeatable, flavorful bowls every time.
Equipment Needed
- Skillet or grill pan
- Mixing bowls
- Tongs or spatula
- Sharp knife
- Cutting board
- Measuring spoons
Variations
- Grilled chicken: Swap thighs for grilled chicken breasts for leaner protein.
- Vegetarian: Use charred cauliflower or tofu instead of chicken.
- Spicy: Add hot sauce or extra chili powder to the corn mix.
- Lower fat: Replace mayo with Greek yogurt for a lighter dressing.
Serving Suggestions
- Mixed greens: Serve the bowl over a bed of greens for extra veggies.
- Black beans: Add black beans for more protein and fiber.
- Tortilla chips: Offer chips for crunch and dipping.
- Avocado slices: Add creamy avocado for richness and balance.
FAQs About This Recipe
Here are answers to common questions about storage, prep, and swaps.
How long does this store in the fridge?
Store components in airtight containers for up to four days. Keep chicken and corn salad separate from rice to prevent sogginess. Reheat rice and chicken before serving and add fresh toppings after warming.
Can I freeze cooked chicken or corn salad?
Freeze cooked chicken for up to three months in sealed bags. Corn salad does not freeze well because the creamy dressing breaks when thawed. Instead, store corn separately and mix with dressing after thawing if needed.
How do I reheat the bowls for best texture?
Reheat rice and chicken gently in the microwave or in a skillet with a splash of water to keep moisture. Warm just until hot. Add the corn salad and fresh toppings after reheating to preserve texture.
Can I prep parts ahead of time?
Yes. Marinate chicken and grill corn a day ahead. Make the corn dressing and store separately. Assemble bowls the day you plan to eat for the best texture and flavor.
Is this recipe difficult for beginners?
This recipe is easy for cooks of any level. Steps are simple and repeatable. Basic knife skills and a skillet or grill cover all you need to make a solid weeknight meal.
Conclusion
For another take on this dish, see Street Corn Chicken Rice Bowls – The Skinnyish Dish.
Street Corn Chicken Rice Bowl
Ingredients
Method
- Mix the marinade: Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken and rest for 15 to 30 minutes.
- Cook the chicken: Heat a skillet or grill to medium-high and sear the chicken until cooked through and golden. Rest briefly and slice.
- Prepare the corn salad: Toss grilled corn with red onion, sour cream, mayonnaise, Cotija, chili powder, salt, and pepper. Squeeze extra lime.
- Warm the rice: Reheat or cook rice and divide among bowls.
- Assemble and finish: Top rice with sliced chicken and corn mixture. Garnish with extra Cotija, cilantro, and lime wedges.
