My friend wouldn't shut up about this street corn chicken rice bowl she found at some marketplace downtown. Every time we talked every single time she'd mention it. "Hannah, you have to try this bowl. It's life-changing." I rolled my eyes because Maria says everything is life-changing, from her new yoga class to the coffee shop that opened on Third Street.But then she brought it to our monthly potluck last summer. I watched her unpack this huge container, and the smell hit me first.
Why You'll Love This Street Corn Chicken Rice Bowl
I've made this at least forty times since Maria brought it to that potluck, and here's why it never gets old. It's actually fast twenty-five minutes if you have leftover rice, maybe thirty-five if you're starting fresh. Not fake recipe timeline fast, just real life fast. And you can swap stuff based on what you've got. No cotija? Use feta. street corn chicken rice bowl not in season? Frozen works fine. Grabbed a rotisserie street corn chicken rice bowl? Even better. I've thrown this together on nights when I opened the fridge thinking we had nothing, and it still came out great. The recipe bends to whatever's actually in your kitchen.
The real reason we keep making it? Everybody eats it without arguing. Emma eats it. His friend Jake who hates most things eats it. My parents ate it without any complaints last time they visited. The street corn chicken rice bowl, the lime keeps everything fresh, and the sauce cools down the chili powder enough that kids don't panic. Plus cleanup is just three pans total. On Wednesday nights when I'm exhausted and Emma is melting down over homework, this is what saves dinner. Tastes like way more work than it actually takes.
Jump to:
- Why You'll Love This Street Corn Chicken Rice Bowl
- What You'll Need for Street Corn Chicken Rice Bowl
- How To Make Street Corn Chicken Rice Bowl Step By Step
- Smart Swaps for Street Corn Chicken Rice Bowl
- Storage Tips
- Equipment For Street Corn Chicken Rice Bowl
- Street Corn Chicken Rice Bowl Variations
- What to Serve With Street Corn Chicken Rice Bowl
- Top Tip
- FAQ
- Time to Make This Your New Favorite Dinner!
- Related
- Pairing
- Street Corn Chicken Rice Bowl
What You'll Need for Street Corn Chicken Rice Bowl
For the Rice:
- Butter
- White or brown rice
- Fresh cilantro
- Lime juice
- Salt
For the Chicken:
- Boneless chicken breasts or thighs
- Chili powder
- Cumin
- Garlic powder
- Paprika
- Salt and pepper
- Olive oil
For the Street Corn:
- Fresh or frozen corn
- Cotija cheese
- Mayo
- Lime juice
- Chili powder
- Fresh cilantro
The Creamy Sauce:
- Sour cream
- Mayo
- Lime juice
- Garlic powder
- Salt
Toppings:
- Avocado
- Cherry tomatoes
- Extra cotija
- Lime wedges
- Hot sauce
See recipe card for quantities.
How To Make Street Corn Chicken Rice Bowl Step By Step
Cook Your Cilantro Lime Rice
- Rinse rice under cold water until it runs clear
- Cook rice like the package says with a pinch of salt
- While it's cooking, chop a handful of cilantro and juice one lime
- When rice is done, fluff it right away with a fork
- Stir in the cilantro, lime juice, small pat of butter, and salt
- Cover and keep it warm while you do everything else
Season and Cook the Chicken
- Cut chicken into bite-sized pieces about 1 inch
- Mix chili powder, cumin, garlic powder, paprika, salt, and pepper in a bowl
- Toss chicken with the spice mix until it's coated
- Heat 2 tablespoons olive oil in a big skillet over medium-high
- Add chicken in one layer without crowding
- Let it sit 3-4 minutes without touching so it gets brown
- Flip and cook another 3-4 minutes until done
- Take it out and set aside
Char the Street Corn
- If using fresh corn, cut kernels off the cob
- If using frozen, thaw it and pat it totally dry
- Heat the same skillet over high until it's smoking
- Add corn and spread it out flat
- Leave it alone for 2-3 minutes - you want dark spots
- Stir once and leave it another 2 minutes
- Take it off heat
- Add mayo, squeeze of lime, chili powder, cotija, and cilantro
Mix the Creamy Sauce
- Put sour cream and mayo in a small bowl
- Add lime juice, garlic powder, and pinch of salt
- Whisk until smooth
- Taste it and add more lime if you want
- Should be pourable but not runny
Build Your Bowls
- Add lime wedges and hot sauce on the side
- Split rice between bowls
- Add chicken on one side
- Put street corn on the other
- Drizzle sauce over everything
- Top with avocado, cherry tomatoes, extra cotija
Smart Swaps for Street Corn Chicken Rice Bowl
Protein:
- Chicken → Shrimp (cooks in like 3 minutes)
- Chicken breasts → Thighs (don't dry out as fast)
- Fresh chicken → Rotisserie (I do this half the time)
- Meat → Black beans if you skip meat
Cheese:
- Cotija → Feta (pretty close)
- Cotija → Parmesan (sharper but okay)
- Regular → Dairy-free stuff
Corn:
- Fresh → Frozen (just dry it completely first)
- Corn → Roasted peppers (different but good)
- Yellow → White corn (same thing)
Rice:
- White → Brown (takes way longer though)
- Regular → Cauliflower rice (if you're doing low carb)
- Rice → Quinoa (Emma refused to eat this)
Sauce:
- Sour cream → Greek yogurt (bit healthier)
- Mayo → All sour cream (more tangy)
- Dairy → Cashew cream (if you can't do dairy)
Spices:
- Cumin → Smoked paprika (different kind of smoky)
- Chili powder → Tajín (more lime taste)
- Cilantro → Skip it (some people hate it)
Storage Tips
Fridge Storage (3-4 days):
- Store everything separately if you can
- Rice gets weird when it sits with wet stuff
- Chicken and corn can go together
- Keep sauce in its own container
- Reheat rice with a damp paper towel over it in the microwave
If You Mixed It Already:
- Put it in an airtight container
- Eat within 3 days
- Add a squeeze of lime when reheating
- Might need extra sauce because it dries out
Freezer (Not Great):
- The corn gets mushy when frozen
- Rice texture changes
- If you have to freeze, just freeze the chicken
- Make fresh rice and corn when you want it
Make-Ahead:
- Cook rice up to 2 days ahead
- Season and cook chicken day before
- Char corn fresh when serving
- Sauce lasts a week in the fridge
Reheating:
- Don't reheat the avocado (add it fresh)
- Microwave: Add splash of water, cover, 2 minutes
- Stovetop: Quick stir-fry in a pan works better
Equipment For Street Corn Chicken Rice Bowl
- Measuring spoons
- Large skillet (for chicken and corn)
- Medium pot with lid (for rice)
- Sharp knife
- Cutting board
- Mixing bowls
Street Corn Chicken Rice Bowl Variations
Spicy Version:
- Add diced jalapeños to the corn
- Use chipotle powder instead of regular chili powder
- Mix hot sauce into the creamy sauce
- Top with pickled jalapeños
Fajita Style:
- Add sliced bell peppers with the chicken
- Throw in some onions
- Use fajita seasoning
- Serve with tortillas on the side
Breakfast Bowl:
- Add a fried egg on top
- Use breakfast sausage instead of chicken
- Skip the creamy sauce
- Add salsa instead
BBQ Twist:
- Toss chicken in BBQ sauce after cooking
- Add a handful of black beans
- Use cheddar instead of cotija
- Skip the lime in the rice
Greek Style:
- Use feta and skip the cotija
- Add cucumber and tomatoes
- Use tzatziki instead of the creamy sauce
- Add some olives
Taco Bowl:
- Crush some tortilla chips on top
- Season like taco meat
- Add shredded lettuce
- Use salsa and sour cream
What to Serve With Street Corn Chicken Rice Bowl
After making this at least forty times, here's what actually ends up on our table. Tortilla chips and salsa are Emma's rule - he refuses to eat this without chips on the side. Sometimes I'll throw together a side salad with lime dressing, or warm up some black beans if people look extra hungry. Flour tortillas work if someone wants to make tacos. Pickled jalapeños or red onions if you want more spice. But this bowl is pretty filling by itself. The rice, chicken, and street corn chicken rice bowl together make a full meal without needing a ton of other stuff.
When I'm not exhausted or we have people coming over, I'll add our Mexican Street Tacos on the side. Or make Easy Refried Beans that take ten minutes. Our street corn chicken rice bowl goes with this if you want another Mexican thing. Emma always asks for Churros Recipe after we have these bowls. But honestly? Most Tuesday nights we just eat the bowls with chips and that's it. The bowl already has protein, carbs, and vegetables. Don't stress about sides when you should be making sure that street corn chicken rice bowl gets charred enough.
Top Tip
- Emma and I figured out something about this street corn chicken rice bowl totally by accident one Tuesday when I was running super late. Work went long, I was stressed, and I had the heat cranked way too high trying to rush dinner. The street corn chicken rice bowl started getting really dark - like almost burning dark, not just those nice golden char marks I usually aim for.
- He chewed for a second with this confused look on his face, then said "Wait. This actually tastes way better than how you normally make it." I tried a piece and he was right. What I thought was me totally screwing up dinner was actually the perfect amount of char. Turns out I'd been babying the street corn chicken rice bowl all those other times, taking it off the heat too soon because I was scared of burning it.
- Now when I make this, I crank the heat way higher than feels comfortable and let those kernels sit there until they're practically black in spots. Emma stands right next to the stove watching to make sure I don't street corn chicken rice bowl out and take the pan off too early. He's appointed himself "char supervisor" and won't let me touch anything until he approves of how dark it is. When I told Maria about this, she tried it and texted me "I can't believe I've been doing this wrong the whole time.
FAQ
What sauce is good on street corn chicken rice bowl?
This creamy lime sauce I use works really well, but you can honestly put whatever sauce you want on a rice bowl. Ranch dressing works if that's what you have. Chipotle mayo is good. Even plain sour cream with some lime juice squeezed in tastes fine. Maria makes hers with avocado crema because she always has avocados sitting around. Some nights when I'm too tired to mix anything, I just squeeze fresh lime over the whole bowl and call it done.
What to serve with Mexican street corn chicken?
Honestly this bowl is pretty filling all by itself. The rice, chicken, and corn together give you enough food that you don't really need sides. But if you're feeding a bunch of people or someone's extra hungry, tortilla chips and salsa are easy. A simple side salad with lime dressing works. Black beans if you want more protein. Sometimes I'll throw some tortillas on the side so people can make little tacos out of it.
What's the difference between street corn and regular corn?
Street corn, or elote like they call it in Mexico, gets charred in a hot pan or on a grill until it has those dark burn spots all over. Then you coat it in mayo, crumbled cheese (cotija or feta), lime juice, and chili powder while it's still hot. Regular corn is just boiled in water or thrown on the grill plain. The charring is what gives street corn that smoky sweet taste, and all the toppings make it creamy and tangy.
What is in the cava chicken and rice bowl?
I've actually never been to Cava so I can't tell you exactly what they put in theirs. Most chicken and rice bowls at those fast-casual places have seasoned grilled chicken, some kind of rice, vegetables or greens, maybe beans, and whatever sauces they offer. This street corn version is different because the star is that charred corn mixed with cotija, lime, and spices.
Time to Make This Your New Favorite Dinner!
Now you've got everything you need to make this street corn chicken rice bowl that saved me from that food truck line and became our twice-a-month dinner. From Maria's potluck discovery to Emma's char supervision, this recipe proves that sometimes the best meals come from friends who won't stop talking about their latest food find.
Looking for more easy dinners that work on crazy weeknights? Our Healthy Corn Chowder Recipe comes together just as fast and uses stuff you probably have. Need something even quicker? Try our The Best White Lasagna Soup Recipe that's way better than the packet. And when you want comfort food that feels fancy, our The Best Salisbury Steak Recipe tastes like Sunday dinner but happens on a Wednesday.
Share your bowl with us! We love seeing what you make, especially if Emma's char supervision method works for you too.
Rate this Street Corn Chicken Rice Bowl and tell us how it went!
Related
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Pairing
These are my favorite dishes to serve with Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowl
Equipment
- 1 Large skillet (For cooking chicken and charring corn)
- 1 Medium pot (With lid, for cooking rice)
- 1 Mixing bowl (For creamy sauce)
- 1 Sharp knife (For chopping ingredients)
- 1 Cutting board
- 1 Measuring spoons
Ingredients
For the Rice:
- 1 cup Rice White or brown - uncooked
- 1 tablespoon Butter
- 1 Lime - Juiced
- 2 tablespoon Fresh cilantro - Chopped
- Salt - To taste
For the Chicken:
- 1 lb Chicken breast or thighs - Boneless skinless, cut into bite-size pieces
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- Salt & pepper - To taste
- 2 tablespoon Olive oil - For cooking
For the Street Corn:
- 2 cups Corn - Fresh or frozen thawed & dried
- 2 tablespoon Mayo
- 2 tablespoon Cotija cheese - Crumbled
- 1 Lime - Juiced
- 1 teaspoon Chili powder
- 2 tablespoon Fresh cilantro - Chopped
For the Creamy Sauce:
- 2 tablespoon Sour cream - Or Greek yogurt
- 2 tablespoon Mayo
- 1 tablespoon Lime juice
- ½ teaspoon Garlic powder
- Salt Pinch
Toppings Optional but Recommended:
- 1 Avocado - Sliced or diced
- ½ cup Cherry tomatoes - Halved
- 2 tablespoon Cotija cheese - Extra for garnish
- 1 Lime wedges - On the side
- Hot sauce - To taste
Instructions
-
Rinse, cook, and flavor the rice with lime, cilantro, and butter.
-
Season chicken with spices and cook until browned and done.
-
Char corn in a hot pan and mix with mayo, cheese, and lime.
-
Mix sour cream, mayo, lime, and seasoning for the sauce.
-
Assemble rice bowls with chicken, corn, sauce, and toppings.
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