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Are you craving a quick, flavor packed meal that’s both satisfying and simple to make? Look no further than this Street Corn Chicken Rice Bowl! As someone who’s tested countless weeknight recipes, I can honestly say this 30 minute wonder has become a regular in my home. The combination of seasoned chicken, fluffy rice, and that irresistible street corn flavor creates a bowl that’s bursting with textures and tastes that’ll transport you straight to your favorite food truck but from the comfort of your kitchen!
What makes this Street Corn Chicken Rice Bowl special is how it transforms simple ingredients into something extraordinary. Whether you’re meal prepping for the week ahead or need a quick dinner solution after a busy day, this recipe delivers big on flavor without demanding hours of your time. Let me walk you through how to create this delicious bowl that’s guaranteed to become a family favorite!
Ingredients Breakdown & Substitutions
The beauty of this Street Corn Chicken Rice Bowl lies in its simple yet flavorful ingredients that work together perfectly. Here’s everything you’ll need:
• Boneless chicken breasts or thighs (1.5 pounds) The protein foundation of our bowl. Thighs offer more moisture and flavor, while breasts are leaner. Vegetarian? Swap for black beans, chickpeas, or crispy tofu.
• White or brown rice (1.5 cups uncooked) Brown rice adds extra nutritional value and fiber, but white rice cooks faster. For low carb options, try cauliflower rice or quinoa.
• Fresh or frozen corn kernels (2 cups) The star ingredient! Fresh corn offers the best flavor in summer, but frozen works wonderfully year round. Canned corn works in a pinch, just drain well.
• Cotija cheese (1/2 cup) This crumbly Mexican cheese adds authentic street corn flavor. Substitute with feta for a similar tangy bite, or nutritional yeast for dairy free diets.
• Red onion (1/2, diced) Adds color and bite. Sweet onions or scallions work great too if you prefer a milder flavor.
• Bell pepper (1, any color) I love red for sweetness and color! Any bell pepper works based on preference.
• Jalapeño (1, seeded and diced) Adds a kick of heat. Adjust according to your spice tolerance or substitute with mild green chilies.
• Fresh cilantro (1/4 cup, chopped) For brightness and authentic flavor. Parsley works for cilantro averse folks!
• Lime (1-2) Both juice and zest bring tanginess essential to street corn flavor. In a pinch, use bottled lime juice.
• Sour cream or Mexican crema (1/4 cup) Creates the creamy sauce element. Greek yogurt offers a healthier swap with similar tanginess.
• Mayonnaise (2 tablespoons) Combines with sour cream for authentic street corn creaminess. Use vegan mayo for plant based diets.
• Chili powder (1 tablespoon) The signature seasoning that gives this the “street corn” flavor. Tajin makes a great substitute for authentic Mexican flavor.
• Garlic powder (1 teaspoon) For depth without the work of fresh garlic. Fresh minced garlic (2 cloves) works beautifully too.
• Smoked paprika (1 teaspoon) Adds smoky depth that mimics grilled street corn. Regular paprika works but won’t have the same smokiness.
• Cumin (1/2 teaspoon) Provides earthy notes that complement the corn perfectly.
• Cooking oil (2 tablespoons) For cooking chicken and vegetables. Olive oil or avocado oil work great.
• Salt and black pepper To taste.
Step by Step Instructions with Expert Tips
Let’s break this down into manageable steps that will have dinner on the table in just 30 minutes!
Start the rice first. Cook according to package instructions, as this typically takes the longest. Pro tip: For extra flavor, cook your rice in chicken or vegetable broth instead of water!
Prepare the street corn sauce. In a small bowl, combine sour cream, mayonnaise, lime juice (from half a lime), chili powder (reserve some for the chicken), garlic powder, and a pinch of salt. Mix well and set aside. If your sauce seems too thick, thin it with a splash of lime juice or milk.
Season the chicken. Cut boneless chicken into bite sized pieces and season with the remaining chili powder, smoked paprika, cumin, salt, and pepper. Be generous with seasonings for maximum flavor.
Cook the chicken. Heat 1 tablespoon oil in a large skillet over medium high heat. Add chicken pieces and cook for 5-7 minutes until golden brown and cooked through (165°F internal temperature). Remove to a plate and cover loosely with foil to keep warm. Don’t overcrowd the pan! Cook in batches if needed for better browning.
Sauté the vegetables. In the same skillet, add another tablespoon of oil if needed. Add diced red onion and bell pepper, cooking for about 3 minutes until they begin to soften.
Add the corn. Toss in corn kernels and diced jalapeño, cooking for another 3-4 minutes until the corn begins to char slightly. This light charring is key to getting that authentic street corn flavor!
Return chicken to the pan and stir to combine everything. Cook for another minute to reheat the chicken if needed.
Assemble your bowls! Start with a base of rice, then top with the chicken and corn mixture. Drizzle with the street corn sauce, and sprinkle with crumbled cotija cheese, fresh cilantro, and a squeeze of fresh lime. For presentation, arrange components in sections rather than mixing everything together.
Troubleshooting tip: If your sauce breaks or curdles, it’s likely due to heat. Always add creamy sauces after removing from heat or cooling slightly.
Why This Recipe Is a Must Try
• Lightning fast preparation From start to finish in just 30 minutes, perfect for busy weeknights!
• One pan cooking (minus the rice) means minimal cleanup
• Incredibly versatile Customize with your favorite proteins, veggies, or make it vegetarian
• Meal prep friendly Components can be prepared ahead and assembled when needed
• Balanced nutrition Protein, carbs, veggies all in one satisfying bowl
• Kid friendly The sweet corn and creamy sauce appeal to younger palates (adjust spice as needed)
• Budget friendly Uses accessible ingredients that won’t break the bank
• Authentic flavor without requiring specialty ingredients or techniques
• Perfect for using summer corn when it’s at its peak sweetness
• Works year round using frozen corn during off seasons
Storage, Make Ahead & Freezing Tips
I learned the hard way that proper storage makes all the difference with this Street Corn Chicken Rice Bowl. Here’s how to keep everything fresh and delicious:
Refrigerator storage:
Store components separately for best results. Chicken and corn mixture will keep for 3-4 days, rice for 4-5 days, and sauce for up to 5 days in airtight containers. Last week, I made a double batch on Sunday and had perfect lunches until Thursday!
Make ahead strategy:
Prep all components the day before, refrigerate separately, and assemble just before serving. You can also pre portion into meal prep containers just keep the sauce separate until ready to eat.
Freezing options:
The chicken and corn mixture freezes beautifully for up to 3 months. Rice can be frozen separately. Thaw overnight in the refrigerator and reheat gently. I don’t recommend freezing the cream sauce as it can separate when thawed.
Best reheating methods:
For chicken and vegetables, reheat in a skillet with a splash of water to restore moisture. For rice, add a tablespoon of water, cover, and microwave in 30-second intervals. Alternatively, a covered dish in a 350°F oven for 10-15 minutes works great for larger portions.
Leftover reinvention:
Transform leftovers into stuffed peppers, wrap in a tortilla for burritos, or toss with leafy greens for a hearty salad. My personal favorite? Adding the mixture to scrambled eggs for an amazing breakfast bowl!
Creative Variations & Serving Ideas
Make this Street Corn Chicken Rice Bowl your own with these delicious twists:
Protein variations:
• Swap chicken for shrimp (cook for just 2-3 minutes per side)
• Use grilled steak for a heartier option
• Try ground turkey seasoned with the same spices
• Go vegetarian with black beans and roasted sweet potato chunks
Grain alternatives:
• Cilantro lime rice adds another layer of flavor
• Quinoa creates a protein packed base
• Cauliflower rice makes it low carb friendly
• Farro or barley offer heartier, chewier textures
Topping ideas:
• Avocado slices or guacamole for creaminess
• Pickled red onions for tang and color
• Crispy tortilla strips for crunch
• Pico de gallo for fresh flavor
• Black beans for extra protein and fiber
Sauce variations:
• Add chipotle pepper in adobo to the sauce for smokiness
• Stir in fresh minced garlic instead of powder
• Mix in some hot sauce for extra heat
• Blend in avocado for a creamy green sauce alternative
Serving suggestions:
• Serve with warm tortillas on the side
• Pair with a simple side salad dressed with lime vinaigrette
• Add a cold Mexican beer or margarita for the adults
• Finish the meal with fresh fruit or churros for dessert
Nutrition Value
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Carbohydrates | 45g |
| Fat | 14g (4g saturated) |
| Fiber | 5g |
| Sugar | 6g |
| Sodium | 480mg |
| Vitamin A | 20% Daily Value |
| Vitamin C | 45% Daily Value |
| Calcium | 15% Daily Value |
| Iron | 15% Daily Value |
Serving size: 1/4 of recipe
This Street Corn Chicken Rice Bowl is naturally gluten free and can easily be made dairy free by omitting cheese and using plantbased alternatives for the creamy sauce. For those watching carbs, using cauliflower rice reduces the carb content significantly. Values calculated using the USDA Food Database and are approximate based on specified ingredients.
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Expert Tips
After making this Street Corn Chicken Rice Bowl countless times (it’s my go to for impromptu dinner guests!), I’ve picked up some game changing tips:
• Don’t skip the charring Those little browned bits on the corn kernels are packed with flavor. Let corn sit undisturbed in the hot pan for 1-2 minutes to achieve this.
• Season in layers Add salt and spices at multiple stages of cooking rather than all at once. I season the rice cooking water, the chicken, and adjust the final dish.
• Room temperature dairy Using sour cream and cheese straight from the refrigerator can make your sauce clump. Let them sit out for 15-20 minutes before mixing.
• Mise en place matters This recipe moves quickly, so having everything chopped, measured, and ready prevents burning or overcooking.
• Rest your chicken After cooking, giving chicken a 5-minute rest before cutting or returning to the pan keeps it juicier.
• Time management Start the rice first, then prep other ingredients while it cooks to maximize efficiency.
• Taste as you go The key to perfect seasoning is tasting and adjusting throughout the cooking process.
FAQs
What to serve with street corn chicken?
Street corn chicken pairs beautifully with warm tortillas, a side of black beans, a simple green salad, or tortilla chips with guacamole. For drinks, try a refreshing agua fresca or lime infused sparkling water to complement the flavors!
Are chicken and rice bowls healthy?
Yes! This Street Corn Chicken Rice Bowl is a balanced meal providing protein from chicken, complex carbs from rice, and vegetables from corn, peppers, and onions. You can make it even healthier by using brown rice, adding more vegetables, or using light sour cream in the sauce.
What to put in a Mexican chicken bowl?
Classic Mexican bowl additions include black beans, pico de gallo, avocado, cilantro lime rice, cotija or queso fresco cheese, pickled jalapeños, and hot sauce. For this Street Corn Chicken Rice Bowl, we focus on the iconic elote (street corn) flavors with chili powder, lime, and creamy toppings.
How many calories are in chicken, rice, and corn?
This Street Corn Chicken Rice Bowl contains approximately 425 calories per serving. The combination of protein from chicken, complex carbs from rice, and fiber from corn and vegetables makes it satisfying while still being reasonable calorie wise for a complete meal.
Why is it called street corn?
“Street corn” refers to elote, a popular Mexican street food consisting of grilled corn on the cob coated with mayo, lime, chili powder, cotija cheese, and sometimes sour cream. Our bowl incorporates these classic flavors but in an easier to eat format, bringing the street food experience to your dinner table!
What can I mix with corn for chicken feed?
This is actually a cooking recipe, not advice for feeding chickens! However, it’s a common search mix up. For human consumption, corn mixes wonderfully with peppers, onions, black beans, and the Southwest seasonings in this Street Corn Chicken Rice Bowl.
Conclusion
This Street Corn Chicken Rice Bowl truly represents the perfect weeknight meal quick, nutritious, and bursting with flavors that the whole family will love. The combination of zesty seasoned chicken, sweet charred corn, and that irresistible creamy sauce creates a bowl that feels like a special treat despite being so easy to prepare.
What I love most about this recipe is its flexibility. You can adapt it based on what’s in your fridge, your dietary preferences, or simply what you’re craving that day. The core flavors inspired by Mexican street corn provide a solid foundation that works with countless variations.
Have you tried making street corn inspired dishes before? I’d love to hear your favorite variations or what you think of this recipe! Drop a comment below to share your experience or any questions you might have.
If you enjoyed this recipe, you might also love my Chipotle Lime Shrimp Bowls, One Pan Mexican Quinoa, or Grilled Fish Tacos all perfect for quick, flavorful meals with similar Southwest vibes!
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