Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl brings together tender grilled chicken, sweet roasted corn, and creamy tangy flavors for an easy weeknight dinner that still feels special. Every time I make this, my family gathers around the table a little faster the irresistible combination wins everyone over and it comes together in just about half an hour.

There is something about the way the smoky grilled corn mixes with creamy cotija cheese and zingy lime juice that just makes this dish both comforting and lively. The first time I tried this at home my family polished off every last bite and it has been in regular rotation ever since.

Ingredients

• Boneless skinless chicken breasts: they are lean and quick to grill aim for chicken that is uniform in thickness for even cooking
• Cooked white rice: the perfect base choose long grain rice for fluffy texture
• Grilled corn kernels: these bring smoky sweetness I love using fresh corn but canned works when in a pinch
• Mayonnaise: adds creamy richness to the sauce use a good quality mayo for best flavor
• Sour cream: gives a tangy touch and balances out the richness pick full fat for extra creaminess
• Crumbled cotija cheese: salty and crumbly with a slight tang feta works in a pinch but cotija gives authentic flavor
• Lime juice: brightens everything up use fresh lime for best taste
• Chili powder: brings gentle heat and earthiness look for a blend without fillers
• Smoked paprika: adds deep smoky depth if possible use Spanish smoked paprika for extra savory flavor
• Chopped fresh cilantro: bright and herbal gives a pop of freshness
• Salt and pepper: simple but essential for seasoning taste as you go for balance

Step-by-Step Instructions

Prepare the Chicken:

Season both sides of the chicken breasts well with chili powder smoked paprika salt and pepper. Place them on a preheated grill or in a hot skillet and cook over medium heat for about six to eight minutes per side checking with a thermometer for doneness at 165F. Let the chicken rest for at least five minutes so juices settle then slice thinly across the grain for tender pieces.

Make the Corn Mixture:

While the chicken cooks combine grilled corn mayonnaise sour cream a generous squeeze of fresh lime juice half of the crumbled cotija cheese and half of the chopped cilantro in a medium bowl. Stir together to create a creamy and flavorful mixture then add salt and pepper to taste. This step is all about layering those street corn flavors.

Assemble the Rice Bowl:

Spoon the warm cooked rice into individual serving bowls pressing it down slightly to make a base. Top each bowl with several slices of the rested chicken then spoon over the creamy corn mixture making sure to get some of that sauce in every bowl.

Finish with Garnishes:

Scatter the remaining cotija cheese and cilantro over the top of each bowl. Add a wedge of lime on the side for an extra squeeze right before digging in. The garnishes not only add flavor but also make each bowl look vibrant and inviting.

Pin

The grilled corn is my favorite element in this bowl nothing beats that charred sweet flavor. One summer evening my kids took turns turning the corn on the grill and the smoky aroma just filled the backyard it is now our go to meal when grilling season arrives.

Storage Tips

Store leftover chicken rice and corn mixture in separate airtight containers in the fridge. This keeps the rice from getting soggy and the corn from losing texture. Assemble fresh bowls when ready to enjoy. Most components last well for up to three days. If making ahead keep garnishes like cheese and cilantro separate and sprinkle just before serving.

Ingredient Substitutions

Feta works just fine if cotija cheese is unavailable and brings its own salty brightness. For a lighter dish swap sour cream and mayo with plain Greek yogurt. Brown rice quinoa or even cauliflower rice can replace white rice with minimal change in flavor but some boost in nutrition. Frozen corn is a reliable backup if grilling fresh is not possible.

Serving Suggestions

This bowl makes a fantastic lunch or dinner on its own but you can build a full meal around it with a side of black bean salad or crisp tortilla chips. A squeeze of extra lime or a drizzle of hot sauce amps up the flavor for spice lovers. Add sliced avocado or pickled onions for extra color and texture whenever you want to switch things up.

Cultural and Historical Context

Street corn or elote is a classic Mexican snack sold by street vendors across Mexico often grilled then smeared with creamy toppings and tangy cheese. This recipe takes those traditional flavors and turns them into a hearty main course rice bowl that packs all the character of street corn with the satisfying protein of chicken for a more filling meal.

Recipe FAQs

→ Can I use leftover chicken?

Yes, leftover rotisserie chicken works well and can save preparation time. Simply shred or slice and warm before assembling.

→ What other grains can I substitute for white rice?

Brown rice or quinoa make excellent substitutes, adding a different texture and extra nutrients to your bowl.

→ How do I achieve that characteristic street corn flavor?

Grilling the corn imparts a smoky flavor. Mixing it with mayonnaise, sour cream, lime, and cheese recreates classic street corn taste.

→ Is the dish gluten free?

Yes, all ingredients listed are naturally gluten free, making this bowl suitable for gluten-sensitive diets.

→ How can I add extra heat?

Add diced jalapeños to the corn mixture or simply drizzle your favorite hot sauce over the finished bowl.

→ What cheese works if cotija isn't available?

Feta cheese is a good alternative, offering similar crumbly texture and salty flavor notes.