Hey there, lovely ladies! I’m Sarah from New Day Recipes, and I’m so excited to share a dish that’s been a game-changer in my kitchen: the Street Corn Chicken Rice Bowl. If you’re a busy mom, a working professional, or just someone who craves comfort food without the fuss, this recipe is for you.
Picture this—a vibrant, flavor-packed meal that comes together in under 30 minutes, leaving your family smiling and your kitchen smelling like a fiesta. Whether you’re juggling school pickups or sneaking in a quick dinner between Zoom calls, this Mexican street corn chicken dish will have you feeling like a culinary rockstar—without breaking a sweat.
I first stumbled upon the magic of street corn during a trip to a bustling farmers’ market in San Diego. The smoky, tangy flavors of grilled corn slathered in creamy goodness had me hooked, and I knew I had to bring that vibe into a hearty, family-friendly meal. After a few experiments (and some happy taste-testers in my kids), this Street Corn Chicken and Rice Bowl was born.
It’s become my go-to for those chaotic weeknights when I want something delicious but don’t have hours to spend in the kitchen. And if you love fresh farmers’ market flavors, you might also enjoy my Easy Cobbler Recipe for a simple, sweet treat!
Let’s dive in and make some magic together!
Table of Contents
Why You’ll Love This Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is the perfect blend of comfort and zing. It’s got tender chicken, fluffy rice, and the irresistible flavors of Mexican street corn—think charred corn, a creamy sauce with a hint of lime, and just the right amount of spice to wake up your taste buds. It’s a one-bowl wonder that’s filling enough for dinner but light enough to leave you feeling great. Plus, it’s a fantastic way to sneak in some veggies for those picky eaters at your table (I’m looking at you, my youngest, who thinks broccoli is the enemy!). Best of all, it’s quick to whip up, and the cleanup is a breeze—because let’s be real, who has time for a sink full of dishes?
Ingredients You’ll Need for Your Corn Bowl
Let’s gather everything you’ll need to make this chicken rice corn recipe. I’ve kept it simple with ingredients you probably already have in your pantry or can grab on a quick grocery run.
For the Chicken and Rice:
- 1 lb boneless, skinless chicken breasts (or thighs if you prefer a juicier bite)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 cups cooked white rice (or swap for brown rice for a healthier twist)
- 1/4 cup chopped fresh cilantro (optional, but it adds such a fresh pop!)
For the Street Corn Topping:
- 2 cups frozen corn kernels (or fresh corn off the cob if you’re feeling fancy)
- 1 tbsp butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- 1/4 cup crumbled cotija cheese (feta works in a pinch)
- Extra lime wedges for serving
This lineup brings all the flavors of a street corn bowl to life, with a creamy, tangy kick that pairs perfectly with the spiced chicken and rice.
Let’s Get Cooking: Steps to Make Your Street Corn Chicken and Rice Bowl
Ready to bring this dish to life? Follow these simple steps, and you’ll have a mouthwatering Mexican street corn chicken meal on the table in no time.
Step 1: Cook the Chicken
Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat, then cook for about 5-7 minutes per side, until the chicken is golden brown and reaches 165°F internally (safe cooking temp via USDA). Set aside to rest, then slice into thin strips.
Step 2: Char the Corn
In the same skillet, melt butter over medium-high heat. Add corn kernels and let them char for 5-7 minutes. That smoky char is what makes this dish so irresistible! If you love a great sear, check out my Benihana Chicken Fried Rice Recipe for another high-heat cooking technique!
Step 3: Make the Street Corn Mixture
In a medium bowl, mix the mayonnaise, sour cream, chili powder, smoked paprika, minced garlic, and lime juice until smooth. Once the corn is charred, add it to the bowl and stir to coat it in the creamy mixture. Sprinkle in the cotija cheese and give it a gentle toss. Taste and add a pinch of salt if needed—cotija can be salty, so go easy at first.
Step 4: Assemble Your Bowls
Grab your favorite bowls and start with a base of cooked rice. Top with slices of the seasoned chicken, then spoon a generous portion of the street corn mixture over the top. Finish with a sprinkle of fresh cilantro if you’re using it, and serve with lime wedges on the side for an extra zesty squeeze. And just like that, your street corn chicken and rice bowl is ready to steal the show!
Sarah’s Kitchen Tips for the Perfect Street Corn Bowl
Here are a few tricks I’ve learned to make this chicken rice corn recipe even easier and more delicious:
- Don’t Skip the Char: That smoky char on the corn is what gives this dish its authentic street corn vibe. If your corn isn’t charring, crank up the heat a bit—just keep an eye on it so it doesn’t burn.
- Make It Ahead: If you’re meal-prepping, cook the chicken and rice ahead of time. The street corn mixture tastes even better the next day as the flavors meld together. Just reheat and assemble when you’re ready to eat.
- Spice It Up (or Down): If your family loves heat, add a pinch of cayenne to the chicken seasoning or corn mixture. For milder palates, skip the chili powder in the corn mix—my kids prefer it this way, and they still gobble it up!
FAQs: Your Street Corn Chicken Questions, Answered
I know you might have a few questions about this street corn chicken and rice bowl, so let’s tackle the most common ones I get from my readers.
Can I substitute the chicken in this chicken rice corn recipe?
Absolutely! Swap the chicken for shrimp, grilled steak, or even tofu for a vegetarian twist. Just adjust the cooking time accordingly—shrimp cooks much faster than chicken, so keep an eye on it.
How can I store leftovers of this street corn bowl?
Store any leftovers in an airtight container in the fridge for up to 3 days. I like to keep the components separate (rice, chicken, and corn mixture) so the rice doesn’t get soggy. Reheat the chicken and corn in a skillet for the best texture, and microwave the rice with a splash of water to keep it fluffy.
Can I use canned corn instead of frozen for this Mexican street corn chicken?
Yes, canned corn works in a pinch! Just drain it well and pat it dry before charring so it doesn’t steam in the pan. Frozen corn tends to char a bit better, but canned will still taste delicious.
I hope you love making this Street Corn Chicken Rice Bowl as much as I do! It’s one of those recipes that brings everyone to the table with a smile, and I’m all about creating those little moments of joy through food. Whether you’re serving it up for a busy weeknight dinner or a casual get-together with friends, this dish is sure to be a hit. Grab your apron, channel your inner chef, and let’s make some delicious memories together. Happy cooking, friends!