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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.4 from 87 reviews

This Street Corn Chicken Rice Bowl combines tender, spiced chicken with a creamy, smoky corn topping served over fluffy rice. Inspired by the flavors of Mexican street corn, this easy-to-make bowl is loaded with smoky paprika, chili powder, tangy lime, and a creamy blend of mayonnaise or Greek yogurt with Parmesan or cotija cheese. Perfect for quick weeknight dinners, it’s a comforting, flavorful dish that comes together in under 30 minutes.

Ingredients

Scale

For the Rice and Chicken

  • 2 cups cooked rice (white, brown, or jasmine)
  • 2 large chicken breasts, cubed or sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste

For the Creamy Corn Topping

  • 1 cup corn kernels (fresh, canned, or frozen)
  • 2 tablespoons butter
  • 1/3 cup mayonnaise or Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional for spice)
  • 1/3 cup grated Parmesan or cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  1. Cook the Rice: Prepare rice according to package instructions. Fluff with a fork and set aside to serve as the bowl’s base.
  2. Season and Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken pieces along with chili powder, smoked paprika, salt, and black pepper. Sauté for 6–8 minutes until chicken is golden brown and cooked through. Remove from skillet and keep warm.
  3. Make the Creamy Corn Topping: In the same skillet, melt the butter over medium heat. Add corn kernels and cook for 3–4 minutes until lightly charred or golden, stirring occasionally. Stir in mayonnaise or Greek yogurt, lime juice, garlic powder, optional cayenne, and Parmesan or cotija cheese until creamy and smooth. Mix in chopped cilantro.
  4. Assemble the Bowls: Divide the cooked rice between serving bowls. Top each with the cooked chicken and a generous scoop of the creamy corn mixture. Sprinkle with extra cheese and cilantro for garnish.
  5. Serve: Add lime wedges on the side to squeeze over the bowl before eating, enhancing the vibrant flavors.

Notes

  • Use a cast-iron skillet or grill pan to properly char the corn for the best smoky flavor. If using canned corn, drain well before cooking.
  • Do not overcrowd the pan when cooking chicken to achieve a golden sear instead of steaming.
  • This dish can be prepped ahead; cook rice and chicken in advance, then reheat before assembling with freshly made creamy corn topping.
  • Boost flavor with a splash of hot sauce or sriracha mayo topping.
  • Serve in a tortilla wrap or as a burrito bowl for a fun variation.
  • Leftovers store best when rice, chicken, and corn topping are kept separately in airtight containers for up to 3 days.
  • Substitute vegan mayo or coconut yogurt and omit cheese to make it dairy-free while maintaining bold flavors.

Keywords: street corn chicken rice bowl, Mexican rice bowl, creamy corn topping, chicken recipes, quick dinner, stovetop chicken, spicy chicken bowl, cotija cheese, lime chicken bowl

Find it online: https://liamjayne.com/street-corn-chicken-rice-bowl-recipe/