Street Corn Chicken Rice Bowl

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Smoky, creamy, tangy, and just the right touch of spice — the Street Corn Chicken Rice Bowl is a flavor-packed dish inspired by Mexican street food classics. Grilled chicken is marinated and charred to perfection, then served over a bed of fluffy rice and topped with sweet corn, zesty lime crema, and fresh cilantro. Every bite delivers the warmth of grilled chicken, the sweetness of roasted corn, and the brightness of creamy citrus dressing.

Whether you’re craving a comforting dinner or prepping meals for the week, this bowl ticks every box. It’s colorful, satisfying, and incredibly easy to customize with your favorite toppings. Think of it as your go-to weeknight hero or your quick-fix crowd-pleaser — either way, it’s guaranteed to disappear fast.

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Why You’ll Love This Street Corn Chicken Rice Bowl

This dish brings bold flavor without needing a ton of time or effort. The marinade is simple but deeply flavorful, and grilling or pan-searing the chicken gives you that crave-worthy char. The creamy dressing made with sour cream and lime adds just the right contrast to the smoky, juicy chicken. It’s also a complete meal in one bowl — protein, grains, veggies, and sauce all in harmony. Plus, it reheats beautifully, making it ideal for meal prep or next-day lunches.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and are quick to cook, but boneless chicken breasts work just as well if you prefer leaner cuts. For maximum flavor, give the chicken at least 30 minutes to marinate. If you’re short on time, a quick rub with the spice blend and a hot sear will still do wonders. You can also swap in rotisserie chicken or grilled tofu for a different spin.

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Ingredients for the Street Corn Chicken Rice Bowl

Every component of this bowl serves a purpose in delivering flavor and texture. Here’s what you’ll need:

• Chicken thighs or breasts – the heart of the bowl, marinated and grilled for bold flavor.
• Corn kernels – either fresh, canned, or frozen; brings natural sweetness and texture.
• Cooked white rice – a neutral, fluffy base that soaks up all the flavor.
• Sour cream – forms the base of the creamy street corn sauce.
• Mayonnaise – adds richness to the crema.
• Lime juice – brightens and balances the sauce.
• Garlic powder, smoked paprika, chili powder – essential spices for flavoring the chicken and sauce.
• Fresh cilantro – adds a pop of freshness.
• Salt and pepper – to season everything just right.
• Olive oil – for cooking and marinating.

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How To Make the Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

In a bowl, mix olive oil, lime juice, smoked paprika, garlic powder, chili powder, salt, and pepper. Add the chicken and coat thoroughly. Let it marinate for at least 30 minutes, or overnight for best flavor.

Step 2: Cook the Chicken

Grill the chicken on medium-high heat for 5-7 minutes per side, or until cooked through and slightly charred. Alternatively, sear it in a hot skillet with a little oil. Let it rest, then chop into bite-sized pieces.

Step 3: Make the Creamy Street Corn Sauce

Combine sour cream, mayo, lime juice, a dash of chili powder, and a pinch of garlic powder. Mix well until smooth.

Step 4: Sauté the Corn

Heat a skillet with a touch of olive oil, then toss in the corn. Cook until it starts to brown and slightly char. Season lightly with salt.

Step 5: Assemble the Bowl

In serving bowls, layer cooked rice, chopped chicken, and sautéed corn. Drizzle with the creamy sauce and sprinkle with fresh cilantro. Add lime wedges on the side if desired.

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Serving and Storing the Street Corn Chicken Rice Bowl

This recipe serves approximately 4 people, making it perfect for family dinners or prepping lunches for the week. Serve it warm, fresh off the grill, or enjoy it cold as a salad-style bowl. It stores well in an airtight container in the fridge for up to 4 days. For best texture, keep the sauce separate until you’re ready to eat.

To reheat, microwave the rice and chicken separately, then reassemble your bowl with fresh toppings.

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What to Serve With Street Corn Chicken Rice Bowl?

1. Tortilla Chips and Guacamole

Crunchy, creamy, and perfect for scooping between bites of chicken and rice.

2. Simple Black Bean Salad

A zesty mix of black beans, red onions, tomatoes, and lime juice adds a protein boost.

3. Grilled Veggies

Zucchini, bell peppers, and red onion grilled with olive oil complement the smoky chicken.

4. Mexican Coleslaw

Crisp cabbage tossed with lime vinaigrette adds crunch and tang.

5. Fresh Mango Slices

For a sweet, cooling finish to your bowl, juicy mango balances the spices beautifully.

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Frequently Asked Questions

1. Can I use frozen corn for this recipe?
Absolutely! Frozen corn works perfectly. Just thaw it before sautéing and toast it in a hot pan for that signature charred flavor.

2. How spicy is this dish?
The spice level is mild to moderate. You can adjust the chili powder or add a dash of hot sauce to the crema if you like more heat.

3. Can I make this dairy-free?
Yes! Use a dairy-free sour cream and mayo alternative, and the rest of the recipe is naturally dairy-free.

4. What kind of rice works best?
White rice is traditional, but brown rice, cilantro-lime rice, or even cauliflower rice are great alternatives.

5. Can I make this recipe ahead of time?
Definitely. Prep the chicken, rice, corn, and sauce in advance and store them separately. Assemble when ready to serve. This makes it a great meal prep recipe.

For more ideas on make-ahead meals, check out our Meal Prep Recipes.

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