The Street Corn Chicken Rice Bowl is a delicious mix of tender chicken, sweet corn, and creamy cheese all piled on a bed of fluffy rice. It’s like having all the fun flavors of street corn combined with comforting chicken and rice in one bowl. The corn gives it a nice pop of sweetness, and the cheese adds a little creamy texture that brings everything together.
I love making this bowl when I want something easy but still full of flavor. What’s great is that you can switch up the toppings depending on what you have—extra cilantro, a squeeze of lime, or some spicy mayo all work perfectly. I usually grill my chicken, but even cooking it in a pan works just fine. It’s one of those meals that feels special but comes together so quickly.
My favorite way to eat this is right after making it, with a forkful of chicken, rice, and corn all together. It’s so satisfying and keeps me full for hours. Whenever friends come over, I always get asked for this recipe because it feels like a little taste of a summer street fair, no matter the season!
Key Ingredients & Substitutions
Chicken: Chicken breasts work great here because they cook quickly and stay juicy. If you prefer, thighs give more flavor and tenderness. Both work well with the spices used.
Rice: Long-grain white rice is fluffy and holds up nicely under the toppings. Brown rice or cauliflower rice can be used for a healthier twist, though cooking times will differ.
Corn: Fresh corn is best for that sweet, slightly charred flavor. Frozen corn is a good alternative and easier to use year-round. Just thaw it before cooking.
Cotija Cheese: This adds a salty, crumbly texture. Feta can be a good substitute, or even grated Parmesan if needed. It’s key for that street corn vibe.
Avocado: Adds creaminess to balance spices. If you’re allergic or want a different texture, try sliced cucumber or a dollop of guacamole instead.
How Do I Get the Perfect Char on My Chicken and Corn?
Getting a nice char brings smoky flavor and texture that makes this dish stand out. Here’s how I do it:
- Use a hot skillet or grill pan—preheat well so food sizzles on contact.
- Don’t overcrowd the pan; cook in batches if needed to keep heat high and allow browning.
- Leave the chicken and corn undisturbed for a few minutes to develop a good sear before flipping or stirring.
- Use medium-high heat but watch closely to prevent burning.
- After cooking, let chicken rest a few minutes to keep it juicy.
With these tips, you get smoky, browned chicken and sweet, slightly crispy corn that make every bite flavorful!
Equipment You’ll Need
- Medium pot with lid – for cooking rice perfectly, fluffy and tender.
- Skillet or grill pan – for cooking the chicken and corn with tasty browning.
- Mixing bowls – to toss spices and sauce ingredients easily.
- Measuring spoons and cups – for accuracy and quick prep.
- Knife and cutting board – for chopping cilantro, avocados, and chicken.
Flavor Variations & Add-Ins
- Replace chicken with shrimp or spicy sausage for different protein options.
- Add diced tomatoes or chopped red onion on top for extra crunch and flavor.
- Sprinkle shredded cheese like Monterey Jack or cheddar for variation in cheese flavor.
- Mix in chopped jalapenos or hot sauce if you like a spicy kick.
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups water
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
For the Corn and Sauce:
- 2 cups corn kernels (fresh or frozen)
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ½ cup crumbled cotija cheese (or feta as substitute)
- 1 ripe avocado, sliced
- ¼ cup fresh cilantro, chopped
- 1 lime, quartered
- ½ teaspoon chili powder (for garnish)
Time Needed:
This dish takes about 35-40 minutes in total. You’ll spend 15-20 minutes cooking the rice, about 10 minutes prepping and cooking the chicken and corn, and a few more minutes mixing sauces and assembling the bowls. Perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until clear to remove excess starch. In a medium pot, combine rice and water, then bring to a boil. Lower the heat to a simmer, cover, and cook for 15-20 minutes until rice is tender and all water is absorbed. Fluff with a fork and keep warm.
2. Prepare the Chicken:
In a bowl, mix chili powder, smoked paprika, ground cumin, garlic and onion powders, cayenne pepper (if using), salt, and pepper. Toss the chicken pieces with olive oil and spice mixture until evenly coated.
Heat a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until it’s cooked through and nicely charred. Remove and set aside.
3. Cook the Corn:
In the same skillet, add the corn kernels and cook for 3-4 minutes until they’re slightly charred and heated through. Remove from heat.
4. Mix the Sauce:
In a small bowl, combine the mayonnaise and sour cream (or Mexican crema) until smooth.
5. Assemble Your Bowls:
Divide the cooked rice evenly between bowls. Top each with the charred corn and spiced chicken. Add avocado slices on top, then drizzle the mayo-sour cream sauce over everything.
Sprinkle crumbled cotija cheese and chopped cilantro on top. Finish with a squeeze of fresh lime juice and a light dusting of chili powder.
6. Serve and Enjoy!
Serve your mouthwatering Street Corn Chicken Rice Bowl immediately, and enjoy all the sweet, smoky, creamy flavors in every bite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight before cooking. This helps it cook evenly and keeps the texture tender.
What’s a Good Substitute for Cotija Cheese?
If you can’t find cotija, feta cheese works great as a substitute because it has a similar crumbly texture and salty flavor. You can also try Parmesan in a pinch.
Can I Make This Dish Ahead of Time?
Absolutely! Cook the rice, chicken, and corn ahead and keep them refrigerated in separate containers for up to 2 days. When ready to eat, reheat and assemble with fresh avocado, sauce, and toppings.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep avocado slices separate to prevent browning, and add fresh avocado when reheating and serving.
