STREET CORN CHICKEN BOWL

I can still picture it: the vibrant colors of the Mexican street corn vendor’s cart, the smell of grilled corn mingling with chili powder and lime, and the pure joy on my kids’ faces as they devoured every last kernel. I wanted to recreate that experience at home, but with a healthy, complete meal. That’s how I stumbled upon the idea of transforming those flavors into something even better. Today, I’m sharing all my secrets for the most amazing Street Corn Chicken Rice Bowl Recipe – Quick Dinner you’ll ever make!

Get Ready to Fiesta: Street Corn Chicken Rice Bowl Recipe

Hey there, friend! Let’s be honest, weeknights can be a real whirlwind. We’re all searching for that perfect recipe that’s quick, delicious, and doesn’t leave us with a mountain of dishes. Well, look no further! This Street Corn Chicken Rice Bowl is about to become your new go-to meal. It’s packed with flavor, surprisingly easy to make, and totally customizable to your taste. Trust me; your family will be begging for this one every week!

Why You’ll Absolutely Love This Recipe

Seriously, what’s not to love? This recipe is:

• Quick and Easy: We’re talking dinner on the table in under 30 minutes!
• Bursting with Flavor: Sweet corn, savory chicken, creamy sauce – it’s a party in your mouth!
• Healthy and Balanced: A great source of protein, carbs, and veggies.
• Customizable: Add your favorite toppings and adjust the spice level to your liking.
• Crowd-Pleasing: Even picky eaters will devour this one!

Ingredients You’ll Need

Don’t let the ingredient list intimidate you. Most of these are pantry staples, and you can easily adapt the recipe to use what you have on hand. Here’s what you’ll need:

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

For the Rice:

• 1 cup cooked rice (white, brown, or jasmine – your choice!)

For the Street Corn:

• 2 ears of corn, kernels removed (about 2 cups) OR 2 cups frozen corn, thawed
• 2 tablespoons butter
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup crumbled cotija cheese (or feta, if you can’t find cotija)
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder, plus more for garnish
• Pinch of cayenne pepper (optional, for a little kick!)

Optional Toppings:

• Avocado slices
• Diced red onion
• Jalapeño slices
• Hot sauce
• Lime wedges

Let’s Get Cooking: Step-by-Step Instructions

Alright, grab your apron, and let’s get this show on the road! I’ll walk you through each step to ensure your Street Corn Chicken Rice Bowl is a masterpiece.

Step 1: Cook the Chicken

1. In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Make sure each piece is nicely coated.
2. Heat a large skillet over medium-high heat.
3. Add the chicken to the skillet in a single layer (don’t overcrowd the pan!). Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned, flipping halfway.
4. Remove the chicken from the skillet and set aside.

Pro Tip: Don’t overcook the chicken, or it will become dry. You want it to be juicy and tender!

Step 2: Prepare the Street Corn

1. Melt the butter in the same skillet over medium heat.
2. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred.
3. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using).
4. Pour the sauce over the corn and stir to combine. Cook for another minute or two, until the sauce is heated through.

Quick Tip: If you’re using frozen corn, make sure to thaw it completely and pat it dry before cooking. This will help it to brown better.

Step 3: Assemble Your Bowls

1. Divide the cooked rice among bowls.
2. Top with the cooked chicken and the street corn mixture.
3. Add your favorite toppings, such as avocado slices, diced red onion, jalapeño slices, and a drizzle of hot sauce.
4. Garnish with a sprinkle of chili powder and a lime wedge.

My Secret Touch: A squeeze of fresh lime juice right before serving really brightens up the flavors!

Variations and Substitutions: Make It Your Own!

The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment and make it your own! Here are a few ideas:

• Spice it Up: Add more chili powder, cayenne pepper, or a dash of your favorite hot sauce to the chicken or the street corn.
• Make it Vegetarian: Substitute the chicken with black beans, chickpeas, or tofu.
• Add More Veggies: Bell peppers, zucchini, or even roasted sweet potatoes would be delicious additions.
• Try Different Grains: Quinoa, farro, or even couscous would work well in place of rice.
• Cheese Swap: If you can’t find cotija cheese, feta, queso fresco, or even shredded cheddar cheese are great substitutes.
• Sauce Sensations: Explore different sauces! A drizzle of sriracha mayo or a creamy avocado dressing would be amazing.

Serving Suggestions and Side Dish Ideas

This Street Corn Chicken Rice Bowl is a complete meal on its own, but if you’re looking to round it out, here are a few side dish ideas:

• Black Bean Salad: A simple black bean salad with corn, bell peppers, and a lime vinaigrette would be a refreshing complement.
• Guacamole and Chips: Because who doesn’t love guacamole?
• Mexican Coleslaw: A tangy and crunchy coleslaw with a cilantro-lime dressing.

And don’t forget the drinks! A refreshing margarita, a cold beer, or even a simple glass of iced tea would be perfect.

Making Ahead and Storage Tips

This recipe is great for meal prepping! You can cook the chicken and the rice ahead of time and store them in separate containers in the refrigerator for up to 3 days. The street corn is best made fresh, but you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. When you’re ready to eat, simply reheat the chicken and rice, prepare the street corn, and assemble your bowls.

Leftover bowls can be stored in the refrigerator for up to 2 days. Just keep in mind that the corn might become a bit soggy, but it will still taste delicious!

More Recipes You’ll Love

If you’re a fan of quick, flavorful meals, you’ll definitely want to check out these other recipes:

• Ready for a one-pan wonder? The SOUTHWEST SKILLET is your answer!
• Craving something customizable and utterly satisfying? Dive into a TACO RICE BOWL.
• Need a creamy, comforting dish with a kick? The HONEY PEPPER CHICKEN PASTA will hit the spot!
• Want a burst of flavor with a hint of sweetness? Try the Bang Bang Chicken Bowl.
• Looking for a healthy and refreshing option? The High-Protein Chicken & Avocado Salad Bowl is a perfect choice.

Final Thoughts: Your New Favorite Weeknight Meal

There you have it! The perfect Street Corn Chicken Rice Bowl Recipe – Quick Dinner that’s sure to become a family favorite. I truly believe that cooking should be fun and stress-free, and this recipe embodies that perfectly. So go ahead, gather your ingredients, put on some music, and get ready to create a delicious and satisfying meal that everyone will love. Enjoy!

Street Corn Chicken Bowl

This Street Corn Chicken Bowl recipe brings the vibrant flavors of Mexican street corn to a healthy and satisfying meal. It combines seasoned chicken, flavorful street corn, and fluffy rice, all customizable with your favorite toppings for a quick and delicious weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican-inspired

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cooked rice white, brown, or jasmine
• 2 ears of corn, kernels removed about 2 cups
• 2 tablespoons butter
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup crumbled cotija cheese or feta
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder, plus more for garnish
• Pinch of cayenne pepper optional
• Avocado slices optional
• Diced red onion optional
• Jalapeño slices optional
• Hot sauce optional
• Lime wedges optional

Equipment

• Medium bowl
• large skillet
• small bowl
• whisk
• measuring cups and spoons
• cutting board
• knife
• Serving bowls

Method

 

1. In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Ensure each piece is nicely coated.
2. Heat a large skillet over medium-high heat.
3. Add the chicken to the skillet in a single layer (don’t overcrowd the pan!). Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned, flipping halfway. Remove the chicken from the skillet and set aside.
4. Melt the butter in the same skillet over medium heat.
5. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred.
6. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using).
7. Pour the sauce over the corn and stir to combine. Cook for another minute or two, until the sauce is heated through.
8. Divide the cooked rice among bowls.
9. Top with the cooked chicken and the street corn mixture.
10. Add your favorite toppings, such as avocado slices, diced red onion, jalapeño slices, and a drizzle of hot sauce.
11. Garnish with a sprinkle of chili powder and a lime wedge.

Notes

For best results, use fresh corn when it’s in season. If using frozen corn, thaw it completely and pat it dry before cooking. Don’t overcook the chicken to keep it tender. To meal prep, cook the chicken and rice ahead of time and store them separately. The street corn is best made fresh, but the sauce can be prepared in advance. Store leftovers in the refrigerator for up to 2 days.