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Street Corn Chicken and Rice Bowls Recipe

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4.3 from 44 reviews

This Street Corn Chicken and Rice Bowls recipe combines tender, spicy marinated chicken with charred corn and a creamy street corn sauce, served over fluffy white rice. Perfect for a flavorful and satisfying American-inspired main course, these bowls are packed with bold spices and fresh lime, making a deliciously vibrant meal ready in just over half an hour.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Rice and Chicken

  • 1 ½ cups white rice
  • 4 boneless skinless chicken breasts, diced
  • ¼ cup lime juice
  • 2 Tbsp chopped cilantro
  • 1 tsp paprika
  • 1 tsp garlic salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • ¼ cup vegetable oil

Corn and Sauce

  • 12 oz bag of frozen corn
  • 1 Tbsp butter
  • ½ cup crumbled queso fresco, divided
  • 1/3 cup mayo
  • 1 Tbsp chopped cilantro
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 Tbsp lime juice

Additional Toppings

  • 1 red onion, diced

Instructions

  1. Marinate the Chicken: Cook the rice according to package instructions. While it cooks, combine the diced chicken with lime juice, chopped cilantro, paprika, garlic salt, cumin, chili powder, onion powder, and vegetable oil in a large mixing bowl. Stir thoroughly to coat the chicken evenly and let it sit to absorb the flavors while you heat your pan.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 10 minutes, stirring occasionally, until pieces develop a nice char and are cooked through. Remove the chicken from the skillet and set aside.
  3. Char the Corn: In the same skillet, add butter and then the frozen corn. Cook over medium-high heat, stirring occasionally, until the corn is browned and slightly crispy, which adds a smoky depth to the dish.
  4. Make the Street Corn Sauce: In a medium bowl, combine the browned corn (reserving some for topping), crumbled queso fresco, mayo, chopped cilantro, paprika, chili powder, and lime juice. Stir well until the mixture is creamy and fully combined to create the flavorful street corn sauce.
  5. Assemble the Bowls: To serve, spoon cooked rice into each bowl. Top with a generous portion of the cooked chicken, a big spoonful of the street corn sauce, diced red onion, remaining queso fresco, extra charred corn reserved earlier, and a sprinkle of fresh cilantro. Serve immediately and enjoy the bursts of flavor!

Notes

  • You can substitute frozen corn with fresh corn on the cob if available for even better flavor.
  • Adjust the level of chili powder to your preferred spice tolerance.
  • For a lighter version, use low-fat mayo or Greek yogurt in the sauce.
  • Chicken thighs can be used instead of breasts for juicier meat.
  • Leftover bowls keep well refrigerated for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/street-corn-chicken-and-rice-bowls-recipe/