Zesty Street Corn Chicken Rice Bowl Recipe for Fresh Meals

Mexicans have long celebrated the vibrant street corn chicken rice bowl as a culinary masterpiece of zesty flavors and textures.

corn kernels burst with smoky sweetness alongside tender chicken pieces.

Creamy ingredients blend seamlessly across each delightful bite.

Spices dance through the bowl, creating a symphony of authentic tastes.

Jalapeños add a subtle kick that transforms this dish from ordinary to extraordinary.

Crumbled cotija cheese sprinkled on top provides a tangy finish that makes you crave every single forkful.

Savor this recipe and let your taste buds embark on a delicious Mexican-inspired journey.

Street Corn Chicken Rice Bowl: Flavor Explosion

• Flavor Explosion: Combines zesty Mexican-inspired ingredients with tender chicken and creamy corn for a mouthwatering taste adventure that dances on your palate.
• Quick Customization: Easily adaptable for different dietary needs by swapping rice, using alternative proteins, or adjusting spice levels to match personal preferences.
• Restaurant-Quality at Home: Delivers professional-level flavor and presentation without requiring advanced culinary skills, making gourmet dining accessible to home cooks.
• One-Bowl Convenience: Provides a complete balanced meal with protein, grains, and vegetables in a single simple serving, minimizing cleanup and maximizing satisfaction.

Ingredients for Street Corn Chicken Rice Bowl

• Chicken Breasts: A lean and flavorful protein that provides the main substance of the rice bowl.

• White Rice: A soft and fluffy foundation for the rice bowl that absorbs other flavors well.
• Corn: A sweet and charred vegetable that adds texture and summer flavor to the dish.

• Chili Powder, Smoked Paprika, Salt, Pepper: Classic spices that enhance the chicken's flavor profile.
• Mayonnaise, Sour Cream: Creamy ingredients that bind the corn mixture and add richness.
• Lime Juice: A bright and tangy element that adds freshness to the dish.
• Cotija Cheese: A crumbly Mexican cheese that provides a salty and distinctive topping.
• Cilantro: A fresh herb that brings a zesty and aromatic finish to the rice bowl.

How to Assemble Street Corn Chicken Rice Bowl

Step 1: Spice and Sear the Chicken

Blend chili powder, smoked paprika, salt, and pepper to create a vibrant seasoning mix.

Rub the spices generously over chicken breasts.

Heat a grill pan or skillet to medium-high heat.

Cook the chicken until golden brown and fully cooked, flipping once to ensure even cooking.

Let the chicken rest for a few minutes, then slice into tender strips.

Step 2: Create Creamy Street Corn Topping

• Grilled corn kernels
• Mayonnaise
• Sour cream
• Fresh lime juice
• Cotija cheese
• Chopped cilantro
• Salt
• Black pepper

Combine all ingredients in a mixing bowl.

Stir until the corn is evenly coated with the creamy mixture.

Taste and adjust seasonings as needed.

Step 3: Build the Delicious Rice Bowl

Scoop warm rice into serving bowls as the base.

Arrange the sliced chicken on top of the rice.

Generously spoon the street corn mixture over the chicken.

Step 4: Add Final Flavor Touches

Sprinkle the remaining cotija cheese over the bowl.

Scatter fresh cilantro leaves for extra brightness.

Place a lime wedge on the side for a zesty squeeze of citrus.

Step 5: Serve and Devour

Present the rice bowls immediately while still warm.

Enjoy the burst of flavors and textures in every delicious bite.

Insider Tips for Street Corn Chicken Rice Bowl

• Use thighs or shredded chicken for a different texture and richer flavor profile.
• Replace chicken with grilled shrimp, tofu, or black beans for vegetarian and seafood variations.
• Adjust chili powder and smoked paprika amounts to create milder or more intense seasoning based on personal preference.
• Prepare corn mixture and chicken separately, storing in refrigerator up to 2 days for quick assembly during busy weeknights.
• Rinse rice before cooking to remove excess starch and achieve fluffy, separated grains for a more enjoyable bowl texture.

Flavor Variations for Street Corn Chicken Rice Bowl

• Vegetarian Corn Bowl: Replace chicken with grilled tofu or black beans for a plant-based protein option. Season tofu with same spices for similar flavor profile.
• Cauliflower Rice Version: Swap traditional rice with cauliflower rice for a low-carb alternative. Maintain all other ingredients and preparation steps.
• Spicy Southwest Remix: Add diced jalapeños to corn mixture and swap cotija for pepper jack cheese. Include sliced avocado for extra creaminess.
• Gluten-Free Friendly: Confirm all ingredients are certified gluten-free. Use tamari instead of regular soy sauce if needed. Check spice blends for potential gluten contamination.

Serving Suggestions for Chicken Rice Bowls

• Mexican Fiesta Feast: Serve this vibrant bowl with warm tortillas on the side for scooping up extra corn mixture.
• Zesty Lime Drizzle: Squeeze fresh lime juice over the entire bowl to brighten up the flavors and add a tangy kick.
• Spice It Up: Add sliced jalapeños or a dash of hot sauce for those who enjoy extra heat and want to elevate the dish's intensity.
• Fresh Side Salad: Pair the rice bowl with a crisp mixed green salad dressed in a light cilantro-lime vinaigrette to balance the rich, creamy corn mixture.

Storage Tips for Street Corn Chicken Rice Bowl

• Store leftovers in an airtight container within 2 hours of cooking. Keep separate components (rice, chicken, corn mixture) to maintain freshness for up to 3-4 days in the refrigerator.
• Wrap chicken and rice individually in freezer-safe containers. Corn mixture doesn't freeze well due to mayonnaise separation. Freeze chicken and rice for maximum 2 months.
• Place rice and chicken in microwave-safe dish. Sprinkle few drops of water on rice to prevent drying. Heat in 30-second intervals, stirring between each, until thoroughly warm.
• Warm chicken and rice in skillet with small amount of oil. Stir gently to prevent sticking. Add fresh corn mixture after reheating to maintain original texture and flavor.

FAQs

• What makes cotija cheese unique in this recipe?

Cotija is a Mexican cheese with a crumbly, salty texture that adds a tangy flavor and creamy element to the street corn mixture, enhancing the overall taste profile of the dish.

• Can I use frozen corn instead of grilled corn?

Yes, you can substitute frozen corn. Simply thaw and briefly sauté or grill the corn to get some caramelization and bring out its natural sweetness before mixing with other ingredients.

• Is this recipe gluten-free?

The recipe is naturally gluten-free if you use gluten-free rice and verify that your spices and other ingredients do not contain gluten. Always check labels to ensure complete gluten-free status.

Street Corn Chicken Rice Bowl Recipe

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4.8 from 39 reviews

• Total Time: 35 minutes
• Yield: 2 1x

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Description

Mexican street corn chicken rice bowls blend classic flavors with hearty ingredients. Zesty corn, tender chicken, and spicy seasonings create a satisfying meal that brings culinary excitement to your dinner table.

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Ingredients

Scale 1x2x3x

Protein:

• 2 boneless, skinless chicken breasts

Corn and Grains:

• 1 cup grilled corn kernels (or canned, drained)
• 1 cup cooked white rice

Sauce and Seasoning:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta)
• 1 lime (juiced)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/4 cup chopped fresh cilantro
• Salt to taste
• Pepper to taste

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Instructions

1. Marinate chicken breasts with a blend of chili powder, smoked paprika, salt, and pepper, ensuring even coating for maximum flavor infusion.
2. Heat grill or skillet to medium-high temperature around 400°F and cook chicken for 6-8 minutes per side until internal temperature reaches 165°F, creating a nicely charred exterior.
3. Allow cooked chicken to rest for 3-5 minutes, then slice against the grain into uniform strips for optimal tenderness and presentation.
4. Char fresh corn kernels until lightly golden and caramelized, releasing a smoky sweetness that enhances the overall dish’s complexity.
5. Create a creamy street corn sauce by whisking together mayonnaise, sour cream, tangy lime juice, chopped cilantro, and half the cotija cheese, seasoning with salt and pepper.
6. Spread warm rice evenly across serving bowls as a hearty foundation for the dish.
7. Layer sliced chicken over the rice, arranging pieces strategically for visual appeal.
8. Generously spoon the vibrant corn mixture over the chicken, ensuring comprehensive coverage.
9. Garnish with remaining cotija cheese, fresh cilantro sprigs, and a zesty lime wedge for diners to squeeze according to preference.
10. Serve immediately while ingredients are still warm and flavors are at their peak.

Notes

• Customize spice levels by adjusting chili powder for those who prefer milder or bolder flavors.
• Swap chicken with tofu or black beans for a vegetarian version that maintains protein-packed nutrition.
• Opt for cauliflower rice as a low-carb alternative that keeps the dish light and keto-friendly.
• Use Greek yogurt instead of mayonnaise and sour cream to reduce calories and boost protein content while maintaining creamy texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 2
• Calories: 460 kcal
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.2 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 110 mg