Street Corn Chicken Rice Bowl

This vibrant street corn chicken rice bowl brings the fresh flavors of Mexican street food right to your dinner table. The combination of zesty grilled chicken, creamy street corn, and aromatic cilantro-lime rice creates a complete meal that's both satisfying and bursting with flavor.

I created this recipe after visiting a food truck festival where Mexican street corn was the star attraction. The way those flavors complemented grilled meats inspired me to create this complete meal that my family now requests at least twice a month.

Ingredients

• Boneless chicken breasts or thighs: Perfect for absorbing the flavorful marinade and grilling quickly. Choose thighs for juicier results or breasts for a leaner option
• Corn kernels: The star of street corn. Fresh corn provides the best flavor when in season but frozen works perfectly year-round
• Cotija cheese: This crumbly Mexican cheese adds authentic flavor. Feta makes an excellent substitute if you cannot find cotija
• Fresh cilantro: Brings brightness to both the rice and corn mixture. Use both leaves and tender stems for maximum flavor
• Lime juice: The acid component that ties everything together. Always use fresh squeezed for the best flavor
• Chili powder: Adds warmth without overwhelming heat. Look for pure chili powder without added salt
• White or brown rice: Brown rice adds more fiber while white rice has a fluffier texture. Either works wonderfully

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil, lime juice, and all spices in a bowl until well blended. Pour this mixture over your chicken and allow it to marinate for at least 30 minutes. The acid from the lime juice begins tenderizing the meat while the spices infuse flavor throughout. For best results, massage the marinade into the chicken before refrigerating.

Grill the Chicken:

Preheat your grill or grill pan until it's properly hot. A properly preheated cooking surface prevents sticking and creates those beautiful grill marks. Cook the chicken for approximately 6 to 8 minutes per side until the internal temperature reaches 165°F. Allow the chicken to rest for 5 minutes before slicing to keep the juices from running out.

Prepare the Street Corn:

If using fresh corn, grill the cobs until they develop light char marks before cutting off the kernels. For frozen corn, cook in a hot skillet until you see some charring. Mix with the creamy ingredients and seasonings. The combination of mayo, sour cream, and spices creates that authentic street corn flavor that balances sweet, creamy, tangy, and spicy.

Make the Cilantro Lime Rice:

Start with freshly cooked rice that's still warm. This helps absorb the lime juice and distribute the cilantro flavor. Gently fold in the ingredients rather than stirring vigorously to keep the rice grains intact. Taste and adjust lime and salt as needed.

Assemble Your Bowls:

Start with a base of cilantro lime rice, then arrange the sliced chicken and street corn mixture. Add your toppings in separate sections rather than mixing everything together. This creates a more visually appealing bowl and allows you to enjoy each component both separately and combined.

The street corn is truly the heart of this dish. I discovered the magic of mixing mayo and sour cream rather than using just one creamy base. The combination creates the perfect consistency that clings to the corn kernels without being too heavy. My daughter who normally dislikes corn completely changed her mind after trying this version.

Make-Ahead Options

The beauty of this bowl is that you can prepare all components separately up to three days in advance. Store the chicken, corn mixture, and rice in separate containers in the refrigerator. The flavors actually develop more deeply overnight, especially in the street corn mixture. Just reheat each component separately, with the rice benefiting from a splash of water when reheating to restore moisture.

Ingredient Substitutions

This recipe welcomes adaptation based on what you have available. Quinoa makes an excellent alternative to rice for added protein. Plant-based eaters can replace the chicken with seasoned black beans or grilled portobello mushrooms using the same marinade. For a dairy-free version, substitute the mayonnaise and sour cream with vegan alternatives and use nutritional yeast instead of cotija cheese.

Serving Suggestions

While delicious on its own, this bowl pairs beautifully with additional sides. Serve with tortilla chips for scooping up any fallen ingredients, or wrap the entire mixture in a large flour tortilla for a handheld version. For entertaining, set up a bowl bar with all components and toppings separately, allowing guests to build their own creations. A side of black beans makes the meal even more substantial.

Frequently Asked Questions

→ How should I cook the chicken?

Marinate the chicken for at least 30 minutes, then grill it over medium-high heat for 6-8 minutes per side until it reaches an internal temperature of 165°F (75°C). Let it rest before slicing.

→ Can I substitute any ingredients?

Yes, you can swap rice with quinoa or cauliflower rice for a low-carb option, or replace the chicken with tofu, shrimp, or steak. Cotija cheese can be substituted with feta.

→ How do I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice before assembling the bowl.

→ What toppings should I include?

Popular options include avocado slices, cherry tomatoes, sliced jalapeños, extra cotija cheese, and lime wedges. Customize based on your preferences.

→ Can I make this dish ahead of time?

Yes, prepare the individual components ahead of time and assemble the bowls just before serving for the best texture and flavor.

→ What’s the best way to char the corn?

If using fresh corn, grill the cobs until slightly charred. For canned or frozen corn, heat it in a skillet until lightly browned.