Hey there! If you’re anything like me, you’re always looking for a meal that’s both easy to make and full of flavor. That’s exactly what I found when I came up with this Street Corn Chicken Rice Bowl. Imagine all the deliciousness of street corn with juicy grilled chicken, served on top of a bed of fluffy rice. It’s quick, it’s simple, and it’s packed with flavor – basically everything I love in a recipe.
Why You’ll Love This Street Corn Chicken Rice Bowl
I love to cook meals that not only taste amazing but are also perfect for busy days. This street corn chicken rice bowl is a winner. The combination of sweet corn, smoky grilled chicken, and creamy sauce brings all the best flavors together in one bowl. Plus, it’s a meal that can be customized to your liking, so you can make it your own!
What I love most about this recipe is that it’s so versatile. Want a bit of spice? Add some jalapeños. Need it to be dairy-free? You can skip the cheese and use a dairy-free option. There’s no wrong way to enjoy it!
Ingredients You’ll Need for the Street Corn Chicken Rice Bowl
Here’s what you’ll need for this meal:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned – I’ve used all of them, and they all work great!)
- 1 tablespoon butter (or olive oil for a dairy-free option)
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
- 1/4 teaspoon chili powder (adjust to your heat preference)
- Salt to taste
For the Rice:
- 1 cup rice (I usually use white or brown, but you can go wild with whatever you prefer)
- 2 cups water (or chicken broth for extra flavor)
For the Sauce:
- 1/4 cup mayonnaise (I like to use avocado mayo, but regular works fine)
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (optional, but totally worth it)
- Salt to taste
Toppings:
- Cotija cheese (or any cheese you like, or skip it for dairy-free)
- Fresh cilantro
- Lime wedges
How to Make This Street Corn Chicken Rice Bowl
Step 1: Prep the Chicken
The first thing you want to do is get the chicken ready. I drizzle the chicken breasts with a little olive oil and then season them with smoked paprika, garlic powder, salt, and pepper. It’s super simple but packs so much flavor. After that, I heat a grill pan (or outdoor grill) over medium heat and cook the chicken for about 6-7 minutes per side, or until it’s cooked through and juicy.
Once it’s done, I set the chicken aside to rest. Resting is important – it helps the juices stay inside the chicken so it doesn’t dry out when you cut into it.
Step 2: Cook the Rice
While the chicken is resting, I cook the rice. It’s always a good idea to get the rice cooking early so it’s ready to go when you need it. Just bring the water (or chicken broth) to a boil, add the rice, reduce the heat, and cover. Let it simmer for about 15 minutes or until the rice is tender. Fluff it with a fork when it’s done, and you’re all set!
Step 3: Make the Street Corn
Next, it’s time for the street corn. I start by heating up some butter (or olive oil) in a skillet over medium heat. Once it’s melted, I toss in the corn kernels and let them cook for about 5-7 minutes, stirring occasionally. You want the corn to get a little charred and golden for that street corn flavor. Once it’s nice and roasted, I add lime juice, cilantro, chili powder, and salt. Stir it all together, and the corn is ready to go!
Step 4: Make the Sauce
The sauce is what really ties everything together. It’s super simple – I just mix together mayonnaise, lime juice, garlic powder, chili powder (if you like a little extra heat), and salt. It gives the whole bowl a creamy, tangy kick that I absolutely love.
Step 5: Assemble the Bowls
Now comes the fun part – assembling the bowls! Start by adding a scoop of rice to each bowl. Next, slice up your chicken and place it on top of the rice. Then, spoon a generous helping of that amazing street corn over the chicken. Drizzle the sauce on top, sprinkle with cotija cheese (or whatever cheese you like), and garnish with fresh cilantro. Serve with lime wedges on the side for a little extra zest.
Tips and Tricks for Making the Best Street Corn Chicken Rice Bowl
- Grill the chicken for extra flavor: If you have access to an outdoor grill, I recommend grilling the chicken instead of using a pan. The smoky flavor adds a whole new layer of deliciousness to the dish.
- Use leftover rice: If you have leftover rice from a previous meal, this is the perfect way to use it up. Just heat it up before serving.
- Customize it: Feel free to add whatever toppings you like! Avocado, pickled onions, or even a bit of salsa can make this bowl even better.
- Make it spicy: If you love heat, add some diced jalapeños to the corn or drizzle some hot sauce on top. You do you!
Why This Recipe Works
I’ve made this recipe so many times, and it’s always a hit. The sweet and smoky flavors of the grilled chicken pair perfectly with the charred corn and creamy sauce. Plus, the rice helps everything come together for a filling meal that’s satisfying without being too heavy. It’s the kind of dish that works for any day of the week – whether it’s a busy Tuesday or a lazy Sunday.
Final Thoughts
If you’re looking for a meal that’s quick, easy, and packed with flavor, this Street Corn Chicken Rice Bowl is your new best friend. It’s everything I love in a dish – simple to make, full of vibrant flavors, and perfect for meal prep. Give it a try and let me know what you think – I’m sure it’ll become one of your go-to recipes too!