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Street Corn Chicken Rice Bowl Recipe: A Flavorful Meal You’ll Love

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Ingredients
  

For the Chicken:

  • 2 chicken breasts boneless, skinless
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder this adds a little kick, but you can leave it out if you’re not into spice
  • Salt and pepper to taste

For the Street Corn:

  • 2 cups corn kernels fresh or frozen will work—whatever you have!
  • 1 tablespoon butter
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon lime juice fresh lime juice is best for that extra zing
  • ¼ teaspoon chili powder this gives the corn that classic street corn flavor
  • ¼ cup crumbled cotija cheese or feta cheese, if that’s easier to find
  • Fresh cilantro for garnish optional, but definitely a nice touch

For the Rice:

  • 2 cups cooked rice I usually use white rice, but brown rice would work just as well!
  • Lime zest for finishing the bowl this adds a fresh pop of flavor
  • For the Dressing:
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon honey this balances out the tanginess with a hint of sweetness
  • Salt and pepper to taste

Instructions
 

Step 1: Cook the Chicken

  • The first thing you’ll want to do is get your chicken seasoned and cooked. It’s the base of the dish, and you want it to be flavorful and juicy. Start by seasoning both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and chili powder. If you like a bit of heat, feel free to add more chili powder to taste. It’s all about finding the balance that works for you.
  • Heat your olive oil in a pan over medium heat. When it’s hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they’re golden brown and fully cooked through. The exact time will depend on how thick your chicken is, so feel free to cut into it to make sure it’s cooked all the way.
  • Once the chicken is cooked, remove it from the pan and let it rest for a few minutes. This helps keep the juices locked in and makes the chicken extra tender. After it’s rested, slice it into strips or bite-sized pieces—whichever you prefer.

Step 2: Make the Street Corn

  • While the chicken is cooking, you can work on the street corn. In a separate pan, melt the butter over medium heat. Once it’s melted, toss in your corn kernels and cook them for a few minutes, stirring occasionally, until they’re warmed through and starting to get a little charred. If you're using frozen corn, make sure to give it a few extra minutes to cook properly.
  • Once the corn is ready, stir in the mayonnaise, sour cream, lime juice, and chili powder. Mix everything together so that the corn is evenly coated. Remove the pan from the heat, then sprinkle the crumbled cotija cheese over the corn. If you want to take it up a notch, add some chopped cilantro on top as well. It gives the corn an extra fresh, herby kick.

Step 3: Make the Dressing

  • Now, while your corn is cooling down a bit, whip up the dressing. In a small bowl, mix together the sour cream, mayonnaise, lime juice, honey, and a pinch of salt and pepper. Stir everything together until it’s smooth and well combined. Taste it and adjust the seasoning as needed. If you like a bit more tang, add extra lime juice; if you want it a little sweeter, throw in another drizzle of honey.

Step 4: Assemble the Bowl

  • Okay, now it’s time to put everything together. Start by placing a generous serving of rice at the bottom of each bowl. I love using freshly cooked rice that’s still a little warm, but if you have leftover rice in the fridge, that works too.
  • Next, top the rice with your sliced chicken. Then, scoop that amazing street corn right on top of the chicken. Don’t be shy—this corn is the star of the show! Drizzle the creamy dressing over the entire bowl, and for a burst of freshness, sprinkle some lime zest over everything. Finally, garnish with a little more cilantro if you’re feeling fancy.