Street Corn Chicken and Rice Bowls

WANT TO SAVE THIS RECIPE?

Why You’ll Love This Recipe

Imagine a dinner that feels like a summer street fair met a cozy Tuesday night. These Street Corn Chicken and Rice Bowls hit that sweet spot, smoky charred corn, juicy chicken, creamy lime-spiked crema, and fluffy rice to catch it all.
They’re simple enough for a weeknight but flavorful enough to crave again tomorrow. No complicated sauces, no stress, just real ingredients and bright, layered flavor that wakes up your kitchen.

This recipe is perfect for busy cooks, picky kids, and anyone who wants to turn “What’s for dinner?” into “Can we have this again?”

Ingredients You’ll Need

For the Chicken

• 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tbsp olive or avocado oil
• 1 tsp kosher salt
• 1 tsp chili powder or Tajin
• 1 tsp smoked paprika
• ½ tsp cumin
• Zest and juice of 1 lime
• 1 tsp honey
• 1 small garlic clove, minced

For the Corn

• 3 cups corn kernels (fresh, frozen, or canned — just dry well)
• 1 tbsp oil
• Pinch of salt
• 1 tbsp lime juice

For the Lime Crema

• 3 tbsp mayonnaise
• 3 tbsp Greek yogurt or sour cream
• 1 small garlic clove, grated
• 1 tbsp lime juice
• 1 tsp chili powder or Tajin
• Salt, to taste
• Splash of water (to thin, optional)

To Serve

• 2 cups cooked white or brown rice
• ¼ cup fresh cilantro, chopped
• ⅓ cup crumbled cotija or feta
• Jalapeño slices, scallions, avocado, extra lime wedges

How to Make Street Corn Chicken and Rice Bowls

1. Cook the Rice

If you’re using uncooked rice, rinse it until the water runs mostly clear — that small step keeps it fluffy.
Cook 1 cup rice with 2 cups water and a pinch of salt. Simmer covered for 15 minutes, rest for 10, then fluff.
(Or use a microwave pouch. No shame.)

2. Marinate the Chicken

In a bowl, mix oil, salt, spices, lime zest and juice, honey, and garlic. Toss in the chicken pieces until coated.
Let it sit for 15–30 minutes while you prep the corn. Even a quick soak lets the spices bloom.

3. Char the Corn

Heat a large cast-iron or heavy skillet over medium-high.
Add oil, then spread corn in a single layer. Don’t stir too much — let it sit until it gets those golden char spots (5–7 minutes).
Sprinkle salt and drizzle lime juice to finish. Expect a few joyful pops.

4. Cook the Chicken

Use the same pan if it’s still hot; add a slick of oil if needed.
Sear chicken 4–6 minutes per side until deeply browned and cooked through (165 °F / 74 °C).
Let rest 5 minutes before chopping. Resist cutting too soon — patience keeps it juicy.

5. Mix the Lime Crema

Whisk mayo, yogurt, lime juice, garlic, chili powder, and a pinch of salt.
Thin with a splash of water if you want drizzle consistency. Taste — it should be tangy and smoky. If you want bolder heat, add hot sauce or a bit of chipotle puree.

6. Assemble the Bowls

Spoon rice into bowls.
Top with chicken and a generous heap of charred corn.
Drizzle crema, sprinkle cotija, scatter cilantro and scallions, maybe a few avocado slices.
Finish with lime juice over everything — that’s when it really comes alive.

Tips & Tricks for the Best Flavor

• Rinse your rice if you prefer separate grains. Skip if you like it sticky.
• High heat = char. Don’t crowd the pan or you’ll steam the corn.
• Lime timing matters: add some in the marinade, but save a squeeze for the end.
• Half mayo, half yogurt gives balance — rich yet light.
• Work in batches for searing chicken; color equals flavor.
• Rest the chicken. Always. It locks in moisture.

Substitutions & Variations

• Rotisserie chicken: Warm it with spices and lime juice for two minutes.
• Dairy-free: Use plant-based yogurt or mayo; skip cheese or use vegan crumbles.
• Vegetarian: Swap chicken for black beans or roasted sweet potatoes.
• Low-carb: Use cauliflower rice or quinoa instead of rice.
• Grilled version: Grill both corn and chicken outdoors — smoky heaven.
• Spicy twist: Add canned chipotle puree or a diced jalapeño to the crema.

Storing & Reheating

• Store chicken, corn, rice, and crema separately for up to 4 days.
• Reheat rice with a teaspoon of water and cover so it steams fluffy again.
• Warm chicken gently in a skillet.
• Freeze cooked chicken and corn up to 2 months (not the crema).

Meal prep win: this bowl keeps texture and flavor beautifully.

Frequently Asked Questions

Can I use canned corn?

Yes — just drain and dry it well so it chars instead of steams.

What if I don’t like mayo?

All Greek yogurt works fine. Add a teaspoon of olive oil for extra silkiness.

Can I make it spicy?

Definitely. Add hot sauce, extra chili powder, or diced jalapeños. Tajin gives zing without too much heat.

Can I cook the rice in an Instant Pot?

Yes. Use a 1:1 ratio of rinsed rice to water, cook on high 3 minutes, natural release 10 minutes, fluff.

Nutrition Information (per serving, approximate)

• Calories: 650
• Protein: 35 g
• Fat: 30 g
• Carbohydrates: 68 g
• Fiber: 3 g
• Sugars: 4 g
• Calcium: 15 % DV
• Iron: 20 % DV

(Actual nutrition may vary based on ingredients and portion sizes.)

Final Thoughts

There’s something quietly joyful about this meal, the contrast of smoky corn, creamy lime sauce, and tender chicken all landing in one spoonful. It’s forgiving, fast, and somehow always tastes like sunshine even on a rainy weeknight.

Whether you plate it family-style or build your own bowl with toppings spread out like a taco bar, it’s one of those dinners that feels casual yet special. And if your cat supervises the cutting board like mine did, well, that’s just bonus ambiance.

Try it once, and it’ll likely join your weeknight rotation.

WANT TO SAVE THIS RECIPE?