Street Corn Chicken Rice Bowl is a bold, smoky, and creamy dinner packed with juicy chicken, sweet corn, and fluffy rice. It comes together in just 45 minutes, so it’s perfect for busy weeknights.
Table of Contents
Why You’ll Love This Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl brings together tender chicken, buttery corn, and zesty lime in one colorful bowl. Every bite tastes savory, smoky, and creamy. Plus, you can make it fast with simple pantry staples.
Big, Bold Street Corn Flavor at Home
First, you get that classic street corn flavor from charred corn, chili powder, and fresh lime juice. Then, cotija cheese adds a salty, creamy finish. As a result, each Street Corn Chicken Rice Bowl tastes bright and satisfying.
Moreover, you control the spice level. So you can keep it mild for kids or add jalapeños for heat.
Ready in 45 Minutes with Simple Ingredients
This Street Corn Chicken Rice Bowl takes about 15 minutes to prep and 30 minutes to cook. Meanwhile, the rice simmers in chicken broth, which adds extra flavor.
Because the ingredients are simple, you likely have most of them on hand. Therefore, this recipe works well for last minute dinners.
Perfect for Meal Prep and Family Dinners
You can easily double this Street Corn Chicken Rice Bowl for meal prep. In fact, it stores well for several days.
Also, everyone can build their own bowl. So picky eaters stay happy, and you avoid cooking separate meals.
Recipe Overview and Key Details
This Street Corn Chicken Rice Bowl fits perfectly into your weekly chicken rotation. It tastes hearty, yet it feels fresh and balanced.
Total Time, Prep Time, and Servings
Total time is about 45 minutes. Prep takes 15 minutes, and cooking takes around 30 minutes. This Street Corn Chicken Rice Bowl serves 4 generous bowls.
Flavor Profile: Smoky, Creamy, Sweet, and Zesty
The chicken brings smoky depth from paprika and garlic. Meanwhile, the corn adds natural sweetness.
Then, lime juice and chili powder brighten the creamy mayo sauce. As a result, every Street Corn Chicken Rice Bowl tastes layered and vibrant.
Estimated Calories and Nutritional Balance
Each Street Corn Chicken Rice Bowl contains about 600 to 700 calories. You get protein from chicken, carbs from rice, and healthy fats from olive oil and mayo.
Therefore, it feels filling and balanced without feeling heavy.
Ingredients You’ll Need
This Street Corn Chicken Rice Bowl uses simple, fresh ingredients that work together beautifully.
For the Jasmine Rice
Jasmine rice serves as the soft and fluffy base of your Street Corn Chicken Rice Bowl. It has a light, slightly floral aroma and a tender texture that absorbs flavor beautifully. When you cook it in chicken broth instead of water, it takes on a richer, savory depth from the very beginning. The grains stay separate yet soft, creating the perfect foundation for all the bold toppings.
Chicken broth adds warmth and subtle saltiness. It enhances the rice without overpowering it, which helps balance the smoky and creamy elements layered on top.
For the Seasoned Chicken
Boneless, skinless chicken thighs bring juicy texture and rich flavor to this dish. They stay tender during cooking and develop beautiful caramelized edges when seared. Their slightly higher fat content compared to chicken breasts keeps them moist and flavorful.
Olive oil helps the spices cling to the surface while also promoting browning. Smoked paprika adds deep, earthy warmth and a subtle smokiness that gives the Street Corn Chicken Rice Bowl its bold character. Garlic powder contributes savory depth, while salt and freshly ground black pepper sharpen and balance the overall flavor profile.
For the Street Corn Topping
Corn kernels add natural sweetness and a slight pop of texture. When sautéed or lightly charred, they develop golden edges and a deeper, roasted flavor that contrasts beautifully with the creamy sauce. The combination of sweet and smoky notes creates that signature street corn taste.
Cotija cheese brings a salty, crumbly texture that melts slightly over warm ingredients. It adds richness without feeling heavy. Fresh cilantro introduces a bright, herbal freshness that cuts through the creamy and savory components, making every bite feel balanced and vibrant.
For the Lime Mayo Sauce and Garnish
Mayonnaise creates the creamy base of the sauce. It has a smooth, velvety texture that coats the chicken and rice beautifully. Fresh lime juice adds brightness and acidity, which keeps the sauce from feeling too rich. Chili powder gives it gentle heat and subtle smokiness.
Lime wedges allow for extra citrus flavor right before serving, which wakes up the entire bowl. Sliced jalapeños add crisp texture and a fresh kick of heat for those who enjoy a spicier Street Corn Chicken Rice Bowl.
How to Make Street Corn Chicken Rice Bowls
Making this Street Corn Chicken Rice Bowl is simple and straightforward. Just follow each step, and dinner will come together smoothly.
Cook the Jasmine Rice in Chicken Broth
First, bring the jasmine rice and chicken broth to a boil. Then reduce the heat and cover the pot.
Next, let it simmer until the liquid absorbs and the grains turn tender. Meanwhile, avoid lifting the lid too often.
Season and Cook the Chicken Thighs
While the rice cooks, rub the chicken with smoked paprika, garlic powder, salt, and pepper.
Then heat olive oil in a skillet over medium heat. Cook the chicken until browned and fully cooked. After that, let it rest briefly before slicing.
Sauté and Lightly Char the Corn
In the same skillet, add the corn. Stir it for a few minutes until heated through and slightly charred.
This step adds depth to your Street Corn Chicken Rice Bowl.
Whisk Together the Creamy Lime Mayo Sauce
In a small bowl, whisk mayonnaise, lime juice, and chili powder.
If the sauce feels too thick, add a splash of water or more lime juice. As a result, it will drizzle easily over the Street Corn Chicken Rice Bowl.
Assemble the Bowls and Add Toppings
Start with a layer of rice in each bowl. Then top with sliced chicken and sautéed corn.
Next, drizzle the lime mayo sauce over everything. Finally, sprinkle cotija cheese and cilantro on top. Add jalapeños and lime wedges if desired.
Tips for the Best Flavor and Texture
Small details make this Street Corn Chicken Rice Bowl even better.
Marinate the Chicken for Deeper Flavor
If you have extra time, season the chicken earlier in the day. Then refrigerate it for a few hours.
As a result, the spices soak in and boost the flavor.
How to Get Perfectly Fluffy Rice
Rinse the jasmine rice before cooking. This removes extra starch.
Also, let the rice rest for a few minutes after cooking. Then fluff it gently with a fork.
Fresh vs. Frozen Corn: What Works Best
Fresh corn gives the best texture in summer. However, frozen corn works well and saves time.
Just thaw and pat it dry before cooking so it chars nicely.
Adjusting the Sauce Consistency
If the lime mayo feels too thick, add a little water.
On the other hand, if it feels thin, stir in more mayo. This way, your Street Corn Chicken Rice Bowl stays creamy and balanced.
Easy Variations and Substitutions
You can easily customize this Street Corn Chicken Rice Bowl.
Swap the Protein
Instead of chicken thighs, try chicken breasts. You could also use grilled shrimp.
If you enjoy other chicken ideas, check out this Sweet and Sour Chicken Recipe or this Easy Lemon Pepper Chicken Recipe.
Make It Spicier or Milder
Add extra chili powder or fresh jalapeños for more heat.
However, if you prefer mild flavors, skip the jalapeños and reduce the chili powder.
Add Extra Toppings Like Avocado or Pico de Gallo
Creamy avocado slices taste amazing here.
You could also spoon fresh pico de gallo on top for extra freshness.
How to Make It Lighter or Dairy Free
Use light mayonnaise to cut calories.
For a dairy free version, skip the cotija or use a plant based cheese alternative.
Serving Suggestions
This Street Corn Chicken Rice Bowl works well on its own, yet you can pair it with simple sides.
What to Serve with Street Corn Chicken Rice Bowls
Serve it with a crisp green salad. Or add tortilla chips and salsa on the side.
If you love bold chicken dishes, you might also enjoy Creamy Cajun Chicken or the hearty Texas Roadhouse Smothered Chicken Recipe.
Turning It into a Party or Build Your Own Bowl Bar
Set out rice, chicken, corn, sauce, and toppings in separate bowls.
Then let guests build their own Street Corn Chicken Rice Bowl. It makes dinner interactive and fun.
Storage and Meal Prep Tips
This Street Corn Chicken Rice Bowl stores well, so it’s great for leftovers.
How to Store Leftovers Properly
Store rice, chicken, corn, and sauce separately in airtight containers.
This keeps textures fresh.
Best Way to Reheat Without Drying Out
When reheating, sprinkle a little water over the rice. Then warm it gently in the microwave.
Meanwhile, reheat chicken separately to avoid overcooking.
How Long It Lasts in the Refrigerator
You can store the components in the fridge for up to 3 days.
However, add fresh toppings right before serving for the best flavor.
Frequently Asked Questions
How long should you bake chicken breasts in the oven?
Bake chicken breasts at 375 degrees F for about 20 to 25 minutes, depending on thickness. Always check that the internal temperature reaches 165 degrees F.
How to roast a chicken breast?
Season the chicken breast, place it in a preheated oven at 400 degrees F, and roast for about 18 to 22 minutes. Let it rest before slicing.
What is the rule for roasting chicken?
Cook chicken until it reaches 165 degrees F internally. Also, allow it to rest so juices redistribute.
Do you cook chicken at 180 or 200?
Most recipes use 180 degrees C or 350 to 400 degrees F. Cooking at 200 degrees C works too, but monitor closely to avoid drying it out.
Other Recipes You May Enjoy
Conclusion
This Street Corn Chicken Rice Bowl delivers smoky chicken, sweet corn, creamy sauce, and bright lime in every bite. It comes together quickly, uses simple ingredients, and fits busy weeknights perfectly. Try it once, then make it your own with extra toppings or spice.
For more easy dinner inspiration, follow along on Pinterest at pinterest.
Street Corn Chicken Rice Bowl
Equipment
- Medium saucepan For cooking rice
- Large skillet For cooking chicken and corn
- Mixing bowl For sauce
- Knife For slicing chicken and garnishes
- Cutting board
Ingredients
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt to taste
- freshly ground black pepper to taste
- 1 cup corn kernels
- ½ cup cotija cheese, crumbled
- ¼ cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- ¼ cup fresh cilantro, chopped
- lime wedges for serving
- sliced jalapeños for garnish (optional)
Instructions
- Bring jasmine rice and chicken broth to a boil. Reduce heat, cover, and simmer until liquid absorbs and rice turns tender. Let rest, then fluff with a fork.
- Season chicken thighs with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet and cook chicken until browned and cooked through. Let rest briefly, then slice.
- In the same skillet, add corn kernels and sauté until heated through and lightly charred.
- Whisk mayonnaise, lime juice, and chili powder in a small bowl. Adjust salt and pepper to taste.
- Divide rice into bowls. Top with sliced chicken and corn. Drizzle with lime mayo sauce, then sprinkle with cotija cheese and cilantro. Add jalapeños and lime wedges if desired.
