Introduction

This Street Corn Chicken Rice Bowl combines juicy, spiced chicken with smoky charred corn and creamy lime crema for a vibrant and satisfying meal. It’s perfect for a quick dinner or meal prep with bold flavors inspired by classic street corn.

A white bowl contains a dish with three main layers, arranged side by side. The bottom layer is a bed of fluffy white rice, filling the entire bowl. On one side, there is bright yellow grilled corn with slight charring and scattered green herbs on top. In the center and opposite side, there are pieces of golden-brown grilled chicken with char marks and herbs sprinkled over them. Both the corn and chicken are drizzled with a white creamy sauce, and there are two lime wedges placed on the edges of the rice. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs chicken breasts or thighs (thighs are juicier and more forgiving)
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika (adds depth)
0.5 tsp garlic powder
0.5 tsp salt (adjust to taste)
0.25 tsp black pepper
1 tbsp olive oil (for searing)
3 cups corn kernels (fresh, frozen, or canned – drained and dried)
2 tbsp butter (melted)
0.5 cup cotija cheese (crumbled)
1 tbsp lime juice (freshly squeezed)
1 tsp Tajín seasoning (optional but amazing)
2 cups white or brown rice (cooked)
2 cups chicken broth (instead of water for flavor)
1 tbsp fresh cilantro (chopped)
1 tsp lime zest (bright finish)
0.25 cup sour cream or Greek yogurt
0.25 cup mayonnaise
1 tbsp lime juice
1 clove garlic (minced)
1 pinch cayenne pepper (optional heat)
Salt and water or milk (to taste and thin as needed)

Instructions

Step 1: Cook rice in chicken broth for extra flavor. While it simmers, prep the other ingredients. Once done, fluff with a fork and stir in chopped cilantro and lime zest. Keep warm until serving.
Step 2: Pat chicken dry. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub the spice blend evenly over the chicken. Let sit for 10 minutes if possible.
Step 3: Heat a skillet over medium-high heat and add olive oil. Sear the chicken for 6–7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
Step 4: Spread corn kernels on a baking sheet and toss with melted butter. Broil for 4–5 minutes, stir, then broil for another 3–4 minutes until lightly charred.
Step 5: Remove the corn from the oven and toss with lime juice, crumbled cotija cheese, and Tajín seasoning if using.
Step 6: Whisk together sour cream or Greek yogurt, mayonnaise, lime juice, minced garlic, and cayenne pepper. Thin with water or milk to a drizzle consistency. Season with salt to taste.
Step 7: To assemble, add a scoop of cilantro-lime rice to each bowl. Top with sliced chicken and a generous portion of charred corn. Drizzle the lime crema over everything and garnish with avocado slices, jalapeños, or extra cilantro if desired.

Tips & Variations

For added smoky flavor, use smoked paprika in the chicken seasoning and toss the hot corn with melted butter and fresh lime zest immediately after broiling.
Swap chicken thighs for breasts if you prefer leaner meat, but thighs stay juicier during cooking.
Use Greek yogurt instead of sour cream for a tangier and thicker lime crema.
Prepare chicken and rice ahead of time and keep components separate to maintain freshness for meal prep.

Storage

Store the cooked chicken, rice, and charred corn separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently with a damp paper towel to retain moisture. Add the crema and fresh toppings just before serving to keep flavors bright.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with two main sections: on one side, grilled chicken pieces with a charred, brown crispy surface drizzled with a creamy white sauce and sprinkled with green chopped herbs and red spices; on the other side, bright yellow corn kernels mixed with chopped green herbs, also sprinkled with red spices; the bowl is garnished with two lime wedges placed at the edges. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw and drain it thoroughly before broiling to avoid excess moisture and ensure good charring.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer and ensure the internal temperature reaches 165°F. Alternatively, cut into the thickest part to check that the juices run clear and there is no pink.