March 14 2025

Chicken Rice Street Corn Bowl

Name: Chicken Rice Street Corn Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 boneless (skinless chicken breasts (or thighs for extra juiciness)); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon salt; ¼ teaspoon black pepper; Juice of ½ lime; 1 cup white or brown rice (jasmine or basmati work great); 2 cups chicken broth (or water for a lighter option); 1 tablespoon butter (or olive oil); ½ teaspoon salt; 1½ cups corn (fresh, canned, or frozen); 1 tablespoon butter; ½ teaspoon chili powder; ¼ teaspoon smoked paprika; ¼ teaspoon salt; 2 tablespoons mayonnaise (or Greek yogurt for a lighter option); 2 tablespoons crumbled cotija cheese (or feta as a substitute); Juice of ½ lime; 1 tablespoon chopped cilantro (optional); Extra crumbled cheese; Fresh cilantro; Sliced jalapeños; Avocado slices; Extra lime wedges

Khemit Dinner Ideas 0

Hey there! You know those nights when you’re hungry but don’t want to spend forever in the kitchen?

I totally get it and I’ve been there too. That’s exactly why I love this Chicken Rice Street Corn Bowl. It’s full of bold flavors, super satisfying, and easy to throw it all together.

On top of that, you don’t need any complicated ingredients—just a few kitchen staples and about 30 minutes.

I want you to taste every bite and think, “Wow, I made this?” Because trust me, you totally can.

This bowl is all about layering flavors—savory, smoky, creamy, and just the right amount of spice. It’s comfort food that won’t leave you feeling sluggish.

So, grab a pan, and let’s make this together. I promise, after one bite, this Chicken Rice Street Corn Bowl is going to be on repeat in your kitchen!

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
Juice of ½ lime

For the Rice:

1 cup white or brown rice (jasmine or basmati work great)
2 cups chicken broth (or water for a lighter option)
1 tablespoon butter (or olive oil)
½ teaspoon salt

For the Street Corn:

1½ cups corn (fresh, canned, or frozen)
1 tablespoon butter
½ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon salt
2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons crumbled cotija cheese (or feta as a substitute)
Juice of ½ lime
1 tablespoon chopped cilantro (optional)

Toppings (Optional but Highly Recommended!):

Extra crumbled cheese
Fresh cilantro
Sliced jalapeños
Avocado slices
Extra lime wedges

Let’s put it all together now! Ready to cook?

How to Make Your Chicken Rice Street Corn Bowl

Step 1: Cook the Rice

Rinse the rice under cold water (yes, this step is worth it—less sticky rice!).
In a pot, bring the chicken broth (or water) to a boil.
Stir in the rice, butter, and salt. Cover and lower the heat.
Let it cook for about 15 minutes (or follow your rice package instructions). No peeking!
Once done, fluff it up with a fork and set it aside.

Step 2: Cook the Chicken

In a bowl, mix the chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Rub this seasoning all over the chicken. Give it a little love.
Heat olive oil in a pan over medium heat.
Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. (No pink in the middle, okay?)
Squeeze lime juice over the chicken, remove from heat, and let it rest for a few minutes before slicing.

Step 3: Make the Street Corn

In the same pan, melt the butter over medium-high heat.
Toss in the corn and let it char for 3-4 minutes (don’t stir too much—you want that smoky goodness).
Add chili powder, smoked paprika, and salt. Stir and cook for another minute.
Remove from heat and mix in the mayo (or Greek yogurt), cotija cheese, lime juice, and cilantro.

Step 4: Build Your Bowl

Scoop some fluffy rice into a bowl.
Top with sliced chicken.
Pile on the creamy, smoky street corn.
Add your favorite toppings—extra cheese, jalapeños, avocado, or whatever makes you happy!

Common Mistakes to Avoid

🙅‍♀️ Overcooking the Chicken – Nobody likes dry, sad chicken. Cook it until it hits 165°F internally (use a meat thermometer if you have one), then let it rest before slicing. That juicy bite? Totally worth it.

🙅‍♂️ Skipping the Rice Rinse – If you don’t rinse your rice, it can turn into a sticky, mushy mess. Unless you love clumpy rice (no judgment), give it a quick rinse until the water runs clear.

🙅 Stirring the Corn Too Much – Let the corn sit in the pan for a few minutes without touching it. That deep, smoky char? That’s the magic. Stir too soon, and you’ll just steam it instead.

🙅‍♀️ Forgetting to Season – Rice without salt? Bland. Chicken without spice? Meh. Street corn without that tangy, creamy goodness? Tragic. Season every step of the way for full-on flavor.

🙅‍♂️ Not Letting the Chicken Rest – Cutting into the chicken right away makes all the juices run out. Give it 5 minutes to relax—it’s been working hard.

🙅 Overloading the Bowl – I get it, you want ALL the toppings. But if your bowl looks like a mountain and you can’t mix it properly, you might need to scale back (or just use a bigger bowl).

Follow these tips, and you’ll be serving up a Chicken Rice Street Corn Bowl that’s chef’s kiss perfection! 😋👌

Variations & Customizations

Spicy Kick Version – Love heat? Add ½ teaspoon cayenne pepper to the chicken seasoning and throw in some sliced jalapeños on top. You can also drizzle spicy sriracha mayo over the bowl for extra fire.

Vegetarian Swap – Skip the chicken and replace it with grilled portobello mushrooms, black beans, or crispy tofu. You’ll still get plenty of protein and all the smoky, creamy goodness of the street corn.

Keto-Friendly Option – Ditch the rice and swap in cauliflower rice sautéed with butter, garlic, and a pinch of cumin. Use full-fat Greek yogurt instead of mayo for the street corn, and you’ve got a low-carb winner!

Fresh & Light Version – Skip the mayo and cheese in the street corn and mix it with diced tomatoes, red onion, and avocado instead. Toss it all with lime juice for a zesty, refreshing twist.

Mediterranean Fusion – Swap the seasoning for garlic, oregano, and lemon zest. Use feta cheese instead of cotija, and drizzle some tzatziki sauce on top. It’s like your favorite Greek bowl and Mexican street corn had a delicious baby.

With so many ways to tweak this, you’ll never get bored—just pick your mood and go for it! 😋

Serving & Presentation Tips

You’ve cooked everything to perfection—now let’s make it look just as good as it tastes! Here’s how to serve this Chicken Rice Street Corn Bowl like a pro:

1. Grab Your Best Bowls

Use wide, shallow bowls to give yourself space to layer everything beautifully. If you’re feeling fancy, a rustic wooden bowl or a colorful ceramic one makes the dish pop.

2. Fluff That Rice

Spoon the cooked rice into each bowl, but don’t just dump it in. Fluff it with a fork first to keep it light and airy. This makes a huge difference in texture!

3. Layer Like a Pro

Chicken first – Slice it into strips or cubes and arrange it neatly on one side.
Street corn mix – Spoon it onto the other side, letting it slightly overlap the rice.
Toppings next – Sprinkle on crumbled cotija (or feta), chopped cilantro, and extra lime zest for a fresh, vibrant look.

4. The Final Drizzle

Drizzle a little extra lime juice or a spicy mayo sauce on top for a glossy, mouthwatering finish. If you love heat, a few dots of hot sauce make it chef’s kiss.

5. Serve with Style

Lime wedges on the side – Extra acidity = extra flavor.
Avocado slices – A few slices fanned out on top instantly upgrade the bowl.
Crispy tortilla strips – Add crunch and make it look like a restaurant dish.

Storage & Freezing Instructions

Got leftovers? No problem! Here’s how to keep everything fresh and tasty for later.

Refrigerating Leftovers (Best for 3-4 Days)

Chicken: Store in an airtight container for up to 4 days. Reheat in a pan or microwave with a splash of water to keep it juicy.

Rice: Keep in a separate container for 4 days. Fluff it up with a fork and reheat with a little butter or water.

Street Corn Mix: Best stored separately in the fridge for 2-3 days. Stir well before serving again.

Toppings: Avocado browns quickly, so add fresh avocado when serving. Cheese and cilantro stay fine for a few days.

Freezing (Up to 2-3 Months)

Chicken: Freezes great! Slice it up, store in freezer bags, and thaw overnight in the fridge before reheating.
Rice: Freezes well too! Portion it out, store in freezer bags, and microwave straight from frozen.
Street Corn Mix: Not ideal for freezing—it gets mushy. Make fresh when serving.

Reheating Tips

Microwave: Heat chicken and rice in 30-second bursts, adding a splash of water for moisture.
Stovetop: Sauté chicken and rice in a pan with a little oil for a fresher texture.
Oven (Best for Large Portions): Bake at 350°F (175°C) for 10-15 minutes, covered with foil.

Frequently Asked Questions (FAQs)

Can I use brown rice instead of white rice?
Absolutely! Brown rice works great, but it takes longer to cook. Plan for about 35-40 minutes instead of 15-20.
What if I don’t have cotija cheese?
No problem! Feta cheese is the closest substitute, but shredded parmesan also works in a pinch.
Can I make this dish ahead of time?
Yes! You can prep everything up to 3 days in advance and store it in separate containers in the fridge. Just reheat and assemble when ready to eat.
How do I make this dish dairy-free?
Easy fix! Swap the cotija cheese for dairy-free cheese or just leave it out. For the street corn mix, use vegan mayo or plain dairy-free yogurt.
Is this recipe spicy?
Not by default, but you can make it spicy! Add cayenne pepper to the chicken seasoning or mix in chopped jalapeños with the street corn. A drizzle of hot sauce on top is a great finisher too!
Can I grill the chicken instead of cooking it on the stovetop?
Yes, and it’s delicious! Grill the chicken over medium heat for 5-7 minutes per side until fully cooked.
How do I make this low-carb?
Swap the rice for cauliflower rice and use a lower-carb mayo in the street corn. You’ll still get all the flavor without the extra carbs.

Conclusion

And there you have it—your Chicken Rice Street Corn Bowl is ready to steal the show!

Whether you’re meal-prepping for the week or just treating yourself to a flavor-packed dinner, this dish delivers every time.

Once you take that first bite, you might start questioning why you ever paid for takeout. Seriously, why settle for bland when you can have all this goodness at home?

If you try this recipe, I need to hear about it! Snap a pic, post it, and tag me—I want to see your masterpiece.

And if you made a fun twist on it, drop your version in the comments. Who knows? You might inspire my next favorite recipe! 😉 🍽️✨

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