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Street Corn Chicken Bowl

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Chef Ana Morales
Recipe by Chef Ana Morales
4.7 (142 reviews)
Street Corn Chicken Bowl
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Bright, bold, and unbelievably simple, this Street Corn Chicken Bowl brings together smoky charred corn, juicy spiced chicken bites, fluffy white rice, and a tangy lime crema. It marries the beloved flavors of Mexican street corn with a comforting rice bowl format for a versatile dinner or meal-prep option. Ready in about 35 minutes, it’s perfect for busy weeknights, feeding a family, or packing for lunches. The balance of sweet corn, smoky spices, and creamy sauce makes every spoonful deliciously addictive.

Why You'll Love This Recipe

This recipe stands out because it transforms classic street corn flavors into a satisfying rice bowl that’s both approachable and exciting. The quick marinade gives chicken bold color and depth, while charred corn adds a sweet-smoky pop. A simple lime-yogurt crema brightens the dish and brings everything together with cooling acidity. It’s adaptable — swap in rotisserie chicken, use brown rice, or make it vegetarian with grilled halloumi or roasted cauliflower. Easy to scale and perfect for meal prep, this bowl feels special but requires minimal effort and everyday ingredients.

Step by step Street Corn Chicken Bowl
Cooking Street Corn Chicken Bowl

What You Need

Cast-iron skillet

Ideal for quick high-heat searing and achieving char on the chicken and corn, concentrating flavor and color

Large nonstick skillet

Useful for cooking rice sides or gently warming corn without sticking

Mixing bowls

For marinating chicken and whisking the lime crema, keeps prep organized and efficient

Sharp chef's knife

Speeds prep, ensures uniform chicken cubes and thinly chopped cilantro which helps even cooking and presentation

Perfect Pairings

Simple Cilantro-Lime Rice

Mild, fragrant rice soaks up the crema and juices and keeps the bowl balanced

Black Bean Salad

Adds fiber, texture, and earthy flavor to round out the meal while keeping it hearty

Pickled Red Onions

Bright acidic contrast cuts through the richness and adds vivid color

Cold Mexican Lager

A crisp beer refreshes the palate and complements smoky, spicy notes without overpowering the bowl

Street Corn Chicken Bowl final result

Street Corn Chicken Bowl

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Prep 15 min
Cook 20 min
Total 35 min
Serves 4 yields
Difficulty: Easy Cuisine: Mexican-inspired Category: Main

Ingredients

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  • 1 1/2 pounds boneless skinless chicken breast, cut into 3/4-inch cubes
  • 2 cups cooked white rice (short or long grain), hot
  • 2 cups fresh or frozen corn kernels
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lime juice (plus lime wedges to serve)
  • 1/4 cup chopped fresh cilantro (plus extra for garnish)

Instructions

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  1. 1
    Marinate Chicken
    In a medium bowl toss chicken cubes with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt and pepper. Let sit at room temperature 10-15 minutes to absorb flavors for faster cooking and better color.
  2. 2
    Cook Rice
    Prepare rice according to package or stovetop instructions so it stays warm. Fluff with a fork and keep covered; warm rice balances textures and soaks up the lime crema and juices.
  3. 3
    Char the Corn
    Heat a skillet over medium-high heat until hot. Add corn and sear without stirring until lightly charred, about 3-5 minutes. Toss once or twice to get even color and smoky sweetness.
  4. 4
    Sear the Chicken
    In the same hot skillet add a drizzle of oil and sear marinated chicken in a single layer, working in batches. Cook until deeply browned outside and cooked through, about 6-8 minutes total.
  5. 5
    Make Lime Crema
    Whisk Greek yogurt with lime juice, a pinch of salt, and chopped cilantro. Adjust tang and salt. Chill briefly so flavors meld; it will be slightly thin and spoonable for drizzling.
  6. 6
    Assemble Bowls
    Divide rice among bowls, top with charred corn and spiced chicken. Drizzle with lime crema and scatter chopped cilantro. Add lime wedges for squeezing to add freshness and brightness.
  7. 7
    Finish and Serve
    Taste and adjust seasoning with salt, pepper or chili flakes for heat. Serve immediately so chicken retains its sear and corn remains slightly crisp for best texture and flavor.

Nutrition Per Serving

Calories 560
Fat 18.5g
Carbs 62.0g
Protein 36.0g

Chef's Notes

  • Use frozen corn if fresh isn’t available; thaw and pat dry before charring to avoid steaming and loss of color.
  • Alternatively, grill the chicken and corn for extra smokiness; slightly char on high heat and finish on indirect heat if needed.
  • For creamier bowls, stir a tablespoon of butter into the hot rice before serving; it adds silkiness and richer flavor.
  • Make ahead: Cook chicken and corn separately, store refrigerated up to 3 days. Reheat quickly in a hot skillet before assembling bowls.
  • Substitute dairy-free yogurt for a vegan crema; lime and cilantro keep the flavor bright without changing the profile.

💡 Pro Tips

  • Pat chicken dry before marinating to help spices adhere and to achieve a better golden sear when it hits the hot skillet.
  • When charring corn, avoid overcrowding the pan; give kernels space to brown rather than steam, which keeps the flavor concentrated.
  • Use a cast-iron skillet for superior heat retention and caramelization — it creates those irresistible dark edges on chicken and corn.
  • Make extra crema and use it as a dip or sandwich spread during the week; it stores well and brightens many dishes.

Frequently Asked Questions

Yes, but thaw completely first. Pat the chicken dry to remove excess moisture so it sears properly. Marinate briefly and cook in a hot skillet in batches to avoid overcrowding and steaming.

Replace chicken with grilled halloumi, roasted cauliflower, or seasoned tofu. Use the same spice mix and cooking method for browning. Halloumi gives a pleasant chew, while cauliflower offers a lighter, roasted flavor.

Absolutely. Cook rice, corn, and chicken separately and store them chilled up to three days. Reheat the chicken and corn quickly in a hot skillet to restore char before assembling bowls for best texture.

This bowl is mildly spicy from chili powder and smoked paprika. Reduce or omit chili powder for milder flavor, or add cayenne or hot sauce to increase heat. Adjust seasoning to suit your family’s preference.

Both short- and long-grain white rice work well. Short-grain is slightly stickier and comforting, while long-grain stays light and separate. Brown rice is fine but needs longer cooking and may change texture slightly.