Street Corn Rice Bowl

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Chef Elena Morales
By Chef Elena Morales
4.8 (156 reviews)
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Street Corn Rice Bowl
Bright, bold, and ready in minutes, this Street Corn Chicken Rice Bowl combines juicy, chili-lime marinated chicken with charred sweet corn, fluffy rice, and a cooling cilantro-lime crema. It’s an instant weeknight favorite that balances sweet, smoky, tangy, and creamy elements in every spoonful. Built for simplicity and loaded with flavor, it’s perfect for meal prep, feeding picky eaters, or elevating a simple protein-and-grain dinner into something memorable without extra fuss.

Why I Love This Recipe

What makes this rice bowl special is its perfect balance: smoky charred corn, tender chili-lime chicken, and a luscious cilantro-lime cream that ties everything together. The seasoning is bold yet approachable, using common pantry spices for big flavor. It’s quick to assemble—marinate briefly, sear or grill the chicken, sauté corn until lightly charred, and serve over steamed rice for a satisfying, colorful meal. Versatile for swaps and ideal for batching, it’s equally delicious hot or cold, making it a go-to for busy nights and easy entertaining.

What You Need

Large skillet

For searing chicken and charring corn evenly, a heavy skillet offers steady heat and great browning

Mixing bowls

Used for marinating chicken and whisking sauce components, they keep prep organized

Microplane or zester

For fresh lime zest to lift the crema, adding bright citrus aroma

Rice cooker or pot

Ensures fluffy rice with minimal attention, freeing you to finish the chicken and corn

Perfect Pairings

Mexican Street Corn Salad

A bright side of cotija, lime, and herbs echoes the bowl’s flavors without overpowering the chicken

Black Bean & Avocado Salad

Creamy avocado and hearty beans add texture and protein for a fuller meal

Sparkling Agua Fresca

Cucumber-lime or hibiscus agua fresca refreshes the palate and complements the chili-lime heat

Tortilla Chips & Salsa

Crunchy chips with a fresh pico add a playful, shareable side and extra zest

Street Corn Rice Bowl

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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings: 4 yield
Difficulty: Easy
Cuisine: Mexican
Category: Main

Ingredients

  • 1.5 pounds boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, divided
  • 3 cups cooked white rice (or brown rice)
  • 2 cups frozen or fresh corn kernels
  • 1/2 cup plain Greek yogurt or Mexican crema
  • 1/4 cup chopped fresh cilantro plus extra for garnish
  • 1 lime, juiced and zested
  • Optional: pinch of cayenne or red pepper flakes for extra heat

    • Instructions

  • 1
    Marinate Chicken
    Toss cubed chicken with 1 tablespoon olive oil, chili powder, smoked paprika, cumin, garlic powder, and 1/2 teaspoon salt. Let sit 10 minutes while prepping other ingredients so flavors begin to meld.
  • 2
    Heat Skillet & Sear Chicken
    Warm a heavy skillet over medium-high heat with remaining oil. Add chicken in a single layer, searing until deeply browned and cooked through, about 6-8 minutes, turning for even char and internal temperature of 165°F.
  • 3
    Char the Corn
    In the same skillet, add corn and a pinch of salt. Cook over medium-high heat, stirring occasionally, until kernels blister and get golden brown spots, about 5-7 minutes. Use high heat for quick caramelization without drying out.
  • 4
    Prepare Cilantro-Lime Crema
    Whisk Greek yogurt with lime juice, lime zest, chopped cilantro, 1/2 teaspoon salt, and a little water to reach drizzling consistency. Taste and adjust lime or salt to brighten the sauce.
  • 5
    Fluff the Rice
    While finishing corn, fluff cooked rice with a fork and season lightly with a squeeze of lime and a pinch of salt. Keep rice warm in the cooker or covered pot to serve right away.
  • 6
    Assemble Bowls
    Divide rice among bowls, top with charred corn and seared chicken. Spoon crema over the top, garnish with extra cilantro and lime wedges. Sprinkle optional red pepper flakes for a touch of heat.
  • 7
    Serve and Enjoy
    Serve immediately so chicken stays juicy and corn retains its char. For leftovers, store components separately to preserve texture; reheat chicken and corn briefly in a skillet before assembling.

    • Nutrition (Per Serving)

    Calories 540
    Fat 18.5g
    Carbs 62.4g
    Protein 32.1g

    Notes

    • Use day-old rice or freshly steamed rice—both work. Day-old rice firms up and makes for easier reheating and cleaner bowl assembly.
    • If you're short on time, use pre-cooked rotisserie chicken shredded and toss into the skillet to warm with spices for instant bowls.
    • Swap chicken for firm tofu or shrimp for a different protein. Adjust cooking times: tofu pan-fried until crisp, shrimp cooks in 3-4 minutes.
    • For extra street-corn authenticity, stir in a tablespoon of mayonnaise and a pinch of cotija or feta into the crema for richer flavor.

    Frequently Asked Questions

    Yes. All core ingredients—chicken, corn, rice, and the cilantro-lime crema—are naturally gluten-free. Ensure any spice blends, store-bought crema, or condiments are labeled gluten-free to avoid hidden gluten in seasonings or sauces.

    Stored in airtight containers, the components last 3-4 days. Keep rice, chicken, and corn separated from the crema to preserve texture. Reheat chicken and corn gently in a skillet to maintain char before assembling bowls.

    Absolutely. Grilling adds lovely smoky flavor—use skewers or a grill basket for the chicken and a hot grate for corn kernels or full ears. Grill until chicken reaches 165°F and corn is charred in spots for best results.

    For a dairy-free option, use vegan cashew crema or a mix of vegan yogurt and a splash of oil. Sour cream or Mexican crema are also great if you don't have Greek yogurt, offering a richer finish.