The aroma of grilled chicken mingling with the sweet and smoky scents of street corn wafts through the air, making your taste buds do a happy dance. Imagine diving into a creamy, zesty bowl filled with tender chicken and vibrant flavors that remind you of summer nights at the fair.

This Street Corn Chicken Rice Bowl is not just a dish; it’s an experience that evokes memories of family gatherings and sunny picnics. Picture yourself sharing hearty laughter while savoring each delicious bite that brings everyone closer together. Whether it’s a casual dinner or a festive gathering, this dish promises to steal the show and leave everyone asking for seconds.

I remember the first time I made this dish; my friends thought I was some sort of culinary wizard when they tasted it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts; adjust based on how many hungry mouths you’re feeding.
• Fresh Corn: Choose sweet corn on the cob for peak freshness; frozen works too in a pinch.
• Mayonnaise: Regular or light mayonnaise gives that creamy texture; don’t skip this step!
• Lime Juice: Freshly squeezed lime juice adds brightness and balance; you can’t go wrong here.
• Chili Powder: Adds a lovely kick—adjust according to your spice tolerance.
• Cilantro: Fresh cilantro brings in that aromatic flair; chop finely for best results.
• Cooked Rice: Use white or brown rice as your base; quinoa works too if you’re feeling adventurous.
• Queso Fresco or Feta Cheese: Crumbled cheese adds salty goodness—choose your favorite!
• Pico de Gallo: Fresh salsa adds color and zest; store-bought is fine if you’re short on time.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all ingredients. Chop the cilantro, zest some lime, and get your grill ready while your rice cooks perfectly.

Cook the Chicken: Season chicken breasts with salt, pepper, and chili powder. Grill over medium-high heat until cooked through and juices run clear—about 6-8 minutes per side.

Grill the Corn: While chicken cooks, place corn on the grill until charred—about 10 minutes. Rotate occasionally for even cooking. The sweet aroma will drive you wild!

Make the Sauce: In a small bowl, mix mayonnaise with lime juice and chili powder until smooth. Taste-test it because who wouldn’t want to sneak a spoonful?

Assemble Your Bowls: Spoon cooked rice into bowls as your base. Slice grilled chicken and layer generously over rice followed by grilled corn.

Finish with Toppings: Drizzle with mayo sauce and sprinkle with cilantro and queso fresco. Top with pico de gallo for an explosion of flavor that’ll make you shout “¡Delicioso!”

Now you’re ready to dig in! Enjoy every vibrant bite of this Street Corn Chicken Rice Bowl—it’s sure to be a hit!

Perfecting the Cooking Process

First, sear the chicken for that golden crust. While it cooks, prepare the rice and corn mixture for a seamless dinner experience.

Add Your Touch

Feel free to swap out chicken for shrimp or tofu depending on your dietary preferences. Experiment with different spices to make it your own.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or microwave until heated through.

I remember the first time I made this dish; my friends devoured it and asked for seconds. It felt great to see them enjoying something I whipped up!

FAQ

Can I use frozen corn in the Street Corn Chicken Rice Bowl?

Yes, frozen corn works perfectly; just add it directly when mixing.

What can I substitute for rice in this recipe?

Quinoa or cauliflower rice are excellent alternatives for a low-carb option.

How spicy is the Street Corn Chicken Rice Bowl?

The spice level depends on your seasoning choice; adjust jalapeños to taste!

Print

Street Corn Chicken Rice Bowl

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• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Savor the vibrant flavors of summer with this delicious Street Corn Chicken Rice Bowl, featuring tender chicken, sweet corn, and zesty toppings—a perfect meal for any occasion!

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 2 ears of fresh corn (or 1 cup frozen corn)
• 1/2 cup mayonnaise
• Juice of 1 lime
• 1 tsp chili powder
• 1/4 cup chopped fresh cilantro
• 2 cups cooked rice (white or brown)
• 1/4 cup crumbled queso fresco or feta cheese
• 1/2 cup pico de gallo

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Instructions

1. Prepare all ingredients: chop cilantro, zest lime, and cook rice.
2. Season chicken breasts with salt, pepper, and chili powder. Grill for 6-8 minutes per side until cooked through.
3. Grill corn for about 10 minutes until charred, rotating occasionally.
4. In a bowl, mix mayonnaise with lime juice and chili powder until smooth.
5. Assemble bowls: start with a base of rice, add sliced grilled chicken and corn.
6. Drizzle with mayo sauce, sprinkle cilantro and queso fresco, then top with pico de gallo.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 450g)
• Calories: 550
• Sugar: 3g
• Sodium: 650mg
• Fat: 27g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 5g
• Protein: 34g
• Cholesterol: 85mg

Keywords: Substitute chicken with shrimp or tofu for a different protein option. Adjust spice levels by varying the amount of chili powder or adding jalapeños for extra heat.