If you are looking for a dish that bursts with vibrant flavors, colors, and textures, the Street Corn Chicken Rice Bowl Recipe is your new best friend in the kitchen. This recipe combines juicy, spice-kissed chicken with the smoky sweetness of charred corn, all nestled on a bed of fluffy jasmine rice. The addition of zesty lime crema, crunchy cabbage, and fresh cilantro creates a symphony of tastes that feels both fresh and indulgent. Whether you’re cooking for a quick weeknight dinner or entertaining friends, the Street Corn Chicken Rice Bowl Recipe delivers a satisfying, crowd-pleasing meal every time.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its unique role to the dish—from the aromatic spices that season the chicken to the colorful veggies that brighten the bowl. Don’t underestimate how much character each element adds, creating the perfect harmony in this recipe!
- 1 lb chicken thighs or breasts, diced: Choose whichever you prefer; thighs offer juiciness, breasts are leaner.
- 1 tbsp chili powder: Adds warmth and a subtle smoky depth to the chicken.
- 1 tsp garlic powder: Enhances savoriness in both the chicken and the crema.
- Salt & pepper, to taste: Essential for seasoning and balancing all flavors.
- 1 tbsp olive oil: Helps to brown the chicken and sauté the corn beautifully.
- 1½ cups corn kernels (fresh, canned, or frozen): The star ingredient for sweetness and a little char.
- 2 cups cooked jasmine rice: Fluffy and fragrant, it’s the perfect base for soaking up all the flavors.
- 1 cup shredded red cabbage: Adds a punch of color and a satisfying crunch.
- ¼ cup chopped cilantro: Brings freshness and herbaceous brightness.
- ½ cup sour cream: The creamy component that softens the spices.
- 2 tbsp fresh lime juice: Injects vibrant citrus notes into the crema.
- ½ tsp garlic powder (for crema): Boosts the garlic profile subtly in the sauce.
- Optional: diced cucumber or pickled jalapeños: Adds extra cool crunch or tangy heat.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Season the Chicken
Start by tossing the diced chicken with chili powder, garlic powder, salt, pepper, and olive oil. This simple step ensures every bite of chicken is layered with bold flavor that will become the heart of your bowl.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat and cook the chicken for 6 to 8 minutes until it is golden and cooked through. The high heat caramelizes the spices on the chicken’s surface, sealing in the juices and creating mouthwatering texture.
Step 3: Sauté the Corn
In the same or a separate pan, toss the corn kernels with garlic powder, chili powder, and a pinch of salt, cooking until the corn is slightly charred. This smoky caramelization echoes the flavors of street-style corn and adds an irresistible sweetness.
Step 4: Make the Lime Crema
Stir together sour cream, fresh lime juice, garlic powder, and a pinch of salt until smooth and creamy. Chill this tangy, garlicky sauce to let the flavors meld—it’s the perfect cooling finish for the spice and warmth of the bowl.
Step 5: Prep the Toppings
Shred the red cabbage, chop the cilantro, and prepare any optional toppings like diced cucumber or pickled jalapeños. These fresh elements add texture contrast and vibrant color that bring the dish to life.
Step 6: Assemble Bowls
Start each bowl with a generous scoop of jasmine rice, then layer on the spicy chicken, charred corn, shredded cabbage, and drizzle with the lime crema. Top with cilantro and any extra garnishes you love to complete this vibrant and hearty meal.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Fresh cilantro leaves and a wedge of lime give the final touch. They brighten every bite and add a lovely herbal and citrus contrast to the rich, smoky chicken and creamy lime sauce.
Side Dishes
Serve your bowl alongside simple sides like a crisp green salad or crunchy tortilla chips for added texture. A tangy slaw would also pair wonderfully to complement the spicy, creamy bowl flavors.
Creative Ways to Present
Try serving this bowl in colorful mini mason jars for individual servings at a casual party, or pile into warm tortillas for a quick taco twist. You can even sprinkle extra cotija cheese or drizzle a smoky chipotle sauce for a flavor boost.
Make Ahead and Storage
Storing Leftovers
Place any leftover components in airtight containers and refrigerate. The chicken, rice, and charred corn all store well separately or combined for up to three days.
Freezing
You can freeze the cooked chicken and corn, but avoid freezing the rice and crema, as texture can suffer. Freeze the protein and veggies in airtight containers for up to two months for a quick, tasty meal later.
Reheating
Reheat leftovers gently in a skillet or microwave, adding a splash of water if needed to keep the rice moist. Add fresh toppings and crema after warming to keep flavors and textures bright.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine; just be careful not to overcook them to retain juiciness. Thighs tend to stay more tender and flavorful, but both make a delicious meal.
What can I substitute for sour cream in the lime crema?
If you’re looking for a dairy-free option, plain Greek yogurt or a vegan sour cream alternative both work nicely. They’ll still provide that creamy tang that balances the bowl perfectly.
Is it necessary to char the corn?
While not mandatory, charring the corn adds a slightly smoky flavor that is reminiscent of traditional Mexican street corn. It really elevates the dish and adds beautiful depth.
Can I make this recipe vegan or vegetarian?
Yes! Swap the chicken for grilled tofu, tempeh, or even roasted chickpeas for a plant-based version. Keep the spices and veggies the same, and use a vegan sour cream for the crema.
How spicy is the Street Corn Chicken Rice Bowl Recipe?
The heat level is mild to moderate thanks to the chili powder; you can always adjust the amount to suit your taste. Adding pickled jalapeños offers an extra kick if you love a bit more spice.
Final Thoughts
There is something so comforting yet exciting about the Street Corn Chicken Rice Bowl Recipe. With its perfect balance of smoky, creamy, fresh, and spicy flavors, it quickly becomes a go-to dish that you will want to make again and again. Whether you keep it simple or dress it up with your favorite garnishes, this bowl truly celebrates the joy of flavor-packed, easy home cooking. I can’t wait for you to give it a try and fall in love with it just like I have!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
This Street Corn Chicken Rice Bowl combines juicy, chili-spiced chicken with charred corn, tangy lime crema, and fresh cabbage over fluffy jasmine rice. Ready in 30 minutes, this vibrant and flavorful bowl offers a perfect balance of smoky, creamy, and zesty elements, making it a delicious and satisfying meal for four.
Ingredients
Chicken and Seasoning
- 1 lb chicken thighs or breasts, diced
- 1 tbsp chili powder
- 1 tsp garlic powder
- Salt & pepper, to taste
- 1 tbsp olive oil
Corn and Vegetables
- 1½ cups corn kernels (fresh, canned, or frozen)
- 1 cup shredded red cabbage
- ¼ cup chopped cilantro
- Optional: diced cucumber or pickled jalapeños
Base and Sauce
- 2 cups cooked jasmine rice
- ½ cup sour cream
- 2 tbsp fresh lime juice
- ½ tsp garlic powder (for crema)
- Salt, to taste (for crema)
Instructions
- Season the Chicken: In a bowl, toss the diced chicken thighs or breasts with chili powder, garlic powder, salt, pepper, and olive oil until all pieces are evenly coated with the spices and oil.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked through.
- Sauté the Corn: Using the same skillet or a separate pan, add the corn kernels. Sprinkle with garlic powder, chili powder, and a pinch of salt. Cook over medium-high heat until the corn is slightly charred and caramelized, about 5 minutes, stirring frequently to avoid burning.
- Make Lime Crema: In a small bowl, combine sour cream, fresh lime juice, garlic powder, and a pinch of salt. Whisk together until smooth. Chill in the refrigerator until ready to assemble.
- Prep Toppings: Shred the red cabbage finely, chop the cilantro, and prepare any optional toppings such as diced cucumber or pickled jalapeños for added texture and flavor.
- Assemble Bowls: To serve, layer the cooked jasmine rice at the bottom of each bowl, top with cooked chicken, sautéed corn, shredded cabbage, a drizzle or dollop of lime crema, chopped cilantro, and any optional toppings you prefer. Serve immediately and enjoy your vibrant Street Corn Chicken Rice Bowl!
Notes
- You can substitute chicken breasts with thighs for a juicier texture or use a plant-based protein for a vegetarian twist.
- Fresh corn kernels add the best flavor, but canned or frozen work well in a pinch.
- Adjust chili powder quantity based on your preferred spice level.
- The lime crema can be made ahead and stored in the fridge for up to 2 days.
- Serve with extra lime wedges for a bright citrus hit.
