Street Corn Chicken Rice Bowl

The first time I had street corn at a summer festival, I stood there mesmerized by the vendor coating corn on the cob with mayonnaise and cheese like it was the most normal thing in the world. Now that same magic happens in my kitchen on busy weeknights when I need something that tastes like summer but takes thirty minutes. My family starts gathering around the stove the moment they smell the corn hitting the hot skillet.

Last Tuesday my neighbor knocked on my door because she could smell the charred corn and spices from her driveway across the street. We ended up eating these bowls on my back porch while the kids ran around catching fireflies, and she admitted she usually hates meal prep but could eat this every single day. There is something about the combination of smoky chicken, sweet corn, and that tangy sauce that makes even the most ordinary Tuesday feel like a celebration.

Ingredients

• Boneless chicken breasts or thighs: Thighs stay juicier but breasts work beautifully too, just do not skip the spice rub
• Fresh corn kernels: Frozen works in a pinch but fresh corn off the cob gives you those gorgeous charred spots and natural sweetness
• Mayonnaise and sour cream: This combination creates the authentic street corn creaminess that coats every single kernel
• Cotija cheese: The salty crumble is nonnegotiable for that authentic Mexican street corn flavor
• Tajín seasoning: This chili lime salt is what ties everything together with its tangy kick
• Cilantro and lime: Fresh herbs and citrus brightness cut through all the rich creamy elements

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Get your rice going first:

Cook your rice according to package directions and stir in some chopped cilantro and lime juice at the end for that restaurant style flair

Whisk up that magical sauce:

Combine mayonnaise, sour cream, lime juice, Tajín, garlic powder, and salt in a small bowl then stash it in the fridge to let flavors meld

Season the chicken generously:

Pat the chicken dry and coat both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt and pepper

Sear the chicken to golden perfection:

Heat olive oil in a large skillet over medium high heat and cook chicken 6 to 8 minutes per side until golden and the internal temp hits 165 degrees

Let chicken rest while you char the corn:

Move chicken to a plate to rest for 5 minutes then heat more oil in the same skillet and cook corn over high heat until it gets those gorgeous charred spots

Make the street corn mixture:

Toss the charred corn with mayonnaise, sour cream, Cotija, lime juice, chili powder, cilantro, red onion and jalapeño if you are feeling spicy

Build your perfect bowls:

Divide rice among four bowls then top with sliced chicken, a generous scoop of corn mixture, avocado, extra cilantro and Cotija, then drizzle with that creamy sauce

Save

My friend Sarah came over for dinner last month and took one bite before declaring this was going into her regular rotation. She said the combination of textures and flavors made her feel like she was eating at a fancy food truck except she could make it in her pajamas. Now she texts me every time she makes it, which is apparently twice a week.

Make It Yours

The beauty of this bowl is how easily it adapts to whatever you have in your fridge or whatever mood you are in. I have added black beans for extra protein, diced tomatoes for freshness, and even swapped in cauliflower rice when I was trying to cut carbs. The street corn mixture works on literally everything from salads to tacos to straight off a spoon.

Perfecting The Char

Getting those charred spots on the corn makes all the difference between good corn and great corn. Do not stir it constantly, let it sit undisturbed for a minute or two between tosses so it actually makes contact with the hot pan and develops those dark caramelized spots. That is where all the flavor lives.

Meal Prep Magic

This recipe was basically born for meal prep Sundays. The components actually get better as they sit in the fridge, letting those spices meld together. Just keep everything in separate containers and assemble when you are ready to eat.

• Store the creamy sauce in a small separate container and add it right before eating
• The street corn mixture stays good for four days and somehow tastes even better on day three
• Reheat the chicken gently so it does not dry out, or slice it cold right onto your bowl

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Save

There is something deeply satisfying about a meal that comes together this quickly but tastes like you spent all day cooking it. Now go forth and char some corn.

Recipe FAQ

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well for this dish. Thaw and pat dry before charring in the skillet for the best results and authentic charred flavor.

→ What's the best way to store leftovers for meal prep?

Store components separately in airtight containers for up to 4 days. Keep rice, chicken, street corn, and sauce in separate containers to maintain texture and freshness.

→ Can I make this dairy-free?

Absolutely. Use dairy-free mayonnaise and sour cream alternatives, and omit the Cotija cheese or use a dairy-free cheese substitute. The flavors still shine through beautifully.

→ What rice varieties work best?

Jasmine rice provides a fragrant, fluffy base that complements the bold flavors. Brown rice adds nuttiness and extra fiber, while cilantro-lime rice brightens the entire bowl.

→ Can I substitute rotisserie chicken?

Yes, rotisserie chicken makes an excellent shortcut. Simply shred or dice the pre-cooked chicken and season lightly with the spice blend before assembling the bowls.

→ How can I add more vegetables?

Black beans, diced tomatoes, sliced bell peppers, or shredded cabbage all work wonderfully. Add them when assembling the bowls for extra nutrition and texture.