Street Corn Chicken Rice Bowl (Printable)

Flavor-packed bowl with spiced chicken, charred corn, and creamy lime sauce

# What You Need:

→ For the Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon dried oregano
08 - Salt and pepper, to taste

→ For the Street Corn

09 - 3 cups fresh or frozen corn kernels
10 - 1 tablespoon olive oil
11 - 1/4 cup mayonnaise
12 - 2 tablespoons sour cream
13 - 1/4 cup crumbled Cotija cheese (or feta)
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon chili powder
16 - 2 tablespoons fresh cilantro, chopped
17 - 1/4 cup red onion, finely diced
18 - 1 jalapeño, minced (optional)
19 - Salt and pepper, to taste

→ For the Creamy Sauce

20 - 1/2 cup mayonnaise
21 - 1/4 cup sour cream
22 - 2 tablespoons lime juice
23 - 1 teaspoon Tajín seasoning (or chili powder)
24 - 1 teaspoon garlic powder
25 - Salt, to taste

→ For Serving

26 - 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
27 - Sliced avocado
28 - Fresh cilantro
29 - Lime wedges
30 - Additional Cotija cheese
31 - Tortilla chips (optional)

# How-To Steps:

01 - Cook the rice according to package directions. For cilantro-lime rice, stir in chopped cilantro and a squeeze of lime juice after cooking. Keep warm.
02 - In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt for the creamy sauce. Refrigerate until ready to serve.
03 - Pat the chicken dry and season both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes per side until golden and cooked through (internal temperature should reach 165°F). Remove to a plate, let rest 5 minutes, then slice or dice.
05 - In the same skillet, heat 1 tablespoon olive oil over high heat. Add the corn kernels and cook, stirring occasionally, for 5–8 minutes until charred and golden. Remove from heat and let cool slightly.
06 - In a medium bowl, combine charred corn with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, cilantro, red onion, and jalapeño if using. Mix well and season with salt and pepper.
07 - Divide rice among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Add sliced avocado, extra cilantro, and Cotija cheese. Drizzle with creamy sauce and serve with lime wedges and tortilla chips, if desired.

# Expert Suggestions:

01 -
  • The street corn alone is worth keeping this recipe in your back pocket for impromptu summer cookouts
  • Everything comes together in thirty minutes flat, which means less time cooking and more time eating
  • That creamy Tajín sauce has a habit of disappearing onto spoons before it even reaches the bowl
02 -
  • Cutting warm chicken against the grain into thin slices makes every bite more tender
  • The corn needs actual contact with the hot pan to char—don't stir it too constantly
  • Room temperature ingredients mix into the corn salad more evenly than cold ones
03 -
  • Pat the chicken completely dry before seasoning—wet chicken steams instead of sears
  • Let the chicken rest for at least five minutes before slicing or the juices will escape
  • Taste and adjust the corn salad before adding more salt—Cotija and Tajín are already salty
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