The sizzling sound of corn hitting a hot grill transports me straight to my favorite food truck, where vibrant flavors and warm smiles collide. That’s the inspiration behind my Smoky Street Corn Chicken Rice Bowl. This dish captures the essence of Mexican street food, featuring juicy grilled chicken atop fluffy cilantro lime rice, complemented by smoky corn and a zesty lime crema. Just 40 minutes and a handful of ingredients turn your kitchen into a bustling taqueria, making it not only quick but utterly satisfying. Whether you’re looking to impress family or simply switching up your dinner routine, this recipe offers a wholesome, customizable experience that everyone will love. Are you ready to dive into a bowl of flavor that feels like a mini-vacation to Mexico? Why is this dish a must-try? Flavor Explosion: The combination of smoky grilled corn and juicy chicken creates an unforgettable taste experience that transports you straight to the streets of Mexico. Customizable Delight: Feel free to switch up the protein or add extras like black beans or diced avocados, ensuring this bowl meets everyone’s preferences. Quick and Easy: With just 40 minutes from start to finish, it’s perfect for busy weeknights while still delivering restaurant-quality results at home. Crowd-Pleasing Comfort: Whether you’re feeding the family or hosting friends, this dish will impress every palate, leaving your guests craving more. Consider pairing it with Chicken Gyro Bowls or Avocado Mojo Bowls for an engaging dinner spread everyone will love! Street Corn Chicken Rice Bowl Ingredients Get ready to whip up this deliciously vibrant dish! For the Chicken Boneless chicken thighs – Tender and flavorful; substitute with chicken breasts for a leaner option. Olive oil – Adds moisture and aids in marinating the chicken; avocado oil works great as a substitute. Chili powder – Provides a warm, spicy flavor; smoked paprika can be used for a milder taste. Cumin – Adds an earthy depth; omit if unavailable and adjust with more chili powder. Garlic – Infuses pungency and aroma; fresh garlic is best, but garlic powder can be a quick fix. Lime – Offers brightness and acidity; lemon juice can be swapped in a pinch. Salt & pepper – Essential to enhance flavors; adjust to your liking. For the Rice Jasmine rice – The perfect base, offering a fluffy texture; consider basmati or brown rice as alternatives. Chicken broth – Infuses robust flavor into the rice; water may be used if broth isn’t on hand. Fresh cilantro – Adds bright herbaceous notes; parsley is a suitable substitute, or omit if not a fan. For the Topping Fresh corn – Sweet and crunchy, making it ideal for grilling; frozen corn can be used but fresh is preferred. Mayonnaise – Gives richness to the corn topping; Greek yogurt is a lighter alternative. Cotija cheese – Adds creamy, salty goodness; feta cheese can work for a similar flavor. Lime crema – A creamy finishing touch that enhances the dish; you may swap it with sour cream. Prepare to enjoy this wholesome Street Corn Chicken Rice Bowl and impress your family with every delicious bite! Step‑by‑Step Instructions for Street Corn Chicken Rice Bowl Step 1: Marinate the Chicken In a mixing bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, minced garlic, and fresh lime juice. Ensure the chicken is well-coated, then cover the bowl and let it marinate in the refrigerator for at least 30 minutes. This step infuses flavors and keeps the chicken tender while enhancing the overall taste of your Street Corn Chicken Rice Bowl. Step 2: Prepare the Rice While the chicken marinates, cook 1 cup of jasmine rice using 1.5 cups of chicken broth in a medium saucepan over medium heat. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Once cooked, fluff the rice with a fork and gently stir in chopped fresh cilantro and lime zest for a burst of flavor. Step 3: Char the Corn Preheat your grill or grill pan to medium-high heat. Place the fresh corn cobs directly on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are nicely charred and caramelized. Once done, allow the corn to cool slightly before cutting the kernels off the cob and mixing them with mayonnaise and half of the remaining chili powder for added flavor. Step 4: Cook the Chicken Heat a grill or skillet over medium-high heat. Remove the marinated chicken from the refrigerator and cook for about 6-7 minutes per side, or until golden brown and an internal temperature of 165°F is reached. Allow the chicken to rest for a few minutes before slicing it into strips, ensuring that each bite is juicy for your Street Corn Chicken Rice Bowl. Step 5: Make the Lime Crema In a small bowl, whisk together sour cream, freshly squeezed lime juice, and a pinch of salt until smooth and cohesive. Taste and adjust seasoning as needed. This creamy lime crema adds a refreshing tang that perfectly complements the rich flavors of the chicken and the charred corn in your Street Corn Chicken Rice Bowl. Step 6: Assemble the Bowls To assemble your Street Corn Chicken Rice Bowl, start with a generous scoop of cilantro lime rice at the bottom. Layer on sliced grilled chicken, followed by the charred corn mixture. Crumble cotija cheese on top, drizzle with lime crema, and garnish with extra cilantro and lime wedges. Each bowl is a vibrant feast, ready to enjoy! How to Store and Freeze Street Corn Chicken Rice Bowl Fridge: Store the components of your Street Corn Chicken Rice Bowl separately in airtight containers for up to 4 days to maintain freshness. Freezer: You can freeze the marinated chicken and charred corn for up to 3 months. Let them cool completely before transferring to freezer bags; remove as much air as possible. Reheating: Thaw the chicken and corn in the refrigerator overnight, then reheat on medium heat until warmed through. Keep the rice separate and reheat gently to avoid drying it out. Assembling: Only combine ingredients right before serving to ensure the best texture and flavor in each delightful bite. Street Corn Chicken Rice Bowl Variations Feel free to take your Smoky Street Corn Chicken Rice Bowl up a notch with these delicious variations. Each twist adds a new flavor or texture, making it even more exciting! Vegetarian: Swap grilled chicken for grilled portobello mushrooms or roasted chickpeas for a hearty plant-based option. These alternatives are packed with flavor and perfectly absorb the marinade. Spicy Kick: Add diced jalapeños or a splash of hot sauce to the lime crema to give your bowl an extra zesty punch. The balance of heat with smoky flavors amplifies the overall experience. Creamy Avocado Crema: Replace lime crema with a smooth avocado crema. Blend ripe avocados, lime juice, sour cream, and garlic for a rich, creamy topping that’s simply irresistible. Tropical Twist: Incorporate diced mango or pineapple into the charred corn topping for a sweet, tropical flair. The sweetness balances the savory notes of the dish remarkably well. Extra Protein: Toss in some black beans or grilled shrimp to amp up the protein content. Both options bring additional texture and make the meal heartier. Add Grains: Mix in some quinoa along with the jasmine rice for a protein-packed base. This twist adds a nutty flavor and a chewy texture that’s satisfying. Smoky Paprika: Replace regular paprika with smoked paprika in your rice or chicken marinade for an intense flavor boost. This adjustment enhances the overall smoky experience reminiscent of street food. Zesty Corn Salsa: Instead of the mayonnaise and chili powder mixture, top the corn with a zesty salsa made of diced tomatoes, red onion, cilantro, and lime juice. This adds freshness and crunch to your bowl. These variations not only cater to different dietary preferences, but they also help to keep your meals exciting and fresh. For some inspiration, consider trying them alongside delicious options like Napa Chicken Salad or Basil Chicken Lettuce. Enjoy customizing your bowl! Expert Tips for the Best Street Corn Chicken Rice Bowl Marinate Properly: Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate deeply and keep the meat tender. Perfectly Charred Corn: Grill corn until it’s visibly charred, as this caramelization enhances sweetness and adds that signature smoky flavor crucial for your Street Corn Chicken Rice Bowl. Cook Rice Right: Use chicken broth instead of water for cooking rice to infuse richness; fluff it gently to keep it light and airy, preventing clumping. Rest the Chicken: Always let grilled chicken rest for a few minutes before slicing. This step locks in juices and ensures each bite is succulent. Layer Wisely: Assemble the bowl with a good base of rice, as it absorbs flavors from the toppings; keep wet ingredients separate until serving to avoid soggy rice. Customize to Taste: Adjust spice levels by adding more chili powder or toppings like diced avocado or black beans for a personalized touch that pleases everyone. Make Ahead Options These Smoky Street Corn Chicken Rice Bowls are perfect for busy meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, letting those flavors really deepen in the refrigerator. The cilantro lime rice can also be cooked and stored in the fridge for up to 3 days, just be sure to cool it completely before refrigerating to maintain its fluffy texture. You can grill the corn ahead of time as well; just keep it covered in the refrigerator to preserve its freshness. When you’re ready to serve, simply reheat the chicken and corn gently, assemble your bowls with fresh rice, and drizzle with lime crema for a restaurant-quality meal with minimal effort! What to Serve with Smoky Street Corn Chicken Rice Bowl Imagine a colorful, satisfying meal that’s bursting with flavor and brings warmth to your table. Crispy Tortilla Chips: Perfect for dipping into salsas; their crunch adds a contrasting texture to your bowl. Zesty Salsa Verde: This tangy addition complements the smoky flavors while offering a refreshing twist that enhances each bite. Fresh Guacamole: Creamy and rich, guacamole balances the spice of the dish, making every scoop feel indulgent and satisfying. Mexican Street Corn Salad: Channel those classic flavors with a salad featuring crispy corn, lime, and cotija—a delightful companion that mirrors the dish’s essence. Black Bean Salad: A protein-rich, fresh salad with chopped veggies and a citrus vinaigrette melds well and adds delightful freshness to the meal. Horchata: This creamy, cinnamon-infused drink is the ideal sweet pairing—refreshing and soothing, it balances the dish’s spice. Flan: For dessert, this silky dessert enhances the meal’s ending with its caramel sweetness, leaving everyone with a smile. Agua Fresca: A light agua fresca, like watermelon or lemon, refreshes the palate, offering a thirst-quenching counterpart to the hearty flavors. Grilled Veggie Skewers: Colorful and smoky, these veggies complement the dish with their grill-charred sweetness, enhancing the overall experience. Elevate your Smoky Street Corn Chicken Rice Bowl by incorporating these delightful side dishes and beverages! Street Corn Chicken Rice Bowl Recipe FAQs How do I select ripe corn for the Street Corn Chicken Rice Bowl? Absolutely! When picking fresh corn, look for bright green husks and plump ears. The silk at the top should be golden and slightly moist. Press a kernel; it should be juicy and tender. Avoid corn with dark spots or dried-out silk. What is the best way to store leftovers from the Street Corn Chicken Rice Bowl? Very simple! Store each component—rice, chicken, corn, and toppings—in separate airtight containers in the refrigerator for up to 4 days. This keeps everything fresh and prevents sogginess, making reheating a breeze. Can I freeze the components of the Street Corn Chicken Rice Bowl? Yes, you can! For the best results, freeze the marinated chicken and grilled corn in airtight freezer bags—perfect for meal prepping. Just ensure they’re cooled completely, and they’ll keep well for up to 3 months. When you’re ready, thaw them in the refrigerator overnight before reheating. What should I do if my chicken turns out dry after cooking? Oh no! If your chicken is dry, the main culprits might be overcooking or not letting it rest. To prevent this in the future, use a meat thermometer to ensure it reaches 165°F and rest it for a few minutes before slicing to keep those juices locked in. If it’s already dry, try shredding it for salads or tacos with some sauce or broth to add moisture. Are there any dietary considerations for the Street Corn Chicken Rice Bowl regarding allergies? Absolutely! This recipe contains common allergens, including dairy (cotija cheese, lime crema) and may require changes for specific diets. For a dairy-free version, use plant-based yogurt or avocado crema instead of sour cream and omit cheese. Always double-check ingredient labels for hidden allergens. Can I modify the recipe to make it vegetarian or vegan? Certainly! To make a vegetarian or vegan version of the Street Corn Chicken Rice Bowl, substitute the chicken with marinated grilled tofu or black beans for protein. You can also create a delicious avocado crema instead of lime crema for added richness. Enjoy customizing this dish to fit your dietary needs! Street Corn Chicken Rice Bowl: A Wholesome Fiesta at Home A vibrant Street Corn Chicken Rice Bowl featuring juicy grilled chicken, fluffy cilantro lime rice, and smoky corn. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsResting Time 5 minutes minsTotal Time 40 minutes mins Servings: 4 bowlsCourse: ChickenCuisine: MexicanCalories: 650 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 pound Boneless chicken thighs Tender and flavorful; substitute with chicken breasts for a leaner option.2 tablespoons Olive oil Adds moisture and aids in marinating the chicken; avocado oil works great as a substitute.1 tablespoon Chili powder Provides a warm, spicy flavor; smoked paprika can be used for a milder taste.1 teaspoon Cumin Adds an earthy depth; omit if unavailable and adjust with more chili powder.3 cloves Garlic Infuses pungency and aroma; fresh garlic is best, but garlic powder can be a quick fix.1 lime Lime Offers brightness and acidity; lemon juice can be swapped in a pinch.to taste Salt Essential to enhance flavors; adjust to your liking.to taste Pepper Essential to enhance flavors; adjust to your liking.For the Rice1 cup Jasmine rice The perfect base, offering a fluffy texture; consider basmati or brown rice as alternatives.1.5 cups Chicken broth Infuses robust flavor into the rice; water may be used if broth isn’t on hand.0.5 cup Fresh cilantro Adds bright herbaceous notes; parsley is a suitable substitute, or omit if not a fan.For the Topping2 ears Fresh corn Sweet and crunchy, making it ideal for grilling; frozen corn can be used but fresh is preferred.2 tablespoons Mayonnaise Gives richness to the corn topping; Greek yogurt is a lighter alternative.0.5 cup Cotija cheese Adds creamy, salty goodness; feta cheese can work for a similar flavor.0.5 cup Lime crema A creamy finishing touch that enhances the dish; you may swap it with sour cream. Equipment Grillmedium saucepanMixing Bowl Method Step-by-Step InstructionsIn a mixing bowl, combine boneless chicken thighs with olive oil, chili powder, cumin, minced garlic, and fresh lime juice. Cover and let it marinate in the refrigerator for at least 30 minutes.Cook 1 cup of jasmine rice using 1.5 cups of chicken broth in a saucepan over medium heat. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.Preheat your grill to medium-high heat. Grill fresh corn for about 10-12 minutes, turning occasionally, until charred. Allow to cool slightly and cut kernels off the cob, mixing with mayonnaise and half of the chili powder.Heat a grill or skillet over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Let it rest before slicing.In a small bowl, whisk together sour cream, freshly squeezed lime juice, and a pinch of salt until smooth. Adjust seasoning as needed.To assemble the bowls, start with a scoop of cilantro lime rice, layer with sliced chicken and charred corn mixture. Top with cotija cheese, drizzle with lime crema, and garnish with extra cilantro and lime wedges. Nutrition Serving: 1bowlCalories: 650kcalCarbohydrates: 75gProtein: 35gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 3mg NotesStore components separately in airtight containers for up to 4 days or freeze marinated chicken and charred corn for up to 3 months. Assemble the ingredients right before serving. Tried this recipe?Let us know how it was!
