Street Corn Chicken Rice Bowl (Printable)

Flavor-packed bowl with seasoned chicken, charred corn, and tangy tajín sauce.

# What You'll 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
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
27 - Sliced avocado
28 - Fresh cilantro
29 - Lime wedges
30 - Additional Cotija cheese
31 - Tortilla chips

# How to Make It:

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, reaching an internal temperature of 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.

# Expert Advice:

01 -
  • The combination of smoky charred corn and juicy spiced chicken hits every craving at once
  • Everything cooks in one skillet while the rice simmers, making cleanup surprisingly easy
  • The creamy tajín sauce ties all the flavors together into something restaurant-worthy
02 -
  • Dry the chicken thoroughly with paper towels before seasoning or it will steam instead of sear
  • Let the skillet get properly hot before adding the corn for the best charred flavor
  • The creamy sauce tastes better after sitting for at least 15 minutes, so make it first
03 -
  • If using frozen corn, thaw it completely and pat it dry before charring for better browning
  • A cast iron skillet gives the best char, but any heavy-bottomed pan works well
  • Warm your bowls before serving to keep everything hot longer
Go back