Hey y'all! If you're craving something bold, fresh, and bursting with vibrant flavors, this Street Corn Chicken Bowl is about to become your new go-to favorite. Juicy, marinated Chicken meets sweet, charred corn and creamy, tangy sauce—all piled onto a hearty, satisfying rice bowl. Whether you're hosting a casual dinner or need a speedy weeknight meal, this dish delivers a delicious combination that everyone will love. Let's get cooking!

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Why You'll Love This

Packed with irresistible Tex-Mex flavors that make every bite exciting.
Quick to prep and ready in under 40 minutes—perfect for busy nights.
Easy to customize with your favorite toppings and protein swaps.
Nutritious with lean protein, whole grains, and fresh veggies.
Family-friendly and great for meal prep or entertaining guests.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 cups cooked white or brown rice
2 cups corn kernels (fresh or frozen)
½ cup mayonnaise
¼ cup sour cream
½ cup crumbled cotija cheese (or feta)
2 garlic cloves, minced
2 teaspoon chili powder
1 lime, juiced (plus extra wedges for serving)
¼ cup chopped fresh cilantro
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and black pepper to taste
Optional: sliced jalapeño, diced red onion, avocado, hot sauce

Directions

Step 1: Marinate and Cook the Chicken

In a bowl, combine chicken, olive oil, 1 teaspoon chili powder, smoked paprika, cumin, minced garlic, lime juice, ½ teaspoon salt, and black pepper. Toss to coat and let marinate for 10 minutes.
Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, for 7-8 minutes until chicken is browned and cooked through. Remove from skillet and set aside.

Step 2: Char the Corn

In the same skillet, add corn (no need to thaw if using frozen). Spread across the pan and let cook undisturbed for 3 minutes, then stir and cook 2-3 more minutes until lightly charred and golden.

Step 3: Make the Street Corn Sauce

In a mixing bowl, whisk together mayonnaise, sour cream, remaining 1 teaspoon chili powder, cotija cheese, a big pinch of salt, and half the chopped cilantro.

Step 4: Assemble the Bowls

Spoon cooked rice into bowls. Top with cooked chicken, charred corn, and a generous drizzle of the street corn sauce.
Finish each bowl with extra cotija cheese, cilantro, lime wedges, and any optional toppings you love (jalapeño, avocado, etc.).

Notes

If using frozen corn, there's no need to thaw—just increase cook time by a minute.
For extra char flavor, grill the corn on the cob before slicing off the kernels.
Rice can be swapped out for quinoa or cauliflower rice for a lighter bowl.

Variations

Vegetarian: Swap chicken for black beans or grilled tofu for a meatless version.
Spicy: Add a pinch of cayenne pepper to the marinade and layer on extra jalapeños in your bowl.
Low-Carb: Substitute cauliflower rice for regular rice to cut carbs and boost veggies.

Required Equipment

Large skillet or grill pan
Mixing bowls
Chef’s knife and cutting board
Measuring cups and spoons
Spatula or wooden spoon

Storage Instructions

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate for best freshness. To reheat, warm chicken and corn together in a skillet over low heat or microwave, then assemble with fresh rice and toppings.

Suggested Pairings & Serving Recommendations

Serve alongside crispy tortilla chips and homemade salsa for crunch.
Pair with a citrusy margarita or classic iced tea for a refreshing finish.
Add a simple green salad tossed with lime vinaigrette to round out the meal.

Pro Tips for Best Results

Let the chicken marinate for at least 10 minutes to soak up all the flavors.
Don’t crowd the skillet when charring corn; it helps achieve that signature smoky taste.
Always finish with a fresh squeeze of lime for a bright, authentic street corn touch.

FAQ

Can I make this dish ahead of time?: Yes! Prep all components ahead and store separately; assemble just before serving for the freshest taste.
What if I can’t find cotija cheese?: Feta is a great substitute with a similar salty, crumbly texture.
Can this recipe be doubled for a party?: Absolutely—just double all ingredients and use a larger skillet or cook chicken in batches for best browning.