Name: Street Corn Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: chicken breast; corn kernels; white rice; sour cream; mayonnaise; lime juice; cilantro; chili powder; paprika; garlic powder

Golden grilled chicken with charred corn kernels over white rice drizzled with cilantro lime crema | lonerecipes.com

I first encountered this style of street corn chicken bowl at a local food truck, and I knew I had to recreate it at home. The way they combined the smoky, charred flavors of Mexican street corn with perfectly seasoned chicken was absolutely brilliant. What I love most about this recipe is how it captures all those incredible street food flavors in one satisfying bowl. The chicken gets beautifully caramelized with a blend of chili powder and paprika, while the corn kernels develop those lovely charred spots that add so much depth. The cilantro lime crema ties everything together with its cool, creamy texture that balances the smoky heat perfectly. Every bite is a perfect combination of textures and flavors that transport you straight to a bustling Mexican street market. It's comfort food with a gourmet twist that never fails to impress.

Why I love this recipe

What I absolutely love about this Street Corn Chicken Bowl is how it manages to be both incredibly flavorful and surprisingly simple to make. The recipe delivers restaurant-quality results with ingredients you can easily find at any grocery store. I'm constantly amazed at how the basic technique of charring the chicken and corn creates such complex, smoky flavors that taste like they came from a professional kitchen. The versatility is another huge plus – you can easily adjust the spice level, swap in different vegetables, or even use the chicken mixture for tacos or quesadillas. It's become one of those reliable recipes that I turn to when I want something special but don't have a lot of time. The combination of protein, vegetables, and grains makes it a complete, satisfying meal that keeps me full for hours. Plus, the vibrant colors and fresh garnishes make it as beautiful to look at as it is delicious to eat.

What You Need From Your Kitchen

Chicken breast: Cut into uniform cubes and season with spice blend
Corn kernels: Fresh or frozen, charred in the skillet for smoky flavor
White rice: Cook according to package directions and fluff with fork
Sour cream: Mix with mayonnaise and lime juice for creamy base
Fresh cilantro: Chop finely, reserve some for garnish
Lime: Juice for crema and cut wedges for serving

Let's Make These Together

Season and prep chicken: Start by cutting your chicken breast into uniform cubes, about 1-inch pieces work perfectly. In a bowl, combine the chili powder, paprika, garlic powder, salt, and pepper. Toss the chicken pieces in this spice mixture, making sure every piece gets well coated. This seasoning blend gives the chicken that authentic street corn flavor we're after.

Cook the seasoned chicken: Heat a tablespoon of oil in your largest skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Don't overcrowd the pan – work in batches if needed. Let the chicken cook without stirring for about 3-4 minutes to develop that beautiful golden crust, then stir and continue cooking until all sides are golden and the internal temperature reaches 165°F.

Add corn and create char: Add the corn kernels directly to the skillet with the cooked chicken. Let them cook together for 3-4 minutes, stirring occasionally. You want some of the corn kernels to get those lovely charred spots that add so much flavor and visual appeal. The corn should be heated through and slightly caramelized.

Prepare cilantro lime crema: While the chicken and corn finish cooking, whisk together the sour cream, mayonnaise, fresh lime juice, and half of your chopped cilantro in a small bowl. Taste and adjust with salt and more lime juice if needed. This creamy sauce is what makes the dish special – it's cooling and tangy, perfect for balancing the smoky spices.

Assemble your bowls: Divide the cooked rice among your serving bowls, creating a nice base. Top each bowl with the chicken and corn mixture, making sure everyone gets an equal share. Drizzle the cilantro lime crema generously over the top, then garnish with the remaining fresh cilantro and serve with lime wedges on the side for extra zing.

Recipe picture — Colorful street corn chicken rice bowl topped with creamy sauce and lime wedge | lonerecipes.com

Switch Things Up

I discovered this recipe during a particularly busy week when I was craving something flavorful but didn't want to spend hours in the kitchen. After seeing street corn vendors at a local festival, I was inspired to recreate those amazing flavors at home. The first time I made this bowl, I was amazed at how the simple combination of ingredients created such a restaurant-quality dish. Now it's become my go-to recipe when I want something that feels special but comes together quickly. The smoky chicken paired with that creamy sauce reminds me of summer evenings and good food shared with loved ones.

Perfect Pairings

This Street Corn Chicken Bowl pairs beautifully with a cold Mexican beer or a refreshing agua fresca. For sides, consider serving with warm tortilla chips and guacamole, or a simple mixed green salad with lime vinaigrette. If you want to make it a complete Mexican feast, add some black bean and corn salsa on the side, or serve with warm flour tortillas for making impromptu tacos with the leftovers.

Mexican street corn inspired chicken bowl with smoky spices and fresh herbs on fluffy rice | lonerecipes.com

Frequently Asked Questions

→ Can I use frozen corn for this recipe?: Absolutely! Frozen corn works perfectly for this recipe. Just make sure to thaw it completely and pat it dry before adding to the skillet. You might need to cook it a minute or two longer to achieve the same level of charring.
→ How long can I store the leftovers?: The assembled bowls can be stored in the refrigerator for up to 3 days. Store the crema separately if possible to maintain the best texture. Reheat the chicken and corn mixture in the microwave or skillet before serving.
→ Can I make this recipe dairy-free?: Yes! You can substitute the sour cream and mayonnaise with dairy-free alternatives like cashew cream or vegan mayo. Coconut cream mixed with lime juice also makes a delicious dairy-free crema.
→ What other vegetables can I add to this bowl?: Bell peppers, zucchini, or black beans would be great additions. You can sauté them along with the corn, or roast them separately and add to the bowls. Diced avocado also makes an excellent fresh topping.
→ Can I prep this recipe ahead of time?: The chicken and corn mixture can be cooked up to 2 days ahead and stored in the refrigerator. The crema can also be made in advance. Just reheat the chicken mixture and assemble the bowls when ready to serve.

Conclusion

This Street Corn Chicken Bowl brings the vibrant flavors of Mexican street food right to your dinner table. The combination of smoky grilled chicken, sweet charred corn, and creamy cilantro lime sauce creates a perfect balance of flavors and textures. It's a complete meal that's both satisfying and nutritious, making it ideal for busy weeknights or meal prep. The recipe is flexible enough to customize with your favorite toppings or spice level.