Why You’ll Love This Recipe
This dish is perfect for those who love bold flavors and easy cleanup. It’s hearty, creamy, and full of textures—juicy chicken, smoky corn, and fluffy rice, all tied together with a tangy, cheesy street corn sauce. Great for meal prep or a family dinner, it’s customizable and comforting while offering a fun twist on traditional rice bowls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil
salt
black pepper
smoked paprika
garlic powder
chili powder
frozen or canned corn (or fresh corn on the cob, grilled)
cooked white or brown rice
mayonnaise
sour cream or Greek yogurt
lime juice
cotija or feta cheese
fresh cilantro
green onions (optional, for garnish)
Directions
- Season chicken with salt, pepper, garlic powder, chili powder, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5–7 minutes per side, or until golden and cooked through. Remove and let rest before slicing.
- In the same skillet, add a bit more oil if needed and sauté corn for 3–4 minutes until slightly charred and heated through.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and a pinch of chili powder to make the street corn sauce.
- Stir the sauce into the corn and toss to coat evenly. Add cotija cheese and mix well.
- To serve, layer warm rice in bowls, top with sliced chicken and creamy street corn.
- Garnish with chopped cilantro, green onions, extra cheese, and a squeeze of lime juice.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Spicy Version: Add jalapeños or a dash of hot sauce to the corn sauce.
- Low-Carb: Swap rice for cauliflower rice or a bed of shredded lettuce.
- Add Beans: Mix black beans or pinto beans into the rice for extra fiber and protein.
- Different Protein: Use grilled shrimp, steak, or tofu instead of chicken.
- Cheese Swap: Use Parmesan or shredded cheddar if cotija isn’t available.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of lime juice or a spoonful of sour cream before serving to refresh the flavors. Not ideal for freezing due to the creamy sauce.
FAQs
Can I use rotisserie or leftover chicken?
Yes, shred or slice cooked chicken and heat it before adding to the bowl.
What kind of corn is best for this recipe?
Grilled fresh corn gives the best flavor, but frozen or canned corn works just fine.
Can I make this dairy-free?
Yes, use dairy-free sour cream and vegan mayo, and omit the cheese or use a plant-based alternative.
What type of rice works best?
White rice, brown rice, jasmine, or even cilantro-lime rice all work well.
Can I prepare the corn sauce in advance?
Absolutely. You can make the sauce and refrigerate it for up to 3 days.
Is this dish spicy?
It’s mildly spiced, but you can increase the heat by adding more chili powder or hot sauce.
Can I serve this cold?
Yes, it’s delicious as a cold rice salad, especially for lunch or picnics.
What if I don’t have cotija cheese?
Feta cheese is a great substitute, or you can use grated Parmesan for a similar salty bite.
Can I add vegetables?
Yes, bell peppers, zucchini, or cherry tomatoes make great additions.
Is this recipe gluten-free?
Yes, just make sure your mayo and seasonings are certified gluten-free.
Conclusion
Street Corn Chicken Rice is a bold, satisfying meal that transforms everyday ingredients into something exciting and flavorful. With its mix of creamy street corn, juicy seasoned chicken, and fluffy rice, it’s a one-bowl wonder that brings together comfort and flair. Perfect for busy nights, entertaining, or weekly meal prep, this recipe is sure to become a regular favorite.
PrintStreet Corn Chicken Rice
Street Corn Chicken Rice is a bold and satisfying one-pan meal inspired by Mexican street corn, featuring juicy seasoned chicken, creamy elote-style corn, and fluffy rice—all loaded with smoky, tangy, and cheesy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 cups frozen, canned, or grilled corn
- 3 cups cooked white or brown rice
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/3 cup cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onions (optional)
- Lime wedges (for serving)
Instructions
- Season chicken with salt, pepper, garlic powder, chili powder, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side until golden and fully cooked. Remove and let rest before slicing.
- In the same skillet, sauté corn for 3–4 minutes until slightly charred and heated through.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and a pinch of chili powder to make the sauce.
- Stir the sauce into the corn, then mix in cotija cheese.
- To assemble, layer warm rice in bowls, top with sliced chicken and creamy street corn mixture.
- Garnish with chopped cilantro, green onions, extra cheese, and lime wedges. Serve warm.
Notes
- Use leftover or rotisserie chicken for a faster version.
- Feta or Parmesan can substitute for cotija cheese.
- Swap rice for cauliflower rice for a low-carb option.
- Make the corn sauce ahead of time and refrigerate for up to 3 days.
- Add black beans or extra veggies like bell peppers for more bulk and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
