Take your weeknight dinner up a notch with juicy chicken, charred street corn, creamy cotija-lime drizzle, and fluffy jasmine rice. This Street Corn Chicken Rice bowl is like a mini fiesta on your plate—tender chicken strips nestled on a bed of aromatic jasmine rice, crowned with sweet, smoky corn kernels, and finished with a tangy cotija-lime sauce. The combination of flavors is downright addictive: the rich creaminess of mayonnaise and sour cream meets the bright punch of lime juice and zest, while chili powder and smoked paprika kick things up a notch. Each bite delivers creamy, zesty, and smoky notes that transport your taste buds to the streets of Mexico without ever leaving your kitchen.
Whether you’re cooking for a busy weeknight dinner or prepping meals for the week ahead, this intermediate-level recipe has got you covered. In about 15 minutes of prep, 30 minutes of cooking, and a brief 5-minute rest, you’ll have a restaurant-worthy dish that clocks in at around 630 kcal per serving. I still remember the first time I made this for friends—they couldn’t stop raving about the contrast between the fluffy rice and crisp chicken, all tied together by that luscious cotija-lime drizzle. So roll up your sleeves, preheat your skillet, and get ready for a flavor-packed adventure that’s perfect for lunch, dinner, or meal prep magic.
KEY INGREDIENTS IN STREET CORN CHICKEN RICE
Before we dive into the kitchen, let’s gather the stars of the show. Each ingredient brings its own personality, from tender proteins to zesty seasonings, ensuring every bite is bursting with flavor.
- Chicken Breasts
Lean and versatile, chicken breasts provide the tender protein foundation. Seasoned simply, they cook up juicy and slice easily into strips for perfect layering.
- Jasmine Rice
Fragrant and fluffy, jasmine rice acts as the comforting bed for all our vibrant toppings. Its delicate aroma pairs beautifully with the bold flavors in this dish.
- Corn Kernels
Fresh or thawed, these sweet kernels get sautéed until slightly charred, adding a smoky-sweet crunch that echoes the classic Mexican street corn experience.
- Olive Oil
A drizzle of olive oil helps achieve a golden sear on the chicken, sealing in moisture and infusing a subtle fruity note.
- Butter
Melting butter in the skillet creates a rich cooking fat for the corn, imparting depth and a lightly nutty undertone.
- Mayonnaise
The creamy base of our dressing, mayonnaise adds smooth richness and helps bind all the spices and flavors together.
- Sour Cream
Tangy and silky, sour cream lightens the dressing, balancing the richness of mayonnaise and adding a refreshing tang.
- Cotija Cheese
Crumbled cotija lends a salty, crumbly finish—its bright, savory punch is essential for that authentic street corn vibe.
- Chili Powder
This spice brings warm heat and a complex depth, seasoning both the chicken and the creamy mix with subtle smokiness.
- Garlic Powder
A pantry staple, garlic powder infuses the dressing with savory garlicky notes without any chopping required.
- Onion Powder
Onion powder layers in a sweet-savory background, complementing the garlic and boosting overall umami.
- Fresh Cilantro
Chopped cilantro adds a burst of herbal brightness at the end, cutting through the creaminess with its lively flavor.
- Lime Juice
Freshly squeezed lime juice brightens the dressing, delivering that essential citrus zing that ties everything together.
- Smoked Paprika
A pinch of smoked paprika deepens the smoky aroma, amplifying the charred corn’s earthy sweetness.
- Salt and Pepper
Simple but crucial, salt and pepper are the fundamental seasoning duo that enhances every other flavor.
- Lime Zest
Finely grated lime zest finishes the dish with an extra punch of citrus oil, adding fragrant complexity to each bite.
HOW TO MAKE STREET CORN CHICKEN RICE
Ready to bring all these flavors together? This straightforward process takes you from raw ingredients to a show-stopping bowl in under an hour. Follow these steps closely for a perfectly balanced dish.
1. Cook the Rice
Rinse your jasmine rice under cold water until the water runs clear. Combine the rice with the appropriate amount of water in a saucepan, bring to a boil, then reduce to a simmer and cover. Cook according to package instructions (usually around 15 minutes), then fluff the grains gently with a fork and set aside, keeping them warm.
2. Sear the Chicken
In a medium skillet, heat olive oil over medium heat until shimmering. Season the chicken breasts all over with salt, pepper, and a pinch of chili powder. Place them in the skillet and cook undisturbed for 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Transfer the chicken to a cutting board, let it rest for a few minutes, then slice into thin strips.
3. Sauté the Corn
In a large skillet, melt the butter over medium heat. Add the corn kernels and cook, stirring occasionally, for 5–6 minutes or until the edges begin to brown and char slightly. This step is key for developing that irresistible smoky-sweet flavor.
4. Make the Creamy Dressing
Grab a medium bowl and whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, onion powder, smoked paprika, and half of the cotija cheese. Stir until completely smooth and well combined.
5. Assemble the Bowl
Divide the warm jasmine rice among your plates or meal prep containers. Top each portion with a generous helping of the sautéed corn, then arrange the sliced chicken strips on top. Drizzle the creamy dressing over everything, letting it cascade in ribbons.
6. Garnish to Finish
Sprinkle the remaining cotija cheese over each bowl, then add a handful of fresh cilantro, a dusting of lime zest, and an extra squeeze of lime juice for that final bright flourish.
7. Serve Immediately
This dish is best enjoyed right away while the rice is warm, the chicken is juicy, and the sauce is perfectly creamy. Grab a fork and dig in!
SERVING SUGGESTIONS FOR STREET CORN CHICKEN RICE
Once your bowls are assembled, it’s time to make them shine on the table. Whether you’re hosting a casual get-together or enjoying a solo meal, these ideas will help you serve like a pro.
- Family-Style Platter
Arrange all the components—rice, corn, sliced chicken, and sauce—in separate serving bowls. Let everyone build their own bowl, encouraging customization and conversation around the table.
- Taco-Style Wraps
Spoon the rice, corn, and chicken into warmed tortillas, drizzle with the creamy dressing, and fold into soft tacos. Serve with lime wedges on the side for extra zing.
- Loaded Nachos Upgrade
Layer tortilla chips on a baking sheet, top with shredded chicken and sautéed corn, then drizzle the cotija-lime sauce and sprinkle cilantro and extra cheese. Bake until crispy and bubbly for a fun twist.
- Meal Prep Mason Jars
Layer ingredients in mason jars for grab-and-go lunches: rice on the bottom, followed by corn and chicken, with the dressing in a sealed container on top. Just shake and eat when you’re ready.
HOW TO STORE STREET CORN CHICKEN RICE
Keeping your Street Corn Chicken Rice fresh and flavorful is easy if you follow a few simple tips. Proper storage helps maintain texture and taste, whether you’re storing leftovers for the next day or prepping meals for the week.
- Refrigerator Storage
Transfer cooled leftovers into an airtight container. Store in the fridge for up to 3 days. Keep the creamy dressing separate if possible to prevent the rice from becoming soggy.
- Freezer-Friendly Portions
If you want longer storage, portion the dish into freezer-safe containers, omitting fresh garnishes. Freeze for up to 1 month. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.
- Component Separation
Store the rice, chicken, and sautéed corn in separate containers. This method preserves each component’s optimal texture. Reheat each part and then combine, finishing with a fresh drizzle of the creamy dressing.
- Reheating Tips
When ready to enjoy, reheat gently in the microwave with a damp paper towel on top to retain moisture, or warm on the stovetop with a splash of water to revive the rice’s fluffiness.
CONCLUSION
This Street Corn Chicken Rice recipe is your ticket to a flavorful, satisfying meal that feels both comforting and exciting. You’ve learned how to cook aromatic jasmine rice, sear juicy chicken breasts, sauté sweet corn to smoky perfection, and whip up a luscious cotija-lime dressing—all in under an hour. From gathering your key ingredients to following our step-by-step instructions and exploring creative serving suggestions, this dish has everything you need to impress yourself, your family, and your friends. Plus, the prep and cooking times make it an ideal choice for busy weeknights or meal-prep Sundays. Feel free to save or print this article so you can refer back to it whenever you’re craving those creamy, zesty, and smoky notes that make every bite a mini celebration.
Don’t forget that you can find a FAQ below to answer any lingering questions about techniques, substitutions, or flavor tweaks. And if you give this recipe a try, I’d love to hear how it turns out! Leave a comment, share your tips, or drop any questions you have in the section below. Whether you need troubleshooting advice or just want to tell me how much you loved that charred corn crunch, your feedback makes this cooking journey even more fun and interactive. Happy cooking!
Street Corn Chicken Rice
Description
Experience tender chicken strips atop aromatic jasmine rice, sweet smoky corn, and a tangy cotija-lime sauce. Each bite delivers creamy, zesty, and smoky notes that transport your taste buds to the streets of Mexico.
Ingredients
Instructions
-
Cook the rice according to the package instructions. Once cooked, fluff with a fork and set aside.
-
In a medium skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and a pinch of chili powder. Cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it into strips.
-
In a large skillet, melt the butter over medium heat. Add the corn kernels and sauté for 5-6 minutes, until they start to brown slightly.
-
In a separate bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, onion powder, smoked paprika, and half of the cotija cheese. Mix until smooth.
-
To assemble, place a scoop of cooked rice on each plate. Top with sautéed corn, sliced chicken, and the creamy dressing mixture.
-
Sprinkle the remaining cotija cheese over the dish, and garnish with cilantro, lime zest, and a squeeze of lime juice.
-
Serve immediately and enjoy!
Note
- This recipe is perfect for a quick weeknight dinner or a flavorful meal prep option.
- Feel free to use frozen corn if fresh corn isn’t available; just be sure to thaw it before cooking.
- For extra flavor, add a pinch of cayenne pepper or red pepper flakes to the creamy dressing for some heat.
- You can substitute chicken breasts with thighs for a juicier option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
