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Street Corn Chicken Rice Bowl Recipe

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4.3 from 23 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal featuring juicy baked chicken breasts and sweet charred corn coated in a zesty lime and Tajin marinade. Served over a bed of fluffy rice and massaged kale, and topped with a creamy Greek yogurt, cotija cheese, and cilantro street corn salad, this bowl is finished with pickled red onions, avocado, and crushed tortilla chips for added texture and freshness. Perfect for an easy weeknight dinner or meal prep, this recipe balances smoky, tangy, and fresh elements all in one bowl.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken and Corn Topping

  • 3 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • 6 Tablespoons lime juice (about 4 limes), divided
  • 4 cloves garlic, minced, divided
  • 1 teaspoon kosher salt
  • 2 Tablespoons Tajin, divided
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 4 ears sweet corn, husk and silk removed
  • 1 1/2 lbs chicken breast
  • 1 cup Greek yogurt or sour cream
  • 1/2 cup cotija cheese, plus more for topping
  • 1/4 cup fresh cilantro, finely chopped, plus more for topping

Rice and Assembly

  • 1 1/4 cup uncooked long grain white rice or brown rice, or 2 1/2 cups cooked rice
  • 1 bunch kale, massaged with olive oil to taste
  • Pickled red onion, homemade or store bought
  • Avocado or guacamole
  • Crushed tortilla chips

Instructions

  1. Preheat and prepare rice: Preheat your oven to 425°F (220°C). Grease a large sheet pan with cooking spray or a bit of oil. Cook the rice according to package instructions if using uncooked rice, or reheat leftover cooked rice to warm it.
  2. Make the marinade: In a large bowl, combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 3 tablespoons lime juice, 2 cloves minced garlic, 1 teaspoon kosher salt, 1 tablespoon Tajin, 1 teaspoon paprika, and 1 teaspoon chili powder. Stir well to create a flavorful marinade.
  3. Brush corn with marinade: Place the 4 ears of corn on the greased sheet pan. Use a pastry brush to coat each ear generously with the marinade mixture.
  4. Prepare chicken: Pound the chicken breasts to an even thickness for consistent cooking. Pat dry with paper towels. Add the chicken breasts to the bowl containing the remaining marinade mixture (leftover after brushing corn) and turn to coat fully.
  5. Arrange for baking: Place the marinated chicken breasts on the sheet pan alongside the corn ears. Make sure everything is evenly spaced for proper roasting.
  6. Bake: Put the sheet pan in the preheated oven and bake for 18-20 minutes. Turn the corn halfway through baking to ensure even cooking and slight char. Remove the chicken breasts once they reach an internal temperature of 160°F (they will reach 165°F after resting).
  7. Prepare street corn salad: While the corn and chicken bake, mix together 1 cup Greek yogurt, 1/2 cup cotija cheese, 1/4 cup finely chopped fresh cilantro, 3 tablespoons lime juice, 1 tablespoon Tajin, and 2 cloves minced garlic in a medium bowl. Transfer half of this dressing to a separate jar to use as a topping later.
  8. Cut corn kernels: Once the corn has baked and cooled enough to handle, cut the kernels from the cobs and add them to the bowl with the creamy dressing. Toss to combine thoroughly.
  9. Assemble the bowls: In serving bowls, place a base of cooked rice and massaged kale. Slice or cube the baked chicken breasts and add on top. Add a generous portion of the creamy street corn salad. Garnish with pickled red onion, avocado slices or guacamole, crushed tortilla chips, extra cotija cheese, and cilantro. Drizzle with remaining creamy sauce and serve immediately.

Notes

  • Grilled option: For charcoal or gas grill, brush grates with olive oil and preheat to medium-high heat (400-425°F). Grill chicken breasts and corn for 9-10 minutes, flipping chicken once and corn 2-3 times, until chicken is 160-165°F inside and corn is charred.
  • Charred corn: To enhance flavor, broil corn in the oven or cook directly over a gas flame or grill until slightly blackened.
  • Greek yogurt substitution: Use 1/2 cup sour cream mixed with 1/2 cup mayonnaise for a richer dressing.
  • Greens substitution: Omit kale or swap with romaine or spinach as preferred.
  • Storage: Store cooked components in separate airtight containers in the refrigerator for up to 4 days.
  • Meal prep: Assemble bowls for meal prep including dressing on top. Store up to 4 days. Enjoy leftovers cold or reheat chicken and rice before adding fresh toppings.
  • Reheating: Warm chicken and rice in microwave or on stovetop. Add fresh toppings after reheating. This bowl is also delicious served cold as leftovers.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Find it online: https://flavorhug.com/street-corn-chicken-rice-bowl-recipe/