How to Make the Street Corn Chicken Rice Bowl – Step-by-Step Instructions
Make the Creamy Tajín Sauce

In a small bowl, whisk together the mayonnaise, sour cream, tajín, lime juice, and milk until smooth and pourable. Taste and adjust seasoning. Set aside — this sauce is also amazing drizzled on tacos and salads!

Season and Cook the Chicken

Pat the chicken dry with paper towels. Mix all the spices together and rub generously over both sides of the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through (internal temperature 165°F), about 6–8 minutes per side depending on thickness. Remove to a plate and let rest for 5 minutes before slicing into bite-sized pieces or strips.

Char the Street Corn

In the same skillet (no need to clean it — those chicken drippings add flavor!), add a splash more oil if needed and turn heat to high. Add the corn kernels. Let them sit without stirring for 2–3 minutes so they develop a good char. Stir and repeat. Once charred and tender (about 5–6 minutes total), remove from heat and stir in half of the tajín sauce. Season with salt and pepper.

Prepare the Cilantro-Lime Rice

Cook jasmine rice according to package directions. Once done, fluff with a fork and stir in fresh lime juice, chopped cilantro, and a pinch of salt. This simple step transforms plain rice into something incredibly aromatic and fresh.

Assemble the Street Corn Chicken Rice Bowls

Spoon a generous base of cilantro-lime rice into each bowl. Top with sliced chicken, then a big scoop of the street corn mixture. Drizzle the remaining tajín sauce over everything. Finish with crumbled cotija cheese, fresh cilantro, diced avocado, and a lime wedge on the side. Serve immediately!

Street Corn Chicken Rice Bowl Variations and Substitutions

One of the best things about this street corn chicken bowl recipe is how flexible it is. Here are some delicious ways to switch it up:

Swap the protein: Use shrimp, steak, or even rotisserie chicken for speed
Make it vegetarian: Replace chicken with black beans, grilled halloumi, or roasted cauliflower
Lower carb: Swap jasmine rice for cauliflower rice
Dairy-free: Use dairy-free mayo and skip the cotija
Add heat: Increase jalapeño, add cayenne to the chicken spice rub, or drizzle sriracha
Grain swap: Use quinoa, farro, or brown rice instead of jasmine rice
Nutritional Values for the Street Corn Chicken Rice Bowl

Per serving (based on 4 servings, approximate values):

Calories: ~520 kcal
Protein: ~46g
Carbohydrates: ~48g
Fat: ~16g
Fiber: ~5g
Sodium: ~580mg

This street corn chicken rice bowl is a well-balanced, high-protein meal that keeps you full and satisfied. It provides complex carbohydrates from the rice, lean protein from the chicken, and healthy fats from avocado and the creamy sauce.

Presentation Tips for Your Street Corn Chicken Rice Bowl

The beauty of this bowl is all about the layers and colors. For the most impressive presentation, spoon rice to one side of the bowl rather than centering it, then place the chicken on top and the corn on the side so each component is visible. Scatter cotija cheese generously, then add fresh cilantro for a pop of green. A lime wedge and a drizzle of the creamy sauce make it look restaurant-worthy. Serve in wide, shallow bowls — the kind that showcase all those beautiful toppings.

Food and Drink Pairings for the Street Corn Chicken Rice Bowl

This bold, Mexican-inspired bowl pairs beautifully with a variety of beverages and side dishes. For drinks, a skinny margarita or a classic agua fresca with hibiscus or tamarind is absolutely perfect. A light Mexican lager like Corona or Modelo also complements the smoky-sweet corn flavors wonderfully. For a non-alcoholic option, sparkling water with lime and a few mint leaves is refreshing alongside the rich bowl. As a side, consider a simple cucumber-tomato salad with lime and chili, or warm tortillas for scooping.

Frequently Asked Questions About the Street Corn Chicken Rice Bowl
Can I make this street corn chicken rice bowl ahead of time?

Absolutely! This recipe is meal-prep gold. Cook and store the chicken, rice, and corn separately in airtight containers in the fridge for up to 4 days. Keep fresh toppings like avocado and cilantro separate and add them right before eating.

Can I use frozen corn for the street corn topping?

Yes! Frozen corn works great. Thaw and pat it dry before charring so it doesn’t steam in the pan. You can also use canned corn — just drain it very well and char it over high heat for a few minutes.

What if I can’t find tajín?

No problem. Mix equal parts chili powder and lime zest with a tiny pinch of salt — you’ll get a very similar tangy-spicy flavor. Some recipes also use a combination of chipotle powder and fresh lime juice.

How spicy is this recipe?

As written, it’s mild to medium. You control the heat through the amount of jalapeño you add and how much tajín you use. For a family-friendly version, skip the jalapeño and go easy on the tajín.