Loaded Street Corn Chicken Rice Bowl Recipe
If you’re craving bold flavors, vibrant textures, and a meal that’s as satisfying as it is stunning, the Loaded Street Corn Chicken Rice Bowl is about to become your new obsession. This bowl brings together the irresistible magic of Mexican street corn with juicy, spiced chicken and fluffy rice, all topped off with zesty layers of fresh garnishes. Every bite is creamy, smoky, citrusy, and packed with just enough kick to wake up your taste buds. Whether you’re feeding a busy family on a weeknight or meal prepping for lunches, this dish is a guaranteed win—delicious, nutritious, and completely customizable!
Ingredients You’ll Need
You can’t beat a meal that comes together with just a handful of colorful, everyday ingredients, each playing its own special part in making the Loaded Street Corn Chicken Rice Bowl so fantastic. Every component, from perfectly seasoned chicken to the tangy cheese, forms a flavor-packed layer you’ll want in every forkful.
- Cooked rice (2 cups): Choose white, brown, or cilantro-lime rice to serve as the hearty, aromatic base of your bowl.
- Olive oil (2 tablespoons): Essential for searing the chicken to juicy perfection and charring the corn sweetly.
- Boneless skinless chicken breasts (1 pound, cubed or sliced): Slices up quickly and soaks in spices for maximum flavor.
- Chili powder (1 teaspoon): Gives the chicken a warm, slightly smoky zest.
- Cumin (1/2 teaspoon): Adds depth and a little earthiness to every bite.
- Garlic powder (1/2 teaspoon): Infuses the dish with subtle, savory notes.
- Smoked paprika (1/2 teaspoon): Brings a whisper of smokiness that ties the street corn vibe together.
- Salt and pepper (to taste): Balances and boosts all the other flavors—don’t skip them!
- Corn kernels (2 cups; fresh, frozen, or canned and drained): The soul of street corn flavor, sweet and char-ready.
- Mayonnaise (1/3 cup): Binds the street corn salad and brings that signature creamy tang. Swap with Greek yogurt for a lighter twist.
- Cotija or feta cheese (1/3 cup, crumbled): Both are salty and crumbly, with cotija providing an authentic street corn flair.
- Lime juice (1 tablespoon): Brightens all the flavors and adds just the right zip.
- Cayenne pepper (1/4 teaspoon, optional): Sprinkle in for a little extra heat if you like a spicy kick.
- Chopped cilantro (1/4 cup): Fresh, herby, and totally essential for that burst of color and flavor.
- Diced red onion (1/4 cup): Adds crunch and a juicy, sharp zing to your bowl.
- Optional toppings: Avocado slices, lime wedges, jalapeño slices, and hot sauce for all the delicious finishing touches you crave.
How to Make Loaded Street Corn Chicken Rice Bowl
Step 1: Season the Chicken
Start by mixing your chili powder, cumin, garlic powder, smoked paprika, salt, and pepper in a small bowl. Toss half this fragrant blend over your cubed or sliced chicken. Massage the spices in with your hands or a spoon, making sure every piece is well coated. This step is where our Loaded Street Corn Chicken Rice Bowl gets its bold and savory essence, so don’t skimp on it!
Step 2: Sear the Chicken
Heat up the olive oil in a large skillet over medium-high heat. As soon as it starts to shimmer, add your seasoned chicken in a single layer. Let each piece get golden and develop a slight crust, which typically takes about 6 to 8 minutes. Keep stirring every so often, and once cooked through and beautifully browned, transfer the chicken to a separate plate to rest.
Step 3: Char the Corn
In the same skillet (no need to wash it—hello, flavor!), toss in your corn kernels. Sauté these for 4 to 5 minutes until they start popping and pick up those irresistible golden, slightly blackened edges. The caramelized bits are absolute flavor gold in your Loaded Street Corn Chicken Rice Bowl.
Step 4: Make the Street Corn Salad
Move the charred corn into a bowl, then add the mayonnaise, cotija cheese, lime juice, the rest of the spice mix, and cayenne if you love heat. Stir it all together so every kernel is lusciously coated and speckled with seasoning. This creamy mixture is what takes your rice bowl from tasty to out-of-this-world.
Step 5: Assemble the Bowls
Start each bowl with a generous scoop of your chosen rice. Next, layer on the juicy, spiced chicken, and top that with a hearty helping of your creamy street corn mixture. Sprinkle on red onion and cilantro for a burst of freshness and color. The Loaded Street Corn Chicken Rice Bowl is now ready for its grand finish!
Step 6: Add Your Favorite Toppings
Customize each bowl by adding avocado slices, lime wedges, jalapeño, or a drizzle of hot sauce. The joy of this bowl is in the way you make it your own—let everyone at the table choose their own adventure!
How to Serve Loaded Street Corn Chicken Rice Bowl
Garnishes
Don’t underestimate the flavor power of vibrant garnishes! A sprinkle of fresh cilantro or extra cotija cheese makes your Loaded Street Corn Chicken Rice Bowl pop both in taste and presentation. Slices of creamy avocado, zippy pickled jalapeños, and bright lime wedges let everyone tailor their bowl to their own tastes. A final dash of hot sauce is the secret weapon for heat seekers.
Side Dishes
This bowl can absolutely stand on its own, but if you want to round out the meal, think about pairing it with a simple green salad tossed in a tangy vinaigrette or a side of crisp tortilla chips and guacamole. If you want to echo those street corn flavors, a bowl of black bean soup or even some grilled veggies would be a thoughtful, hearty addition.
Creative Ways to Present
Try serving the Loaded Street Corn Chicken Rice Bowl as a DIY bar for casual get-togethers—set out bowls of rice, chicken, street corn salad, and all the toppings, then let everyone build their masterpiece. You can even layer everything parfait-style in jars for a fun, portable picnic option or pack them in meal-prep containers for grab-and-go lunches that make every midday break exciting!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! To keep everything at its best, store the rice, chicken, and street corn mixture in separate airtight containers in the fridge. They’ll stay fresh for up to 3 days this way, and won’t get soggy. Save fresh garnishes for just before serving to keep their flavors and textures at their peak.
Freezing
While the chicken and rice portions of your Loaded Street Corn Chicken Rice Bowl freeze beautifully for up to 2 months, the creamy street corn salad is best made fresh. If you must freeze, skip the mayo and cheese until after thawing and reheating, then toss with fresh dressing for the right texture and flavor.
Reheating
For best results, reheat the chicken and rice separately in the microwave or a skillet until steaming hot. The street corn mixture is best enjoyed at room temperature; simply spoon it over your reheated base and finish with fresh garnishes. This way, every component tastes like it was made to order!
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Shredded rotisserie chicken is a fantastic shortcut. Just toss it with the spice mix and heat it briefly in the skillet so it picks up all those flavorful oils before adding to your Loaded Street Corn Chicken Rice Bowl.
What’s the best way to make this dish dairy-free?
Simply swap out the cotija or feta cheese for a plant-based version and use a vegan mayo. You’ll still get a creamy, tangy topping that makes the bowl shine.
Is it possible to make the Loaded Street Corn Chicken Rice Bowl vegetarian?
Definitely! Substitute the chicken with grilled or sautéed mushrooms, crispy tofu, or even roasted chickpeas for a plant-powered dinner that delivers all the amazing street corn flavors you love.
Can I prepare the components in advance for meal prep?
Yes, and you’ll love how well this recipe adapts to meal prep. Store the rice, chicken, and street corn salad separately, and assemble just before eating for lunches or quick dinners all week long.
How spicy is this dish?
The base recipe is flavorful but mild, so it’s family-friendly. For more heat, simply increase the cayenne or add jalapeños and hot sauce to individual bowls.
Final Thoughts
Once you try this Loaded Street Corn Chicken Rice Bowl, you’ll be hooked on its blend of creamy, tangy, and smoky goodness layered over tender chicken and rice. It’s a crowd-pleaser you’ll want to make again and again, so gather your ingredients and dig into this bowl of pure comfort and crave-worthy flavor!
Print
Loaded Street Corn Chicken Rice Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A satisfying and flavorful dish, this Loaded Street Corn Chicken Rice Bowl combines tender chicken seasoned with a mix of spices, creamy street corn, and fluffy rice. Topped with fresh cilantro and tangy red onions, it’s a hearty meal bursting with Mexican-American flavors.
Ingredients
Rice:
- 2 cups cooked rice (white, brown, or cilantro-lime)
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (cubed or sliced)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/3 cup mayonnaise
- 1/3 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
Optional Toppings:
- Avocado slices
- Lime wedges
- Jalapeño slices
- Hot sauce
Instructions
- Season and Cook Chicken: Mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss chicken with half of the spice mixture. Cook seasoned chicken in olive oil until golden.
- Prepare Street Corn: Cook corn until slightly charred. Combine corn with mayonnaise, cotija cheese, lime juice, remaining spices, and cayenne pepper if using.
- Assemble Bowls: Layer rice, cooked chicken, and street corn mixture. Top with red onion, cilantro, and optional toppings. Serve immediately.
Notes
- You can substitute Greek yogurt for mayonnaise for a lighter option.
- This recipe is great for meal prep—store components separately and assemble before eating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 510mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg
