If you are craving a vibrant and satisfying meal that bursts with bold flavors and comforting textures, look no further than this Loaded Street Corn Chicken Rice Bowl Recipe. This dish perfectly marries tender, spiced chicken with creamy street corn and fluffy rice, creating a colorful and delicious one-bowl wonder that feels like a festive treat any day of the week. With every bite, the tangy lime and crumbly cotija cheese add brightness and richness, making this recipe a guaranteed crowd-pleaser and a go-to for quick lunches or dinners that still wow the palate.
Ingredients You’ll Need
The beauty of the Loaded Street Corn Chicken Rice Bowl Recipe is in its simplicity — each ingredient plays a crucial role in layering flavors, textures, and colors that will make your taste buds dance. From the aromatic spices to the creamy sauce, these essentials come together effortlessly.
- 1 cup long-grain white rice: Provides a fluffy and neutral base that soaks up all the delicious toppings beautifully.
- 2 cups water: Necessary to perfectly cook the rice to tender perfection.
- 1 teaspoon salt: Enhances flavor throughout the rice and helps season the dish overall.
- 1 tablespoon olive oil: Adds richness and helps to cook the chicken and corn evenly without sticking.
- 1 pound boneless, skinless chicken breasts: The lean protein star that absorbs the warmth of the spices and remains juicy.
- 1 teaspoon paprika: Brings smoky sweetness and color to the chicken seasoning.
- 1 teaspoon garlic powder: Adds a savory depth that complements the poultry wonderfully.
- 1 teaspoon cumin: Offers an earthy, warm aroma essential for that street corn vibe.
- 1/2 teaspoon black pepper: Introduces a hint of sharpness for balance.
- 1/2 teaspoon chili powder: Gives just the right touch of heat to keep things exciting.
- 1 can (15 ounces) whole kernel corn, drained: The sweet and slightly crispy element that channels classic street corn perfectly.
- 1/4 cup mayonnaise: Forms the creamy base of the luscious street corn sauce.
- 1/4 cup sour cream: Adds tang and smoothness to the sauce layer.
- 1/4 cup cilantro, chopped: Lends fresh, herbal brightness that cuts through richness.
- 1/2 cup crumbled cotija cheese: A salty, crumbly topping reminiscent of authentic Mexican street food.
- 1 lime, cut into wedges: The zesty finale that ties all the flavors together at the end.
How to Make Loaded Street Corn Chicken Rice Bowl Recipe
Step 1: Prepare the Rice
Begin by rinsing the long-grain white rice under cold water until it runs clear; this simple step removes excess starch and ensures your rice turns out fluffy and not sticky. Then, combine the rinsed rice, water, and salt in a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for about 18 to 20 minutes until the rice is tender. After cooking, remove the pot from heat and let it sit covered for an additional 5 minutes — this resting period allows the rice to finish steaming for the perfect texture. Finally, fluff it gently with a fork to separate the grains.
Step 2: Season and Cook the Chicken
While the rice cooks, heat olive oil in a large skillet over medium-high heat. Generously season your boneless, skinless chicken breasts with paprika, garlic powder, cumin, black pepper, and chili powder. This spice blend creates a warm, smoky, and slightly spicy crust that will keep the chicken juicy inside. Cook the chicken for 6 to 7 minutes on each side until thoroughly cooked through and beautifully caramelized. Allow the cooked chicken to rest for a few minutes before slicing it thinly — resting helps retain the juices and keeps every bite tender and flavorful.
Step 3: Sauté the Corn
Using the same skillet, add your drained whole kernel corn and sauté it over medium heat for 3 to 4 minutes until the corn kernels start to brown slightly. This step enhances the corn’s natural sweetness and adds a delightful smoky char that’s essential for an authentic street corn experience.
Step 4: Make the Street Corn Sauce
In a small bowl, stir together the mayonnaise, sour cream, and chopped cilantro. This creamy sauce is the star of the Loaded Street Corn Chicken Rice Bowl Recipe; it ties the savory chicken and sweet corn together with a hint of herbaceous freshness and luscious texture that you’ll want to drizzle generously over everything.
Step 5: Assemble Your Bowl
It’s time to build your beautiful bowl! Start with a generous scoop of fluffy rice at the bottom. Layer on the sliced chicken breasts, then top with the sautéed corn. Drizzle a hearty spoonful of the freshly made street corn sauce over the top, sprinkle with crumbled cotija cheese, and add a lime wedge on the side for that finishing touch. Each bite is a perfect balance of creamy, savory, bright, and smoky flavors all in one hearty dish.
How to Serve Loaded Street Corn Chicken Rice Bowl Recipe
Garnishes
Adding the right garnishes can elevate the dish from delicious to unforgettable. Fresh chopped cilantro or green onions add a lovely pop of color and fresh flavor. Sprinkle extra cotija cheese on top for a salty, crumbly finish, and don’t forget a few lime wedges — a quick squeeze right before eating brightens the whole bowl and enhances the spice and richness beautifully.
Side Dishes
This Loaded Street Corn Chicken Rice Bowl Recipe is a complete meal on its own but pairs wonderfully with light sides. A crisp green salad with a citrus vinaigrette balances the creamy, savory elements, or a side of roasted vegetables like zucchini or bell peppers adds extra texture and nutrition. For a fun party spread, serve with warm tortillas to turn the bowl ingredients into handheld tacos.
Creative Ways to Present
Want to impress your guests? Serve the rice bowls in colorful ceramic bowls to highlight the dish’s vibrant ingredients. Arrange the components in neat rows for a beautiful “bowl bar” effect or layer them in mason jars for portable, picnic-ready portions. For a party, set up a build-your-own rice bowl station so everyone can customize their toppings just how they like.
Make Ahead and Storage
Storing Leftovers
Leftover components can be refrigerated separately in airtight containers for up to 3 days to maintain their freshness and texture. Store the cooked chicken, rice, sautéed corn, and sauce individually to avoid sogginess and mix them just before serving for best results.
Freezing
You can freeze cooked chicken and rice separately for up to 1 month. To freeze, cool them completely, then package in freezer-safe containers or bags. However, the creamy sauce and sautéed corn are best fresh and not ideal for freezing as their texture and flavor may change.
Reheating
Reheat rice and chicken gently in the microwave or on the stovetop with a splash of water or broth to keep them moist. Warm the corn briefly in a skillet to bring back its slight char and sweetness. Add the street corn sauce fresh after reheating to preserve its creamy texture and vibrant flavor.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds nuttiness and extra fiber, but it will take longer to cook—plan for about 40-45 minutes of simmering instead of 18-20.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese is a great alternative since it has a similar salty and crumbly texture that complements the flavors nicely.
Is this recipe spicy?
The chili powder adds a mild kick, but it’s not overly spicy. You can adjust the amount or add fresh jalapeños if you prefer more heat.
Can I use fresh corn instead of canned?
Yes, fresh corn cut from the cob is ideal when in season—simply sauté it the same way, just a little longer to get that nice char.
How long does this dish take to prepare?
This Loaded Street Corn Chicken Rice Bowl Recipe takes roughly 40 minutes from start to finish, making it a great option for a flavorful weeknight meal.
Final Thoughts
This Loaded Street Corn Chicken Rice Bowl Recipe is one of those winning dishes that brings together simple, wholesome ingredients and lifts them into something truly mouthwatering and memorable. Whether you’re feeding family or entertaining friends, it’s a colorful, flavorful meal you’ll always be excited to make again. So gather your ingredients, get cooking, and enjoy the wonderful blend of textures and tastes that this loaded bowl has to offer!
Print
Loaded Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
This Loaded Street Corn Chicken Rice Bowl is a vibrant and satisfying meal featuring perfectly seasoned chicken breasts, tender long-grain white rice, and sautéed corn mixed with a creamy, tangy street corn sauce. Topped with crumbly cotija cheese and fresh lime wedges, this bowl combines smoky, savory, and fresh flavors for a delicious, easy-to-make dinner.
Ingredients
Rice
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
Chicken
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
Street Corn & Sauce
- 1 can (15 ounces) whole kernel corn, drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 1 lime, cut into wedges
Instructions
- Rinse Rice: Rinse the white rice under cold water until the water runs clear to remove excess starch and prevent it from becoming sticky.
- Cook Rice: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- Rest Rice: Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork to separate the grains.
- Heat Skillet & Oil: In a large skillet, heat the olive oil over medium-high heat to prepare for cooking the chicken.
- Season Chicken: Season the chicken breasts evenly with paprika, garlic powder, cumin, black pepper, and chili powder for a flavorful crust.
- Cook Chicken: Cook the seasoned chicken breasts in the hot skillet for 6-7 minutes on each side or until fully cooked through. Remove from heat and let rest before slicing to retain juices.
- Sauté Corn: Using the same skillet over medium heat, add the drained corn and cook for 3-4 minutes until slightly browned for added flavor.
- Make Sauce: In a small bowl, combine mayonnaise, sour cream, and chopped cilantro to create a creamy street corn sauce.
- Assemble Bowls: Divide the cooked rice into serving bowls and layer with sliced chicken, sautéed corn, street corn sauce, crumbled cotija cheese, and lime wedges.
- Serve: Serve the Loaded Street Corn Chicken Rice Bowl hot, squeezing lime over the dish as desired before enjoying.
Notes
- Rinsing the rice thoroughly will help achieve fluffy, separate grains.
- Letting the chicken rest after cooking ensures it stays juicy and tender.
- Sautéing the corn in the chicken skillet adds extra flavor from the pan drippings.
- The street corn sauce can be adjusted by adding more cilantro or a squeeze of lime to taste.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
