Save to Pinterest The smell of corn hitting a hot skillet always pulls me into the kitchen, no matter what I'm doing. My roommate used to make this street corn from a little roadside stand in LA, and recreating that magic at home became our Friday ritual. Now it's evolved into this bowl that somehow manages to taste like summer and comfort food simultaneously.
Last summer I made this for a group of friends who claimed they didn't like rice bowls. They went back for seconds and one person literally licked the sauce off their bowl. There's something about the combination of charred corn, spiced chicken, and that tangy creamy sauce that makes people forget they were ever skeptical.
Ingredients
- Chicken breasts or thighs: Thighs stay juicier but breasts work fine if you're watching fat content
- Chili powder and cumin: This spice blend is the backbone that makes everything taste authentic
- Fresh corn: Frozen works in a pinch but fresh corn off the cob gets those gorgeous char spots
- Cotija cheese: It's salty and crumbly like feta but with that distinct Mexican flavor profile
- Tajín seasoning: The chili-lime salt is what ties the whole sauce together
- Mayonnaise and sour cream: The combo creates that perfect street corn crema consistency
- Lime juice: Fresh is absolutely worth the extra squeezing time
- Cilantro: Use both the leaves and tender stems for maximum flavor
- Red onion: Finely diced so you get little pops of sharpness throughout
- Jalapeño: Leave seeds in if you want real heat, seed it for just flavor
Instructions
- Get your rice going first:
- Cook it according to package directions and stir in some chopped cilantro and lime at the end for that restaurant-style finish.
- Whisk together the sauce:
- Combine mayonnaise, sour cream, lime juice, Tajín, garlic powder, and salt in a small bowl and pop it in the fridge.
- Season the chicken generously:
- Pat it really dry then rub both sides with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
- Sear the chicken until golden:
- Heat olive oil in a large skillet over medium-high heat and cook for 6 to 8 minutes per side until it reaches 165°F internally.
- Let the chicken rest:
- Move it to a plate and give it five minutes so all those juices redistribute back into the meat.
- Char the corn in the same pan:
- Crank the heat to high and let the corn kernels get dark and crispy in spots, stirring occasionally for about 5 to 8 minutes.
- Make the street corn mixture:
- Toss the hot corn with mayonnaise, sour cream, Cotija, lime juice, chili powder, cilantro, red onion, and jalapeño.
- Build your bowls:
- Start with rice, add sliced chicken and a big scoop of corn, then top with avocado, extra cilantro, more cheese, and that creamy sauce.
Save to Pinterest This recipe became my go-to when I moved across the country and knew absolutely no one. Something about assembling these bowls felt like making little edible presents to myself, and now it's the first thing I offer when someone new comes over for dinner.
Making It Your Own
I've discovered that black beans or diced tomatoes tucked under the corn make it feel even more substantial. Sometimes I'll add roasted sweet potato when I want something that bridges the gap between summer and fall flavors.
The Shortcuts That Actually Work
Rotisserie chicken is totally fine here, just warm it gently in the pan so it doesn't dry out. Store-bought rotisserie chicken seasoning actually plays really nicely with the other spices, so don't feel guilty about skipping the chicken-cooking step on busy weeknights.
Storage And Make-Ahead Tips
The corn mixture actually tastes better after sitting for a day, so I often make double and keep it in the fridge. Store everything in separate containers and your lunch prep is basically done for the week.
- Warm the rice before assembling or it'll cool down the whole bowl
- Avocado browns fast so add it right before serving
- Keep the sauce in a separate little container
Save to Pinterest Hope this bowl brings as much joy to your kitchen as it has to mine. There's something pretty wonderful about food that makes any random Tuesday feel like a celebration.
Questions & Answers About This Recipe
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly. Thaw and drain it well before charring in the skillet. The cooking time remains the same, though fresh corn off the cob will have slightly better texture and char.
- → What's the best rice to use?
Jasmine or basmati rice works beautifully. For extra flavor, try cilantro-lime rice by stirring chopped fresh cilantro and a squeeze of lime juice into cooked rice. Brown rice adds nutty flavor and more fiber.
- → How spicy is this dish?
The spice level is medium and customizable. The chili powder and cumin provide warmth rather than heat. Omit the jalapeño in the corn for milder flavor, or add extra tajín to the sauce for more kick.
- → Can I make this dairy-free?
Absolutely. Use dairy-free mayonnaise and sour cream alternatives, then skip the Cotija cheese or use a dairy-free crumble. The seasoned chicken and charred corn remain flavorful even without dairy.
- → How long do meal prep bowls last?
Store components separately in airtight containers for up to 4 days. Keep rice, chicken, corn mixture, and sauce in separate containers. Reheat the rice and chicken, then assemble with cold toppings.
- → Can I grill the chicken instead of pan-searing?
Definitely. Grill the seasoned chicken over medium-high heat for 6-8 minutes per side. You can even grill the corn on the cob first, then cut the kernels off for extra smoky flavor.