Street Corn Chicken Rice Bowl

When I was first creating this recipe, I was thinking of it as a meal prep bowl. One bite, and I knew it was perfect for weeknight dinners.

This is the kind of chicken bowl I'd happily order out and be thrilled with. The chicken alone could carry a meal, and in my house it has.

I get that the ingredient list is a little long, but most of it is just toppings. If you marinate the chicken and cook the rice a day ahead, it is an easy to put together meal at the end of the day.

Chipotle Chicken for the Win

I wasn't kidding when I said the chicken could carry the whole meal. I like this with chicken thighs, but my weight-lifting son declares boneless skinless chicken breasts better for his macros, so I've made it with that too. Both are good.

You can do a quick marinade, but overnight is better.

I tested this by cooking some after about an hour and marinating the rest overnight.

Both were good. The overnight one was great.

Tips for Perfect Charred Corn

First, you should know you can buy already charred corn.  And that’s a good option. You still want to cook it with the jalapeno, though.

To char a regular bag of corn, make sure it's dry first.  Otherwise, it will just steam.

You want to make sure your cast-iron skillet is hot enough that a drop of water vaporizes on contact.

If your corn is crowding the pan, work in two batches. Crowded corn steams. Spread-out corn chars.

Cilantro Lime Rice in Two Minutes

Turn your already cooked rice into cilantro lime rice in just a few minutes. (You can use my Instant Pot rice or Slow Cooker rice to get started.)

Reheat your rice, and then toss it with the zest and juice of a lime and fresh cilantro.  Warm rice will readily drink up the fresh lime juice.

I use jasmine rice here, but you can use whatever you have on hand.  Brown rice, cauliflower rice, or even quinoa in these street corn chicken bowls.

The Sauce That Pulls It Together

To keep this meal prep friendly, I intentionally don’t toss the corn in a sauce because it gives the best texture the next day.  But don’t take that as a cue to leave it off.  It is essential to pull these rice bowls together.

If you are prepping ahead, you can make the sauce a day before serving when you marinate the chicken.

And, if you are like me and love two sauces with your bowls, leftover chipotle mayo from my Taco Burgers was a big hit at my house.

Building Your Bowls

Whatever type of rice you choose, it goes at the bottom of the bowl. Then add your romaine, sliced chicken, charred corn, and a sprinkle of cotija.

Cotija comes finely grated like Parmesan, or a little chunkier. Either way, it is what makes this recipe read as street corn, not just corn. Most grocery stores have it with the other cheeses. If you can find it, feta is a good substitute.

Last, add your favorite toppings. I use red onion and pico de gallo, and then drizzle the sauce over the whole thing. Avocado or guacamole is fabulous here.

Double the Chicken, Thank Yourself Tomorrow

The next night, it slides into tacos, or onto a salad, or into a quesadilla with a little extra cotija. The marinated, seared, sliced chicken keeps in an airtight container in the fridge for 3-4 days.

If you want to prep the bowls for leftovers, keep the components separate. Rice, chicken, and corn in their containers. Avocado, sauce, and romaine are added fresh when you eat. And I always recommend adding a squeeze of lime juice just before you serve.

A Few Swaps

• What more spice? Leave some seeds in the jalapeño, or add a third chipotle to the marinade. You can also finish with a drizzle of your favorite hot sauce. Taste as you go if you choose to add heat in more than one place.
• No buttermilk? Stir a teaspoon of lime juice into a quarter cup of milk, then wait 5 minutes. You could also sub out the mayo and buttermilk for an oil-based marinade.
• Want more to it? A scoop of black beans adds fiber and bulk and belongs here.
• If you want grilled chicken, you can grill over medium-high heat for about 10 minutes, until a the internal temperature is 160.