Print

Flavorful Street Corn Chicken Rice Bowl Recipe with Creamy Chipotle Crema

street corn chicken rice bowl - featured image
Print Recipe

A smoky, spicy, and creamy street corn inspired chicken rice bowl that is quick, easy, and perfect for dinner. Features tender grilled chicken, charred corn, fluffy rice, and a tangy chipotle crema.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed and pounded to even thickness
  • 2 ears fresh corn, husked and grilled until charred (or about 1 ½ cups frozen corn, thawed and charred in a pan)
  • 1 ½ cups long-grain white rice (or jasmine rice; can substitute brown rice)
  • ½ cup sour cream
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • ½ cup crumbled cotija cheese (or feta as a substitute)
  • Fresh cilantro leaves, chopped
  • Lime wedges, for serving
  • Optional: sliced jalapeños for extra heat

Instructions

  1. Rinse 1 ½ cups of rice under cold water until the water runs clear. Combine rinsed rice with 3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then lower heat to a simmer and cover. Cook for 15-18 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  2. Preheat your grill or grill pan over medium-high heat. Rub chicken breasts with smoked paprika, garlic powder, cumin, salt, and pepper. Grill chicken for 5-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest.
  3. Grill corn on the cob, turning occasionally, until charred all over (about 8 minutes). If using frozen corn, char it in a hot skillet with a bit of oil until slightly blackened.
  4. In a small bowl, mix ½ cup sour cream, 1-2 finely chopped chipotle peppers in adobo, lime juice, and a pinch of salt. Taste and adjust heat or lime to your liking.
  5. Cut grilled chicken into bite-sized strips. Slice the corn kernels off the cob.
  6. Assemble bowls by layering rice, chicken, corn, dollops of chipotle crema, cotija cheese, and chopped cilantro. Add lime wedges on the side.
  7. Optional: Add sliced jalapeños for extra heat. Serve immediately.

Notes

Let chicken rest after grilling to keep it juicy. Char corn well for best flavor. Fluff rice gently with a fork to keep grains separate. Adjust chipotle peppers in crema to control heat. For dairy-free, substitute sour cream with plain coconut yogurt. Frozen corn can be used if fresh is unavailable.

Nutrition

Keywords: street corn, chicken rice bowl, chipotle crema, grilled corn, quick dinner, smoky, spicy, creamy, weeknight meal

Find it online: https://chrisfeasts.com/flavorful-street-corn-chicken-rice-bowl-recipe-with-creamy-chipotle-crema-easy-and-perfect-for-dinner/