I store leftovers in an airtight container in the fridge for up to 3 days. I keep the sauce separate so the rice doesn’t get soggy. To reheat, I warm the chicken, rice, and corn together in the microwave or in a skillet over low heat, then drizzle the fresh sauce on top just before eating.
FAQs
How can I make this recipe spicier?
I like adding extra cayenne pepper to the sauce or sprinkling chili flakes over the finished bowl for a quick heat boost.
Can I make this ahead of time?
Yes, I often cook the rice, chicken, and corn in advance and store them separately. When I’m ready to eat, I just reheat and assemble.
What type of rice works best?
I usually go with jasmine rice for its aroma, but brown rice works great if I want more fiber, and white rice keeps it classic.
Can I grill the chicken instead of pan-cooking it?
Absolutely. I love grilling it for a smokier flavor—it pairs beautifully with the roasted corn.
Is there a dairy-free version?
Yes, I replace the feta with avocado slices and make the sauce using dairy-free mayonnaise and coconut yogurt.
Conclusion
I find this street corn chicken rice bowl to be a perfect mix of flavor, texture, and color. It’s quick enough for a weeknight yet impressive enough to serve guests. Every bite brings smoky corn, tender chicken, creamy sauce, and fluffy rice together in a way that’s both comforting and exciting. This is one of those recipes I keep coming back to whenever I want a dinner that feels fresh, satisfying, and full of personality.
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