Too hot to turn on the oven? This one’s for you. It’s 6pm and dinner needs to happen fast. This Street Corn Chicken Rice Bowl is fresh and filling. It brings the flavor of summer right to your table. You will love how easy this is to make. It is a meal that makes everyone happy. You can relax while the skillet does the work. Dinner will be ready before you know it.
Why This Recipe Is a Winner
This recipe is a winner because it brings street food home. It is perfect for busy summer weeknights. Your family will love the creamy lime sauce. It feels like a treat but stays healthy. Best of all, it uses simple pantry staples. You can have it on the table in 35 minutes. It is a great way to use fresh corn. Even picky eaters will ask for seconds. It is a balanced meal in one bowl. You get protein, grains, and veggies all at once.
How to Make Your Easy Street Corn Chicken Rice Bowl
You will love how fast this comes together. Just sauté your chicken and char the corn. The skillet does all the hard work for you. Even a beginner can master this restaurant-quality bowl. It is truly a one-pan wonder for the corn. You will feel like a pro in the kitchen. The steps are simple and very clear. You don’t need any fancy equipment today. Just a skillet and a mixing bowl. The chicken cooks quickly in small cubes. The corn gets sweet and smoky in the pan.
Simple Ingredients
Most of these items are likely in your kitchen right now. These are mostly pantry staples that deliver big flavor.
- 1 lb chicken breast, cut into 1-inch cubes
- 2 cups cooked long-grain white rice
- 2 cups corn kernels, fresh or frozen
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken cubes with salt, pepper, and half of the chili powder.
- Sauté chicken for 6 to 8 minutes or until cooked through, then remove from pan.
- In the same skillet, add corn kernels and cook for 5 minutes without stirring.
- Toss and cook for 2 more minutes to get a perfect golden char.
- In a small bowl, mix mayonnaise, sour cream, lime juice, and spices.
- Divide cooked rice among four bowls.
- Layer seasoned chicken and charred corn over the rice.
- Garnish with cotija cheese, cilantro, and a drizzle of crema.
Best Ways to Enjoy It
Serve these bowls warm for a satisfying dinner. They look beautiful on a laid-back summer table. You can add extra lime wedges for more zing. Pair it with a cold glass of lemonade. It is also great for a casual patio lunch. You could even serve it for a small gathering. Everyone loves building their own custom bowl. Set out the toppings and let them choose. You can add some sliced avocado on top.
Storage & Reheating
Store the chicken and rice in an airtight container. It stays fresh in the fridge for three days. Keep the lime crema in a separate jar. This prevents the rice from getting too soggy. Reheat the chicken and rice in the microwave. Then add your cold toppings and enjoy. This makes a fantastic lunch the next day. You will look forward to your break all morning. If you are meal prepping, use glass containers. They keep the flavors very fresh and clean.
Recipe Tips
- Don’t stir the corn too often to get a char.
- Use frozen corn if fresh is not in season.
- Pat the chicken dry before seasoning for better browning.
- Make the crema a day ahead to save time.
- Double the batch for easy meal prep lunches.
- Add a pinch of cayenne if you like extra heat.
- Use a cast iron skillet for the best corn flavor.
- Don’t crowd the pan when cooking the chicken.
Ways to Switch It Up
- Swap chicken for shrimp for a faster cook time.
- Use quinoa or brown rice for a healthy twist.
- Add black beans for extra fiber and protein.
- In winter, use canned corn drained very well.
- Try Greek yogurt instead of sour cream for less fat.
Quick Answers
Can I use frozen corn?
Yes, frozen corn works perfectly for this recipe. Just make sure it is thawed and patted dry. This helps it char beautifully in the skillet.
What is Cotija cheese?
It is a salty, crumbly Mexican cheese. It adds a perfect salty bite to the bowl. If you can’t find it, use feta cheese instead.
Can I make this ahead?
Yes, you can prep the components separately. This makes it a perfect meal prep option for busy weeks. Just assemble and drizzle when you are ready to eat.
I hope this fresh bowl brings joy to your table. It is the perfect way to enjoy summer flavors. Happy cooking!
— Lidia
Easy Street Corn Chicken Rice Bowl
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 2 cups cooked long-grain white rice
- 2 cups corn kernels, fresh or frozen
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnais e
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken cubes with salt, pepper, and half of the chili powder.
- Sauté chicken for 6 to 8 minutes or until cooked through, then remove from pan.
- In the same skillet, add corn kernels and cook for 5 minutes without stirring to achieve a char, then toss and cook for 2 more minutes.
- In a small mixing bowl, combine mayonnaise, sour cream, lime juice, smoked paprika, and the remaining chili powder to create the crema.
- Divide cooked rice among four bowls.
- Layer seasoned chicken and charred corn over the rice.
- Garnish with crumbled cotija cheese and fresh cilantro.
- Drizzle with the prepared lime crema and serve.
