It is 6pm and you are tired. Dinner needs to happen fast but you want something fresh. This Street Corn Chicken Rice Bowl is your new best friend.
It brings the bright flavors of summer right to your kitchen table. You get juicy chicken and creamy corn in every single bite. It is a meal that feels special but stays simple for any night.
Why You’ll Love This Recipe
This recipe is a total game changer for your weekly routine. It is ready in 35 minutes from start to finish. You only need a few basic pans to make it happen.
It is perfect for busy summer evenings when you want to stay cool. The flavors are bright, zesty, and very satisfying. Your family will love the creamy elote-style sauce on the corn.
Simple Method
Making this bowl is incredibly straightforward for any home cook. You will cook the rice and sauté the chicken separately. Charring the corn in the same pan adds smoky depth without extra dishes.
Even if you are a beginner, you can master this meal easily. The sauce comes together in one small bowl with a quick whisk. It is all about layering fresh flavors for a restaurant-quality result.
Simple Ingredients
Most of these items are likely already sitting in your pantry right now.
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 2 cups long-grain white rice, cooked
- 2 cups frozen corn kernels, thawed
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, finely chopped
- 1 medium lime, juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
Step-by-Step
- Cook the rice according to package instructions and set aside in a warm place.
- In a medium bowl, toss the cubed chicken breast with 1 tablespoon of olive oil and the taco seasoning until evenly coated.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat and sauté the chicken for 8 to 10 minutes until cooked through and golden brown.
- Remove chicken from the pan and in the same skillet, sear the corn kernels for 5 minutes until they begin to char.
- In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, and smoked paprika.
- In a large bowl, combine the charred corn with the mayonnaise mixture, crumbled Cotija cheese, and chopped cilantro.
- Assemble the bowls by portioning 1/2 cup of rice, 4 ounces of chicken, and a generous scoop of the street corn mixture into four containers.
Best Ways to Enjoy It
Serve these bowls warm for a cozy and filling weeknight dinner. You can add a few slices of fresh avocado on top. A side of salty tortilla chips adds a nice crunch.
If you have kids, let them build their own bowls at the table. It makes dinner time feel fun and interactive for everyone. Don’t forget an extra squeeze of fresh lime for brightness.
Keep It Fresh
These bowls are absolute stars for your weekly meal prep routine. Store the assembled bowls in airtight containers for up to four days in the fridge. The flavors actually get better as they sit together.
To reheat, just pop a container in the microwave for two minutes. You can also eat the corn salad cold if you prefer. It stays creamy and delicious even after a few days.
Recipe Tips
- Don’t crowd the chicken in the pan so it browns properly.
- Use a cast iron skillet to get the best char on your corn.
- Thaw your frozen corn completely before adding it to the hot skillet.
- Swap Greek yogurt for sour cream if you want a richer sauce.
- Add a pinch of extra chili powder for a spicy summer kick.
- Make the rice ahead of time to save ten minutes of prep.
- Double the corn salad for a tasty side dish later in the week.
Ways to Switch It Up
- Swap the white rice for quinoa or cauliflower rice for extra nutrients.
- Use grilled shrimp instead of chicken for a lighter summer feel.
- Substitute feta cheese if you cannot find Cotija at your local store.
- Add black beans to the corn mixture for more fiber and protein.
Quick Answers
Can I use canned corn?
Yes, you can use canned corn if you drain it very well. Just make sure to pat it dry before charring it. This helps you get those beautiful golden marks in the pan.
Is this recipe spicy?
This bowl has a mild warmth but is not overly spicy. You can easily adjust the chili powder to suit your family’s taste. It is very kid-approved and gentle for most palates.
Can I make this dairy-free?
You certainly can by using a vegan mayonnaise and dairy-free yogurt. Skip the Cotija or use a crumbly almond-based cheese alternative. It will still be creamy and flavorful!
I hope this bright and easy bowl makes your busy weeknights a little lighter. It is a joy to serve something so fresh and simple to the people you love. Happy cooking!
— Lidia
Easy Street Corn Chicken Rice Bowl
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 2 cups long -grain white rice, cooked
- 2 cups frozen corn kernels, thawed
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1/4 cup mayonnais e
- 1/4 cup Greek yogurt or sour cream
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, finely chopped
- 1 medium lime , juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
Instructions
- Cook the rice according to package instructions and set aside in a warm place.
- In a medium bowl, toss the cubed chicken breast with 1 tablespoon of olive oil and the taco seasoning until evenly coated.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat and sauté the chicken for 8 to 10 minutes until cooked through and golden brown.
- Remove chicken from the pan and in the same skillet, sear the corn kernels for 5 minutes until they begin to char.
- In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, and smoked paprika.
- In a large bowl, combine the charred corn with the mayonnaise mixture, crumbled Cotija cheese, and chopped cilantro.
- Assemble the bowls by portioning 1/2 cup of rice, 4 ounces of chicken, and a generous scoop of the street corn mixture into four containers.
