Too hot to turn on the oven? This one is for you. This Easy Street Corn Chicken Rice Bowl brings all the summer vibes to your table.
It is fresh, creamy, and totally satisfying. Your whole family will love the smoky corn and tender chicken. It is the perfect way to end a busy day.
Why You’ll Love This Easy Street Corn Chicken Rice Bowl
This recipe is a winner because it is ready in 40 minutes. It uses simple ingredients you likely have in your pantry. The creamy corn and spiced chicken feel like a restaurant treat.
This dish is perfect for a busy summer weeknight. You get all the flavors of elote in one bowl. It is a budget-friendly meal that feeds four people easily.
Simple Cooking Steps
Making this bowl is very straightforward and fast. You will cook the rice while searing the chicken. The corn gets a quick char in a hot pan. Then, you just toss everything together. It is beginner-friendly and fun to assemble.
Ingredients You’ll Need
Most of these items are pantry staples that you probably already have. Fresh lime and cilantro make everything pop.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 cups frozen corn kernels, thawed and patted dry
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon kosher salt
- 0.25 cup mayonnaise
- 0.25 cup Mexican crema
- 0.5 cup cotija cheese, crumbled
- 0.25 cup fresh cilantro, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
Step-by-Step Directions
- Combine rice and chicken broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let steam for 5 minutes.
- Whisk chili powder, cumin, garlic powder, onion powder, and salt in a bowl. Toss chicken cubes in the spice blend until thoroughly coated.
- Heat olive oil in a large cast-iron skillet over medium-high heat. Add chicken in a single layer and sear for 8-10 minutes until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Wipe the skillet and increase heat to high. Add corn kernels and cook undisturbed for 3 minutes to achieve a dark char. Stir and cook for 2 more minutes.
- In a mixing bowl, whisk mayonnaise, Mexican crema, lime juice, and smoked paprika. Fold in the charred corn, cilantro, and half of the cotija cheese.
- Divide the cooked rice into four bowls. Top each with equal portions of the seasoned chicken and the prepared street corn mixture.
- Garnish with the remaining cotija cheese and additional fresh cilantro before serving.
Best Ways to Enjoy It
Serve these bowls while they are nice and warm. Add a squeeze of fresh lime for extra brightness. This is a great kid-approved dinner for any night. Pair it with a cold glass of lemonade on the porch.
Keep It Fresh
You can store leftovers in the fridge for three days. Keep the corn and chicken in separate containers if possible. This makes it a fantastic meal prep option for work. Reheat the rice and chicken until steaming hot. The corn is delicious even when it is cold.
Recipe Tips for Best Results
- Don’t skip the step of charring the corn.
- Use a cast-iron skillet for the best smoky flavor.
- Pat the corn dry before adding it to the pan.
- This helps it get those golden brown spots faster.
- Wait for the corn to get dark before you stir it.
- For a faster version, use pre-cooked jasmine rice.
- Add a handful of fresh summer berries on the side.
Ways to Switch It Up
- Use shrimp instead of chicken for a seafood twist.
- Swap the rice for quinoa for extra nutrients.
- Add diced jalapeños if you like a little heat.
- Make it vegetarian by using black beans instead.
Common Questions
Can I use canned corn?
Yes, you can certainly use canned corn. Just make sure to drain and dry it very well. This helps it char properly in the pan.
Can I make this ahead of time?
Yes, you can prep the components on Sunday. It stays fresh and tasty all week long. It is a perfect meal prep choice.
I hope this meal brings joy to your table. It is the perfect way to end a summer day. Happy cooking!
— Lidia
Easy Street Corn Chicken Rice Bowl
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups long -grain white rice
- 3 cups chicken broth
- 2 cups frozen corn kernels, thawed and patted dry
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon kosher salt
- 0.25 cup mayonnais e
- 0.25 cup Mexican crema
- 0.5 cup cotija cheese, crumbled
- 0.25 cup fresh cilantro, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
Instructions
- Combine rice and chicken broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let steam for 5 minutes.
- Whisk chili powder, cumin, garlic powder, onion powder, and salt in a bowl. Toss chicken cubes in the spice blend until thoroughly coated.
- Heat olive oil in a large cast-iron skillet over medium-high heat. Add chicken in a single layer and sear for 8-10 minutes until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Wipe the skillet and increase heat to high. Add corn kernels and cook undisturbed for 3 minutes to achieve a dark char. Stir and cook for 2 more minutes.
- In a mixing bowl, whisk mayonnaise, Mexican crema, lime juice, and smoked paprika. Fold in the charred corn, cilantro, and half of the cotija cheese.
- Divide the cooked rice into four bowls. Top each with equal portions of the seasoned chicken and the prepared street corn mixture.
- Garnish with the remaining cotija cheese and additional fresh cilantro before serving.
