Easy Street Corn Chicken Rice Bowls for Quick Dinners
Too hot to turn on the oven? This one’s for you.
These Street Corn Chicken Rice Bowls bring bright summer flavors to your table. They are fresh. They are filling. You get dinner ready in under an hour.
Why You’ll Love This Recipe
This recipe is perfect for busy summer weeknights. It combines zesty lime chicken with creamy Mexican elote. You get a high-protein meal that feels like a treat.
It is also very budget-friendly. You likely have most ingredients in your pantry. It is the perfect way to use fresh seasonal corn.
Simple Cooking Steps
Making these bowls is very straightforward. You simply marinate the chicken while you prep the corn. Everything happens in one large skillet to save on dishes later. Even beginners can master this meal easily.
Ingredients You’ll Need
This dish uses simple produce at its best.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups long-grain white rice, cooked
- 3 cups corn kernels, fresh or frozen
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Step-by-Step Directions
- In a medium bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Add the chicken pieces to the marinade and toss to coat thoroughly; let sit for 10 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 8-10 minutes until browned and the internal temperature reaches 165°F (74°C), then remove from skillet and set aside.
- In the same skillet, add the corn kernels and cook for 5-7 minutes without stirring frequently to achieve a charred, golden-brown finish.
- In a separate bowl, mix the mayonnaise, Mexican crema, and half of the cotija cheese.
- Fold the charred corn into the cream mixture until well combined.
- Assemble the bowls by layering the cooked rice, followed by the spiced chicken and the street corn mixture.
- Garnish with the remaining cotija cheese and fresh cilantro.
Best Ways to Enjoy It
Serve these bowls warm while the corn is still creamy. You can add extra lime wedges for added brightness. Set the table and enjoy with your favorite people.
Storage & Reheating
These bowls are great for meal prep. Store the chicken and corn in airtight containers. They stay fresh for up to four days. Reheat in the microwave until steaming and tender.
Tips for Best Results
- Don’t stir the corn too often to get a good char.
- Always use a meat thermometer for juicy chicken.
- Frozen corn works perfectly if fresh corn is unavailable.
- Double the batch for easy weekday lunches.
- Add a handful of fresh summer berries on the side.
- Swap the crema for Greek yogurt to add more protein.
Ways to Switch It Up
- Swap chicken for black beans for a vegetarian option.
- Use quinoa instead of rice for extra fiber.
- Add diced avocado for a creamy texture.
- In summer, swap corn for grilled zucchini slices.
Common Questions
Can I make this ahead of time?
Yes, this is perfect for meal prep. You can cook everything and store it separately. Just assemble the bowls when you are ready to eat.
Is cotija cheese necessary?
Cotija adds a wonderful salty flavor. If you cannot find it, use feta cheese instead. It has a similar crumbly texture.
I hope these vibrant bowls bring a little sunshine to your kitchen. They are truly a summer favorite in my home. Enjoy every fresh bite!
— Clara
Ingredients
Method
- In a medium bowl, whisk together 1 tablespoon olive oil, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Add the chicken pieces to the marinade and toss to coat thoroughly; let sit for 10 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 8-10 minutes until browned and the internal temperature reaches 165°F (74°C), then remove from skillet and set aside.
- In the same skillet, add the corn kernels and cook for 5-7 minutes without stirring frequently to achieve a charred, golden-brown finish.
- In a separate bowl, mix the mayonnaise, Mexican crema, and half of the cotija cheese.
- Fold the charred corn into the cream mixture until well combined.
- Assemble the bowls by layering the cooked rice, followed by the spiced chicken and the street corn mixture.
- Garnish with the remaining cotija cheese and fresh cilantro.
