Summer is finally here. The days are long and warm. You need a meal that tastes like pure sunshine. This Street Corn Chicken Rice Bowl is exactly what your family needs right now.
It is fresh, bright, and incredibly satisfying. You will love how simple it is to assemble. This dish brings those vibrant street food flavors right to your kitchen table.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser for any night. It is perfect for busy summer weeknights when time is short. You get a massive protein boost from the tender chicken. The charred corn adds a smoky sweetness you will crave.
It feels like a fancy restaurant meal at home. You can even prep it ahead for the week. Your family will definitely ask for seconds. It is budget-friendly and wholesome for everyone.
Simple Method
This recipe comes together in just a few easy steps. You sear the chicken until it is perfectly golden brown. Then, you char the corn for that classic elote flavor. Mixing the creamy sauce takes only seconds. Even beginners can master this one-pan style meal easily.
Ingredients You’ll Need
Most of these items are likely in your pantry already. We love using fresh seasonal produce whenever possible.
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 cups cooked long-grain white rice
- 2 cups frozen or fresh corn kernels
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Season the chicken cubes thoroughly with garlic powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and the internal temperature reaches 165°F (74°C).
- In a separate non-stick skillet over high heat, char the corn kernels without oil until toasted brown spots appear, approximately 5 minutes.
- In a small mixing bowl, whisk together the mayonnaise, Mexican crema, and lime juice until smooth.
- In a medium bowl, combine the charred corn with the cream mixture, half of the cotija cheese, and half of the cilantro.
- Distribute the cooked rice evenly across four bowls or meal prep containers.
- Top each rice portion with a serving of grilled chicken and a generous scoop of the prepared street corn mixture.
- Garnish the bowls with the remaining cotija cheese, fresh cilantro, and a dusting of chili powder before serving.
Best Ways to Enjoy It
Serve these bowls warm for a cozy family dinner. You can add fresh sliced avocado on top. A few extra lime wedges make the flavors really pop. Set your table outside for a fun summer vibe. It is also perfect for easy weekday lunches.
Storage & Reheating
Store your leftovers in airtight containers immediately. They will stay fresh for up to four days. This makes it a total meal prep dream. Reheat the chicken and rice in the microwave. Keep the corn mixture separate if you prefer it cold. It tastes just as delicious the next day.
Tips for Best Results
- Do not crowd the skillet when searing the chicken.
- Use a very hot pan for the corn kernels.
- Fresh lime juice makes a huge flavor difference.
- Wipe the skillet between cooking chicken and corn.
- Prep the sauce while the chicken is cooking.
- Add a pinch of extra salt at the end.
- Use frozen corn for a quick time-saving shortcut.
- Double the recipe to feed a larger group.
Ways to Switch It Up
- Swap white rice for quinoa for extra fiber.
- Use cauliflower rice for a low-carb version.
- Add diced jalapeños for a spicy summer kick.
- Try grilled shrimp instead of cubed chicken.
Common Questions
Can I use frozen corn?
Yes, frozen corn works perfectly for this recipe. It chars beautifully in a very hot skillet. Just ensure it is thawed and patted dry first.
What is a good cotija substitute?
Feta cheese is a great alternative for cotija. It provides that same salty and crumbly texture. It is widely available in most grocery stores.
I hope this recipe brings a little joy to your kitchen. It is one of my favorite ways to celebrate summer flavors. Give it a try this week!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 cups cooked long-grain white rice
- 2 cups frozen or fresh corn kernels
- 1/4 cup mayonnais e
- 1/4 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Season the chicken cubes thoroughly with garlic powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and the internal temperature reaches 165°F (74°C).
- In a separate non-stick skillet over high heat, char the corn kernels without oil until toasted brown spots appear, approximately 5 minutes.
- In a small mixing bowl, whisk together the mayonnaise, Mexican crema, and lime juice until smooth.
- In a medium bowl, combine the charred corn with the cream mixture, half of the cotija cheese, and half of the cilantro.
- Distribute the cooked rice evenly across four bowls or meal prep containers.
- Top each rice portion with a serving of grilled chicken and a generous scoop of the prepared street corn mixture.
- Garnish the bowls with the remaining cotija cheese, fresh cilantro, and a dusting of chili powder before serving.
