Too hot to turn on the oven? This one’s for you. These street corn chicken rice bowls bring all the bright, fresh flavors of summer right to your table.
It is the perfect way to use that sweet summer corn. You get tender chicken and creamy sauce in every bite. It makes healthy eating feel like a treat during a busy week.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is packed with protein to keep you full all afternoon. The mix of warm chicken and cool corn salad is pure comfort food.
You will love how well these bowls store for lunch. They are a dream for meal prep fans. Your summer lunches just got a whole lot more exciting.
Simple Cooking Method
Making these bowls is very straightforward. You simply cook the chicken and toss the corn salad together. Even if you are a beginner, you can do this with ease.
Using pre-cooked rice is a great time-saving shortcut. It keeps the process fast and stress-free. You will have a fresh meal ready in under an hour.
Ingredients You’ll Need
These bowls use simple produce and pantry staples. Fresh lime and cilantro make every bite pop.
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 2 cups long-grain white rice, cooked
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice, divided
- 2 cups sweet corn kernels, charred or roasted
- 0.25 cup mayonnaise
- 0.25 cup non-fat Greek yogurt
- 0.5 cup cotija cheese, crumbled
- 1 teaspoon smoked paprika
- 0.25 cup red onion, finely diced
- 1 small jalapeno, seeded and minced
Step-by-Step Instructions
- In a medium bowl, whisk olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice.
- Add chicken cubes to the marinade and let sit for 10 minutes.
- Heat a large skillet over medium-high heat and cook chicken until the internal temperature reaches 165°F (approx. 8-10 minutes).
- In a separate bowl, combine the cooked rice with chopped cilantro and 1 tablespoon of lime juice.
- Prepare the street corn mixture by combining corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeno in a bowl.
- Assemble the bowls by layering the cilantro lime rice at the base, followed by the cooked chicken.
- Top each bowl with a generous portion of the street corn salad mixture.
- Serve immediately or store in airtight containers for up to 4 days.
Best Ways to Enjoy It
Serve these bowls warm with a fresh lime wedge. You can add sliced avocado for extra creaminess. It is a wonderful, balanced meal for a sunny afternoon.
Pack these into containers for easy weekday lunches. They are great for a healthy reset. Set the table and enjoy a fresh meal with your family.
Keep It Fresh
Store your leftovers in the fridge for up to four days. Keep the corn salad in a separate spot if possible. This keeps the textures nice and crisp for later.
Reheat the chicken and rice in the microwave for a minute. Then, top it with the cold corn mixture. It is the perfect temperature contrast for a quick lunch.
Tips for Best Results
- Don’t skip the lime juice for the best flavor.
- Char your corn in a pan for a smoky taste.
- Use Greek yogurt to keep the sauce light and tangy.
- Cut chicken into even pieces so they cook at once.
- Make the corn salad a day early to save time.
- Add extra jalapeno if you love a little heat.
- Use fresh cilantro for the brightest herb flavor.
Ways to Switch It Up
- Try using grilled shrimp instead of chicken for variety.
- Swap white rice for quinoa for an earthy twist.
- Use cauliflower rice for a lower-carb summer option.
- Add black beans for extra fiber and protein.
Common Questions
Can I use frozen corn?
Yes, frozen corn works perfectly for this recipe. Just thaw it and pat it dry before charring. It is a great budget-friendly option year-round.
Is cotija cheese necessary?
Cotija adds a wonderful salty flavor to the bowls. If you cannot find it, use feta cheese. It provides a similar tangy bite that tastes great.
I hope these bowls bring a little sunshine to your kitchen this week. They are so simple to make and even better to eat. Enjoy every fresh, creamy bite!
— Katie Wood
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 2 cups long -grain white rice, cooked
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice, divided
- 2 cups sweet corn kernels, charred or roasted
- 0.25 cup mayonnais e
- 0.25 cup non -fat Greek yogurt
- 0.5 cup cotija cheese, crumbled
- 1 teaspoon smoked paprika
- 0.25 cup red onion, finely diced
- 1 small jalapeno , seeded and minced
Instructions
- In a medium bowl, whisk olive oil, chili powder, cumin, garlic powder, and 1 tablespoon of lime juice.
- Add chicken cubes to the marinade and let sit for 10 minutes.
- Heat a large skillet over medium-high heat and cook chicken until the internal temperature reaches 165°F (approx. 8-10 minutes).
- In a separate bowl, combine the cooked rice with chopped cilantro and 1 tablespoon of lime juice.
- Prepare the street corn mixture by combining corn, mayonnaise, Greek yogurt, cotija cheese, smoked paprika, red onion, and jalapeno in a bowl.
- Assemble the bowls by layering the cilantro lime rice at the base, followed by the cooked chicken.
- Top each bowl with a generous portion of the street corn salad mixture.
- Serve immediately or store in airtight containers for up to 4 days.
