Summer nights call for something fresh and fast. You want a meal that feels like a treat. This Street Corn Chicken Rice Bowl is the perfect solution. It is bright, filling, and ready in 30 minutes.
Your whole family will love these vibrant flavors. It brings the taste of a summer festival right to your kitchen. You can enjoy a healthy meal without spending hours over the stove.
Why This Recipe Is a Winner
This dish is a high-protein winner for busy nights. It uses simple ingredients you likely already have. The charred corn adds a smoky sweetness that is totally addictive. It is a great way to use up frozen corn storage.
Busy families need meals that store well for lunch. This bowl stays delicious even the next day. It is perfect for your healthy reset goals this season. Everyone will ask for seconds of this creamy, zesty dish.
Simple Method
You just sear the chicken and char the corn. This method is very beginner-friendly and fast. Even if you are new to cooking, you can do this. The creamy lime dressing comes together in seconds. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
Most of these are simple pantry staples found in any kitchen.
- 1 lb chicken breast, cubed
- 2 cups white rice, cooked
- 2 cups frozen corn kernels
- 1/4 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Step-by-Step
- Season chicken cubes with chili powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken until browned and internal temperature reaches 165 degrees Fahrenheit.
- This takes approximately 8-10 minutes.
- In a separate dry skillet, char corn kernels over high heat.
- Cook until blackened in spots, approximately 5 minutes.
- Whisk together mayonnaise, sour cream, and lime juice until smooth.
- Divide cooked rice into four bowls.
- Top each with equal portions of cooked chicken and charred corn.
- Drizzle the dressing over each bowl.
- Garnish with crumbled cotija cheese and chopped cilantro.
Best Ways to Enjoy It
Serve this warm with a fresh lime wedge on the side. You can add sliced avocado for extra creaminess. It also tastes great with a handful of crunchy tortilla chips. Set the table and enjoy a relaxing summer dinner outside.
Keep It Fresh
Store leftovers in airtight containers in the fridge. They will stay fresh for up to four days. This makes them perfect for weekday lunches. Keep the dressing separate until you are ready to eat. Reheat the chicken and rice in the microwave for two minutes.
Recipe Tips
- Don’t skip charring the corn for the best smoky flavor.
- Avoid overcooking the chicken to keep it tender and juicy.
- Use a cast-iron skillet for the best corn char.
- Prep the rice ahead of time to save extra minutes.
- Substitute Greek yogurt for sour cream for a lighter twist.
- Add a pinch of extra chili powder for more heat.
- Double the dressing if you like it extra creamy.
Ways to Switch It Up
- Use cauliflower rice for a low-carb option.
- Swap chicken for shrimp for a quick seafood version.
- Add black beans for extra fiber and protein.
- Use feta cheese if you cannot find cotija cheese.
Common Questions
Can I use canned corn?
Yes, you can use canned corn. Just make sure to drain and pat it dry first. This helps it char properly in the pan.
Is this recipe spicy?
The chili powder adds flavor but very little heat. It is very kid-friendly and mild. You can add jalapeños if you want a kick.
I hope this simple bowl brings a little joy to your busy weeknight. It is a fresh way to fuel your family with love. Happy cooking!
— Katie Wood
Ingredients
- 1 lb chicken breast, cubed
- 2 cups white rice, cooked
- 2 cups frozen corn kernels
- 1/4 cup cotija cheese, crumbled
- 1/4 cup mayonnais e
- 2 tbsp sour cream
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime , juiced
- 1/4 cup cilantro , chopped
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Season chicken cubes with chili powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat; sear chicken until browned and internal temperature reaches 165 degrees Fahrenheit, approximately 8-10 minutes.
- In a separate dry cast-iron skillet or the same skillet after removing chicken, char corn kernels over high heat until blackened in spots, approximately 5 minutes.
- In a small mixing bowl, whisk together mayonnaise, sour cream, and lime juice until smooth.
- Divide cooked rice into four bowls and top each with equal portions of cooked chicken and charred corn.
- Drizzle the dressing over each bowl and garnish with crumbled cotija cheese and chopped cilantro.
