It is 6pm. You are tired. Dinner needs to happen fast. This Street Corn Chicken Rice Bowl is your new best friend.
This recipe brings the bright, creamy flavors of summer street corn to your table. It is fresh, filling, and incredibly easy to make. You will love how it transforms simple ingredients into a high-protein masterpiece.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is a complete meal in one bowl that saves you time. You get juicy chicken, charred corn, and fluffy rice in every bite.
It is perfect for those warm summer evenings when you want something light. The flavors are bold but the effort is minimal. This dish is also a budget-friendly option using pantry staples.
Simple Cooking Method
Making this bowl is a stress-free experience. You only need one large skillet for the chicken. Everything else is just simple assembly. Even if you are a beginner, you can do this with confidence. The creamy sauce comes together in seconds with a quick whisk.
Ingredients You’ll Need
These ingredients are easy to find at any local grocery store.
- 2 cups cooked white rice
- 1 lb boneless skinless chicken breast, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 cups roasted corn kernels
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken pieces with chili powder, cumin, garlic powder, salt, and pepper.
- Add chicken to the skillet and cook for 8 to 10 minutes until golden brown.
- In a small mixing bowl, whisk together mayonnaise and sour cream until smooth.
- Divide the cooked rice evenly among four bowls.
- Top each bowl with equal portions of cooked chicken and charred corn.
- Drizzle the mayonnaise and sour cream mixture over the corn and chicken.
- Garnish each bowl with crumbled cotija cheese, chopped cilantro, and a lime wedge.
Best Ways to Enjoy It
Serve these bowls warm for the most comforting experience. Squeeze the fresh lime wedge over the top right before eating. This adds a bright pop of flavor that cuts through the creaminess.
You can pair this with a side of crispy tortilla chips. It also goes great with a simple green salad. Set the table, call the family, and enjoy a satisfying meal together.
How to Store Leftovers
This recipe is a dream for meal prep. Store the chicken and rice in airtight containers for up to four days. Keep the creamy sauce and garnishes in separate small containers. Reheat the chicken and rice in the microwave until steaming. Add the cold toppings just before serving to keep them fresh.
Tips for Best Results
- Don’t skip the fresh lime as it balances the creamy sauce.
- Use a hot skillet to get a golden brown crust on the chicken.
- Substitute feta cheese if you cannot find cotija at your store.
- Make the rice a day early to save extra time tonight.
- Use frozen roasted corn for a quick and smoky shortcut.
- Whisk the sauce well to ensure a perfectly smooth drizzle.
Easy Flavor Ideas
- Add black beans for a boost of fiber and texture.
- Swap white rice for quinoa to make it even heartier.
- Add sliced jalapeños if you love a spicy kick.
- Use Greek yogurt instead of sour cream for extra protein.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and flavorful during the searing process. Just ensure they reach an internal temperature of 165 degrees.
Is this recipe spicy?
This bowl has a mild warmth from the chili powder. It is very kid-friendly and approachable for most palates. You can always add extra chili if you want more heat.
I hope this simple bowl brings a little bit of summer joy to your kitchen. It is a meal that makes everyone feel good and satisfied. Happy cooking!
— Katie Wood
Ingredients
- 2 cups cooked white rice
- 1 lb boneless skinless chicken breast, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 2 cups roasted corn kernels
- 1/4 cup mayonnais e
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime , cut into wedges
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken pieces with chili powder, cumin, garlic powder, salt, and pepper.
- Add chicken to the skillet and cook for 8 to 10 minutes until golden brown and cooked through to 165 degrees Fahrenheit.
- In a small mixing bowl, whisk together mayonnaise and sour cream until smooth.
- Divide the cooked rice evenly among four bowls.
- Top each bowl with equal portions of cooked chicken and charred corn.
- Drizzle the mayonnaise and sour cream mixture over the corn and chicken.
- Garnish each bowl with crumbled cotija cheese, chopped cilantro, and a lime wedge before serving.
