Summer is finally here. You want a dinner that feels like a vacation. This street corn chicken rice bowl is the answer. It is bright, fresh, and so satisfying.
It is perfect for those warm evenings. You get big flavors with very little effort. This recipe delivers a nutritious meal your whole family will love.
Why This Recipe Is a Winner
This recipe is a winner for busy families. It packs a high-protein punch in every single bite. You get all the flavor of elote without the mess. It is perfect for healthy meal prep on Sundays.
Your weekday lunches will be the envy of the office. It uses simple ingredients you likely already have. This bowl keeps you full and energized all afternoon. It is truly a budget-friendly way to eat well.
Simple Method
Making this bowl is very simple and fast. You cook the rice while searing the chicken. Use the same skillet for the corn to save time. This keeps the cleanup minimal for your busy night. Even beginners can master this meal with ease.
Simple Ingredients
These ingredients are mostly pantry staples found in your kitchen. Fresh summer corn makes this dish truly shine.
- 1.5 lbs boneless skinless chicken breast, cubed
- 1 cup dry long-grain white rice
- 2 cups low-sodium chicken broth
- 2 cups frozen or fresh corn kernels
- 0.25 cup cotija cheese, crumbled
- 2 tbsp plain Greek yogurt
- 1 tbsp mayonnaise
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tbsp olive oil
Step-by-Step
- In a medium saucepan, combine white rice and chicken broth; bring to a boil, then cover and simmer on low for 15 minutes.
- Toss cubed chicken with chili powder, garlic powder, and olive oil in a mixing bowl.
- Heat a large skillet over medium-high heat and sear the chicken for 8-10 minutes until the internal temperature reaches 165 degrees Fahrenheit; remove chicken and set aside.
- In the same skillet, add corn kernels and cook undisturbed for 3-5 minutes until charred; remove from heat.
- In a small bowl, whisk together Greek yogurt, mayonnaise, smoked paprika, and half of the lime juice.
- Fold the yogurt mixture and cotija cheese into the charred corn.
- Fluff the cooked rice with the remaining lime juice and chopped cilantro.
- Assemble the bowls by layering the cilantro-lime rice at the base, topped with the seasoned chicken and the street corn mixture.
Best Ways to Enjoy It
Serve these bowls warm for a cozy weeknight dinner. Top with extra lime wedges for a bright finish. Add some sliced avocado for a creamy texture. Pack them into glass containers for easy weekday lunches. Set the table and enjoy this fresh meal together.
Keep It Fresh
Store your leftovers in airtight containers for four days. This makes it a meal prep dream for you. Reheat in the microwave for about two minutes. Squeeze fresh lime on top after heating. This helps revive the flavors instantly. You can also enjoy it cold like a salad.
Tips for Best Results
- Char the corn without stirring for the best flavor.
- Use chicken broth instead of water for the rice.
- Don’t skip the smoked paprika in the sauce.
- It adds a lovely smoky depth to the corn.
- Make the sauce ahead of time to save minutes.
- Use a meat thermometer to ensure juicy chicken.
- Double the recipe to feed a larger summer crowd.
- Add a pinch of salt to the rice after cooking.
Ways to Switch It Up
- Use cauliflower rice for a lower carb option.
- Add black beans for extra plant-based fiber.
- Swap chicken for shrimp for a quick seafood twist.
- Try feta cheese if you cannot find cotija.
- Add diced jalapeños for a spicy summer kick.
Common Questions
Can I use frozen corn?
Yes, frozen corn works perfectly for this recipe. Just thaw it slightly before adding to the pan. It will still get a beautiful char in the skillet.
Is this recipe very spicy?
No, it is very mild and family-friendly. The chili powder adds flavor without too much heat. You can always add hot sauce if you prefer.
I hope this street corn chicken rice bowl makes your summer cooking easy. It is such a joy to share fresh, healthy meals with you. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed
- 1 cup dry long-grain white rice
- 2 cups low -sodium chicken broth
- 2 cups frozen or fresh corn kernels
- 0.25 cup cotija cheese, crumbled
- 2 tbsp plain Greek yogurt
- 1 tbsp mayonnais e
- 1 lime , juiced
- 0.25 cup fresh cilantro, chopped
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tbsp olive oil
Instructions
- In a medium saucepan, combine white rice and chicken broth; bring to a boil, then cover and simmer on low for 15 minutes.
- Toss cubed chicken with chili powder, garlic powder, and olive oil in a mixing bowl.
- Heat a large skillet over medium-high heat and sear the chicken for 8-10 minutes until the internal temperature reaches 165 degrees Fahrenheit; remove chicken and set aside.
- In the same skillet, add corn kernels and cook undisturbed for 3-5 minutes until charred; remove from heat.
- In a small bowl, whisk together Greek yogurt, mayonnaise, smoked paprika, and half of the lime juice.
- Fold the yogurt mixture and cotija cheese into the charred corn.
- Fluff the cooked rice with the remaining lime juice and chopped cilantro.
- Assemble the bowls by layering the cilantro-lime rice at the base, topped with the seasoned chicken and the street corn mixture.
