This Street Corn Chicken Rice Bowl Is The Ultimate Weeknight Win

Too hot to turn on the oven? This Street Corn Chicken Rice Bowl is for you.

It delivers huge flavor with very little effort. You get juicy chicken and smoky corn in every bite. It is the perfect summer weeknight dinner for busy people.

Why You’ll Love This Recipe

This bowl is a total flavor bomb. It tastes like your favorite street food in a healthy bowl. You will love the high-protein chicken paired with creamy elote sauce.

It is perfect for your Sunday meal prep. The flavors actually get better the next day. You can have a restaurant-quality meal ready in 45 minutes flat.

Easy Cooking Steps

Making this bowl is incredibly simple. You just sear, char, and assemble. Even a total beginner can master this Street Corn Chicken Rice Bowl easily.

Use a hot skillet for the best results. The char on the corn is the secret. Trust the process and let it sit undisturbed.

Ingredients You’ll Need

These ingredients are likely already in your kitchen. Use fresh lime for the best bright, zesty flavor.

• 1.5 lbs boneless skinless chicken thighs, diced
• 2 cups cooked long-grain white rice
• 2 cups corn kernels, fresh or frozen
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.25 cup mayonnaise
• 0.25 cup sour cream
• 0.5 cup crumbled cotija cheese
• 0.25 cup fresh cilantro, minced
• 2 tbsp lime juice
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 medium jalapeño, seeded and sliced

Step-by-Step Directions

1. Whisk mayo, sour cream, lime juice, and cilantro. This creates your crema dressing.
2. Season diced chicken with chili powder and cumin. Add paprika, salt, and pepper.
3. Heat oil in a heavy skillet. Sear chicken until it reaches 165°F. Remove and set aside.
4. Wipe the skillet and add more oil. Add corn kernels to the pan. Cook undisturbed for 3 minutes.
5. Toss charred corn with lime juice. Stir in half of the cotija cheese.
6. Portion rice into four separate bowls. Top with chicken and corn mixture.
7. Drizzle the prepared crema over each bowl.
8. Garnish with remaining cotija, cilantro, and jalapeños.

Best Ways to Enjoy It

Serve these bowls warm for the best experience. Add a squeeze of fresh lime right before eating. It makes the flavors pop instantly.

Pair this with a cold hibiscus tea. It is a great healthy reset meal. Your family will keep asking for this every week.

How to Store Leftovers

Store the components separately if possible. Keep the crema in a small jar. The chicken and rice stay fresh for four days. Reheat the rice with a splash of water. This keeps it fluffy and light.

Tips for Best Results

• Use chicken thighs for the juiciest meat.
• Do not stir the corn too early.
• A cast iron skillet works best for charring.
• Use frozen corn to save prep time.
• Adjust jalapeño slices to control the heat.
• Double the crema because it is addictive.

Ways to Switch It Up

• Swap rice for quinoa or cauliflower rice.
• Use grilled shrimp instead of chicken thighs.
• Add black beans for extra fiber and bulk.
• Top with avocado for a creamy finish.

Common Questions

Can I use chicken breast?

Yes, but watch the cook time closely. Breasts dry out faster than thighs do.

Is cotija cheese spicy?

No, it is salty and mild. It tastes similar to a dry feta.

Can I make this ahead?

Absolutely! This is a top-tier meal prep recipe. Just keep the dressing on the side.

You need this bowl in your life right now. Go make it!

— Jasmine

Easy Street Corn Chicken Rice Bowl

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs, diced
• 2 cups cooked long-grain white rice
• 2 cups corn kernels, fresh or frozen
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.25 cup mayonnais e
• 0.25 cup sour cream
• 0.5 cup crumbled cotija cheese
• 0.25 cup fresh cilantro, minced
• 2 tbsp lime juice
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 medium jalape ño, seeded and sliced

Method

 

1. In a small mixing bowl, whisk together the mayonnaise, sour cream, 1 tablespoon of lime juice, and 1 tablespoon of cilantro to create the crema dressing.
2. Season the diced chicken with chili powder, cumin, smoked paprika, salt, and pepper.
3. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken until the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes. Remove and set aside.
4. Wipe the skillet and add the remaining tablespoon of oil. Add the corn kernels and cook undisturbed for 3 minutes to achieve a char. Stir and cook for an additional 2 minutes.
5. In a large bowl, toss the charred corn with the remaining lime juice and half of the cotija cheese.
6. Assemble bowls by portioning 0.5 cups of rice into four containers. Top each with equal portions of spiced chicken and the charred corn mixture.
7. Drizzle the prepared crema dressing over each bowl.
8. Garnish with the remaining cotija cheese, minced cilantro, and jalapeño slices before serving.