This Street Corn Chicken Rice Bowl Is Your New Summer Obsession

Too hot to turn on the oven? This one’s for you. This Street Corn Chicken Rice Bowl is the ultimate summer dinner. It is creamy, smoky, and purely addictive.

You get all the flavors of Mexican elote in one bowl. It’s fresh, bright, and ready in 35 minutes. Your family will beg for seconds tonight.

Why You’ll Love This Recipe

This dish is a total crowd-pleaser that fits any schedule. It is perfect for busy summer weeknights when time is short. You can prep it ahead for high-protein lunches all week.

The balance of warm spices and cool cream is perfection. It feels like a restaurant meal without the high price tag. You get bold flavors with very little cleanup required.

How to Make It

Making this bowl is incredibly simple and fast. You just sauté the chicken and char the corn. The sauce comes together in one small bowl. Even a beginner can master this Street Corn Chicken Rice Bowl easily.

Ingredients You’ll Need

This recipe uses fresh seasonal produce and simple pantry staples. Fresh summer corn makes a huge difference here!

• 1.5 lbs boneless skinless chicken breast, cubed
• 2 cups white rice, cooked
• 3 cups corn kernels, fresh or frozen
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Step-by-Step Directions

1. In a medium bowl, toss the chicken cubes with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 8 to 10 minutes until the internal temperature reaches 165°F (74°C). Remove from skillet and set aside.
3. In the same skillet, add the corn kernels. Cook undisturbed for 3 to 4 minutes until charred, then stir and cook for another 2 minutes.
4. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and half of the cilantro.
5. Fold the charred corn into the mayonnaise mixture and stir in 1/4 cup of cotija cheese.
6. Divide the cooked rice into four bowls. Top each with a portion of the spiced chicken and the street corn mixture.
7. Garnish with the remaining cotija cheese, cilantro, and additional chili powder if desired.

Best Ways to Enjoy It

Serve this bowl with a fresh lime wedge on the side. Add some sliced avocado for extra creaminess and healthy fats. It pairs perfectly with a cold hibiscus tea or margarita. This is the ultimate summer meal prep solution.

How to Store Leftovers

Store the components in airtight containers for up to four days. Keep the corn mixture separate from the rice if possible. Reheat the chicken and rice in the microwave. Stir the creamy street corn in right before eating. It stays fresh and delicious for days.

Pro Tips

• Let the corn sit undisturbed to get that smoky char.
• Use a cast iron skillet for the best corn texture.
• Fresh lime juice is non-negotiable for that bright pop.
• Double the spice mix to use on veggies later.
• Don’t overcook the chicken or it will be dry.
• Use frozen corn if fresh isn’t in season yet.
• Garnish right before serving for the prettiest presentation.

Ways to Switch It Up

• Swap the white rice for quinoa or cauliflower rice.
• Add black beans for extra fiber and protein.
• Use shrimp instead of chicken for a faster cook.
• Top with pickled red onions for a tangy crunch.

FAQs

Can I use canned corn for this?

Yes, but drain it very well before charring it. Fresh corn provides the best crunch and flavor.

What is a good substitute for cotija?

Feta cheese is the closest substitute for cotija cheese. It has a similar salty and crumbly texture.

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

— Jasmine

Street Corn Chicken Rice Bowl

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken breast, cubed
• 2 cups white rice, cooked
• 3 cups corn kernels, fresh or frozen
• 1/4 cup mayonnais e
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Method

 

1. In a medium bowl, toss the chicken cubes with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 8 to 10 minutes until the internal temperature reaches 165°F (74°C). Remove from skillet and set aside.
3. In the same skillet, add the corn kernels. Cook undisturbed for 3 to 4 minutes until charred, then stir and cook for another 2 minutes.
4. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and half of the cilantro.
5. Fold the charred corn into the mayonnaise mixture and stir in 1/4 cup of cotija cheese.
6. Divide the cooked rice into four bowls. Top each with a portion of the spiced chicken and the street corn mixture.
7. Garnish with the remaining cotija cheese, cilantro, and additional chili powder if desired.