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Savory Street Corn Chicken Rice Bowl

Savory Street Corn Chicken Rice Bowl - featured image
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A quick and easy dinner bowl featuring smoky charred corn, tender chicken, fluffy rice, and a creamy, tangy street corn sauce. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 g), thinly sliced or cubed
  • 1 ½ cups long-grain white rice (or brown rice for a nuttier texture and more fiber)
  • 2 cups fresh or frozen corn kernels
  • ½ cup mayonnaise (full-fat or vegan mayo)
  • ¼ cup crumbled cotija cheese (or feta as a substitute)
  • 1 clove garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh cilantro (optional)
  • 2 tablespoons olive oil
  • Optional toppings: sliced avocado, extra lime wedges, thinly sliced red onion, pickled jalapeños

Instructions

  1. Rinse 1 ½ cups of rice under cold water until the water runs clear. Combine with 3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Toss the chicken pieces with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add chicken in a single layer and cook for 5-6 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove from pan and set aside.
  3. In the same skillet, add fresh or frozen corn kernels. Spread evenly and let them cook undisturbed for 3-4 minutes to get a nice char. Stir and cook another 2-3 minutes until kernels are golden and slightly blistered. Remove from heat.
  4. In a small bowl, mix ½ cup mayonnaise, crumbled cotija cheese, minced garlic, smoked paprika, chili powder, lime juice, salt, and pepper. Adjust seasoning to taste.
  5. In serving bowls, layer cooked rice, chicken, and charred corn. Drizzle generously with street corn sauce, sprinkle chopped cilantro, and add optional toppings like sliced avocado or jalapeños. Add a squeeze of fresh lime on top.

Notes

Keep an eye on the corn while charring to avoid burning. If using frozen corn, thaw and pat dry for better browning. Rest cooked chicken for a few minutes to keep it juicy. Sauce can be adjusted for spice and lime to taste. Leftovers reheat well; add fresh lime and cilantro after reheating to refresh flavors.

Nutrition

Keywords: chicken rice bowl, street corn, easy dinner, quick meal, weeknight dinner, meal prep, smoky corn, creamy sauce

Find it online: https://chloeplate.com/savory-street-corn-chicken-rice-bowl-recipe-easy-and-perfect-for-dinner/