This Street Corn Chicken Rice Bowl comes together in about 30 minutes and requires just one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Honestly, it’s everything you need for those busy nights when you’re short on time but want something comforting, vibrant, and downright delicious.
Key Ingredients for Your Street Corn Chicken Rice Bowl
Here’s what you’ll need to whip up this tasty meal:
Main Ingredients
- 2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
- 2 cups cooked rice (white, jasmine, or brown)
- 1.5 cups corn kernels (fresh, frozen, or canned, drained)
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- Salt and pepper (to taste)
- 1 lime (juiced)
- 0.25 cup red onion (thinly sliced)
- 2 tbsp chopped cilantro
For the Creamy Cilantro-Lime Sauce
- 0.5 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 clove garlic (minced)
- 0.5 lime (juice and zest)
- 1 tbsp finely chopped cilantro
- Salt and pepper (to taste)
You can absolutely swap in different proteins or whatever veggies you have kicking around, this recipe is as flexible as a yoga instructor!
Let’s Get Cooking!
Step-by-Step Instructions
Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. Toss the chicken with smoked paprika, chili powder, garlic powder, a couple pinches of salt and pepper, and a drizzle of olive oil until evenly coated. The aroma of those spices is already heavenly!
Cook the Chicken: Heat a large 12-inch skillet over medium-high heat until super hot. Add the chicken in a single layer without overlapping and cook undisturbed for about 3-4 minutes on each side (so about 6-8 minutes total) until it’s golden brown and cooked through to an internal temperature of 165°F. If you cut into it and the juices run clear with no pink, you’re golden! Set aside on a plate.
Sauté the Corn: Wipe the skillet lightly with a paper towel to remove any stuck bits, but keep those flavorful drippings! Add the corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally until golden-brown charred edges appear. Your kitchen is going to smell absolutely divine right about now!
Make the Sauce: While the corn is cooking, whisk together the Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, and a couple pinches of salt and pepper in a small bowl until it’s smooth and creamy. Taste it, you’ll probably want to tweak the seasoning, just like I do!
Assemble the Bowls: Spoon warm rice into serving bowls (about 1 cup per bowl). Top with the irresistible charred corn, sliced chicken, and red onion slices. Drizzle that creamy cilantro-lime sauce over everything, oh wow, and finish up with fresh chopped cilantro and a squeeze of lime juice. Serve immediately!
Now, if that doesn’t make your mouth water, I don’t know what will! This is definitely my go-to recipe when I’m craving something fun and delicious!
Why I Love This Recipe
I can’t help but get giddy about this Street Corn Chicken Rice Bowl. It’s my go-to recipe for a reason! I’m a real sucker for meals that are not just easy but also quick to put together, hello, busy weeknights! Plus, the best part is everyone can customize their bowl just the way they like it! The kids love piling on toppings, and I love that it can be a clean slate for whatever ingredients I have lying around.
And did I mention it’s also comforting? It just feels good to sit down with a meal that’s loaded with flavor and goodness. I can whip this together while catching up on a podcast, and it seriously never fails to impress!
If you loved this Street Corn Chicken Rice Bowl, be sure to check out my Louisiana Red Beans and Rice, my Grilled Rice Balls, or my Old Fashioned Creamy Rice Pudding for more delicious family-friendly meals!
Why This Recipe Works
Quick & Easy
You’ll have dinner on the table in under 30 minutes! Perfect for those days when time is not on your side.
One Pot Wonder
Minimal cleanup is required, everything can be cooked in one skillet. More time to enjoy with your family, less time scrubbing pots!
Budget-Friendly
This meal uses everyday ingredients that won’t break the bank. Most items are likely already in your pantry or fridge.
Customizable
As I mentioned, this recipe is super flexible! Swap out the chicken for shrimp, or even keep it meatless with black beans or grilled veggies.
Comfort Food
It’s loaded with tons of flavor! The vibrant mix of spices, creamy sauce, and crisp corn is pure soul food, what’s not to love?
Storage and Reheating
Keeping Leftovers Fresh
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors usually get even better as they meld together!
Reheating Tips
When you’re ready to enjoy your leftovers, simply heat them in the microwave for about 1-2 minutes or in a skillet over medium heat until warmed through. Add a splash of water if things look a little dry!
Freezer Friendly?
This meal is best enjoyed fresh, but if you want to prep ahead, you can freeze the cooked chicken and sauce separately. Just be sure to thaw in the fridge before reheating.
Final Thoughts
So there you have it my warm, hearty, and super quick and easy 30-Minute Street Corn Chicken Rice Bowl! Honestly, your family will love the versatility and comforting flavors as much as mine does. I can’t express enough how great it is to serve this on a busy weeknight or when you’re simply not in the mood to cook. Just remember, feel free to mix it up and make it your own!
Next time you’re in a pinch for dinner, give this recipe a try. I’m sure you’ll find it becomes one of your favorite go-to recipes too! Happy cooking, friends!
And don’t forget: food isn’t just about sustenance; it’s about bringing people together, and this recipe does just that! So, put on your favorite tunes, grab those ingredients, and let’s get cooking! For more Recipes Follow Us in our Pinterest.
Print
Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and easy one-pot weeknight dinner that combines chicken, rice, and charred corn with a creamy cilantro-lime sauce.
Ingredients
- 2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
- 2 cups cooked rice (white, jasmine, or brown)
- 1.5 cups corn kernels (fresh, frozen, or canned, drained)
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- Salt and pepper (to taste)
- 1 lime (juiced)
- 0.25 cup red onion (thinly sliced)
- 2 tbsp chopped cilantro
- 0.5 cup plain Greek yogurt (for sauce)
- 1 tbsp mayonnaise (for sauce)
- 1 clove garlic (minced, for sauce)
- 0.5 lime (juice and zest, for sauce)
- 1 tbsp finely chopped cilantro (for sauce)
- Salt and pepper (to taste, for sauce)
Instructions
- Pat the chicken pieces completely dry with paper towels. Toss the chicken with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for about 3-4 minutes on each side, until golden brown and cooked through to an internal temperature of 165°F. Set aside.
- Wipe the skillet lightly to remove any stuck bits. Add the corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally until golden-brown charred edges appear.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, and salt and pepper until smooth and creamy.
- Assemble the bowls by spooning warm rice into serving bowls, topping with charred corn, sliced chicken, and red onion slices. Drizzle the cilantro-lime sauce over everything and garnish with fresh chopped cilantro and a squeeze of lime juice.
Notes
Can customize with different proteins or vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
