Simple Street Corn Chicken Rice Bowl: Easy Recipe Tonight!

Simple street corn chicken rice bowl is where summer flavors meet weeknight dinner convenience! This recipe is a vibrant, delicious, and surprisingly easy way to bring the fun of street corn into a complete and satisfying meal. Bursting with sweet corn, juicy chicken, fluffy rice, and a creamy, zesty sauce, this Simple street corn chicken rice bowl is destined to become a family favorite. 

This dish was inspired by my love for Mexican street corn, or elotes. I wanted to find a way to enjoy those same irresistible flavors in a way that was more substantial and perfect for a quick weeknight dinner. The result? A bowl of sunshine that’s both comforting and exciting. So, let's get cooking and bring a little taste of summer to your table, any time of year!

Why You Will Love This Simple street corn chicken rice bowl Recipe

You'll absolutely adore this recipe because it's the perfect combination of comfort and flavor. The creamy, tangy sauce, complemented by the sweetness of corn and the savory chicken, creates a symphony of tastes in every bite. Plus, it's incredibly easy to throw together, making it ideal for busy weeknights.

Imagine coming home after a long day and having this vibrant, flavorful bowl ready in under 30 minutes. It's the kind of meal that brings a smile to your face and satisfies your cravings without hours of work. What’s more, it's incredibly versatile. Feel free to adjust the spice level, add your favorite toppings, and make it your own! Remember that episode when I created Smoky Chipotle Bbq Chicken And Rice Skillet? Well, this is just as comforting!

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Ingredients Needed for This Simple street corn chicken rice bowl Recipe

• For the Chicken:

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

• For the Rice:

  • 1 cup long grain rice
  • 2 cups chicken broth

• For the Street Corn Mixture:

  • 2 cups frozen corn, thawed (or fresh, cut off the cob)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese (or feta)
  • 1 tablespoon lime juice, plus wedges for serving
  • 1/4 teaspoon chili powder
  • 2 tablespoons chopped cilantro

• Toppings (Optional):

  • Extra cotija cheese
  • Chopped cilantro
  • Lime wedges
  • Hot sauce

How to Make This Simple street corn chicken rice bowl Recipe

1. Cook the Rice: In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

2. Prepare the Chicken: While the rice is cooking, heat olive oil in a large skillet over medium high heat. Add the chicken pieces, chili powder, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes. Remember, the internal temperature must reach 165°F (74°C).

3. Make the Street Corn Mixture: In a medium bowl, combine the thawed corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro. Mix well until all the ingredients are evenly distributed.

4. Assemble the Bowls: Divide the cooked rice among bowls. Top with the cooked chicken and the street corn mixture.

5. Garnish and Serve: Sprinkle with extra cotija cheese and cilantro, if desired. Serve with lime wedges and hot sauce, if desired. My family also enjoyed it with a sprinkle of queso fresco on top of the Cowboy Butter Chicken Pasta.

How to Serve This Simple street corn chicken rice bowl Recipe

This bowl is fantastic served as a complete meal on its own. You can also pair it with a light salad or some grilled vegetables for a heartier meal.

Consider adding a dollop of guacamole or a sprinkle of chopped red onion for extra flavor and texture. I absolutely love the fresh crunch these additions bring. Don't forget a side of tortilla chips for scooping up any leftover sauce!

How to Store This Simple street corn chicken rice bowl Recipe

• Refrigeration: Store leftover chicken and rice bowl components separately in airtight containers in the refrigerator for up to 3 days. This helps to maintain the texture of the ingredients and prevent the rice from becoming soggy.

• Freezing: While the rice and chicken can be frozen, the street corn mixture is best enjoyed fresh due to the dairy content. If you do want to freeze the chicken and rice, store them in separate freezer bags or containers for up to 2 months.

• Reheating: Reheat the chicken and rice in the microwave or in a skillet over medium heat until heated through. Add the street corn mixture after reheating to maintain its creamy texture.

Tips to Make This Simple street corn chicken rice bowl Recipe

• Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken for an extra kick.

• Grill the Corn: If you have fresh corn on the cob, grill it before adding it to the mixture for a smoky flavor.

• Customize the Sauce: Adjust the amount of mayonnaise and sour cream to your personal preference. For a lighter option, try using Greek yogurt.

• Don't Overcook the Chicken: Be careful not to overcook the chicken, or it will become dry. Cook just until it is cooked through.

Helpful Notes for This Simple street corn chicken rice bowl Recipe

• Cotija Cheese: If you can’t find cotija cheese, feta cheese makes a great substitute.

• Chicken Broth: Using chicken broth instead of water to cook the rice adds an extra layer of flavor.

• Lime Juice: Fresh lime juice really brightens up the flavor of the dish, so don’t skip it!

Variation of This Simple street corn chicken rice bowl Recipe

• Spicy Version: Add diced jalapeños to the street corn mixture for a spicy twist.

• Vegetarian Version: Substitute the chicken with black beans or chickpeas for a vegetarian option.
  And if you love tortillas, you have to try my Creamy Chicken Tortilla Soup.

• Grilled Chicken: Instead of pan frying, grill the chicken for a smoky flavor.

Frequently Asked Questions

Conclusion

I hope you enjoy this Simple street corn chicken rice bowl as much as I do! It's a fun, flavorful, and easy way to bring a little bit of summer to your kitchen. Don’t be afraid to get creative and customize it to your own tastes. I'm so excited for you to try this recipe and would love to hear what you think, so please leave a comment below and let me know how it turns out!

Simple Street Corn Chicken Rice Bowl: Easy Recipe Tonight!

Sweet corn meets juicy chicken and fluffy rice in this vibrant and easy Simple street corn chicken rice bowl! Perfect for a quick weeknight dinner with a burst of fresh flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Mexican inspired

Nutrition:

Calories: 450
Protein: 30g
Carbs: 40g
Fat: 20g

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup long grain rice
• 2 cups chicken broth
• 2 cups frozen corn, thawed (or fresh, cut off the cob)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese (or feta)
• 1 tablespoon lime juice, plus wedges for serving
• 1/4 teaspoon chili powder
• 2 tablespoons chopped cilantro

Instructions

1. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. While the rice is cooking, heat olive oil in a large skillet over medium high heat. Add the chicken pieces, chili powder, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
3. In a medium bowl, combine the thawed corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro. Mix well until all the ingredients are evenly distributed.
4. Divide the cooked rice among bowls. Top with the cooked chicken and the street corn mixture.
5. Sprinkle with extra cotija cheese and cilantro, if desired. Serve with lime wedges and hot sauce, if desired.

Notes

• For a spicier bowl, add a pinch of cayenne pepper to the chicken.
• Grilled corn adds a smoky flavor to the dish.
• Store leftover ingredients separately for best results.