I’m sharing my Street Corn Chicken Rice Bowl that combines juicy chicken, seasoned rice and creamy street corn into a quick, weeknight-friendly recipe perfect for Easy Healthy Meal Ideas For Dinner.

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I’m always chasing dinners that taste like more work than they are, and this Street Corn Chicken Rice Bowl does exactly that. Juicy boneless skinless chicken thighs or breasts pair with bright flavors and sit on pillowy jasmine rice so every bite hits.

It’s one of those meals I crave midweek, and it slides perfectly into my Meal Prep Weeknight Dinners lineup while also showing up on my list of Easy Healthy Meal Ideas For Dinner. Fast, bold, and slightly messy in the best way, this bowl makes weeknight cooking feel like a win, trust me you wont regret trying it.

Ingredients

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Chicken brings hearty lean protein, stays juicy if you dont overcook it, super filling.
Rice adds comforting carbs and fiber, soaks up sauce and flavor, keeps you full.
Sweet corn gives crunchy pops and natural sweetness, plus vitamin C and fiber too.
Cotija adds salty crumbly richness, a tangy finish that balances creamy toppings really nice.
Lime zest and juice brighten everything, adds acidity and fresh citrus pop youll love.
Avocado brings creamy healthy fats and silky texture, makes each bite feel more luxe.
Cilantro adds herby brightness and slightly citrusy notes, cuz some folks really hate it.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs or breasts, trimmed

2 tbsp olive oil

1 cup long grain white rice or jasmine, rinsed

2 cups low sodium chicken broth

2 tbsp unsalted butter, divided

3 cups corn kernels (about 3 ears fresh or frozen)

1/4 cup mayonnaise

1/4 cup Mexican crema or sour cream

1/2 cup crumbled cotija cheese, plus extra for garnish

2 limes, zested and juiced

1/4 cup chopped fresh cilantro

2 green onions, thinly sliced

1 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp cayenne pepper or extra chili powder (optional)

1 avocado, sliced (optional)

How to Make this

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1. Pat chicken dry and mix a spice rub with 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne if you want heat. Rub evenly over 1 1/2 lb boneless skinless chicken thighs or breasts.

2. Heat 1 tablespoon olive oil in a large skillet over medium high, add chicken and sear until nicely browned, about 6 to 8 minutes per side depending on thickness, or until internal temp reads 165 F. Transfer to a plate, tent loosely with foil and let rest 5 minutes before slicing.

3. While chicken cooks rinse 1 cup long grain white rice or jasmine until water runs clear. In a small saucepan melt 1 tablespoon unsalted butter over medium, add rice and toast 30 to 60 seconds, then add 2 cups low sodium chicken broth. Bring to a boil, cover, reduce to low and simmer 15 to 18 minutes until liquid is absorbed.

4. Turn off heat on rice, leave covered and let sit 5 minutes. Add the remaining 1 tablespoon butter and fluff with a fork. Rinsing and resting makes the grains separate and less sticky.

5. In the same skillet you used for chicken wipe out any burnt bits, add the remaining 1 tablespoon olive oil and heat to medium high. Add 3 cups corn kernels and cook, stirring now and then, until some kernels get browned and a little charred, about 6 to 8 minutes. If using frozen corn thaw and pat dry first for better browning. Want extra char, you can spread corn on a sheet pan and broil briefly but watch it or it burns.

6. Turn heat to low and stir into the corn 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, the zest of 2 limes and the juice of 2 limes, 1/2 cup crumbled cotija cheese, and the remaining 1/2 tsp chili powder. Cook just until warmed and combined, taste and adjust salt or lime if needed.

7. Chop or slice the rested chicken against the grain. This keeps it tender and easier to eat.

8. Build bowls: divide rice among bowls, top with sliced chicken and a generous scoop of the creamy street corn. Sprinkle with extra cotija cheese, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.

9. Finish with sliced avocado if using, extra lime wedges for squeezing, and a little extra cayenne or chili powder if you like more heat. Tip: let the chicken rest before slicing and taste the corn before adding more salt because cotija and the broth already add saltiness.

Equipment Needed

1. Large heavy skillet (10 to 12 inch), cast-iron or stainless, for searing the chicken and charring the corn
2. Small saucepan with tight-fitting lid (1 to 2 qt) for cooking the rice
3. Sharp chef’s knife for trimming and slicing the chicken
4. Cutting board (one for raw meat if possible)
5. Measuring spoons plus a 1 cup measuring cup for rice, broth and spices
6. Tongs and a spatula for flipping and stirring
7. Microplane or citrus zester for the lime zest
8. Plate and aluminum foil to rest and tent the chicken
9. Optional: rimmed sheet pan if you want to broil the corn for extra char

FAQ

Can I use chicken breasts instead of thighs? Yes you can but breasts dry out faster so watch the temp. Cook until the center hits 165 F and let it rest 5 minutes. Pounding to an even thickness or a short 20 to 30 minute marinade helps keep them juicy.

Do I have to char the corn or can I use frozen? Frozen corn works great and saves time, no need to thaw. If you want that smoky street corn taste try charring fresh or even frozen corn in a hot skillet for a few extra minutes.

Can I swap the white rice for brown rice or quinoa? Yes, but cooking times and liquid change. Brown rice needs more liquid and longer cook time about 40 to 45 minutes with roughly 2 and 1/2 cups broth. Quinoa cooks faster, use about 1 cup quinoa to 2 cups broth and reduce cooking time to around 15 minutes.

How spicy is this and how do I adjust heat? The recipe is mild unless you add cayenne. For more kick add extra chili powder or cayenne, for less leave the cayenne out and use just the chili powder. Hot sauce works too if you want to ramp it up at the table.

How long will leftovers keep and best way to reheat? Store in an airtight container in the fridge for 3 to 4 days. Keep avocado separate. Reheat gently in a skillet with a splash of broth to revive the rice or microwave covered for 60 to 90 seconds, stirring halfway.

Can I make this vegetarian? Absolutely, swap the chicken for crispy tofu cubes, grilled tempeh, or roasted cauliflower. Season and cook them the same way you would the chicken and assemble the bowl as usual.

Street Corn Chicken Rice Bowl – Easy & Flavorful Summer Dinner Recipe Substitutions and Variations

Rice: If you want whole grain or a different texture swap jasmine for brown rice, quinoa, or cauliflower rice. Brown rice needs more liquid and time (about 2 1/4 cups broth per cup, 40–45 min). Quinoa cooks fast, 1 cup quinoa to 2 cups water, ~15 min. Cauliflower rice is low carb, no broth, just sauté 4–6 min and season at the end.
Chicken: Replace the chicken with shrimp or firm tofu. Shrimp cooks in 3–5 min, add near the end so it stays juicy. For tofu press out water, cube and pan sear until golden, season like the chicken.
Mayo / Mexican crema: Use plain Greek yogurt or sour cream instead. Greek yogurt gives tang and creaminess, use a little less if very thick, or thin with a splash of lime juice or milk to match crema texture.
Cotija cheese: Substitute crumbled feta or queso fresco. Feta is saltier and tangier, queso fresco is milder and crumbly like cotija, both work great as a finishing garnish.

Pro Tips

– Brine the chicken if you can, even just 15 to 30 minutes in salted water will help breasts stay juicy. If you’re short on time, salt them 30 minutes before cooking instead, it’ll make a big difference.

– Get the pan properly hot and pat the chicken very dry before searing, don’t crowd the pan so you get a nice brown crust. Use an instant read thermometer and pull the chicken around 160 F then let it rest, it will keep cooking and hit 165 while resting.

– For the corn, dryness = better browning, so if using frozen thaw and pat it super dry. For extra smoky char you can spread it on a sheet pan and broil briefly but watch it the whole time cause it goes from perfect to burned fast.

– Taste before you salt, cotija and the broth add saltiness already. Brighten the whole bowl at the end with fresh lime juice and cilantro, it makes everything pop, trust me.

Street Corn Chicken Rice Bowl – Easy & Flavorful Summer Dinner Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

630

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch), cast-iron or stainless, for searing the chicken and charring the corn
2. Small saucepan with tight-fitting lid (1 to 2 qt) for cooking the rice
3. Sharp chef’s knife for trimming and slicing the chicken
4. Cutting board (one for raw meat if possible)
5. Measuring spoons plus a 1 cup measuring cup for rice, broth and spices
6. Tongs and a spatula for flipping and stirring
7. Microplane or citrus zester for the lime zest
8. Plate and aluminum foil to rest and tent the chicken
9. Optional: rimmed sheet pan if you want to broil the corn for extra char

Ingredients

1 1/2 lb boneless skinless chicken thighs or breasts, trimmed
2 tbsp olive oil
1 cup long grain white rice or jasmine, rinsed
2 cups low sodium chicken broth
2 tbsp unsalted butter, divided
3 cups corn kernels (about 3 ears fresh or frozen)
1/4 cup mayonnaise
1/4 cup Mexican crema or sour cream
1/2 cup crumbled cotija cheese, plus extra for garnish
2 limes, zested and juiced
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper or extra chili powder (optional)
1 avocado, sliced (optional)

Directions

Pat chicken dry and mix a spice rub with 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne if you want heat. Rub evenly over 1 1/2 lb boneless skinless chicken thighs or breasts.
Heat 1 tablespoon olive oil in a large skillet over medium high, add chicken and sear until nicely browned, about 6 to 8 minutes per side depending on thickness, or until internal temp reads 165 F. Transfer to a plate, tent loosely with foil and let rest 5 minutes before slicing.
While chicken cooks rinse 1 cup long grain white rice or jasmine until water runs clear. In a small saucepan melt 1 tablespoon unsalted butter over medium, add rice and toast 30 to 60 seconds, then add 2 cups low sodium chicken broth. Bring to a boil, cover, reduce to low and simmer 15 to 18 minutes until liquid is absorbed.
Turn off heat on rice, leave covered and let sit 5 minutes. Add the remaining 1 tablespoon butter and fluff with a fork. Rinsing and resting makes the grains separate and less sticky.
In the same skillet you used for chicken wipe out any burnt bits, add the remaining 1 tablespoon olive oil and heat to medium high. Add 3 cups corn kernels and cook, stirring now and then, until some kernels get browned and a little charred, about 6 to 8 minutes. If using frozen corn thaw and pat dry first for better browning. Want extra char, you can spread corn on a sheet pan and broil briefly but watch it or it burns.
Turn heat to low and stir into the corn 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, the zest of 2 limes and the juice of 2 limes, 1/2 cup crumbled cotija cheese, and the remaining 1/2 tsp chili powder. Cook just until warmed and combined, taste and adjust salt or lime if needed.
Chop or slice the rested chicken against the grain. This keeps it tender and easier to eat.
Build bowls: divide rice among bowls, top with sliced chicken and a generous scoop of the creamy street corn. Sprinkle with extra cotija cheese, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.
Finish with sliced avocado if using, extra lime wedges for squeezing, and a little extra cayenne or chili powder if you like more heat. Tip: let the chicken rest before slicing and taste the corn before adding more salt because cotija and the broth already add saltiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.