Street Corn Chicken Rice Bowl: Flavorful Weeknight Meal (Print Version)
Quick Street Corn Chicken Rice Bowl recipe. Enjoy juicy chicken, charred corn, creamy sauce, and fluffy rice for a vibrant, easy weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ Hearty Foundation
01 -
1 1/4 lbs boneless, skinless chicken breast
02 -
1 1/2 cups uncooked long-grain white rice
03 -
1 tbsp olive oil
→ Elote-Inspired Topping
04 -
3 cups frozen corn kernels, thawed
05 -
1/4 cup light mayonnaise
06 -
1/2 cup crumbled cotija cheese
07 -
1 large lime, juiced (plus wedges for garnish)
08 -
1/4 cup chopped fresh cilantro (plus more for garnish)
→ Aromatic Sizzle & Flavorful Dust
09 -
1/2 small yellow onion, diced
10 -
2 cloves garlic, minced
11 -
1 tbsp olive oil
12 -
1 tsp chili powder
13 -
1/2 tsp ground cumin
14 -
1/2 tsp smoked paprika
15 -
Salt and pepper to taste
# Instructions:
01 -
Combine 1 1/2 cups uncooked long-grain white rice with 3 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Let stand, covered, for 5 minutes off the heat.
02 -
While rice cooks, pat dry 1 1/4 lbs boneless, skinless chicken breast. Cut into 1-inch pieces. Season generously with salt and pepper to taste. This forms the hearty foundation for your Street Corn Chicken Rice Bowl: Flavorful Weeknight Meal.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
04 -
In the same skillet, add 1 tbsp olive oil. Add 1/2 small yellow onion, diced, and 2 cloves garlic, minced. Sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
05 -
Return cooked chicken to the skillet. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute, stirring to coat the chicken evenly with the spices. This spiced chicken is key to the Street Corn Chicken Rice Bowl: Flavorful Weeknight Meal.
06 -
In a medium bowl, combine 3 cups frozen corn kernels (thawed), 1/4 cup light mayonnaise, 1/2 cup crumbled cotija cheese, the juice of 1 large lime, and 1/4 cup chopped fresh cilantro. Mix well until all ingredients are evenly combined.
07 -
Fluff the cooked rice with a fork and divide among 4 bowls. Top each with the spiced chicken mixture, then generously spoon the street corn topping over. Garnish your Street Corn Chicken Rice Bowl: Flavorful Weeknight Meal with lime wedges and more fresh cilantro.
# Notes:
01 -
For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the corn topping.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
03 -
If you prefer a slightly charred corn flavor, sauté the thawed corn in a hot skillet for a few minutes before mixing with the other topping ingredients.
04 -
Consider adding sliced avocado or a sprinkle of pickled red onions for extra texture and a tangy contrast to your bowls.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Chef's knife
05 -
Mixing bowl
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 700 kcal
Total Fat: 21 g
Total Carbohydrate: 75 g
Protein: 56 g