Why Make This 30-Minute Street Corn Chicken Rice Bowl
This 30-Minute Street Corn Chicken Rice Bowl is an absolute game-changer for busy weeknights or casual gatherings. Not only does it come together in just half an hour, but it also brings the vibrant flavors of street corn right to your kitchen. The juicy chicken, sweet corn, and fluffy rice come together beautifully, topped off with a creamy cilantro-lime sauce that adds just the right amount of zing. This bowl is colorful, nutritious, and oh-so-satisfying, making it a hit for both adults and kids alike.
How to Make 30-Minute Street Corn Chicken Rice Bowl
Creating this delicious rice bowl is simple and straightforward. Start by searing bite-sized pieces of chicken seasoned with spices until they’re golden brown. While the chicken cooks, you’ll char the corn for that signature smoky flavor. Finally, whip up a creamy sauce featuring Greek yogurt, lime, and cilantro to drizzle over the top. Assemble the bowls with warm rice, chicken, corn, and slices of fresh red onion for a meal that’s as pleasing to the eye as it is delicious to the palate.
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)
Directions:
Prep the Chicken: Pat chicken pieces completely dry with paper towels. Toss chicken with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
Cook the Chicken: Heat a large 12-inch skillet over medium-high heat until very hot. Add chicken in a single layer without overlapping and cook undisturbed for 3-4 minutes per side (6-8 minutes total) until golden brown and cooked through to an internal temperature of 165°F. The chicken is done when juices run clear with no pink remaining in the center. Set aside on a plate.
Char the Corn: Wipe the skillet lightly with a paper towel to remove any stuck bits while keeping the flavorful oil. Add corn kernels and cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.
Make the Sauce: While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper in a small bowl until smooth and creamy. Taste and adjust seasoning as needed.
Assemble the Bowls: Spoon warm rice into serving bowls (about 1 cup per bowl). Top with charred corn, sliced chicken, and red onion slices. Drizzle cilantro-lime sauce over everything, then finish with fresh chopped cilantro and a squeeze of lime juice. Serve immediately.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 480
- Total Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 350mg
- Total Carbohydrates: 50g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 31g
How to Serve 30-Minute Street Corn Chicken Rice Bowl
Serve this bright and flavorful dish in individual bowls, making it perfect for family dinners or casual meal prep. Pair it with a simple side salad or some tortilla chips for a crunch. It’s also great for meal prepping – just store the components separately and assemble right before serving.
How to Store 30-Minute Street Corn Chicken Rice Bowl
Store any leftovers in airtight containers in the refrigerator for up to 3 days. If you’d like to keep the rice and chicken separate from the sauce and corn, it will maintain its freshness better. Reheat in the microwave or on the stovetop until warmed through.
Expert Tips for Perfect 30-Minute Street Corn Chicken Rice Bowl
- Ensure you pat the chicken dry to get a good sear; this enhances the flavor and texture.
- If using frozen corn, you can add it directly to the skillet without thawing to save time.
- Taste your sauce before serving and adjust with extra lime juice or seasoning for your preferred flavor profile.
- For extra protein, feel free to add black beans or chickpeas to your bowls.
Delicious Variations
- Spicy Kick: Add sliced jalapeños to the top of your bowl or mix some into the sauce for some heat.
- Vegan Option: Swap chicken for tofu or tempeh, and replace Greek yogurt with a vegan alternative such as cashew cream.
- Fajita Style: Add sautéed bell peppers and onions for a fajita twist.
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken is a great time-saver. Just heat it through before adding it to your rice bowls.
What type of rice should I use?
You can use any type of rice you prefer—white, jasmine, or brown all work great. Just be sure it’s cooked before assembling your bowls.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce a day in advance. Store it in the refrigerator in an airtight container and give it a good stir before serving.
Conclusion
The 30-Minute Street Corn Chicken Rice Bowl is a delightful blend of flavors and textures that are sure to please everyone at the table. With its quick prep time and the ability to mix and match ingredients, it’s ideal for any night of the week. We encourage you to give it a try—your taste buds will thank you! Share your creations with friends or leave your comments below. Happy cooking!
Street Corn Chicken Rice Bowl
Ingredients
Method
- Pat chicken pieces completely dry with paper towels. Toss chicken with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
- Heat a large 12-inch skillet over medium-high heat until very hot. Add chicken in a single layer without overlapping and cook undisturbed for 3-4 minutes per side (6-8 minutes total) until golden brown and cooked through to an internal temperature of 165°F. Set aside on a plate.
- Wipe the skillet lightly with a paper towel and add corn kernels. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.
- While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper in a small bowl until smooth and creamy. Taste and adjust seasoning as needed.
- Spoon warm rice into serving bowls (about 1 cup per bowl). Top with charred corn, sliced chicken, and red onion slices. Drizzle cilantro-lime sauce over everything, then finish with fresh chopped cilantro and a squeeze of lime juice. Serve immediately.