Street Corn Chicken Rice Bowl

I remember the first time I tossed sweet charred corn, bright lime, and juicy chicken over a bed of fluffy rice — it tasted like summer in one bowl. This Street Corn Chicken Rice Bowl marries the charred-kernel sweetness and tangy crema of Mexican street corn with simple pan-seared chicken and plain white rice. It’s a weeknight winner when you want big flavor but not a lot of fuss. If you like bold, creamy dips and bowl meals, you might also enjoy buffalo chicken dip with cottage cheese as a complementary party snack or side.

What makes this recipe special

This bowl brings together contrasting textures and bright flavors: smoky paprika and chili powder on the chicken, sweet corn with a hit of lime, and a cooling Greek yogurt-mayonnaise drizzle. It’s fast to put together, budget-friendly because it stretches two chicken breasts across multiple bowls, and picky-eater friendly — you can dial the spice up or down. Make it for weeknight dinners, casual meal prep, or when guests pop over and you want something colorful and satisfying.

Step-by-step overview

Before you cook, here’s the plan in plain steps so nothing surprises you:

• Cook a pot of white rice and keep it warm.
• Season and pan-sear the chicken until cooked through and let it rest.
• Sauté aromatics, add corn and lime, and finish the corn mixture in the same skillet.
• Whisk a quick yogurt-mayo drizzle.
• Assemble bowls: rice, corn, sliced chicken, drizzle, then fresh coriander.

What you’ll need

• 2 Chicken breasts, large
• 3 tbsp Coriander (fresh, chopped)
• 1 1/2 cups Corn, frozen, or canned fresh kernels (thawed/drained)
• 1 clove Garlic (minced)
• 1/2 tsp Garlic powder
• 1 Lime (you’ll use zest and juice)
• 1/2 Lime juice and zest (from the lime)
• 1/4 cup Red onion (finely diced)
• 1 tbsp Mayonnaise
• 2 cups Rice, cooked white (long-grain or short-grain both work)
• 1 tsp Chili powder
• 2 tbsp Olive oil or avocado oil
• 1 tsp Paprika, smoked
• Salt and pepper (to taste)
• 1/2 cup Greek yogurt, plain

Notes and substitutions:

• Use avocado oil if you want a higher smoke point.
• Swap Greek yogurt for a dairy-free yogurt and use vegan mayo to make the drizzle dairy-free.
• If you only have whole kernel corn in a can, drain it well; fresh corn cut from the cob adds the best texture.

Step-by-step instructions

1. Start by cooking the rice according to package directions and keep it covered to stay warm.
2. Pat the chicken dry. Season both sides with salt, pepper, chili powder, garlic powder, and smoked paprika.
3. Heat 1–2 tablespoons oil in a large skillet over medium heat. Add the chicken and cook undisturbed until golden, 6–7 minutes. Flip and continue until an instant-read thermometer reads 165°F (74°C), about another 6–7 minutes. Remove the chicken and let it rest 5–10 minutes before slicing.
4. In the same skillet, add the remaining oil if needed. Toss in the minced garlic and diced red onion. Sauté for 2–3 minutes until fragrant and slightly softened.
5. Add the corn and stir to combine. Cook until the corn is heated through and takes on a little color, about 3–4 minutes.
6. Squeeze half a lime over the corn and add the lime zest. Stir so the flavors brighten the mixture. Season with salt and pepper to taste.
7. In a small bowl, whisk together the Greek yogurt, mayonnaise, and the remaining lime juice until smooth. Adjust salt and lime to taste.
8. Divide the cooked rice among bowls. Top with the warm corn-onion mixture and sliced chicken.
9. Drizzle each bowl with the yogurt-mayo sauce and sprinkle chopped coriander over the top before serving.

Best ways to enjoy it

Serve these bowls with a wedge of lime on the side for extra brightness. They pair nicely with:

• A simple green salad or crunchy slaw to add freshness.
• Warm tortillas if you want to turn bowls into handheld tacos.
• A light, chilled cucumber salad for contrast in texture and temperature.
  For a party, set bowls family-style and let guests add extra coriander and lime.

In case you want a creamy dip alongside the bowls for guests to snack on, try the recipe for buffalo chicken dip with cottage cheese — it’s a tangy, crowd-pleasing side.

Storage and reheating tips

• Refrigerate leftovers within 2 hours of cooking. Store in airtight containers for up to 3–4 days.
• To reheat, microwave bowls for 1–2 minutes, stirring halfway, or warm corn and chicken in a skillet over low heat until heated through. Add a splash of water or broth if rice seems dry.
• To freeze, keep the chicken and corn mixture in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Cooked rice freezes okay but may lose some texture; reheat with a sprinkle of water to rejuvenate it.
• Food safety note: always reheat leftovers until steaming hot and ensure chicken reaches 165°F when reheated.

Helpful cooking tips

• Dry the chicken well before seasoning; dry skin or surface browning gives better color.
• Letting the chicken rest is key — it keeps juices locked in and makes slicing neater.
• Use smoked paprika for a subtle smoky note without adding a specialty ingredient.
• If your corn is frozen, thaw and pat dry to avoid excess moisture in the skillet.
• Taste at each step: adjust lime and salt on the corn, and tweak the yogurt drizzle if it’s too tangy or thick.

Creative twists

• Make it spicy: add a pinch of cayenne or a diced jalapeño to the corn.
• Swap proteins: thinly sliced grilled thighs or shredded rotisserie-style chicken both work.
• Make it vegetarian: replace chicken with pan-fried tofu or a roasted cauliflower steak.
• Add cheese: crumble cotija or queso fresco over the top for an authentic street-corn finish (if you like cheese).
• Turn it into a salad bowl: serve the warm corn over mixed greens instead of rice.

Your questions answered

Q: How long does this take from start to finish?
A: Plan on about 35–45 minutes total: 20 minutes active (searing and sautéing) plus rice cooking and a short rest for the chicken.

Q: Can I grill the chicken instead of pan-searing?
A: Yes — grill over medium-high heat 6–8 minutes per side depending on thickness. Let rest and slice as directed.

Q: Is it safe to use leftover rice from the fridge?
A: Yes. Use rice that’s been cooled and refrigerated within 2 hours of cooking and consume within 3–4 days. Reheat thoroughly until steaming.

Q: How can I make this dairy-free?
A: Use a dairy-free plain yogurt and swap the mayonnaise for a vegan version. The corn and lime flavors will still shine.

Q: Can I prep parts ahead?
A: Absolutely. Make the corn mixture and sauce a day ahead. Cook chicken the same day for best texture, or pre-cook and reheat gently.

Q: What if I only have canned corn?
A: Canned kernels work fine—drain and pat dry, then sauté until slightly golden to boost flavor.

Conclusion

This Street Corn Chicken Rice Bowl is an easy, flavorful weeknight meal that balances smoky, tangy, and creamy elements with satisfying textures. For a different take or inspiration on similar bowl-friendly flavors, check out this detailed version: Street Corn Chicken Rice Bowls – The Skinnyish Dish.

Street Corn Chicken Rice Bowl

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• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Dairy-Free (if substitutions made)

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Description

A vibrant bowl combining charred corn, lime, and pan-seared chicken over fluffy rice — a quick and flavorful weeknight meal.

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Ingredients

• 2 large Chicken breasts
• 3 tbsp fresh Coriander, chopped
• 1 1/2 cups Corn, frozen or canned (thawed/drained)
• 1 clove Garlic, minced
• 1/2 tsp Garlic powder
• 1 Lime (zest and juice)
• 1/4 cup Red onion, finely diced
• 1 tbsp Mayonnaise
• 2 cups Rice, cooked white
• 1 tsp Chili powder
• 2 tbsp Olive oil or avocado oil
• 1 tsp Smoked paprika
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt

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Instructions

1. Cook the rice according to package directions and keep it warm.
2. Season the chicken with salt, pepper, chili powder, garlic powder, and smoked paprika. Pan-sear in a skillet with oil until fully cooked, about 12–14 minutes. Let rest before slicing.
3. Sauté garlic and red onion in the same skillet until fragrant (2–3 minutes).
4. Add corn to the skillet and cook until heated through and slightly charred (3–4 minutes). Squeeze in lime juice and add zest, seasoning to taste.
5. In a small bowl, whisk together Greek yogurt, mayonnaise, and remaining lime juice until smooth.
6. Assemble the bowls with rice, corn mixture, and sliced chicken. Drizzle with yogurt-mayo sauce and top with coriander.

Notes

Use avocado oil for a higher smoke point. For dairy-free, replace Greek yogurt with dairy-free yogurt and use vegan mayo.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan-searing
• Cuisine: Mexican