Effortless Street Corn Chicken Rice Bowl Recipe With Few Ingredients

I’m excited to share my Street Corn Chicken Bowl Recipe that layers cooked chicken with charred corn and a zesty dressing over rice for a surprisingly simple summer dinner.

I love meals that look like you worked all afternoon but took almost no time. My Street Corn Chicken Rice Bowl hits that sweet spot.

Tender boneless skinless chicken and blistered fresh corn meet a quick creamy dressing, and somehow the whole thing tastes like summer without being too fussy. I keep messing with flavors so it stays fun, and this one ends up in my Yummy Rice Bowls rotation more than it should.

If you need something that sits between Chicken And Street Corn nostalgia and a weeknight fix, this will make you curious.

Ingredients

• Chicken brings high protein, keeps you full, mild flavor that soaks up spices.
• Sweet corn adds fiber and sweetness, gives crunch and a bit of summer brightness.
• White rice provides carbs for energy, soft base that balances richer toppings.
• Mayo and sour cream add creaminess and tang, helps coat corn and rice.
• Lime juice gives acidity and brightness, cuts richness and lifts every bite.
• Cotija cheese adds salty crumbly bite, a savory contrast to creamy elements.
• Cilantro adds herb freshness, jalapeño brings heat if you want a kick.

Ingredient Quantities

• 1 pound boneless skinless chicken thighs or breasts, cut into 1 inch pieces
• 3 ears fresh corn or about 2 cups frozen corn kernels
• 1 1/2 cups long grain white rice, rinsed (yields ~3 cups cooked)
• 3 tablespoons olive oil, divided
• 1/3 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/2 cup crumbled cotija cheese or feta
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder or smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Optional 1 jalapeño, finely chopped for heat
• Optional sliced green onions for garnish

How to Make this

1. Rinse the 1 1/2 cups long grain rice until the water runs clear, add 3 cups water and a pinch of salt to a pot, bring to a boil then reduce to a low simmer, cover and cook 15 to 18 minutes until tender; fluff with a fork and keep covered while you finish the rest.

2. Whisk together 1/3 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon chili powder or smoked paprika, 1/2 teaspoon garlic powder, salt and pepper to taste, and the optional finely chopped jalapeño if you want heat; fold in half of the chopped cilantro and refrigerate the dressing so flavors meld.

3. Pat the 1 pound chicken pieces dry, toss with 1/2 teaspoon garlic powder, 1 teaspoon chili powder (or smoked paprika), salt, pepper and about 1 tablespoon of the olive oil so every piece is coated.

4. Heat a large skillet or cast iron over medium-high heat, add 1 tablespoon olive oil and the corn (cut from 3 ears or about 2 cups frozen, patted dry), cook without moving for a minute to get good char then stir and let it char around 6 to 8 minutes total; if using fresh you can char the cobs on the grate then cut the kernels off.

5. Remove corn to a bowl, add the last tablespoon of olive oil to the hot pan, then add the seasoned chicken in a single layer, sear without crowding until browned and cooked through about 6 to 8 minutes, flip once, or cook until internal temp hits 165°F; toss chicken back with the charred corn for a minute to marry flavors if you want.

6. Taste the rice and if it needs brightness stir in a squeeze of lime and the rest of the chopped cilantro; this keeps the rice from being boring and ties everything together.

7. Build the bowls: divide rice among bowls, top with the chicken and charred corn, drizzle generous spoonfuls of the mayo-sour cream lime dressing over everything, then sprinkle 1/2 cup crumbled cotija or feta on top.

8. Garnish with remaining cilantro, optional sliced green onions, extra lime wedges and a crack of black pepper; store leftovers covered in the fridge for up to 3 days, reheat gently and add a fresh squeeze of lime before serving.

Equipment Needed

1. Medium pot with lid for the rice
2. Fine mesh strainer to rinse the rice
3. Large skillet or cast iron pan for charring corn and searing chicken
4. Chef’s knife and cutting board for chopping and cutting corn off the cob
5. Measuring cups and measuring spoons
6. Mixing bowl and a whisk or fork for the mayo–lime dressing
7. Tongs or a spatula to flip the chicken and stir the corn
8. Instant read thermometer to check chicken reaches 165°F
9. Fork or rice paddle to fluff the rice and serving bowls/spoons

FAQ

Effortless Street Corn Chicken Rice Bowl Recipe With Few Ingredients Substitutions and Variations

• Chicken thighs or breasts: Try firm tofu, pressed and cubed then pan fry till golden; or shrimp, peeled and added at the end since it cooks fast; or ground turkey, browned and crumbled. Remember to adjust cooking time for whatever you pick.
• Fresh or frozen corn: Swap with canned corn (drain and rinse to remove extra salt); or frozen roasted corn for that charred flavor; or chopped roasted red bell pepper for sweetness and color.
• Long grain white rice: Use jasmine rice for a slightly floral aroma with same water ratio; or brown rice, but add more water and cook longer; or cauliflower rice for a low carb option, just briefly sauté.
• Cotija cheese: Substitute feta for tangy saltiness, queso fresco for a milder crumbly option, or grated parmesan if you want sharp umami and less salt.

Pro Tips

1) Pat the chicken super dry and heat the pan till it’s really hot before you add oil, that way you get a nice brown crust not boiled gray meat. Let the cooked pieces rest a few minutes before tossing with the corn so they stay juicy, don’t chop right away or you’ll lose the juices.

2) For killer corn flavor, char it hard and fast, and if you use frozen thaw and pat it completely dry or it will steam not brown. If you have fresh ears, roast the whole cob over the flame first then cut the kernels off, tastes way more smoky.

3) Make the sauce a little ahead so the flavors mellow, but save a few spoonfuls plain to drizzle at the end so the bowl still has bright fresh tang. If it feels too thick after chilling, whisk in a tiny splash of milk or water, don’t ruin the balance by dumping a bunch.

4) Boost the rice with small things not big changes, a little lime zest, a teaspoon of butter or a splash of broth will make it less boring, and always let the rice sit covered off the heat for 10 minutes so the grains finish steaming and dont clump.