Easy Weeknight Street Corn Chicken Rice Bowl
Capture the vibrant, smoky, limey, and cheesy flavors of street corn in this easy and delicious weeknight chicken and rice bowl. It's a comforting, satisfying, and flavor-packed meal that's quick enough for a busy weeknight.
Equipment
- Skillet
- Cutting board
- Medium bowl
- Serving Bowl
Ingredients
- 1 boneless, skinless chicken breast
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 cup cooked white rice or brown rice
- 1 cup cooked corn kernels grilled or roasted is best, or pan-seared canned/frozen
- 2 tbsp mayonnaise or Greek yogurt
- 1/2 tsp chili powder adjust to taste
- 1 tbsp lime juice
- 1/2 cup crumbled cotija cheese or feta
- 1 tbsp chopped fresh cilantro or parsley/green onion, for garnish
Instructions
- Step 1: Pat your boneless, skinless chicken breast dry. Season generously on both sides with the salt, black pepper, smoked paprika, and ground cumin. Rub the spices into the chicken.
- Step 2: Heat the olive oil in a skillet over medium heat until hot enough that the chicken sizzles when added.
- Step 3: Carefully place the seasoned chicken in the hot skillet. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Step 4: Remove the cooked chicken from the skillet and place it on a cutting board. Let it rest for 5-10 minutes, then slice it into strips or cube it.
- Step 5: While the chicken is resting, prepare the street corn mixture. In a medium bowl, combine the cooked corn kernels, mayonnaise, chili powder, fresh lime juice, and crumbled cotija cheese. Stir until everything is nicely coated. Taste and adjust lime juice or chili powder if needed.
- Step 6: Assemble the bowl by spooning warm, cooked white rice into the bottom of a serving bowl.
- Step 7: Arrange the sliced chicken over the rice.
- Step 8: Pile the creamy, cheesy corn mixture on top of the chicken.
- Step 9: Sprinkle generously with fresh chopped cilantro for garnish.
- Step 10: Serve immediately and enjoy!
Notes
To make the corn taste more 'street corn', grill or roast the kernels beforehand, or pan-sear canned/frozen corn until slightly charred. Rest the chicken is crucial for juicy results. You can cook the rice and chicken ahead of time, and prepare the corn mixture (minus cilantro) in advance. Warm the rice and chicken before assembling the bowl. For storage, keep chicken, rice, and corn mixture in separate airtight containers in the refrigerator for up to 3-4 days. Add fresh cilantro when serving leftovers. You can substitute ingredients like shrimp, tofu, or beans for the chicken; feta for cotija; brown rice, quinoa, or cauliflower rice for white rice; or Greek yogurt for mayonnaise.