30-Minute Street Corn Chicken Rice Bowl

30-Minute Street Corn Chicken Rice Bowl is a delightful and vibrant dish that brings together the warm flavors of grilled chicken, sweet corn, and aromatic spices—all served over fluffy rice and topped with a creamy cilantro-lime sauce. I remember the first time I made this recipe for friends on a busy weeknight, and it quickly became a favorite. It’s the perfect answer to those evenings when you want something fresh, satisfying, and ready in a flash.

Why You’ll Love Making It

This recipe is truly a game-changer for busy individuals and families alike. Here are a few reasons why this bowl deserves to be on your dining table:

1. Quick and Easy: In just 30 minutes, you’ve got a complete meal that’s packed with flavor. Perfect for weeknight dinners when you want to spend less time in the kitchen and more time with loved ones.

2. Budget-Friendly: With simple ingredients that are often staples in your pantry, this dish won’t break the bank. Plus, you can easily customize it based on what you have on hand.

3. Kid-Approved: The combination of tender chicken, sweet corn, and the creamy sauce is a hit with kids and adults alike—making it a fantastic go-to recipe for family meals.

4. Versatile and Customizable: Feel free to switch up the toppings or proteins. You can make it your own while still enjoying the core flavors.

   

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"This recipe is such a lifesaver during busy weeks! I’ve made it twice already, and both times my family loved it. The flavors are incredible!" – A happy home cook

Step-by-Step Guide to Cooking It

Preparing this 30-Minute Street Corn Chicken Rice Bowl is as straightforward as it is satisfying. Here’s a quick snapshot of what you can expect:

1. Start by preparing your chicken and seasoning it.
2. Sear the chicken until golden brown and cooked through.
3. In the same pan, char the corn for an extra flavor boost.
4. Whisk together a tangy sauce while everything cooks.
5. Assemble the bowls with rice, chicken, charred corn, and garnishes.

Gather Your Ingredients

Before diving in, ensure you have all of the following:

• 2 large chicken breasts (about 1.5 lbs total, cut into bite-sized 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
• For the sauce:
  • 0.5 cup plain Greek yogurt
  • 1 tbsp mayonnaise
  • 1 clove garlic (minced)
  • 0.5 lime (juice and zest)
  • 1 tbsp finely chopped cilantro

You can easily swap out the chicken for grilled shrimp or tofu for a vegetarian option.

Cooking Steps

1. Prepare the Chicken: Pat the chicken dry with paper towels. Toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of oil until coated.

2. Sear the Chicken: Heat a large skillet over medium-high heat. Cook the chicken in a single layer for 3-4 minutes on each side or until golden brown and cooked through (165°F internal temperature). Remove and set aside.

3. Char the Corn: Wipe the pan lightly, leaving any flavorful bits behind. Add the corn and cook for 5-7 minutes, stirring occasionally, until you see golden-brown charred edges.

4. Make the Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth. Adjust seasoning to your liking.

5. Assemble the Bowls: Spoon warm rice into serving bowls. Layer on charred corn, sliced chicken, and red onion. Drizzle the cilantro-lime sauce over everything, and finish with fresh cilantro and lime juice. Serve immediately.

Perfect Pairings for 30-Minute Street Corn Chicken Rice Bowl

When it comes to serving this meal, there are several options to elevate it further:

• Pair it with tortilla chips and salsa for a fun appetizer.
• Enjoy a crisp green salad on the side for added freshness.
• Serve with avocado slices for a creamy touch.

Storage Tips

If you find yourself with leftovers, here’s how to keep them fresh and delicious:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to three days.

• Freezing: For longer-term storage, you can freeze the chicken and corn separately from the rice. Freeze for up to two months.

• Reheating: To reheat, simply warm in the microwave or on the stovetop until heated through. Ensure it reaches an internal temperature of 165°F.

Pro Chef Tips

• Sear with Care: Don’t overcrowd the pan when cooking the chicken. This allows for a perfect sear and prevents steaming.

• Adjust Spices: Feel free to tweak the spices based on your taste preferences. Want it spicier? Add a dash of cayenne pepper!

• Fresh Ingredients Matter: Use fresh lime juice and cilantro for the best flavor in your sauce.

Creative Twists

Looking to switch it up a bit? Here are some variations to explore:

• Southwestern Flair: Add black beans and diced tomatoes for a hearty twist.

• Dairy-Free Sauce: Substitute the Greek yogurt with a plant-based yogurt for a dairy-free option.

• Different Proteins: Swap chicken for grilled shrimp or marinated tofu for a tasty alternative.

FAQs

How long does this dish take to prepare?

The entire preparation and cooking process takes about 30 minutes, making it perfect for a quick weeknight dinner.

Can I substitute the rice with another grain?

Yes! This recipe works beautifully with quinoa, farro, or even cauliflower rice for a low-carb option.

How do I store leftovers safely?

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, ensure the food reaches an internal temperature of 165°F for safety.

This recipe is not only quick and easy to prepare but also delivers a punch of flavors that will keep you coming back for more. Enjoy making your own 30-Minute Street Corn Chicken Rice Bowl tonight!

30-Minute Street Corn Chicken Rice Bowl

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Pin Recipe

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Description

A delightful and vibrant dish that combines grilled chicken, sweet corn, and aromatic spices, served over fluffy rice and topped with a creamy cilantro-lime sauce.

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Ingredients

Scale 1x2x3x

• 2 large chicken breasts (about 1.5 lbs total, cut into bite-sized 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
• For the sauce:
• 0.5 cup plain Greek yogurt
• 1 tbsp mayonnaise
• 1 clove garlic (minced)
• 0.5 lime (juice and zest)
• 1 tbsp finely chopped cilantro

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Instructions

1. Prepare the Chicken: Pat the chicken dry with paper towels. Toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of oil until coated.
2. Sear the Chicken: Heat a large skillet over medium-high heat. Cook the chicken in a single layer for 3-4 minutes on each side or until golden brown and cooked through (165°F internal temperature). Remove and set aside.
3. Char the Corn: Wipe the pan lightly, leaving any flavorful bits behind. Add the corn and cook for 5-7 minutes, stirring occasionally, until you see golden-brown charred edges.
4. Make the Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth. Adjust seasoning to your liking.
5. Assemble the Bowls: Spoon warm rice into serving bowls. Layer on charred corn, sliced chicken, and red onion. Drizzle the cilantro-lime sauce over everything, and finish with fresh cilantro and lime juice. Serve immediately.

Notes

Feel free to customize the toppings or proteins. You can swap chicken for grilled shrimp or tofu for a vegetarian option.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Searing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 350mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 75mg

Keywords: chicken, rice bowl, quick meals, family dinner, weeknight dinner