30-Minute Street Corn Chicken Rice Bowl

You’ll Love This 30-Minute Street Corn Chicken Rice Bowl

This 30-Minute Street Corn Chicken Rice Bowl is a delightful fusion of flavors and textures, perfect for busy weeknights when you want something fresh and satisfying. Imagine biting into tender chicken, sweet corn, and creamy sauce, all atop a fluffy bed of rice—delicious, right? It’s a meal that embodies the vibrant charm of street food with none of the fuss. I’ve personally made this dish countless times, and each time it transports me straight to the lively taco stands of Mexico. This bowl is versatile, easy to whip up, and sure to please your whole family.

What Makes This Recipe Special

There are plenty of reasons to fall in love with this dish. First off, it’s quick to prepare, making it ideal for those hectic evenings when you don’t want to spend hours in the kitchen. The combination of spices and fresh ingredients creates a flavor explosion that’s both comforting and exciting. Plus, it’s budget-friendly—using staples like chicken and rice can keep your grocery bills in check, and the mix of corn and yogurt elevates it into something special without breaking the bank.

"This is my go-to weeknight dinner! It’s fast, flavorful, and my kids adore it. The cilantro-lime sauce takes it up a notch!" – Happy Home Cook

Your Easy Cooking Guide

This dish is a breeze to make, which adds to its overall charm. First, you’ll cook the chicken to perfection, then sauté the corn until it’s gorgeous and charred. Meanwhile, whip up a creamy sauce that ties it all together. Finally, assemble the vibrant layers in a bowl, and you’re ready to dig in! The whole process is efficient, and you’ll be on the table enjoying this meal in just 30 minutes.

Everything You Need for This Recipe

You’ll want the following ingredients to create this delightful bowl:

• Chicken: 2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
• Rice: 2 cups cooked rice (white, jasmine, or brown)
• Corn: 1.5 cups corn kernels (fresh, frozen, or canned, drained)
• Oil: 2 tbsp olive oil or avocado oil
• Spices: 1 tsp smoked paprika, 1 tsp chili powder, 0.5 tsp garlic powder, and salt and pepper (to taste)
• Lime: 1 lime (juiced)
• Onion: 0.25 cup red onion (thinly sliced)
• Cilantro: 2 tbsp chopped cilantro
• Sauce Base: 0.5 cup plain Greek yogurt, 1 tbsp mayonnaise, 1 clove garlic (minced), 0.5 lime (juice and zest), 1 tbsp finely chopped cilantro for sauce

Step-by-Step Directions

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. In a bowl, toss them with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until well-coated.

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

3. Sauté the Corn: Wipe the skillet lightly to remove any stuck bits, but keep the flavorful oil. Add the corn to the skillet and cook for 5-7 minutes until it has golden-brown charred edges, stirring occasionally.

4. Make the Sauce: While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, and chopped cilantro in a small bowl. Season with salt and pepper to taste.

5. Assemble the Bowls: Spoon about 1 cup of warm rice into each serving bowl. Top with charred corn, sliced chicken, and red onion. Drizzle with cilantro-lime sauce, then finish with fresh chopped cilantro and a squeeze of lime. Serve immediately.

Tips for Serving

To elevate your Street Corn Chicken Rice Bowl, try serving it alongside crunchy tortilla chips for some added texture. Fresh avocado slices or a simple green salad can also complement this dish beautifully. For an extra kick, consider adding jalapeño slices or a sprinkle of queso fresco on top.

Best Way to Store 30-Minute Street Corn Chicken Rice Bowl

Leftover chicken rice bowls can be stored in airtight containers in the refrigerator for up to three days. To reheat, you can use the microwave, but for the best texture, consider reheating in a skillet. If you like meal prep, you can make the chicken and sauce ahead of time and assemble the bowls just before serving.

Expert Advice

1. Pat the Chicken Dry: This is crucial for achieving that beautiful, golden sear.

2. Use Fresh Lime Juice: Freshly squeezed lime juice can make a noticeable difference in the flavor of the sauce.

3. Adjust Spice Levels: Feel free to customize the spices according to your taste. You can add cayenne for an extra kick!

Flavor Variations

While this recipe shines as is, you can easily put your spin on it! For a Tex-Mex twist, consider adding jalapeños and black beans. If you want a different protein, shrimp or grilled vegetables can also work beautifully. For a lighter version, swap the Greek yogurt sauce for avocado crema.

Your Questions Answered

Q: Can I use different proteins besides chicken?
A: Absolutely! Shrimp, tofu, or even grilled veggies work great in this recipe.

Q: How do I make it dairy-free?
A: Replace Greek yogurt with a dairy-free yogurt alternative or use avocado for creaminess.

Q: How long can leftovers be stored?
A: Leftovers can be kept in the refrigerator for up to three days. Make sure to store separately if possible to maintain texture.

Feel free to explore this delightful recipe, and don’t hesitate to adapt it to fit your family’s taste! Happy cooking!

30-Minute Street Corn Chicken Rice Bowl

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delightful fusion of flavors and textures featuring tender chicken, sweet corn, and creamy sauce atop fluffy rice – perfect for a quick weeknight meal.

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Ingredients

Scale 1x2x3x

• 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
• 1 tbsp mayonnaise
• 1 clove garlic (minced)
• 0.5 lime (juice and zest)
• 1 tbsp finely chopped cilantro for sauce

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Instructions

1. Pat the chicken pieces dry with paper towels. In a bowl, toss them with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until well-coated.
2. Heat a large skillet over medium-high heat. Add the chicken in a single layer, cooking undisturbed for 3-4 minutes on each side, until golden brown and cooked through (165°F internal temperature). Remove and set aside.
3. Wipe the skillet lightly to remove any stuck bits, but keep the flavorful oil. Add the corn to the skillet and cook for 5-7 minutes until it has golden-brown charred edges, stirring occasionally.
4. While the corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, and chopped cilantro in a small bowl. Season with salt and pepper to taste.
5. Spoon about 1 cup of warm rice into each serving bowl. Top with charred corn, sliced chicken, and red onion. Drizzle with cilantro-lime sauce, then finish with fresh chopped cilantro and a squeeze of lime. Serve immediately.

Notes

For extra texture, serve alongside crunchy tortilla chips or fresh avocado slices. Consider adding jalapeño slices for an extra kick.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg

Keywords: chicken, rice bowl, street corn, quick dinner, meal prep