Easy Street Corn Chicken Rice Bowls
These Easy Street Corn Chicken Rice Bowls combine juicy spiced chicken and fluffy rice with a creamy, smoky, tangy street corn topping inspired by Mexican elote. Bold, satisfying, and ready in just 35 minutes, they are perfect for weeknight dinners and meal prep alike.
Equipment
- Large skillet
- Medium saucepan
- Mixing bowl
- Meat thermometer
Ingredients
Chicken and Rice
- 1.5 lbs boneless skinless chicken thighs or chicken breasts
- 1.5 cups long-grain white rice uncooked
- 3 cups chicken broth for cooking the rice
- 1 tsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp ground cumin
- 0.5 tsp salt plus more to taste
- 1 tbsp olive oil
Street Corn Topping
- 2 cups corn kernels fresh, frozen and thawed, or canned and drained
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tbsp fresh lime juice about 1 lime
- 0.33 cup cotija cheese crumbled, divided
- 0.25 tsp chili powder for the topping
- 0.25 cup fresh cilantro chopped, divided
Instructions
- Cook the rice: Combine the rice and chicken broth in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork, season with a pinch of salt, and keep warm.
- Season the chicken: Pat the chicken dry with paper towels. In a bowl, toss the chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and olive oil until evenly coated on all sides.
- Sear the chicken: Heat a large skillet over medium-high heat until very hot. Add the seasoned chicken in a single layer and cook undisturbed for 5 to 6 minutes until a deep golden crust forms. Flip and cook for another 5 to 6 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice.
- Char the corn: Return the same skillet to medium-high heat. Add the corn kernels in a single layer and cook undisturbed for 3 to 4 minutes until charred and caramelized in spots. Stir once and cook for another 2 minutes. Remove from heat and let cool for 2 minutes.
- Make the street corn topping: Add the mayonnaise, sour cream, fresh lime juice, half the cotija cheese, chili powder, and most of the cilantro to the corn in the skillet. Stir well to combine. Taste and adjust salt and lime as needed.
- Assemble the bowls: Divide the warm rice evenly among four bowls. Top each with sliced chicken and a generous spoonful of the street corn mixture. Finish with the remaining cotija cheese, a squeeze of fresh lime juice, and the rest of the chopped cilantro. Serve immediately.
Notes
For meal prep, store the rice, chicken, and street corn topping in separate airtight containers in the fridge for up to 4 days. The corn topping does not freeze well due to the dairy content. Reheat rice and chicken with a splash of water in the microwave for 1 to 2 minutes, then top with the corn mixture cold or at room temperature. Chicken thighs stay juicier than breasts when reheated. Always let the chicken rest before slicing to keep the juices inside the meat.