Street Corn Chicken Rice Bowl – Easy & Flavorful Summer Dinner Recipe

I combine juicy chicken, seasoned rice, and creamy street corn in this Street Corn Chicken Rice Bowl to create a bold, fresh dinner that fits perfectly into Easy Healthy Meal Ideas For Dinner.

I make this Street Corn Chicken Rice Bowl when I want something loud and easy. Juicy boneless skinless chicken thighs get all the char and spice I love, and sweet fresh corn kernels give it that addictive creamy tang.

It looks simple but every bite has surprises, little hits of brightness and a salty crumb that keep you reaching for more. Perfect for Meal Prep Weeknight Dinners, it’s the kind of chicken and corn bowl you’ll end up craving all summer.

I promise it feels fancy but really it’s just smart, fast food that actually makes you feel good.

Ingredients

• Packed with protein, thighs stay juicier; breasts are leaner but dry faster.
• Sweet, crunchy, adds fiber and a fresh summer taste, char it for smoky flavor.
• Carb-rich staple, gives energy and soaks up all the tasty juices.
• Salty crumbly cheese, adds savory tang and creamy texture without melting too much.
• Bright acidic punch, cuts richness and makes flavors pop, don’t overdo it.
• Creamy binder, brings richness and tang, helps coat corn for that street taste.
• Fresh herb, gives herbal citrus notes, some people hate it, taste is divisive.
• Warm smoky spices, add heat and depth, use less if you’re spice shy.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs or breasts, about 680 g
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 1/2 cups long grain white rice, uncooked
• 3 cups low sodium chicken broth or water
• 1 tbsp butter
• 3 ears fresh corn, kernels cut off, or 2 cups frozen corn
• 1 tbsp olive oil or butter (for corn)
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Mexican crema
• 1/2 cup crumbled cotija cheese, plus extra for garnish
• 2 limes, zested and juiced
• 1/4 cup chopped fresh cilantro
• 1 small red onion, finely diced
• 1 jalapeño, seeded and finely chopped (optional)
• 1/2 tsp extra chili powder or Tajín for sprinkling (optional)
• Sliced green onions for garnish (optional)

How to Make this

1. Pat the chicken dry, then rub with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika if using, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper; heat 1 tbsp olive oil in a large skillet over medium-high heat and cook the thighs or breasts about 5 to 7 minutes per side until nicely browned and internal temp reads 165 F, then transfer to a plate to rest 5 minutes before slicing.

2. While the chicken cooks, rinse 1 1/2 cups long grain white rice under cold water until water runs clear, then add to a medium pot with 3 cups low sodium chicken broth (or water) and 1 tbsp butter; bring to a boil, reduce to a low simmer, cover and cook 15 to 18 minutes until liquid is absorbed, remove from heat and let sit covered 5 minutes then fluff with a fork.

3. In the same skillet you cooked the chicken, add 1 tbsp olive oil or butter for the corn, set heat to medium-high and add 3 ears of corn kernels (about 2 cups frozen corn works too, thaw first); let the corn cook without stirring for a couple minutes to get some char, then toss occasionally until golden 5 to 7 minutes, season lightly with salt and pepper.

4. Meanwhile make the creamy street corn mix: in a bowl combine 1/3 cup mayonnaise, 1/3 cup sour cream or Mexican crema, 1/2 cup crumbled cotija cheese, zest and juice of 2 limes, 1/4 cup chopped cilantro, 1 small finely diced red onion and 1 seeded and finely chopped jalapeño if you want heat; stir well.

5. Add the hot charred corn to the mayo mixture and toss until evenly coated, taste and adjust salt, more lime, or jalapeño if needed; reserve a couple tablespoons of cotija for garnish.

6. Slice the rested chicken into strips or bite sized pieces and if you want, toss the sliced chicken briefly in the warm pan juices for extra flavor, or drizzle a little lime juice over it.

7. To assemble bowls: spoon a bed of the fluffy rice into bowls, top with sliced chicken, then pile on a generous scoop of the creamy street corn.

8. Garnish with the reserved cotija, chopped cilantro, sliced green onions, and a sprinkle of extra chili powder or Tajín if desired; serve with lime wedges on the side for squeezing.

9. Tips and hacks: use thighs for juicier chicken, don’t skip resting the meat, char the corn well for the best flavor, if using frozen corn dry it on paper towels first so it chars instead of steaming, and a meat thermometer is the easiest way to avoid overcooking.

Equipment Needed

1. Large heavy skillet (cast iron or stainless) for searing chicken and charring corn
2. Medium saucepan with tight-fitting lid for the rice
3. Meat thermometer to check chicken reaches 165 F
4. Chef’s knife for cutting chicken, corn and chopping onion/cilantro
5. Cutting board (use a separate one for raw chicken if you can)
6. Measuring cups and measuring spoons for rice, broth, spices and mayo/sour cream
7. Mixing bowl and a spatula or spoon for the creamy street corn mix
8. Tongs and a fork for flipping, handling and resting the chicken
9. Microplane or fine zester and a small citrus juicer or reamer for the limes

FAQ

Street Corn Chicken Rice Bowl – Easy & Flavorful Summer Dinner Recipe Substitutions and Variations

• Chicken: swap with ground turkey or firm tofu. Turkey cooks the same but must reach 165°F. Tofu needs pressing, cubing and a quick sear so it soaks up the spices.
• White rice: use brown rice, quinoa, or cauliflower rice. Brown rice needs more liquid and about 20 extra minutes. Quinoa is 1:2 grain to liquid and cooks faster. Cauliflower rice cooks in 5-7 minutes – don’t simmer in broth, just sauté.
• Cotija cheese: sub with feta or queso fresco. Feta is tangier and saltier so taste as you go. Queso fresco is milder and crumblier, almost 1:1 swap. Parmesan works in a pinch but use less.
• Mayonnaise / sour cream / crema: swap for plain Greek yogurt, mashed avocado, or light mayo. Greek yogurt is a direct, tangy 1:1 swap (thin with lime if too thick). One medium avocado mashed plus lime ≈ 1/3 cup for a fresher, richer sauce.

Pro Tips

– Quick brine breasts for 15 to 30 minutes in lightly salted water (about 1 tablespoon kosher salt per 2 cups water), then pat dry before seasoning. It helps prevent the white meat from drying out without adding much extra time.

– Use a heavy skillet like cast iron and get it smoking hot before the chicken goes in. Sear undisturbed to build a deep crust, then if pieces are very thick finish them in a 375 F oven for a few minutes so the outside never overcooks while the center comes up to temp.

– Boost the rice: toast it briefly in the butter until fragrant before adding liquid, and stir in a little lime zest or one bay leaf while it simmers for extra depth.

– For maximum corn flavor, spread kernels in a single layer and let them sit so they brown, then toss. A very small pinch of sugar while they char will amplify caramelization, and a quick squeeze of lime at the end brightens everything.

– Make the creamy mix ahead and chill 15 to 30 minutes so flavors meld; if it feels heavy, thin with a splash of buttermilk or milk. When serving, slice the chicken against the grain for better tenderness and save some crumbled cotija to sprinkle on top last for texture.