Introduction

Remember those summer nights, the smell of grilled corn wafting through the air, and the simple joy of a perfectly seasoned meal? This Easy Street Corn Chicken Rice Bowl is like bottling that feeling and serving it up on a plate. It’s incredibly simple to put together, making it a total lifesaver for those busy weeknights when you crave something delicious but don’t have hours to spend in the kitchen. Trust me, this one is destined to become a family favorite!

Why You’ll Love This Recipe

Fast: Seriously, you’ll be sitting down to eat in under 40 minutes.
Easy: Minimal steps, maximum flavor. Even beginners can nail this!
Giftable: Imagine packing these up in cute containers for a friend who needs a little culinary hug.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone raves about the vibrant flavors.

Ingredients

Let’s gather our goodies! Don’t worry, it’s all pretty straightforward.

1 lb boneless chicken thighs: These are my secret weapon for tender, juicy chicken that’s way more forgiving than breasts.
1/4 cup fresh cilantro, chopped: For that bright, herbaceous punch.
1 whole fresh cilantro for garnish: Because presentation matters, even when it’s this easy!
3 ears fresh corn: The star of our street corn show!
2 cloves garlic: Minced up for that aromatic kick.
1 lime, zested and juiced: We’re using both the zest and the juice for maximum limey goodness.
3 cups chicken broth: For cooking our fluffy rice.
2 tablespoons lime juice: More zing for the corn mixture!
2 tablespoons mayonnaise: This is what makes our street corn creamy and dreamy.
1 1/2 cups jasmine rice: Fragrant and perfectly fluffy.
1 1/2 teaspoons chili powder: For a little warmth and depth.
1/2 teaspoon paprika: Adds a lovely color and mild flavor.
1 teaspoon salt: To season everything just right.
Salt and pepper to taste: The usual suspects for perfect seasoning.
2 tablespoons olive oil: For searing our chicken to golden perfection.
1 teaspoon cumin: A little earthy magic.
1/2 cup cotija cheese, crumbled: This salty, crumbly cheese is a must-have for authentic street corn flavor.
1/2 cup Mexican crema or sour cream: For a cool, creamy finish.

How to Make It

Alright, apron on! Let’s get cooking. This is where the magic happens, step-by-step.

Cook your rice: First things first, get your jasmine rice cooking according to the package directions. While that’s bubbling away, we’ll tackle the other components.
Char your corn: Husk your corn and give it a good brush to remove any silks. Now, here’s where you can get creative! Grill your corn until it’s got those beautiful char marks, or pan-sear it in a hot skillet until it’s slightly blackened. Once it’s cooled just enough to handle, carefully cut those sweet kernels right off the cob.
Season your chicken: While your corn is doing its thing, let’s get that chicken ready. Pop your boneless chicken thighs in a bowl and season them generously with salt, pepper, chili powder, paprika, and cumin. Give them a good toss to make sure every piece is coated in those amazing spices.
Sear the chicken: Heat your olive oil in a skillet over medium-high heat. Once it’s shimmering, add your seasoned chicken thighs. Sear them until they’re beautifully browned and cooked all the way through – usually about 5-7 minutes per side. Once they’re done, let them rest for a few minutes on a cutting board, then dice them into bite-sized pieces. This resting step is key for keeping them super juicy!
Whip up the street corn magic: In a medium bowl, combine your freshly cut corn kernels, mayonnaise, the juice from your lime, the zest from that same lime, your minced garlic, the chopped cilantro, and a pinch of salt. Give it all a really good stir until everything is beautifully combined and coated. This is your flavor bomb!
Assemble your masterpiece: Now for the fun part! Divide your perfectly cooked jasmine rice among your serving bowls. Top that fluffy rice with your savory, diced chicken. Then, pile on that incredible street corn mixture.
Garnish and devour: Finish it all off with a sprinkle of crumbled cotija cheese, a drizzle of cool Mexican crema (or sour cream if that’s what you have on hand!), and a few fresh sprigs of cilantro. And there you have it – pure deliciousness!

Substitutions & Additions

Feeling a little adventurous or need to work with what you’ve got? No problem!

Chicken: Boneless, skinless chicken breasts work too, just be careful not to overcook them. You could also use shrimp or even firm tofu for a vegetarian option!
Corn: Frozen corn is totally fine in a pinch! Just thaw it and pan-sear it until it has a little color.
Cheese: If you can’t find cotija, crumbled feta is a decent substitute, though it will have a slightly different flavor profile.
Creamy Element: If you’re not a fan of mayo, you could try Greek yogurt for a lighter, tangier dressing for the corn.
Add-ins: Want to jazz it up? A dollop of your favorite salsa, some sliced avocado, pickled jalapeños, or even some black beans would be fantastic additions.

Tips for Success

A few little tricks can make this recipe even better!

Don’t skip the char on the corn: That slight charring adds a depth of smoky flavor that’s essential to street corn.
Let the chicken rest: Seriously, I can’t stress this enough! Resting your chicken before dicing ensures it stays wonderfully moist.
Prep ahead: You can chop your cilantro, mince your garlic, and even cook your rice a day in advance. You can also season your chicken ahead of time. This makes assembly even faster!
Taste and adjust: Always taste your street corn mixture before adding it to the bowls. Does it need a little more lime? A touch more salt? Go with your gut!

How to Store It

Leftovers are a good thing, right?

Store any leftover components (cooked rice, chicken, and street corn mixture) in separate airtight containers in the refrigerator. They should keep well for about 2-3 days. To reheat, gently warm the rice and chicken, then top with the corn mixture (which is also delicious served cold!).

FAQs

Can I make this ahead of time?

You can prep most of the components ahead of time, like cooking the rice, chopping the veggies, and seasoning the chicken. The street corn mixture is best assembled closer to serving time to keep the cilantro fresh and the flavors bright.

Is this recipe spicy?

It has a mild warmth from the chili powder, but it’s not overly spicy. You can always adjust the amount of chili powder to your preference or add a dash of hot sauce if you like it hotter!

What kind of rice is best?

Jasmine rice is fantastic because of its fragrant aroma and fluffy texture, but basmati rice or even medium-grain white rice will work beautifully too!

Easy Street Corn Chicken Rice Bowl

This Easy Street Corn Chicken Rice Bowl is like bottling the feeling of summer nights and simple joy, serving it up on a plate. It’s incredibly simple to put together, making it a total lifesaver for those busy weeknights when you crave something delicious but don't have hours to spend in the kitchen.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 4

Equipment

Skillet
Cutting board
Medium bowl
Serving bowls

Ingredients

Main ingredients

1 lb boneless chicken thighs for tender, juicy chicken
0.25 cup fresh cilantro, chopped for that bright, herbaceous punch
1 whole fresh cilantro for garnish Because presentation matters
3 ears fresh corn The star of our street corn show!
2 cloves garlic Minced up for that aromatic kick
1 lime zested and juiced, for maximum limey goodness
3 cups chicken broth for cooking our fluffy rice
2 tablespoons lime juice More zing for the corn mixture!
2 tablespoons mayonnaise This is what makes our street corn creamy and dreamy
1.5 cups jasmine rice Fragrant and perfectly fluffy
1.5 teaspoons chili powder For a little warmth and depth
0.5 teaspoon paprika Adds a lovely color and mild flavor
1 teaspoon salt To season everything just right
salt and pepper to taste The usual suspects for perfect seasoning
2 tablespoons olive oil For searing our chicken to golden perfection
1 teaspoon cumin A little earthy magic
0.5 cup cotija cheese, crumbled This salty, crumbly cheese is a must-have for authentic street corn flavor
0.5 cup Mexican crema or sour cream For a cool, creamy finish

Instructions

Cook your rice according to package directions.
1 lb boneless chicken thighs
Husk your corn and give it a good brush to remove any silks. Now, here’s where you can get creative! Grill your corn until it’s got those beautiful char marks, or pan-sear it in a hot skillet until it’s slightly blackened. Once it’s cooled just enough to handle, carefully cut those sweet kernels right off the cob.
1 lb boneless chicken thighs
While your corn is doing its thing, let’s get that chicken ready. Pop your boneless chicken thighs in a bowl and season them generously with salt, pepper, chili powder, paprika, and cumin. Give them a good toss to make sure every piece is coated in those amazing spices.
1 lb boneless chicken thighs
Heat your olive oil in a skillet over medium-high heat. Once it’s shimmering, add your seasoned chicken thighs. Sear them until they’re beautifully browned and cooked all the way through – usually about 5-7 minutes per side. Once they’re done, let them rest for a few minutes on a cutting board, then dice them into bite-sized pieces. This resting step is key for keeping them super juicy!
1 lb boneless chicken thighs
In a medium bowl, combine your freshly cut corn kernels, mayonnaise, the juice from your lime, the zest from that same lime, your minced garlic, the chopped cilantro, and a pinch of salt. Give it all a really good stir until everything is beautifully combined and coated. This is your flavor bomb!
1 lb boneless chicken thighs
Now for the fun part! Divide your perfectly cooked jasmine rice among your serving bowls. Top that fluffy rice with your savory, diced chicken. Then, pile on that incredible street corn mixture.
1 lb boneless chicken thighs
Finish it all off with a sprinkle of crumbled cotija cheese, a drizzle of cool Mexican crema (or sour cream if that’s what you have on hand!), and a few fresh sprigs of cilantro. And there you have it – pure deliciousness!
1 lb boneless chicken thighs

Notes

Don't skip the char on the corn, and let the chicken rest before dicing to ensure it stays wonderfully moist. Prep ahead by chopping cilantro, mincing garlic, cooking rice, and seasoning chicken a day in advance for even faster assembly. Always taste and adjust the street corn mixture before serving.