This Easy Street Corn Chicken Rice Bowl is full of flavor! It features tender chicken, sweet corn, and fluffy rice, all mixed together for a tasty meal.
Your taste buds will love that pop of sweetness from the corn! I like to add a sprinkle of cheese right before serving. It’s a quick dinner that feels like a treat! 🍽️
Key Ingredients & Substitutions
Rice: You can use either white or brown rice for this dish. I prefer brown rice for a nuttier flavor and more nutrients, but both will work perfectly fine. If you want a low-carb option, try cauliflower rice or quinoa!
Chicken: Boneless, skinless chicken breasts are easy to work with and stay juicy. If you’re short on time, rotisserie chicken can be a great shortcut. Just shred it and toss it in without cooking, or use pre-cooked grilled chicken strips.
Corn: Street-style corn makes this dish pop! If fresh corn isn’t in season, canned or frozen corn works well. Just remember to drain the canned corn, and if using frozen, thaw and drain before adding.
Cotija Cheese: Cotija cheese adds a nice flavor kick, but if you can’t find it, feta cheese is a fantastic substitute. You could also skip the cheese altogether or use a dairy-free option if needed.
How Do I Cook Chicken Perfectly Every Time?
Cooking chicken right can be tricky, so here’s how to nail it! Start by bringing your chicken to room temperature for about 15 minutes before cooking. This helps it cook evenly. Always season generously with spices for flavor!
- Heat olive oil over medium heat in a skillet. It should shimmer, but not smoke.
- Cook the chicken about 5-6 minutes on each side until golden brown. Use a meat thermometer to check for 165°F in the thickest part.
- Let it rest for 5 minutes after cooking; this keeps the juices in and the meat tender.
By following these tips, you’ll have perfectly cooked chicken that’s juicy and full of flavor every time! Enjoy your cooking and your delicious rice bowl! 🌽🍗✨
Easy Street Corn Chicken Rice Bowl Recipe
Ingredients You’ll Need:
For the Bowl:
- 2 cups cooked white rice (or brown rice)
- 2 boneless, skinless chicken breasts
- 1 cup street-style corn (grilled or canned corn, drained)
- 1 tablespoon olive oil
For the Spice Mixture:
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Sauce and Toppings:
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for heat)
- 1 avocado, sliced (optional)
- Lime wedges for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total, including 10-15 minutes for preparation and cooking time. It’s a quick and easy meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Rice:
Start by preparing the rice according to the package instructions. Once it’s cooked, keep it warm while you prepare the other ingredients.
2. Prepare the Spice Mixture:
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to create a flavorful spice blend.
3. Season the Chicken:
Pat the chicken breasts dry with a paper towel. This helps get a nice sear! Rub the spice mixture evenly over both sides of the chicken breasts to coat them well.
4. Cook the Chicken:
Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they’re golden brown and cooked through (no longer pink inside). Use a meat thermometer to ensure they reach 165°F (75°C).
5. Let the Chicken Rest:
Once cooked, remove the chicken from the pan and let it rest on a cutting board for about 5 minutes. This makes it juicier when you slice it!
6. Cook the Corn:
In the same skillet, add the street-style corn and cook for 3-4 minutes until it’s slightly charred and heated through. Stir occasionally to prevent sticking.
7. Make the Lime Mayo:
In a small bowl, combine the mayonnaise and lime juice. This will give your bowls a tangy kick!
8. Assemble the Bowls:
To put everything together, start with a scoop of rice in each bowl. Top it with sliced chicken, a spoonful of the street corn, and drizzle with the lime mayo.
9. Add Toppings:
Sprinkle the crumbled cotija cheese and chopped cilantro on top. If you like it spicy, add some sliced jalapeño and if you want a creamy texture, toss in a few slices of avocado.
10. Serve and Enjoy:
Serve immediately with lime wedges on the side for extra zest. This bowl is not only delicious but also colorful and fun to eat!
Enjoy your flavorful and easy-to-make Street Corn Chicken Rice Bowl!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Frozen Corn Instead of Fresh or Canned?
Absolutely! Frozen corn works perfectly in this recipe. Just make sure to thaw it beforehand, either by leaving it in the fridge overnight or microwaving it for a few minutes. Drain any excess water before adding it to the skillet for cooking.
What Can I Substitute for Mayonnaise in the Lime Sauce?
If you’re not a fan of mayonnaise or want a lighter option, try Greek yogurt or sour cream mixed with lime juice. This keeps the creamy texture while adding a tangy flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, or warm on the stovetop over low heat until heated through.
Can I Make This Dish Vegetarian?
Sure! You can easily make it vegetarian by omitting the chicken and replacing it with grilled or sautéed vegetables like bell peppers, zucchini, or mushrooms. You can also use plant-based protein alternatives if desired!
