This Easy Street Corn Chicken Rice Bowl is a tasty mix of juicy chicken, sweet corn, and fluffy rice. It’s colorful and packed with flavors that everyone will love!
Sometimes, I pretend I’m at a street food festival while eating this bowl! It’s quick to make, perfect for busy nights, and you can easily customize it with your favorite toppings. Yum!
Key Ingredients & Substitutions
Rice: I usually go for white rice for its fluffy texture, but brown rice is a great healthier option. If you want something different, try quinoa or cauliflower rice for a low-carb alternative.
Chicken: Boneless, skinless chicken breasts are quick and easy, but you can swap in chicken thighs for juicier meat, or even use leftover rotisserie chicken for speed!
Street Corn: Fresh corn adds amazing flavor, but if it’s not corn season, frozen corn works just fine. Canned corn can also do the trick in a pinch, just rinse it well before using.
Cotija Cheese: This salty cheese adds a nice touch, but you can substitute feta or even parmesan if you prefer. For a dairy-free option, use nutritional yeast for a cheesy flavor!
How Do I Cook Chicken Perfectly?
Cooking chicken can be tricky, but here are some tips to get it just right:
- Start with even-sized chicken breasts for uniform cooking. If they’re thick, consider butterflying or pounding them out for quicker cooking.
- Use medium-high heat on your skillet or grill to get a good sear. Make sure your pan is hot before adding the chicken.
- Cook for about 5-7 minutes on each side. Use a meat thermometer to check for doneness; it’s ready at 165°F (75°C).
- Let the chicken rest after cooking to keep it juicy. This rest time allows the juices to redistribute.
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Base:
- 2 cups cooked white rice (or brown rice)
Main Protein:
- 2 boneless, skinless chicken breasts
Street Corn:
- 1 cup street corn (grilled corn kernels, fresh or frozen)
Seasoning & Oil:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Creamy Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
Toppings:
- 1/2 cup crumbled cotija cheese (or feta)
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- Optional: diced avocado, sliced jalapeños, hot sauce
How Much Time Will You Need?
This Easy Street Corn Chicken Rice Bowl takes about 30 minutes total: 10 minutes for prepping and cooking the chicken and corn, plus another 5 minutes to assemble everything and get it ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together the chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Rub the chicken breasts with olive oil, making sure to coat them evenly with the spice mixture. This gives the chicken great flavor!
2. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until the chicken is no longer pink inside and has nice grill marks. Remove the chicken from heat and let it rest for a few minutes before slicing it into strips.
3. Prepare the Street Corn:
While the chicken is cooking, prepare your street corn. If you’re using fresh corn, grill or pan-roast the kernels until they are slightly charred (about 5-6 minutes). For frozen corn, just thaw and sauté briefly in a pan until it’s heated through. Keep it warm until you’re ready to assemble your bowls.
4. Make the Creamy Sauce:
In a small bowl, mix together the mayonnaise and sour cream until smooth. This will add a rich creaminess to your bowls!
5. Assemble Your Rice Bowl:
Start with a base of cooked rice in each bowl. Then, top with sliced chicken and a generous scoop of the street corn. Drizzle the creamy sauce over everything for that delicious finishing touch.
6. Add Toppings:
Sprinkle crumbled cotija cheese and chopped cilantro on top of each bowl. Serve with lime wedges on the side, and feel free to add any optional toppings like diced avocado or sliced jalapeños for extra flavor!
7. Dig In!
Enjoy your flavorful, easy street corn chicken rice bowl. It’s like a fiesta in a bowl!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking! To thaw quickly, place them in a sealed plastic bag and submerge in cold water for about 30 minutes. This will help prevent uneven cooking.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and street corn in advance. Store them separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and corn when you’re ready to assemble the bowls!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the chicken, corn, and sauce separate from the rice to maintain texture. Reheat gently on the stove or microwave before serving.
What Else Can I Add to My Bowl?
Feel free to customize your bowl! You can add black beans, diced tomatoes, or even a scoop of guacamole. Use any other toppings you love, such as cheese, olives, or grilled peppers, to make it your own!
