This Easy Street Corn Chicken Rice Bowl is a tasty mix of juicy chicken and sweet corn on a bed of fluffy rice. It’s colorful, filling, and packs a lot of flavor!
I love how quick this bowl comes together—it’s great for busy days! You can even add toppings like cheese or avocado, making it just right for everyone at the table. Yum!
Key Ingredients & Substitutions
Rice: White rice is standard, but brown rice adds more fiber and a nutty flavor. Quinoa is another good option if you want something different!
Chicken: Boneless, skinless chicken breasts are easy to cook, but thighs work well too for a juicier bite. You could even use pre-cooked rotisserie chicken for speed!
Street Corn: If you can’t find street corn, use regular corn mixed with mayo, lime, chili powder, and any cheese you have on hand. Feta or cheese blends work if cotija isn’t available.
Spices: You can adjust the spice levels to your taste. If you like it spicier, add cayenne pepper or use a spicy chili powder. Garlic and onion powder can also be swapped for fresh minced garlic and onion.
Lime: Fresh lime juice adds brightness, but if you’re out, lemon juice can be a suitable alternative.
How Do I Perfectly Cook Chicken for This Bowl?
Cooking the chicken just right makes a big difference in flavor and texture. Here’s how to do it:
- Start with even thickness: If the breasts are thick, pound them to an even thickness. This helps them cook evenly and stay juicy.
- High heat is key: Use medium-high heat for a good sear that locks in moisture. Don’t move the chicken too much; let it get a nice brown color.
- Check doneness: Use a meat thermometer to check that internal temp hits 165°F (75°C) for safety and tenderness.
- Let it rest: After cooking, give the chicken a few minutes to rest before slicing. This helps keep the juices inside!
These tips will ensure your chicken is tender and flavorful, making your rice bowl even better!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Main Components:
- 2 cups cooked white or brown rice
- 2 chicken breasts, boneless and skinless
- 1 cup street corn (Mexican street corn-style)
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Street Corn:
- Grilled corn kernels mixed with crema, lime juice, chili powder, and cotija cheese
Seasonings:
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Optional Toppings:
- Sliced avocado
- Chopped green onions
- Extra cotija cheese
- Sour cream
How Much Time Will You Need?
This Easy Street Corn Chicken Rice Bowl will take about 30 minutes from start to finish. You’ll spend about 10 minutes preparing everything and another 20 minutes cooking the chicken and assembling the bowls.
Step-by-Step Instructions:
1. Prepare the Rice:
Start by cooking the rice according to the package instructions. Set it aside when it’s done. This will be the base of your delicious bowl!
2. Make the Street Corn Mixture:
If you have pre-made street corn, great! If not, grill or roast the corn kernels until they are slightly charred. In a mixing bowl, combine the corn with 2 tablespoons of crema or sour cream, the juice from half a lime, a pinch of chili powder, and crumbled cotija cheese. Mix it all well and set aside.
3. Season the Chicken:
In a small bowl, mix the chili powder, smoked paprika, garlic powder, salt, and pepper. Drizzle olive oil over the chicken breasts and generously rub the spice mix onto both sides of each breast.
4. Cook the Chicken:
Heat a skillet over medium-high heat. Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from heat and let it rest for a few minutes before slicing it into strips.
5. Assemble the Bowl:
In individual serving bowls, divide the cooked rice. Top each bowl with sliced chicken and a generous spoonful of your street corn mixture.
6. Garnish:
Sprinkle each bowl with fresh cilantro. You can also add optional toppings like sliced avocado, extra cotija cheese, green onions, and lime wedges on the side for added flavor and brightness.
7. Serve:
Enjoy your Easy Street Corn Chicken Rice Bowl right away! Don’t forget to squeeze fresh lime juice over the top for that perfect burst of zest!
This recipe is not only simple but also packed with flavors, making it an ideal choice for a mouth-watering quick weekday dinner!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred or slice the chicken and mix it with the street corn for a quick and easy meal.
What If I Don’t Have Street Corn?
If you can’t find pre-made street corn, you can easily make your own! Simply grill or roast fresh corn and toss it with mayo or crema, lime juice, chili powder, and crumbled cheese such as cotija or feta.
Can I Make This Recipe Vegetarian?
Yes! You can substitute the chicken with grilled portobello mushrooms or tofu for a delicious vegetarian option. Just season and cook as you would the chicken, and it will still be flavorful!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in the microwave or on the stove. Add a splash of lime juice to freshen up the flavors!
