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 flavor, perfect for a quick meal!
I love how simple it is to throw together after a long day. Just combine all the goodies in one bowl, and you’re ready to go. Plus, who doesn’t love a good one-bowl dinner? 😋
Key Ingredients & Substitutions
Rice: I recommend jasmine or basmati rice for their fragrant qualities. If you need a replacement, brown rice or quinoa can work too. They offer different textures but will still complement the dish nicely.
Chicken: Boneless, skinless chicken breasts are perfect here. If you prefer, you can use thighs for a juicier option. Alternatively, rotisserie chicken can save time; just shred it and warm it up.
Street Corn: Grilled corn adds a nice smoky flavor, but if fresh corn isn’t available, use frozen corn. Just ensure it’s cooked through. If you want a spicy kick, consider adding some diced jalapeños right into the corn mix.
Cotija Cheese: Cotija adds a delicious salty flavor, but you can use feta if it’s hard to find. Parmesan could also be a good substitute if you have it on hand!
Spices: The recipe calls for chili powder, cumin, and garlic powder for seasoning. Feel free to tweak these or add other spices like paprika or taco seasoning to match your taste preference.
How Do You Ensure Perfectly Cooked Chicken?
Cooking chicken can be tricky, but here’s how to get it right! The goal is to keep it juicy and tender. Here’s my method:
- Start by seasoning the chicken well. This enhances flavor.
- Use medium heat when cooking. If it’s too high, the outside may burn while the inside stays raw.
- Cook for 5-7 minutes on each side. If you aren’t sure, use a meat thermometer—165°F means it’s done!
- Let the chicken rest for 5 minutes after cooking. This helps the juices redistribute throughout the meat, keeping it moist.
By following these tips, you’ll have juicy chicken that pairs perfectly with the street corn and rice! Enjoy your cooking!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Base:
- 2 cups cooked white rice (jasmine or basmati work well)
- 2 large chicken breasts, boneless and skinless
- 1 tablespoon olive oil
For the Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Street Corn Sauce:
- 1 cup street corn (grilled corn kernels) — fresh or frozen, thawed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta if unavailable)
- 1 tablespoon lime juice
- 1/2 teaspoon smoked paprika (optional)
For the Garnish:
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional, for heat)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend roughly 10-15 minutes seasoning and cooking the chicken, and another 10 minutes preparing the corn sauce and assembling everything. It’s quick and perfect for a weekday dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by dicing your chicken breasts into equal-sized pieces for even cooking. In a small bowl, mix together the chili powder, cumin, garlic powder, and a pinch of salt and pepper. Rub this flavorful spice mixture all over your chicken breasts so they are nicely coated.
2. Cook the Chicken:
Heat the olive oil in a skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook them for about 5-7 minutes on each side until they are golden brown and cooked through—watch for the juices to run clear. Remove the chicken from the heat and let it rest for about 5 minutes before slicing it thinly.
3. Prepare the Street Corn Sauce:
While the chicken is cooking, grab a medium bowl and mix together the mayonnaise, sour cream, lime juice, smoked paprika (if using), and a sprinkle of salt and pepper. Stir in the grilled corn and cotija cheese until everything is well combined and creamy. This sauce adds a delicious richness to your bowl!
4. Assemble the Bowls:
To assemble, take your cooked rice and divide it evenly between serving bowls. Place the sliced chicken on top of the rice, making it a hearty base.
5. Add the Street Corn Mixture:
Now, all that’s left is to scoop the creamy street corn sauce over the sliced chicken and rice, letting it drizzle down for extra flavor.
6. Garnish and Serve:
Sprinkle the chopped cilantro over your bowls and add thin slices of jalapeño if you like a bit of heat. Don’t forget to serve with lime wedges on the side for a fresh burst of citrus! Enjoy your flavorful and easy Street Corn Chicken Rice Bowl!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice is a great substitute if you prefer a heartier grain. Just keep in mind that it may require a longer cooking time, so adjust accordingly based on the package instructions.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta is an excellent alternative as it has a similar crumbly texture and salty flavor. Parmesan cheese can also work if you’re in a pinch!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and street corn sauce in advance! Store them separately in airtight containers in the fridge for up to 3 days. When you’re ready to serve, simply reheat the chicken and sauce and assemble your bowls.
How Do I Store Leftovers?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, reheat gently on the stove or in the microwave until warmed through. You may need to add a splash of water or lime juice to refresh the flavors!
