This Easy Street Corn Chicken Rice Bowl is a tasty blend of juicy chicken, sweet corn, and fluffy rice. It’s like a party in a bowl that you can whip up in no time!
Honestly, it’s super fun to mix everything together and enjoy. You can make it your own by adding extra toppings like cheese or spicy sauce. Yum! 😋
I love making this for lunch because it’s quick and keeps me full. Plus, it’s perfect for meal prep. Just heat it up, and you’re ready to go!
Key Ingredients & Substitutions
Rice: You can use either white or brown rice for this dish. If you’re looking for a lower-carb option, cauliflower rice works great too! It adds a nice texture and soaks up the flavors well.
Chicken: Boneless, skinless chicken breasts are perfect for this recipe. For a quicker option, shredded rotisserie chicken works wonderfully. If you’re avoiding chicken, try using canned black beans or tofu for a vegetarian twist.
Corn: Fresh or frozen street-style corn is ideal here. If fresh corn isn’t available, canned corn will work too. Just be sure to drain and rinse it well. Fire-roasted corn adds a great smoky flavor if you can find it!
Cotija Cheese: Crumbled cotija cheese adds a nice salty kick. If you can’t find it, feta or even queso fresco are good substitutes.
How Do I Cook the Chicken Perfectly?
Cooking chicken can sometimes be tricky, but it’s all about timing and heat. Here’s how to do it right:
- Start by patting the chicken dry, which helps it brown better. Then, generously season it with the spice blend.
- Heat olive oil in the skillet until it’s shimmering but not smoking. This ensures a nice sear.
- Cook each side for 6-7 minutes. Use a meat thermometer if you have one – the internal temperature should reach 165°F (75°C).
- Let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, keeping your chicken juicy!
Give these tips a try for beautifully cooked chicken every time!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Base:
- 2 cups cooked white or brown rice
- 1 lb boneless, skinless chicken breasts
Corn and Seasoning:
- 1 cup fresh or frozen street-style corn (corn kernels)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Toppings:
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup crumbled cotija cheese (optional)
- 2 tablespoons mayonnaise (optional, for dressing)
- 1 teaspoon chipotle powder or hot sauce (optional, to mix with mayo)
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend around 10 minutes prepping and seasoning the chicken and about 15-20 minutes cooking everything. It’s quick and makes for a hearty and delicious meal!
Step-by-Step Instructions:
1. Season the Chicken:
Start by mixing together the smoked paprika, garlic powder, chili powder, salt, and pepper in a small bowl. Take this mix and rub it evenly all over the chicken breasts, ensuring they are well-coated to soak up that flavor tasty flavor.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the seasoned chicken breasts in the skillet. Cook them for about 6-7 minutes on each side or until they are fully cooked and reach a golden brown color. To make sure they’re done, you can cut into the thickest part to see if the juices run clear. After cooking, remove them from the skillet and let them rest for a few minutes before slicing.
3. Sauté the Corn:
In the same skillet, add the corn kernels. Cook them for about 3-4 minutes, stirring occasionally, until they are warmed through and slightly charred. This adds a delicious flavor to your bowl! Season the corn lightly with salt and pepper as it cooks.
4. Prepare the Sauce (Optional):
If you’d like to add a creamy element, mix the mayonnaise with chipotle powder or hot sauce in a small bowl. This will give you a spicy sauce to drizzle on top of your bowl!
5. Assemble Your Bowls:
Now comes the fun part! Grab your serving bowls, and start by dividing the cooked rice evenly. Next, layer on the sliced chicken and the sautéed corn. Sprinkle plenty of chopped cilantro and add crumbled cotija cheese on top if you’re using it.
6. Finish and Serve:
Finally, drizzle with the chipotle mayo sauce if you like a little kick, and serve with lime wedges on the side for a zesty squeeze over the top. You’re all set!
7. Enjoy!
Dig into your flavorful and easy street corn chicken rice bowl. Enjoy every bite of this bright, colorful dish!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover cooked chicken works perfectly. Just shred or slice it and warm it up briefly in the skillet with the corn for a quick and easy meal.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, crumbled feta or queso fresco are great substitutes! They will provide a similar salty flavor that complements the dish well.
How Long Can I Store Leftovers?
You can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to avoid drying out the rice.
Can I Make This Dish Vegetarian?
Yes! To make it vegetarian, simply omit the chicken and add black beans or chickpeas for protein. You can also add extra vegetables like bell peppers, zucchini, or mushrooms for added flavor and texture.
