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 any meal!
I love how quick it is to whip up this bowl. Just toss everything together, and you’ve got a satisfying dish that’s sure to please everyone at the table! 🌽🍗
Key Ingredients & Substitutions
Rice: You can use either white or brown rice, depending on your preference. Brown rice adds a nuttier flavor and is more nutrient-dense. If you’re in a hurry, instant rice works too!
Chicken: Boneless, skinless chicken breasts are great for this dish, but thighs provide more flavor and tenderness. If you need a substitute, try shredded rotisserie chicken for a quick option.
Street Corn: Fresh corn is best, but you can use canned or frozen. If you’re a fan of spice, consider adding diced jalapeños for an extra kick!
Cotija Cheese: This crumbly cheese gives a nice salty punch, but feta works just as well. If you prefer dairy-free, try using nutritional yeast to give it a cheesy, nutty flavor.
How Do You Cook Chicken Perfectly?
Cooking the chicken just right is key to this dish. Start with seasoned chicken and use medium-high heat for even cooking. It’s important to let it cook undisturbed for 5-7 minutes on each side.
- Always use a meat thermometer to ensure an internal temperature of 165°F (75°C).
- Once cooked, let the chicken rest before slicing; this keeps it juicy and tender.
What’s the Best Way to Make the Street Corn Sauce?
Mixing the sauce is simple but key for flavor. In a bowl, combine mayo, sour cream, lime juice, garlic, and chili powder. The lime adds brightness, so don’t skip it!
- Feel free to adjust the ingredients to taste. Add more lime juice for tang or chili powder for spice.
- This sauce can also be made a day ahead to save time.
With these tips and insights, your Easy Street Corn Chicken Rice Bowl will be a hit! Enjoy making it!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Base:
- 2 cups cooked white or brown rice
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil or vegetable oil
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
For the Street Corn:
- 1 cup street corn (corn kernels, can use fresh, canned, or frozen)
For the Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 clove garlic, minced
- A pinch of chili powder (optional for extra spice)
For Garnishing:
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- Fresh cilantro, chopped
How Much Time Will You Need?
This dish takes about 30 minutes total! You’ll spend about 10 minutes prepping the ingredients and seasoning the chicken, followed by about 20 minutes cooking everything to perfection.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning your chicken breasts or thighs. Rub them with salt, pepper, chili powder, and smoked paprika to add flavor. Make sure to coat them evenly.
2. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. When the oil is hot, add the seasoned chicken. Cook it for 5-7 minutes on each side. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the pan and let it rest while you prepare the rest.
3. Cook the Street Corn:
In the same skillet you used for the chicken, add the corn kernels. Cook for about 3-4 minutes until the corn is slightly charred and warmed through. This adds extra flavor!
4. Make the Street Corn Sauce:
In a small bowl, mix together the mayonnaise, sour cream, lime juice, minced garlic, and a pinch of chili powder. Stir until well combined. This sauce is creamy and tangy—yummy!
5. Assemble the Bowl:
To serve, take a scoop of rice and place it at the bottom of your bowl. Top it with the sliced chicken and cooked street corn. Drizzle a generous amount of the street corn sauce over everything.
6. Garnish:
Finish off your bowl by sprinkling crumbled cotija cheese and chopped cilantro on top. These add great flavor and a pop of color!
7. Serve:
If you like a little extra zing, add some lime wedges on the side for squeezing. Enjoy your delicious, colorful Easy Street Corn Chicken Rice Bowl!
This dish is not only satisfying but brings a taste of summer with its fresh ingredients and bright flavors. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any pre-cooked chicken works perfectly. Just shred or chop it and warm it briefly in the skillet with the corn to heat through before assembling your bowl.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta is a great alternative! You can also use queso fresco for a milder taste or leave out the cheese altogether for a dairy-free option.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stovetop over low heat. Adding a splash of water can help keep the rice moist.
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute the chicken with grilled tofu or tempeh, use plant-based mayo and sour cream, and skip the cheese or replace it with a dairy-free version. The recipe will still be delicious and satisfying!
