This Easy Street Corn Chicken Rice Bowl combines juicy chicken, sweet corn, and fluffy rice for a bright and tasty meal. It’s colorful, filling, and super fun to eat!
Honestly, it’s like a fiesta in a bowl! I love adding extra lime juice for that zesty kick. Perfect for busy nights when you want something quick and delicious!
Key Ingredients & Substitutions
Rice: I recommend using white rice for its fluffy texture, but brown rice adds a nice nutty flavor and extra nutrients. Quinoa could also be a great gluten-free alternative!
Chicken: Boneless, skinless chicken breasts are easy and quick to cook. If you’re short on time, pre-cooked chicken or rotisserie chicken works too. You can even swap in tofu for a vegetarian option!
Street Corn: Fresh corn is best for that sweet, crunchy texture. If it’s out of season, frozen corn works just fine. You can add diced red bell pepper for extra color and sweetness as a substitute.
Cotija Cheese: This crumbled cheese adds a nice creaminess. Feta is a good substitute if that’s what you have. For a dairy-free option, try using nutritional yeast or crumbled silken tofu.
How Do You Get Perfectly Cooked Chicken?
Cooking chicken perfectly can be tricky, but here’s how to get it right:
- Make sure the chicken is at room temperature before cooking for even doneness.
- Don’t overcrowd the pan—give the chicken space to sear properly.
- Use a meat thermometer; chicken should reach 165°F to be safely cooked.
Let it rest after cooking for a few minutes. This keeps the juices locked in, making it tender and juicy!
What’s the Best Way to Prepare Street Corn?
Street corn is all about that charred flavor. Here’s how to prepare it:
- If using fresh corn, grill it directly on the cob until slightly charred. You can also cut the kernels off the cob and sauté them in a hot pan.
- For frozen corn, quickly thaw it under running water and then sauté it in a pan with a bit of oil until heated through and slightly golden.
- Mix it with mayo, sour cream, lime juice, salt, and cotija for a creamy and flavorful topping.
Feel free to adjust the seasonings in the corn mix to suit your taste!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
- 2 cups cooked white rice (or brown rice)
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 cup street corn (can be fresh or frozen, grilled or pan-roasted)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional for spice)
- 1/4 cup sliced green onions
- Hot sauce or salsa (optional, for serving)
How Much Time Will You Need?
This Easy Street Corn Chicken Rice Bowl will take about 30 minutes from start to finish. This includes around 10 minutes for prep and about 20 minutes for cooking everything. It’s a quick meal packed with flavors!
Step-by-Step Instructions:
1. Cook the Rice:
Start by cooking the rice according to the package instructions. Once it’s cooked, keep it warm by covering it or setting it aside on the stove.
2. Prepare the Chicken:
In a small bowl, mix together the chili powder, paprika, cumin, salt, and pepper. Rub this spice mix evenly over both sides of the chicken breasts to ensure they’re well-seasoned.
3. Cook the Chicken:
Heat the olive oil in a skillet over medium heat. Add the chicken breasts to the pan and cook for about 6-7 minutes on each side, until they’re cooked through and no longer pink in the middle. Once done, remove the chicken from the skillet, let it rest for a few minutes, and then slice it into strips or bite-sized pieces.
4. Prepare the Street Corn:
If you’re using fresh corn, grill or pan-roast it until it gets a nice char. For frozen corn, just thaw and sauté it briefly until heated through. In a bowl, mix the mayonnaise, sour cream (or Greek yogurt), half of the lime juice, salt, and pepper. Toss this mixture with the cooked corn and sprinkle the cotija cheese on top.
5. Assemble the Bowl:
Start by placing a scoop of warm rice into the bottom of each bowl. Then, layer on the sliced chicken and the street corn mixture. Top with chopped cilantro, sliced green onions, and jalapeño if you’re using it. Finish off with a squeeze of lime juice over everything.
6. Add Finishing Touches:
If you like a kick of heat, drizzle some hot sauce or spoon on your favorite salsa over the top. It adds a fantastic burst of flavor!
7. Serve and Enjoy:
Serve your bowls immediately and enjoy the vibrant flavors of this Easy Street Corn Chicken Rice Bowl! It’s perfect for a quick weeknight dinner or a fun meal with friends.
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover rotisserie chicken or any pre-cooked chicken works great. Just heat it up and shred or chop it before mixing it with the rice and corn.
How to Store Leftover Rice Bowls?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove until heated through. You may want to add a splash of water to the rice to keep it moist when reheating.
Can I Make This Bowl Vegetarian?
Yes! You can easily make this dish vegetarian by substituting the chicken with grilled or sautéed vegetables, such as bell peppers, zucchini, or mushrooms. Tofu or chickpeas are also great protein-packed alternatives!
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta makes an excellent substitute as it has a similar crumbly texture. You can also try ricotta salata or even omit the cheese entirely for a dairy-free option.
