This Easy Street Corn Chicken Rice Bowl is a tasty mix of juicy chicken, sweet corn, and fluffy rice. Topped with lime and your favorite seasonings, it’s bright and refreshing!
It feels like a summer party in a bowl! I love how quick it is to make, which means more time to enjoy eating. Just toss it all together and dig in—simple and satisfying!
Key Ingredients & Substitutions
Rice: Long-grain white rice works beautifully here, but if you’re aiming for a healthier choice, swap it with brown rice. Just keep in mind that brown rice takes a little longer to cook—about 40-45 minutes.
Chicken: I recommend boneless, skinless chicken breasts for their lean protein. If you’re short on time, rotisserie chicken can be a great shortcut—just shred it before adding to the bowl!
Street Corn: The signature element! If you can’t find street corn, simply mix fresh or frozen corn with mayo, lime juice, and cilantro. For an even simpler version, canned corn heated up with butter and lime will do just fine!
Cotija Cheese: Crumbled cotija adds a salty kick, but feta cheese is a good substitute. For a dairy-free option, try nutritional yeast for a cheesy flavor.
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken to perfection can be tricky, but here’s a foolproof approach:
- Start with medium heat to avoid burning the spices—this ensures the chicken remains juicy.
- Cook the chicken for about 5-7 minutes on each side until golden brown. Use a meat thermometer for accuracy; look for 165°F (75°C).
- Let it rest for a few minutes after cooking to keep those juices in place, resulting in tender chicken!
How Can I Make My Street Corn Extra Flavorful?
Street corn is all about bold flavors. Here’s how to elevate it:
- Grill or roast the corn for a smoky flavor—this step brings out the sweetness!
- Add lime juice to balance the richness of the mayo, and mix in fresh cilantro for brightness.
- If you like it spicy, a pinch of chili powder or diced jalapeños can add nice heat!
With these tips, you’ll be well on your way to creating a delicious Easy Street Corn Chicken Rice Bowl! Enjoy cooking!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups water or chicken broth
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Street Corn:
- 1 cup street corn (Mexican-style — can use grilled corn kernels mixed with mayonnaise, lime juice, cilantro, and cotija cheese)
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, plus extra wedges for serving
- 1/4 cup crumbled cotija cheese (optional)
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional for heat)
- 1 avocado, sliced (optional)
How Much Time Will You Need?
This recipe will take you about 30-35 minutes. You’ll spend around 15-20 minutes cooking the rice and chicken, plus another 10 minutes for preparing the street corn and assembling the bowls. Quick and easy for a flavorful meal!
Step-by-Step Instructions:
1. Cooking the Rice:
Start by rinsing the rice under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water or chicken broth. Bring it to a boil, then lower the heat, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. When done, fluff it with a fork and set aside.
2. Seasoning the Chicken:
While the rice is cooking, pat the chicken breasts dry with paper towels. In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts to give them lots of flavor.
3. Cooking the Chicken:
In a skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until they are fully cooked and the internal temperature reaches 165°F (75°C). Once done, remove from heat, let them rest for a couple of minutes, and then slice them into strips.
4. Preparing the Street Corn:
If using fresh or frozen corn, grill or sauté it until it’s lightly charred. In a separate bowl, combine the mayonnaise, lime juice, crumbled cotija cheese, and chopped cilantro. Toss the corn kernels in this tasty mixture until well coated.
5. Assembling the Bowls:
To serve, divide the cooked rice among bowls. Top each bowl with sliced chicken and a generous spoonful of the street corn mixture. You can also add sliced avocado, jalapeño slices, more cilantro, and a wedge of lime for extra flavor.
6. Enjoying Your Meal:
Serve the bowls right away! Squeeze fresh lime juice on top just before eating to brighten up the flavors. Enjoy your delicious Easy Street Corn Chicken Rice Bowl!
This dish is not only quick to prepare but also packed with flavor and a perfect balance of ingredients. Enjoy!
FAQs for Easy Street Corn Chicken Rice Bowl
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking. Thaw chicken overnight in the fridge or place it in a sealed bag and submerge it in cold water until thawed. Make sure to pat it dry before seasoning and cooking.
Can I Prep This Recipe Ahead of Time?
Absolutely! You can pre-cook the rice and chicken a day ahead and store them in separate airtight containers in the fridge. The street corn mixture can also be made in advance. Just reheat the rice and chicken when you’re ready to serve and assemble your bowls!
How Do I Store Leftovers?
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the street corn separate if possible to maintain freshness. To reheat, warm on the stove or microwave, adding a splash of water or broth if needed to prevent drying out.
Can I Make This Dish Vegetarian?
Yes! Substitute the chicken with black beans or grilled veggies for a hearty option. You can add additional protein, like tofu or tempeh, which you can season similarly to the chicken for that extra flavor.
