This Street Corn Chicken Rice Bowl is a fun mix of tasty flavors! It features juicy chicken, sweet corn, and fluffy rice, all topped with zesty lime and cheese. It’s a fiesta in a bowl!
I love how colorful this dish is—it’s like a party! Plus, it’s super easy to make. I often enjoy it with friends for a quick weeknight dinner. Everyone goes back for seconds! 🌽🍗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great, but thighs offer more flavor and tenderness. If you’re looking for a quicker option, shredded rotisserie chicken works well!
Corn: Fresh corn on the cob is ideal if in season, but frozen corn is just as good and convenient—perfect for a last-minute meal!
Cotija Cheese: This crumbly cheese adds a nice tang. If you can’t find it, feta is a great substitute! For a dairy-free option, try avocado for creaminess.
Rice: Jasmine is my favorite for its aroma, but basmati or even brown rice can work if you prefer whole grains.
How Do You Get the Chicken Perfectly Cooked and Juicy?
Cooking chicken can sometimes be tricky, but I love using these tips to keep it juicy:
- Make sure the skillet is hot enough before adding the chicken to create a nice sear.
- Let it rest after cooking! This helps juices redistribute for a tender bite.
- Always check for doneness with a meat thermometer—165°F (75°C) is safe.
By keeping an eye on these steps, you can have perfectly cooked chicken every time!
Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Rice Bowl:
- 2 cups cooked white rice (jasmine or basmati recommended)
- 2 cups fresh or frozen corn kernels
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/4 teaspoon smoked paprika or chili powder (for garnish)
How Much Time Will You Need?
This delightful meal takes around 30 minutes to prepare. You’ll spend just a few minutes getting the chicken seasoned and cooked, and the rest of the time sautéing the corn and assembling your delicious bowls. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub this flavorful spice mix all over the chicken breasts to ensure they are coated nicely.
2. Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Once hot, add your seasoned chicken. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has a lovely golden-brown color. Once cooked, remove it from the skillet and let it rest for a few minutes before slicing it into strips.
3. Cook the Corn:
In the same skillet, add 1 tablespoon of butter and the corn kernels. Sauté the corn for about 5 minutes, stirring occasionally, until it is tender and has some nice charred spots for extra flavor.
4. Make the Street Corn Sauce:
In a bowl, combine mayonnaise with about 1 tablespoon of lime juice and a pinch of salt. This will create a creamy and zesty sauce to drizzle over your bowls.
5. Assemble the Bowls:
Divide the cooked rice evenly among your serving bowls. Top each bowl with a helping of sautéed corn, sliced chicken, and a generous drizzle of the mayo-lime sauce.
6. Add Toppings:
Sprinkle crumbled cotija cheese and chopped cilantro over each bowl. If you like a bit of heat, add sliced jalapeños. For a finishing touch, sprinkle a little smoked paprika or chili powder on top and place a lime wedge on the side.
7. Serve Warm:
Your flavorful Street Corn Chicken Rice Bowl is ready to be enjoyed! This vibrant dish brings together creamy, smoky, tangy, and spicy flavors for a satisfying meal that is sure to please!
Frequently Asked Questions (FAQ)
Can I Use Different Proteins in This Recipe?
Absolutely! While chicken is a fantastic choice, you can easily substitute it with shrimp, tofu, or even beef. Just adjust cooking times accordingly; shrimp cooks quickly (about 2-3 minutes per side), while tofu may need a bit more time to get crispy.
How Can I Make This Recipe Vegetarian?
To make this Street Corn Rice Bowl vegetarian, simply omit the chicken and replace it with grilled veggies like bell peppers, zucchini, or mushrooms. You can also add black beans for extra protein!
Can I Prep Ingredients Ahead of Time?
Yes! You can marinate the chicken in the spice mix a day ahead. Also, the corn can be cooked and stored in the fridge. Just assemble the bowls when you’re ready to eat for fresh and quick preparation!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken and corn in a skillet over medium heat until heated through. Add a splash of lime juice to refresh the flavors. Enjoy your next meal easily!
