This Easy Street Corn Chicken Rice Bowl is a tasty mix of juicy chicken, sweet corn, and fluffy rice. It’s like a fiesta in a bowl, perfect for any day of the week!
You can whip this up in no time, and it always gets compliments. I love adding a sprinkle of cheese on top—just makes it even better! Who’s with me? 😄
Key Ingredients & Substitutions
Rice: You can use either white or brown rice. I prefer brown rice for its nutty flavor and added fiber. Quinoa is also a great gluten-free alternative if you’re looking for something different.
Chicken: Boneless, skinless chicken breasts keep it light and quick. If you’re in a hurry, shredded rotisserie chicken works well, too. You can even use tofu or chickpeas for a vegetarian option!
Street Corn: This is usually a mix of corn, mayonnaise, cheese, and spices. You can substitute with regular corn, but a sprinkle of feta cheese and some lime zest makes it reminiscent of the original. Frozen corn works just as well, especially when fresh corn isn’t available.
Cheese: I suggest Monterey Jack for its melty goodness, but cheddar is excellent too. If you’re dairy-free, there are many plant-based cheese options available that melt nicely.
Why is Cooking Chicken Properly Important?
Cooking the chicken just right is key for juicy flavor! Here’s how to ensure it’s perfect:
- Start by patting the chicken dry; this helps it brown nicely.
- Use a medium-high heat and don’t overcrowd the pan to get a good sear.
- Check for doneness with a meat thermometer, looking for 165°F (75°C).
- Let it rest for a few minutes before slicing to keep the juices in.
Following these tips will help you achieve that delicious, tender chicken in your bowl, making your meal even more enjoyable! 😊
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Bowl:
- 2 cups cooked white or brown rice
- 2 boneless, skinless chicken breasts
- 1 cup street corn (Mexican-style corn mixture, can be fresh, frozen, or canned)
- 1 tablespoon olive oil
For the Seasoning:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Toppings:
- 1/2 cup shredded cheese (e.g., Monterey Jack or cheddar)
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
- Optional toppings: sliced avocado, sour cream or Greek yogurt, hot sauce
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and cook. Enjoy a quick and satisfying meal on a busy night!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. In a small bowl, mix together chili powder, cumin powder, smoked paprika, salt, and pepper. Rub this flavorful blend evenly over both sides of the chicken breasts to coat them well.
2. Cook the Chicken:
Heat the olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook them for about 5-6 minutes on each side, until they are fully cooked through and beautifully browned. When done, remove them from the skillet and let them rest for a few minutes before slicing them into strips.
3. Prepare the Street Corn:
If you are using fresh or frozen corn, simply cook it in the skillet for about 3-4 minutes until it becomes tender and slightly charred. If you are using canned corn, drain and rinse it first. Mix the cooked corn with a squeeze of lime juice and a pinch of salt for that extra pop of flavor!
4. Assemble the Bowl:
Divide the fluffy cooked rice between serving bowls. Top each bowl with sliced chicken and the delicious street corn mixture for a lovely colorful presentation.
5. Add Toppings:
Finish off by sprinkling shredded cheese over the warm chicken and corn, allowing it to melt just slightly. Garnish with chopped cilantro and lime wedges, and feel free to add your favorite optional toppings like avocado slices, a dollop of sour cream or Greek yogurt, or a splash of hot sauce for a kick!
6. Serve:
Dig in and enjoy your hearty and flavorful Street Corn Chicken Rice Bowl while it’s warm! This delicious combination of juicy chicken, sweet corn, and comforting rice will leave you satisfied and happy!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute for fresh corn in this recipe. Simply sauté it in the skillet for 3-4 minutes until it’s heated through and slightly charred, just like you would with fresh corn.
How Do I Adjust the Spice Level?
If you prefer a milder flavor, reduce or omit the chili powder and smoked paprika. For an extra kick, consider adding jalapeños or a dash of cayenne pepper to the spice mix or as a topping.
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare and cook the chicken and corn in advance, then store them separately in airtight containers in the fridge for up to 3 days. When you’re ready to enjoy, simply reheat and assemble with rice and toppings.
What’s the Best Way to Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop to avoid drying out the chicken. Add a splash of water or broth if needed to keep things moist!
