This Easy Street Corn Chicken Rice Bowl is full of flavor and color. It combines tender chicken, sweet street corn, and fluffy rice for a tasty meal in one bowl!
It’s perfect for busy days when you want something hearty but easy to make. Just toss everything together, and you’ll have a delicious dinner in no time—no fancy skills required!
Key Ingredients & Substitutions
Rice: I like to use brown rice for a nuttier flavor and added nutrients, but white rice works just as well. If you’re in a hurry, using instant rice can save time. Quinoa is a fantastic gluten-free alternative if you want something different.
Chicken: Boneless skinless chicken thighs stay juicy and add depth of flavor. However, chicken breasts are leaner. You could also use ground turkey, tofu, or chickpeas for a vegetarian option.
Corn: Street-style corn is sweet and tasty, but you can substitute it with fresh corn on the cob if in season, or frozen corn works too. Just thaw it before use!
Cotija Cheese: Cotija adds a creamy, salty kick. If you can’t find it, feta provides a similar flavor. Vegan cheese can also be used if you’re avoiding dairy.
Sour Cream: Greek yogurt is a great substitute that adds creaminess and protein. If you’re dairy-free, try using avocado or a plant-based yogurt.
How Do I Cook the Chicken Perfectly?
Cooking the chicken right is essential in this dish. Here’s a step-by-step for perfectly cooked chicken:
- Start by seasoning the chicken well with the spice mix to lock in flavor.
- Ensure your skillet is hot before adding oil; this helps to sear the chicken.
- Cook the chicken for 6-8 minutes, turning occasionally. Look for a golden brown color, and ensure the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes after cooking to retain juiciness before slicing or chopping.
Following these steps will help you achieve perfectly cooked chicken for your rice bowl!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Rice:
- 1 ½ cups white or brown rice
- 2 cups water or chicken broth
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil or vegetable oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and black pepper to taste
For the Corn Mixture:
- 1 can (about 15 oz) street-style corn (or fresh/frozen corn kernels)
- 1/4 cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp lime juice
For Toppings:
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional for heat)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 10-15 minutes prepping and cooking the chicken and corn, while the rice cooks simultaneously. Refreshing, vibrant, and quick to make!
Step-by-Step Instructions:
1. Cook the Rice:
Prepare the rice according to the package instructions. Use water or chicken broth for extra flavor and set it aside, keeping it warm while you prepare the other ingredients.
2. Season the Chicken:
In a small bowl, mix together the chili powder, smoked paprika, ground cumin, salt, and pepper. Toss the chicken pieces in this spice mix until they are thoroughly coated.
3. Cook the Chicken:
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes. Stir occasionally until it’s fully cooked and browned. Once done, remove the chicken from the skillet and set it aside.
4. Sauté the Corn:
In the same skillet, add the remaining tablespoon of oil. Then, add the corn and sauté it for about 3-4 minutes until it’s slightly charred and heated through.
5. Make the Creamy Sauce:
In a small bowl, stir together the mayonnaise, sour cream, and lime juice to make a creamy street corn sauce.
6. Combine Corn and Sauce:
Add the sautéed corn to the creamy sauce, mixing well to combine everything together.
7. Assemble the Bowls:
Now it’s time to put everything together! Divide the cooked rice into bowls. Top each bowl with the spiced chicken, creamy corn mixture, crumbled cotija cheese, and fresh chopped cilantro. Add jalapeño slices if you like it spicy.
8. Serve:
Don’t forget the lime wedges on the side for a burst of freshness. Squeeze lime over your bowl for an extra flavorful kick!
Enjoy your delicious and colorful Easy Street Corn Chicken Rice Bowl!
Frequently Asked Questions (FAQ)
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice adds more fiber and nutrition, although it will require a bit more cooking time—about 40-45 minutes compared to white rice’s 15-20 minutes. Just ensure to check the water ratio as it can differ slightly based on the brand.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta makes a great alternative due to its similar crumbly texture and salty flavor. For a dairy-free option, look for vegan feta or sunflower seed-based cheese!
Can I Make This Dish Vegetarian?
Yes! Simply replace the chicken with tofu, tempeh, or chickpeas, and you can still enjoy all the lovely flavors. Just cook them until they’re golden brown and heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For the best results, keep the chicken, sauce, and rice separate until ready to reheat to maintain texture and flavor. Reheat gently on the stove or in the microwave before serving.
