This Easy Street Corn Chicken Rice Bowl is colorful and full of flavor! With juicy chicken, sweet corn, and fluffy rice, it’s a meal that feels like a fiesta in a bowl.
It’s a perfect weeknight dinner that even I can whip up in no time. Plus, I love piling on some extra toppings like avocado or cheese—because why not? 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well for this recipe. If you’re looking for a lighter option, consider using turkey breast instead. Or for a vegetarian twist, try replacing the chicken with black beans or grilled veggies!
Spices: The chili powder, cumin, and smoked paprika create a flavorful base. If you don’t have smoked paprika, regular paprika is fine, but the smoky flavor won’t be there. You can also experiment with taco seasoning for a different taste!
Corn: Street corn adds sweetness and creaminess. If corn isn’t in season, use frozen corn—just thaw and sauté it briefly for a quick fix. For a dairy-free version, swap cotija cheese with nutritional yeast or omit it altogether!
Rice: I prefer white rice for its fluffy texture, but brown rice adds a hearty chewiness and extra fiber. Quinoa or cauliflower rice are great gluten-free and low-carb alternatives!
How Can I Cook the Chicken Perfectly?
Cooking chicken can sometimes be tricky, but here are some tips to get it just right:
- First, make sure your skillet is hot enough; the oil should shimmer before adding the chicken.
- Cook the chicken without moving it around too much. This helps develop a nice golden-brown crust.
- Use a meat thermometer! Chicken should reach 165°F for safe eating. If you don’t have one, cutting into the chicken to check for no pink inside works too.
- After cooking, let the chicken rest for a few minutes. This keeps it juicy and tender when you slice it.
Enjoy making this flavorful and easy meal! It’s perfect for a quick dinner or meal prep for the week.
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Rice Bowl:
- 1 1/2 cups cooked white or brown rice
- 1 cup street corn (grilled corn kernels with creamy sauce)
For the Street Corn Sauce:
- 2 tbsp mayonnaise
- 2 tbsp sour cream or Mexican crema
- 1/2 tsp chili powder
- 1 tbsp fresh lime juice
- 1/4 cup crumbled cotija cheese (or feta)
For Toppings:
- 1/4 cup fresh cilantro, chopped
- 1/2 cup diced tomatoes or pico de gallo
- 1/4 cup sliced green onions
- Lime wedges, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15-20 minutes to cook, making the total time around 30-35 minutes. It’s quick and simple, perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by mixing the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub this delicious spice mix all over the chicken breasts or thighs, ensuring each piece is well coated for maximum flavor.
2. Cook the Chicken:
In a skillet, heat the olive oil over medium-high heat. Add the seasoned chicken to the skillet and cook for about 5-7 minutes on each side, depending on the thickness of your chicken. You’re looking for a golden brown color and for the chicken to be cooked through. Once done, remove it from the skillet and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
3. Make the Street Corn:
In a separate bowl, mix together the mayonnaise, sour cream (or crema), chili powder, and lime juice. Then, add in the grilled or thawed corn kernels and stir until well coated. Finally, fold in the crumbled cotija cheese, which adds a nice creamy texture!
4. Assemble the Bowl:
Now it’s time to put it all together! Spoon the cooked rice into bowls as the base, then place the sliced chicken on top. Add a generous scoop of the street corn mixture to give it that creamy and flavorful kick.
5. Garnish:
Top your delicious bowl with chopped cilantro, diced tomatoes or pico de gallo, and sliced green onions. Don’t forget to serve with lime wedges on the side for a squeeze of fresh lime juice—it brightens everything up!
6. Enjoy!
Your Easy Street Corn Chicken Rice Bowl is ready to enjoy! Feel free to add optional toppings like avocado slices, hot sauce, or extra cheese for even more delicious flavors. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before cooking. The best way to thaw it is overnight in the fridge or by placing it in a sealed plastic bag submerged in cold water for a quick thaw.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta cheese or even queso fresco works well as substitutes. For a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy!
Can I Make This Dish Ahead of Time?
Absolutely! You can prep the chicken and street corn mixture a day in advance. Just store them separately in airtight containers in the fridge. Reheat on the stove before assembling the bowls for the best flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally for even heating. Avoid reheating too long to keep the chicken tender!
