This Easy Street Corn Chicken Rice Bowl is packed with flavor! It brings together juicy chicken, sweet corn, and fluffy rice, making it a tasty and filling meal.
I love how simple it is to whip up—just toss everything together, and you’re good to go! Perfect for busy weeknights when no one wants to fuss in the kitchen!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish due to their quick cooking time. If you’re looking for a substitute, try grilled shrimp or tofu for a vegetarian twist.
Rice: I recommend using white rice for a soft texture, but brown rice adds more fiber and is a great substitute. Quinoa is another healthy alternative that cooks quickly!
Street Corn: Canned corn can work in a pinch if you don’t have fresh or frozen. Just drain it well. For a different flavor, try adding some bell peppers or diced zucchini to the mix!
Cotija Cheese: Crumbled feta or goat cheese also adds a nice tang. If you’re dairy-free, consider using cashew cheese or simply skip the cheese altogether.
What’s the Best Way to Cook Chicken for This Bowl?
Cooking chicken properly is key to keeping it juicy and flavorful. Here’s how to do it right:
- Start by seasoning the chicken well; this is what gives it great flavor.
- Heat your pan to medium. If it’s too hot, the chicken will burn on the outside and remain raw inside.
- Cook until golden brown, flipping only once. This helps to seal in the juices.
- Let the chicken rest for about 5 minutes after cooking. This makes it juicier when you slice into it!
How to Make the Sauce Creamy and Zingy?
To make a delicious lime mayo sauce, mix mayonnaise with lime juice. It adds a perfect tangy flavor! Here are some tips:
- Make sure to use fresh lime juice for that bright flavor.
- You can add a pinch of garlic powder or chili powder for an extra kick!
- Adjust the lime juice to your taste; you may prefer it zestier!
Enjoy creating your Easy Street Corn Chicken Rice Bowl! It’s simple, satisfying, and full of vibrant flavors.
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Bowl:
- 2 cups cooked white rice (or brown rice)
- 2 boneless, skinless chicken breasts
- 1 cup fresh or frozen street corn (corn kernels)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
For Toppings:
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 2 tablespoons fresh cilantro, chopped
- Optional: sliced jalapeños for heat
- Optional garnish: lime wedges
How Much Time Will You Need?
This delicious Street Corn Chicken Rice Bowl takes about 30 minutes to prepare and cook. Prep the ingredients, cook the chicken and corn, and assemble your bowls—all in about half an hour!
Step-by-Step Instructions:
1. Season the Chicken:
In a small bowl, combine the chili powder, smoked paprika, garlic powder, salt, and pepper. Rub this flavorful seasoning mixture evenly over both sides of the chicken breasts. This will add a delicious spice to your chicken!
2. Cook the Chicken:
Heat the olive oil in a skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook for about 5-7 minutes on each side or until the chicken is fully cooked and golden brown. To check doneness, the internal temperature should reach 165°F (75°C). After cooking, remove the chicken from the skillet and let it rest for a few minutes.
3. Sauté the Corn:
In the same skillet, with any leftover flavors from the chicken, add the street corn kernels. Sauté for about 3-4 minutes until they are slightly charred and tender. This will enhance the flavor of the corn. Once done, remove from heat.
4. Make the Creamy Sauce:
In a small bowl, mix together the mayonnaise and lime juice. This simple lime mayo sauce will add a refreshing and creamy kick to your bowls!
5. Slice the Chicken:
After the chicken has rested, slice it into strips. This makes it easier to arrange in your bowls and helps with even flavor distribution!
6. Assemble the Bowls:
Divide the cooked rice evenly between serving bowls. Top each bowl with the sautéed corn and the sliced chicken. Drizzle with the lime mayo sauce, then sprinkle with crumbled cotija cheese and chopped cilantro. If you like some heat, add the sliced jalapeños on top!
7. Serve and Enjoy:
Serve your delicious Street Corn Chicken Rice Bowl with lime wedges on the side for an extra bright flavor. Enjoy your meal!
Frequently Asked Questions
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breast! Just make sure to thaw it completely before seasoning and cooking. The safest way to do this is to place it in the refrigerator overnight or use the quick method of sealing it in a plastic bag and submerging it in cold water until thawed.
What If I Don’t Have Cotija Cheese?
No problem! If you can’t find cotija cheese, feta cheese or crumbled goat cheese work great as substitutes. You can also skip the cheese entirely for a dairy-free version and add extra toppings like avocado or sunflower seeds instead!
Can I Make This Recipe Vegetarian?
Absolutely! To make a vegetarian version, substitute the chicken with grilled tofu or black beans for protein. You can also add some diced bell peppers or zucchini for extra texture and flavor.
How Should I Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through or heat gently on the stovetop, adding a splash of water if needed to keep it moist.
