This Easy Street Corn Chicken Rice Bowl is a tasty mix of juicy chicken, sweet corn, and fluffy rice. It’s quick to whip up, making dinner a breeze!
You can top it with cheese or avocado for an extra treat. I love how colorful it looks on my table—it’s like a fiesta in a bowl! 🌽🍗
Key Ingredients & Substitutions
Rice: I love using brown rice for its nuttiness and fiber, but white rice works just as well for a softer texture. You can also try quinoa or cauliflower rice for a lighter option.
Chicken: Boneless chicken breasts are great for this, but you can swap in thighs for a juicier bite. If you’re looking for a vegetarian version, use black beans or roasted chickpeas instead!
Street Corn: Traditional street corn is delicious, but if you can’t find it, regular corn works fine—just sauté it with butter, lime juice, and spices. You can also swap in frozen corn for convenience.
Cotija Cheese: Cotija brings a nice crumbly texture. If you can’t find it, crumbled feta or goat cheese will also give a tasty result. For a dairy-free option, try nutritional yeast for a cheesy flavor.
How Do You Cook Chicken Perfectly in a Skillet?
Cooking chicken in a skillet can be tricky, but with these tips, you’ll nail it every time. Start by ensuring your skillet is hot enough; this helps to seal in the juices. Here’s how to do it:
- Pat the chicken dry with paper towels before seasoning—this promotes browning.
- Heat olive oil until shimmering, then add the chicken in a single layer to avoid steaming.
- Cook for about 5-7 minutes, without moving the pieces around, until they easily release from the pan.
- Flip and cook until the internal temperature reaches 165°F (75°C). Let it rest before slicing to keep it juicy!
These simple steps will help you get perfectly cooked chicken every time!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
- 2 cups cooked white or brown rice
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup canned or fresh street corn (corn kernels sautéed with butter, garlic, lime juice, and a pinch of chili powder)
- 1/4 cup mayonnaise
- 1/4 cup crumbled Cotija cheese (or feta as substitute)
- 1 lime, cut into wedges
- 2 green onions, thinly sliced
- Fresh cilantro leaves, for garnish
- Optional: diced avocado, hot sauce
How Much Time Will You Need?
This Easy Street Corn Chicken Rice Bowl will take about 30 minutes from start to finish. You’ll spend about 10 minutes preparing the ingredients and cooking the chicken, and another 10-15 minutes mixing everything together and enjoying your delicious meal!
Step-by-Step Instructions:
1. Seasoning the Chicken:
In a bowl, toss the chicken pieces with the chili powder, ground cumin, salt, and pepper. Make sure the chicken is well coated with the spices to enhance the flavor.
2. Cooking the Chicken:
Heat the olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. You’ll know it’s done when it reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set it aside.
3. Preparing the Street Corn:
In the same skillet, add a little more oil or a bit of butter if needed. Sauté the corn kernels with minced garlic until they are tender. This usually takes about 4-5 minutes. When the corn is cooked, stir in a squeeze of lime juice and a pinch of chili powder for added flavor.
4. Mixing the Rice and Corn:
In a large bowl, combine the cooked rice with the sautéed street corn and mayonnaise. Mix everything together until well combined, creating a creamy, flavorful base.
5. Assembling the Bowls:
Now, it’s time to assemble your bowls! Divide the rice and corn mixture evenly into serving bowls. Top each bowl with the cooked chicken pieces.
6. Finishing Touches:
Sprinkle crumbled Cotija cheese (or feta) over the top, add sliced green onions, and garnish with fresh cilantro leaves. You can also add diced avocado and a drizzle of hot sauce for an extra kick!
7. Serve and Enjoy:
Serve your Easy Street Corn Chicken Rice Bowl with lime wedges on the side for squeezing over the meal. Enjoy your warm and flavorful creation!
This recipe combines the savory spiced chicken with creamy street corn rice, making it a perfect option for a simple yet delicious meal that the whole family will love!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Leftover Rice?
Absolutely! Leftover rice works great for this recipe. Just reheat it in the microwave or on the stovetop with a little water or broth to prevent it from drying out.
How Can I Make This Dish Vegetarian?
To make this dish vegetarian, simply substitute the chicken with black beans or roasted chickpeas for added protein. You can also toss in some sautéed bell peppers or zucchini for more veggies!
What If I Can’t Find Cotija Cheese?
No problem! Feta cheese is a great substitute and will give a similar salty flavor. For a dairy-free option, try using nutritional yeast for a cheesy taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of water or broth to prevent drying out.
