This Easy Street Corn Chicken Rice Bowl is a tasty mix of juicy chicken, sweet corn, and fluffy rice. It’s topped with fresh herbs for a bright flavor that feels like summer!
Honestly, it’s a meal in a bowl that makes weeknights easier. I love how I can whip it up quickly and enjoy it for lunch the next day—bonus for us busy folks! 🌽🍗
Ingredients & Substitutions
Cooked Rice: Jasmine or long-grain rice works best for its fluffy texture. If you’re short on time, use pre-cooked microwaveable rice or even quinoa for a healthier option!
Chicken: Boneless, skinless chicken breasts are great, but you can also use thighs for more flavor or even rotisserie chicken for a quicker fix.
Street-Style Corn: Fresh corn brings a sweet crunch. Grilling enhances its flavor. If fresh isn’t available, frozen corn is a handy substitute—just sautĂ© it until warm.
Cheese: Cheddar or cotija cheese adds a nice cheesy touch. If avoiding dairy, try nutritional yeast for a cheesy flavor, or use a non-dairy cheese.
Lime: Fresh lime juice brightens the bowl. Lemon juice works if you’re out of lime, just keep it zesty!
How Do I Cook the Chicken Perfectly?
Cooking the chicken right makes all the difference. First, the spice rub adds flavor while grilling or pan-searing gives it a nice crust. Here’s how:
- Heat your skillet on medium; this ensures the chicken cooks evenly.
- Add olive oil before the chicken – it helps in browning and prevents sticking.
- Cook each side for 6-7 minutes until golden brown. To check if it’s done, the juices should run clear and the internal temperature should hit 165°F.
- Let it rest after cooking! This keeps it juicy—cutting too soon means losing moisture.
When you slice it, go against the grain for tenderness in each bite!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Base:
- 2 cups cooked white rice (preferably jasmine or long-grain)
- 1 cup fresh or frozen street-style corn (grilled or roasted if possible)
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Toppings:
- 1/4 cup shredded cheddar cheese or cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup sour cream or Mexican crema (optional)
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/4 teaspoon smoked paprika (optional, for smoky flavor)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and seasoning the chicken, followed by about 20 minutes for cooking. You’ll have a tasty, colorful meal ready in no time!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by mixing the chili powder, cumin, garlic powder, smoked paprika (if using), salt, and pepper in a small bowl. Rub this spice blend evenly over both sides of the chicken breasts. This adds lots of flavors!
2. Cooking the Chicken:
Heat the olive oil in a skillet over medium heat. Once hot, add the chicken breasts. Cook for about 6-7 minutes on each side until the chicken is nicely browned and cooked through. To check if it’s done, you can cut into the thickest part—it should be white and juices should run clear. Once cooked, remove from the pan, let it rest for a few minutes, and then slice into strips.
3. Cooking the Corn:
If you’re using fresh corn, grill or roast it for a few minutes until it’s slightly charred for extra flavor. If you’re using frozen corn, you can sauté it briefly in the same skillet for about 3-4 minutes until heated through and a little bit golden.
4. Assembling the Bowl:
Now it’s time to build your bowls! Start with a generous layer of cooked rice in each bowl. Top it with the sliced chicken and a good amount of street-style corn.
5. Adding Toppings:
Sprinkle your shredded cheese over the top, followed by a sprinkle of fresh cilantro. If you like some heat, add thinly sliced jalapeño as well.
6. Finishing Touches:
Squeeze a wedge of fresh lime over the bowl for a zesty punch. If you want, add a dollop of sour cream or Mexican crema to make it even creamier.
7. Serve:
Enjoy your Easy Street Corn Chicken Rice Bowl warm! It’s a wonderful mix of flavors and textures, making it perfect for any meal.
This dish combines savory spiced chicken with sweet, smoky corn and fresh accents, making a filling meal perfect for any day. Enjoy your homemade bowl!
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Leftover Rice for This Recipe?
Absolutely! Leftover rice works perfectly. Just make sure to reheat it well before assembling your bowl. You can do this in the microwave or quickly in a skillet with a splash of water to prevent it from drying out.
What Can I Use Instead of Chicken?
If you’re looking for a substitute, try grilled shrimp or even tofu for a vegetarian option. Both can be seasoned similarly and cooked in the same way. Canned beans like black beans or chickpeas also work great for a protein-packed option!
How Should I Store Leftover Bowls?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, adding a splash of water or broth to keep the rice moist.
Can I Make This Dish Spicier?
Definitely! If you enjoy heat, add more jalapeños or even some diced serrano peppers. You can also mix in a dash of hot sauce or cayenne pepper into the spice blend for an extra kick!
