This Easy Street Corn Chicken Rice Bowl is a burst of flavor in a bowl! Juicy chicken, sweet corn, and fluffy rice come together with a hint of spice, making it super tasty.
It’s like a fiesta party on your plate! 🎉 I love how quick it is to make—perfect for busy nights when you want something delicious without a lot of fuss.
Just throw everything together, and you’re ready to serve! I often top it with fresh lime and cilantro for that extra zing. Yum! 🌽🍗
Key Ingredients & Substitutions
Rice: You can use white rice or brown rice depending on your preference. I like brown rice for its nuttier flavor and extra fiber. Quinoa is also a great gluten-free swap!
Chicken: Boneless, skinless chicken breasts or thighs work well. If you’re looking for a faster option, rotisserie chicken is a fantastic substitute, just shred it for easy mixing!
Corn: Fresh or frozen street-style corn adds sweetness. If unavailable, use canned corn but drain it well. Grilled corn gives a great smoky flavor, which I really love!
Cotija Cheese: This crumbly cheese adds a nice salty kick. If you can’t find it, feta cheese is a good alternative, or simply skip the cheese for a dairy-free option.
How Do You Make Your Chicken Perfectly Cooked?
Cooking chicken can be tricky, but here’s a simple way to get it right. Start by heating your skillet to medium-high. This helps sear the chicken, locking in those juices.
- Make sure to coat the chicken pieces evenly with spices for full flavor.
- Cook in one layer, avoiding overcrowding the pan. If too crowded, the chicken will steam instead of brown.
- Stir frequently to ensure even cooking, which usually takes about 6-8 minutes until it’s no longer pink inside.
Let it rest for a few minutes after cooking for juicier results! Happy cooking!
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
- 2 cups cooked white or brown rice
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup fresh or frozen street-style corn (corn kernels, preferably roasted or charred)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/4 cup crumbled cotija cheese (optional)
- 1/4 cup sour cream or Mexican crema (optional)
- 1 jalapeño, sliced thin (optional for heat)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15 minutes of cooking time, making a total of about 30 minutes. In no time, you’ll be enjoying this delicious, colorful meal!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, toss the chicken pieces with smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Make sure they’re all evenly coated with the spices for maximum flavor.
2. Cook the Chicken:
Add the seasoned chicken to the skillet. Cook for about 6-8 minutes, stirring frequently until the chicken is browned and cooked through. No one likes undercooked chicken, so make sure to check it’s no longer pink!
3. Add the Corn:
When the chicken is nearly done, add the corn kernels to the skillet. Stir and cook for an additional 3-4 minutes until the corn is charred and heated through, bringing out its sweet flavor.
4. Assemble the Bowls:
Now it’s time to put everything together! Divide the cooked rice into serving bowls. Top each bowl with the chicken and corn mixture so everyone gets a delicious helping.
5. Add the Finishing Touches:
Garnish your bowls with freshly chopped cilantro, a squeeze of lime juice for a zesty kick, and optional toppings like crumbled cotija cheese, sour cream, and jalapeño slices for some heat. These extras really make this dish pop!
6. Serve and Enjoy!
Dig in immediately while it’s warm, and enjoy the flavors of your easy street corn chicken rice bowl. It’s vibrant, filling, and perfect for sharing (or not!).
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Frozen Chicken for This Recipe?
Absolutely! If using frozen chicken, make sure to fully thaw it beforehand. The best way is to transfer it to the fridge overnight or use the cold water method for quicker thawing. Pat it dry before seasoning to avoid extra moisture in the skillet!
Can I Make This Bowls Ahead of Time?
Yes, you can prepare the chicken and corn mixture ahead of time. Cook it, let it cool, and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat gently on the stove or in the microwave. Stir and serve over freshly cooked rice!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chicken and corn mixture for up to a month. When reheating, add a splash of water or broth to keep it moist!
Can I Customize the Spice Level?
Definitely! If you want it spicier, try adding more chili powder or fresh jalapeños. For a milder version, reduce the spices or skip the jalapeños altogether. Adjust according to your taste preferences!
