This Street Corn Chicken Rice Bowl is a fun and tasty dinner that combines juicy chicken, fresh corn, and fluffy rice. It’s colorful and bursting with flavor!
Let’s be real—the sweet corn and zesty toppings make this dish a winner. I love how you can load it up with your favorite extras for a personal touch. Yum!
Making this bowl is a breeze! Just cook the chicken, mix everything together, and enjoy a delicious meal that feels like a fiesta on your plate. Trust me, it’s a crowd-pleaser!
Key Ingredients & Substitutions
Chicken Breast: Diced chicken breast is the main protein here. You can opt for chicken thighs if you prefer more flavor and tenderness. To make it vegetarian, use diced tofu or tempeh instead.
Corn Kernels: Fresh corn brings sweetness and crunch. If fresh is not available, canned corn works well too. Frozen corn is a good substitute as it retains flavor, just thaw it before use.
Rice: Cooked white rice gives a nice base. Brown rice is a healthier option if you’re looking for more fiber. Cauliflower rice works for a low-carb alternative!
Sour Cream or Greek Yogurt: Both create a creamy topping. Greek yogurt is slightly healthier and adds a tangy flavor. You can switch it with dairy-free yogurt to make it vegan.
Spices: Chili powder and cumin add warmth. If you want to switch it up, smoked paprika can give a nice smokiness, and cayenne can add extra heat.
How Do I Cook Chicken for the Perfect Texture?
Getting that chicken just right is crucial! Follow these simple steps to ensure it stays juicy and flavorful:
- Start with chicken at room temperature for even cooking.
- Dice the chicken uniformly so it cooks evenly.
- Preheat your skillet before adding oil, making sure it’s hot to achieve that lovely char.
- Cook the chicken for about 5-7 minutes, stirring occasionally until it’s no longer pink and has a nice golden color.
What’s the Best Way to Char Corn for Flavor?
Charring corn adds a great depth of flavor. Just follow these tips:
- Use a hot skillet to get that nice sear. A cast-iron pan works best!
- Add the corn after the chicken to catch any leftover flavors in the pan.
- Cook for about 3-4 minutes, stirring occasionally, until it gets that beautiful golden-brown color.
How to Make a Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For The Bowl:
- 1 pound chicken breast, diced
- 1 cup corn kernels (fresh or canned)
- 2 cups cooked white rice
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: sliced jalapeños for heat
For The Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 lime, juiced
For Serving:
- Lime wedges
How Much Time Will You Need?
This recipe will take you about 25 minutes from start to finish. You’ll need about 10 minutes for prepping the ingredients and mixing the chicken, followed by 15 minutes for cooking the chicken, corn, and assembling your delicious bowls. So, let’s get cooking!
Step-by-Step Instructions:
1. Season the Chicken:
In a mixing bowl, combine the diced chicken, chili powder, cumin, lime juice, and a pinch of salt and pepper. Use a spoon or your hands to mix everything well, coating the chicken evenly with the spices. This will give the chicken a lovely flavor!
2. Cook the Chicken:
Heat a skillet over medium-high heat and add a splash of oil. Once the oil is hot, carefully add the seasoned chicken to the skillet. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is fully cooked and has a nice golden color. Once cooked, remove it from the heat and set it aside.
3. Char the Corn:
In the same skillet, add the corn kernels. Cook for about 3-4 minutes, stirring often, until the corn becomes slightly charred and caramelized. This will enhance its natural sweetness and add extra flavor to your dish!
4. Prepare the Sauce:
In a small mixing bowl, combine the sour cream (or Greek yogurt) and mayonnaise. Add a pinch of salt and pepper, then stir well. Taste and adjust the seasoning if needed. This creamy sauce will bring everything together beautifully!
5. Assemble Your Bowls:
Begin to assemble your bowls by placing a generous serving of cooked rice at the bottom of each bowl. Top the rice with the cooked chicken and the charred corn. You can arrange it as you like to make it look pretty!
6. Add the Finishing Touches:
Sprinkle the chopped red onion and fresh cilantro over the top of each bowl. Drizzle your creamy sauce generously across the chicken and corn. It adds flavor and a lovely finish!
7. Serve and Enjoy:
Serve your Street Corn Chicken Rice Bowls with lime wedges on the side. If you like a little heat, feel free to add some sliced jalapeños. Dig in and enjoy your tasty creation!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! You can use shredded rotisserie chicken for a quicker option, or even grilled chicken thighs for a juicier flavor. Just adjust the cooking time accordingly—shredded chicken will only need to be heated through.
What If I Don’t Have Fresh Corn?
No problem! Canned corn works just fine. Just drain and rinse it before adding it to the skillet. If using frozen corn, thaw it first and then add it to the skillet, cooking until heated through and slightly charred.
How Can I Make This Recipe Vegetarian?
You can easily switch it up! Replace the chicken with cubed tofu or black beans for protein. Just season the tofu the same way as the chicken and cook it until golden brown. The rest of the ingredients can stay the same!
How Should I Store Leftovers?
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 extra lime juice to keep things moist.
