Introduction
Do you ever get those cravings for something comforting, flavorful, and a little bit vibrant? You know, the kind of meal that feels like a warm hug but also wakes up your taste buds? For me, that craving often leads me straight to this Easy Street Corn Chicken Rice Bowl. It’s one of those recipes that comes together so quickly, it feels like magic, and the taste is just out-of-this-world delicious. Seriously, it’s a weeknight lifesaver and a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Fast: We’re talking dinner on the table in under 30 minutes, folks!
- Easy: Minimal steps, maximum flavor. Perfect for beginners or when you’re short on time.
- Giftable: While you can’t really gift the whole bowl, the components are so delicious, they’re perfect for meal prep to share with a friend!
- Crowd-pleasing: From picky eaters to foodies, everyone devours these bowls. The flavors are universally loved.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to create these amazing bowls:
- 4 boneless, skinless chicken thighs: These are my secret weapon for juicy, flavorful chicken that stays tender.
- 2 cups sweet corn kernels: Fresh or frozen, both work beautifully here. We love that little bit of sweetness!
- 1/4 cup red onion: Adds a nice little bite and vibrant color.
- 4 cups cooked Jasmine rice: Fluffy, aromatic Jasmine rice is the perfect base. I usually cook a big batch at the beginning of the week!
- 1 bunch fresh cilantro: For that fresh, herby kick that brings everything together.
- 1 lime, cut into wedges: Essential for that bright, zesty finish.
- 1/4 cup mayonnaise: Our creamy base for the street corn sauce.
- 1/4 cup sour cream: Adds tanginess and extra creaminess.
- 1/4 cup Cotija cheese: This salty, crumbly Mexican cheese is pure magic!
- 2 tablespoons avocado oil: A high-heat oil that’s perfect for searing.
- 2 teaspoons chili powder: For a touch of smoky warmth.
- 1 teaspoon garlic powder: Because garlic makes everything better!
- Salt and black pepper, to taste: The essential flavor boosters.
How to Make It
Alright, let’s get cooking! This is where the magic happens. You’ve got this!
- Season the Chicken: Grab those chicken thighs and give them a good sprinkle of chili powder, garlic powder, salt, and pepper. Make sure they’re coated nicely.
- Sear the Chicken: Heat your avocado oil in a skillet over medium-high heat. Once it’s nice and shimmery, carefully add the seasoned chicken thighs. Cook them for about 6-8 minutes per side, until they’re beautifully browned and cooked all the way through. Once they’re done, take them out of the skillet and let them rest on a plate. This resting time is key for super juicy chicken!
- Sauté the Veggies: While the chicken is taking a breather, toss your corn and red onion into the same skillet. Don’t worry about cleaning it out – all those little browned bits from the chicken add extra flavor! Cook them until they’re tender and you get a little bit of char on them. That char adds a wonderful smoky depth.
- Whip Up the Sauce: In a small bowl, whisk together the mayonnaise, sour cream, and a generous squeeze of lime juice (I usually use about half of one of the wedges). Give it a good mix until it’s smooth and creamy. Taste it and add a pinch more salt or pepper if you think it needs it.
- Slice the Chicken: Once your chicken has rested for a few minutes, slice it into bite-sized pieces.
- Assemble Your Masterpiece: Now for the fun part – building your bowls! Divide the cooked Jasmine rice into four bowls. Top each bowl with generous portions of your sliced chicken. Then, add a good scoop of that delicious corn and onion mixture. Drizzle that creamy lime sauce all over the top, and finish with a sprinkle of that glorious Cotija cheese. Finally, garnish with some fresh cilantro and a couple of lime wedges for squeezing.
Substitutions & Additions
The beauty of this recipe is how adaptable it is! Feel free to play around and make it your own:
- Chicken: If you don’t have thighs, boneless, skinless chicken breasts work too, just adjust cooking time to avoid drying them out. You could also use pre-cooked rotisserie chicken for an even faster meal!
- Corn: If corn isn’t in season, frozen corn is perfectly fine. You could even roast some bell peppers along with the corn for extra veggie power.
- Cheese: Feta cheese is a decent substitute for Cotija if you can’t find it.
- Spices: Want a little more heat? Add a pinch of cayenne pepper or some diced jalapeños to the corn mixture.
- Toppings: Avocado slices, a sprinkle of smoked paprika, or even some crushed tortilla chips would be fantastic additions!
Tips for Success
A few little tricks to make sure your bowls turn out perfectly every time:
- Don’t Overcrowd the Pan: When searing your chicken, make sure you give it enough space in the skillet. Overcrowding will steam the chicken instead of searing it, and you won’t get that lovely golden-brown crust. Cook in batches if necessary!
- Rest the Chicken: I know it’s tempting to slice into it right away, but letting the chicken rest for 5-10 minutes is crucial for keeping it moist and tender.
- Prep Ahead: Cook your rice and chop your veggies earlier in the day or the night before to make assembly even quicker. The sauce can also be made ahead and stored in the fridge.
- Char is Your Friend: Don’t be afraid to let those veggies get a little bit charred in the pan. That smokiness is a key part of the street corn flavor!
How to Store It
Leftovers are the best! If you happen to have any (which is unlikely, I know!), here’s how to store them:
Store any leftover components in separate airtight containers in the refrigerator. The cooked chicken and corn mixture should last for about 3-4 days. The rice will also keep for a few days. The sauce is best enjoyed fresh but will keep for about 2 days in the fridge. To reheat, gently warm the chicken and corn mixture, and assemble with fresh rice and a drizzle of the sauce. You might want to add a fresh squeeze of lime and cilantro to revive those flavors!
FAQs
Got a question? We’ve got answers!
Q: Can I make this spicy?
Absolutely! Add some chopped jalapeños to the corn mixture, a pinch of cayenne pepper to the chicken seasoning, or a drizzle of your favorite hot sauce when serving. Enjoy the heat!
Q: Is this recipe good for meal prep?
Yes, it’s fantastic for meal prep! Cook your rice, chicken, and corn mixture ahead of time. Prepare the sauce and store it separately. Assemble the bowls just before you’re ready to eat, or layer them in containers for grab-and-go lunches.
Q: What kind of corn should I use?
Fresh corn kernels cut from the cob will give you the best flavor and texture, especially if you can get that nice char. However, frozen corn is a perfectly acceptable and convenient substitute. Just make sure to cook it thoroughly until it’s tender and slightly browned.
Street Corn Chicken Rice Bowl
Equipment
- Skillet
- Small bowl
- Plate
Ingredients
Main ingredients
- 4 boneless, skinless chicken thighs
- 2 cups sweet corn kernels fresh or frozen
- 0.25 cup red onion finely chopped
- 4 cups cooked Jasmine rice
- 1 bunch fresh cilantro chopped, for garnish
- 1 lime cut into wedges
Street Corn Sauce
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 0.25 cup Cotija cheese crumbled
Seasoning & Cooking
- 2 tablespoons avocado oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Season the chicken thighs generously with chili powder, garlic powder, salt, and pepper.
- Heat avocado oil in a skillet over medium-high heat. Sear the seasoned chicken thighs for 6-8 minutes per side until browned and cooked through. Remove chicken from skillet and let rest on a plate.
- Add corn and red onion to the same skillet. Sauté until tender and slightly charred.
- In a small bowl, whisk together mayonnaise, sour cream, and juice from half a lime until smooth. Season with salt and pepper to taste.
- Slice the rested chicken into bite-sized pieces.
- Assemble bowls: Divide cooked Jasmine rice among four bowls. Top with sliced chicken, corn and onion mixture, drizzle with sauce, and sprinkle with Cotija cheese. Garnish with cilantro and lime wedges.