Introduction
Hey friend! Remember those amazing street corn cobs you maybe grabbed from a food truck or devoured at a summer fair? That smoky, creamy, zesty magic? Well, I’ve taken all that deliciousness and turned it into the most incredible, easy weeknight dinner bowl! Seriously, this Easy Street Corn Chicken Rice Bowl is about to become a regular in your rotation. It’s vibrant, packed with flavor, and comes together quicker than you might think. It’s the kind of meal that feels like a warm hug and a fiesta all in one bowl. Let’s get cooking!
Why You’ll Love This Recipe
- Fast: Perfect for busy weeknights when you need dinner on the table STAT.
- Easy: Simple steps, nothing complicated here!
- Satisfying: Packed with protein, grains, and flavor – it fills you up right.
- Crowd-pleasing: Kids and adults alike seem to devour this one!
Ingredients
Here’s what you’ll need to whip up these amazing bowls. Most of these are probably staples you already have!
- 4 boneless skinless Chicken thighs: I love thighs for their flavor and how juicy they stay, but breasts work too if that’s what you have!
- 1 Fresh Cilantro: A whole bunch! You’ll use some in the corn mixture and plenty for garnishing. It adds such a fresh pop.
- 1/2 tsp Garlic powder or 2 minced garlic cloves: Whichever is easier! Garlic is a must.
- 1 Lime, wedges: Essential for that bright, zesty finish.
- 1/4 cup Red onion: Finely diced. Adds a little bite and color.
- 1 cup Sweet corn kernels: Fresh, frozen, or canned (drained!) all work beautifully.
- 1 tbsp Lime juice: For the creamy street corn sauce.
- 2 tbsp Mayonnaise: This is key for that classic street corn creaminess.
- 3 cups cooked Rice: Whatever rice you love – white, brown, basmati, jasmine. Just have it ready!
- 1 tbsp Avocado oil: Or any oil suitable for cooking the chicken.
- 1/4 tsp Black pepper: For seasoning the chicken.
- 2 tsp Chili powder: Adds warmth and a hint of smokiness. You’ll use some on the chicken and some in the corn.
- 1/2 tsp Salt: For seasoning the chicken.
- Salt and pepper: Extra for seasoning the corn mix and adjusting to taste.
- 1/2 cup Cotija cheese: This salty, crumbly Mexican cheese is traditional and adds amazing flavor! If you can’t find it, crumbled feta is a decent stand-in.
- 1 cup Sour cream: Adds tang and creaminess to the street corn sauce.
How to Make It
Alright, let’s turn these simple ingredients into something spectacular!
Step 1: Prep and Season the Chicken
First things first, let’s get that chicken ready. Pat your chicken thighs dry with a paper towel – this helps them get a nice sear. Cut them into bite-sized pieces, about 1-inch chunks. In a medium bowl, toss the chicken with the avocado oil, 1 tsp of the chili powder, the garlic powder (or minced garlic), the 1/2 tsp salt, and the 1/4 tsp black pepper. Make sure everything is coated nicely.
Step 2: Cook the Chicken
Heat a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken in a single layer. Don’t overcrowd the pan; cook in batches if needed to ensure the chicken gets a lovely golden brown crust. Cook for about 5-7 minutes, flipping halfway through, until the chicken is cooked through and no longer pink in the center.
- Personal Tip: I like to let the chicken sit for a minute before stirring when I first add it to the pan – that helps develop a better sear!
Remove the cooked chicken from the skillet and set it aside.
Step 3: Make the Street Corn Magic
Now for the star of the show – the street corn mixture! If there’s excess oil in your pan from the chicken, you can drain a little, leaving maybe a tablespoon. Add the corn kernels to the hot skillet. Cook for 3-5 minutes, stirring occasionally, until they’re slightly tender and maybe even get a little char on them if you like (that char adds amazing flavor!).
Once the corn is cooked, remove the pan from the heat. Stir in the mayonnaise, sour cream, lime juice, the remaining 1 tsp of chili powder, and about half of the chopped cilantro and half of the finely diced red onion. Gently stir to coat the corn in the creamy mixture. Crumble in about half of the Cotija cheese and stir again. Taste and add a little extra salt and pepper if you think it needs it.
Step 4: Assemble Your Delicious Bowls!
Time to build these beauties! Divide the cooked rice among your bowls. Top the rice generously with the cooked chicken pieces. Spoon a good amount of that creamy street corn mixture over the chicken and rice.
Finish each bowl with a sprinkle of the remaining Cotija cheese, some fresh chopped cilantro, and the rest of the diced red onion. Don’t forget a lime wedge on the side for squeezing over everything right before you dig in – it really brightens up all the flavors!
And there you have it! Your amazing, flavor-packed Easy Street Corn Chicken Rice Bowls are ready to be devoured.
Substitutions & Additions
Want to mix things up? Here are some ideas:
- Different Protein: Swap chicken thighs for chicken breasts, shrimp, or even black beans for a vegetarian twist. Just adjust cooking times.
- Spice it Up: Add a pinch of cayenne pepper to the chicken seasoning or the corn mix, or top with sliced jalapeños.
- Add More Veggies: Sauté some bell peppers or zucchini with the chicken or corn.
- Cheeses: No Cotija? Feta is the best substitute. Queso fresco also works.
- Sauces: Drizzle with a little hot sauce, crema, or a simple avocado cream sauce.
Tips for Success
- Don’t Overcook Chicken: Thighs are forgiving, but breasts can dry out quickly. Cook until just done (internal temp 165°F).
- Pat Chicken Dry: This is a small step that makes a big difference in getting a good sear and more flavorful chicken.
- Char the Corn (Optional): If you like a little smoky depth, let the corn sit on the hot pan without stirring for a minute or two to get some browned/charred spots before adding the creamy ingredients.
- Prep Ahead: Cook the rice and chicken ahead of time. Chop your cilantro, red onion, and crumble the cheese. The corn mixture is best made fresh, but you can have the ingredients prepped.
How to Store It
These bowls are great for leftovers!
- Refrigerator: Store the components (rice, chicken, corn mixture) separately in airtight containers in the fridge for up to 3-4 days. This keeps everything tasting fresh.
- Reheating: You can gently reheat the chicken and corn mixture in a skillet or microwave. Reheat the rice separately. Assemble the bowl after reheating.
- Freezing: Cooked chicken and rice can be frozen separately for up to 2-3 months. The creamy corn mixture doesn’t freeze well because of the dairy.
FAQs
Got questions? I’ve got answers!
Q: Can I use frozen corn?
A: Absolutely! Thaw it first or add it directly to the hot pan; it might just take a minute or two longer to cook.
Q: Is this recipe spicy?
A: As written, it has a mild warmth from the chili powder. You can increase or decrease the chili powder, or add spicier elements like cayenne or hot sauce, to control the heat.
Q: Can I make this vegetarian?
A: Yes! Swap the chicken for a can of drained and rinsed black beans or grilled halloumi cheese.
Q: What kind of rice is best?
A: Any rice you enjoy works! White rice is classic, but brown rice adds extra fiber and a nutty flavor. Choose your favorite!
Easy Street Corn Chicken Rice Bowls
Equipment
- Large skillet or pan
Ingredients
Hauptzutaten
- 4 Boneless skinless chicken thighs cut into bite-sized pieces; breasts work too
- 1 bunch Fresh Cilantro chopped, for corn mixture and garnish
- 0.5 tsp Garlic powder or 2 minced cloves
- 1 Lime cut into wedges, for serving
- 0.25 cup Red onion finely diced
- 1 cup Sweet corn kernels fresh, frozen, or canned (drained)
- 1 tbsp Lime juice for the street corn sauce
- 2 tbsp Mayonnaise for creaminess
- 3 cup Cooked Rice white, brown, basmati, or jasmine
- 1 tbsp Avocado oil or other cooking oil
- 0.25 tsp Black pepper for seasoning chicken
- 2 tsp Chili powder 1 tsp for chicken, 1 tsp for corn mixture
- 0.5 tsp Salt for seasoning chicken
- Salt to taste, for corn mix
- Black pepper to taste, for corn mix
- 0.5 cup Cotija cheese crumbled; feta or queso fresco are substitutes
- 1 cup Sour cream for the street corn sauce
Instructions
- First things first, let's get that chicken ready. Pat your chicken thighs dry with a paper towel – this helps them get a nice sear. Cut them into bite-sized pieces, about 1-inch chunks. In a medium bowl, toss the chicken with the avocado oil, 1 tsp of the chili powder, the garlic powder (or minced garlic), the 1/2 tsp salt, and the 1/4 tsp black pepper. Make sure everything is coated nicely.
- Heat a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken in a single layer. Don't overcrowd the pan; cook in batches if needed to ensure the chicken gets a lovely golden brown crust. Cook for about 5-7 minutes, flipping halfway through, until the chicken is cooked through and no longer pink in the center. Remove the cooked chicken from the skillet and set it aside.
- Now for the star of the show – the street corn mixture! If there's excess oil in your pan from the chicken, you can drain a little, leaving maybe a tablespoon. Add the corn kernels to the hot skillet. Cook for 3-5 minutes, stirring occasionally, until they're slightly tender and maybe even get a little char on them if you like (that char adds amazing flavor!). Once the corn is cooked, remove the pan from the heat. Stir in the mayonnaise, sour cream, lime juice, the remaining 1 tsp of chili powder, and about half of the chopped cilantro and half of the finely diced red onion. Gently stir to coat the corn in the creamy mixture. Crumble in about half of the Cotija cheese and stir again. Taste and add a little extra salt and pepper if you think it needs it.
- Time to build these beauties! Divide the cooked rice among your bowls. Top the rice generously with the cooked chicken pieces. Spoon a good amount of that creamy street corn mixture over the chicken and rice. Finish each bowl with a sprinkle of the remaining Cotija cheese, some fresh chopped cilantro, and the rest of the diced red onion. Don't forget a lime wedge on the side for squeezing over everything right before you dig in – it really brightens up all the flavors! And there you have it! Your amazing, flavor-packed Easy Street Corn Chicken Rice Bowls are ready to be devoured.