This Street Corn Chicken Rice Bowl is a fun mix of flavors! Juicy chicken sits on a bed of fluffy rice, topped with sweet corn and zesty toppings. Yum!
I love how each bite is a treat. Plus, it’s easy to whip up for lunch or dinner—that means more time for enjoying the good stuff! 🌽🍗
Key Ingredients & Substitutions
Chicken: Chicken thighs give a juicy flavor, but you can easily swap them for breasts if you prefer white meat. If you’re looking for a vegetarian option, try using tofu or canned chickpeas instead.
Corn: Fresh corn is wonderful, but don’t worry if it’s not available. Frozen or canned corn works just as well. Canned corn can be a bit sweeter, though, so adjust your seasoning accordingly.
Red Onion: If you find red onions too strong, yellow onions or green onions can be great alternatives. They add flavor but are milder. You can also use shallots if you want something more delicate.
Cilantro: Love it or hate it, cilantro brings freshness. If you’re not a fan, parsley is a good substitute. For a different twist, try adding fresh mint or basil.
Sour Cream or Greek Yogurt: Both are creamy options, but if you’re dairy-free, consider using a plant-based yogurt. I enjoy Greek yogurt for its added protein and tangy flavor!
How Do I Make Sure My Chicken Stays Juicy and Flavorful?
Getting juicy chicken is all about marinating and cooking it just right. Start by coating the chicken evenly with your spices and letting it marinate for at least 15 minutes to build flavor.
- Heat your grill pan or skillet over medium-high heat. Ensure it’s hot before adding the chicken to get a good sear.
- Cook the chicken for about 6-8 minutes until it’s fully cooked. Avoid moving it too much, as this helps form a nice crust.
- Checking for doneness: the chicken should reach an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy.
How to Make a Delicious Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
For the Bowl:
- 2 cups cooked white rice
- 1 lb chicken thighs or breasts, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced (optional)
- 1 lime, cut into wedges
For the Spice Mix:
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Creamy Dressing:
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tbsp lime juice
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll need about 15 minutes to marinate the chicken and prep the ingredients, and then around 15 minutes to cook everything and assemble your tasty rice bowls. It’s quick, fun, and filled with flavor!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a mixing bowl, add the diced chicken along with chili powder, paprika, cumin, garlic powder, salt, and black pepper. Toss everything together until the chicken is well coated with the spices. Let it sit to marinate for at least 15 minutes to soak up all those yummy flavors.
2. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. If needed, add a little oil to the pan to prevent sticking. Once the pan is hot, add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked and has a nice char on the outside. Once cooked, remove the chicken from the heat and set aside.
3. Sauté the Corn:
In the same pan, add the corn kernels and sauté them for 2-3 minutes until they are heated through and start to caramelize slightly. This will enhance their sweet flavor. Once done, set the corn aside too.
4. Prepare the Creamy Dressing:
In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise (if using), lime juice, and a pinch of salt. Mix everything together until smooth to create a deliciously creamy dressing.
5. Assemble the Rice Bowls:
To put it all together, divide the cooked rice into serving bowls. Top each bowl with a generous helping of sautéed corn, grilled chicken, red onion slices, and diced avocado if you’re using it. It should look colorful and inviting!
6. Drizzle and Garnish:
Now, drizzle the creamy dressing over the top of each bowl. Finish off by garnishing with fresh cilantro and a sprinkle of chili powder or paprika for an extra kick!
7. Serve and Enjoy:
Serve the bowls with lime wedges on the side. Squeeze some lime juice over the top before eating for that extra burst of flavor. Enjoy your flavorful Street Corn Chicken Rice Bowl!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! You can use chicken breasts, thighs, or even shredded rotisserie chicken. Just make sure to adjust the cooking time accordingly; chicken breasts may cook slightly quicker than thighs. For rotisserie chicken, simply mix it in with the other ingredients at the end to warm it through.
What if I Don’t Have Fresh Corn Available?
No worries! You can substitute with frozen corn—just make sure to thaw it first. If you’re using canned corn, drain and rinse it before sautéing to remove excess sodium. Both options will still give you that delicious sweetness in your dish!
How Do 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 to help prevent drying out. Avocado slices should be added fresh, so it’s best to store them separately.
Can I Make This Dish Vegetarian?
Yes, definitely! You can replace the chicken with grilled or sautéed veggies like bell peppers, zucchini, or mushrooms. You can also add canned black beans or chickpeas for extra protein. The creamy dressing works great with these substitutions as well!
