This Easy Street Corn Chicken Rice Bowl is a tasty and colorful dish! With juicy chicken, sweet corn, and fluffy rice, it’s like a party on your plate.
I love how quick it is to whip up. Perfect for busy nights when we want something yummy without too much fuss. Just mix, heat, and enjoy! 🌽🍗
Key Ingredients & Substitutions
Rice: I suggest using jasmine or basmati rice, as they both add a lovely aroma and texture to the dish. If you’re short on time, any quick-cook rice will do, or even quinoa for a healthy twist.
Chicken: Cooked chicken breast is the easiest here. Use rotisserie chicken to save time, or swap in canned chicken if you’re in a pinch. If you’re vegetarian, try black beans or grilled tofu for protein.
Street Corn: Traditional street corn adds a sweet and smoky flavor. If fresh corn isn’t available, frozen sweet corn works just fine. You could also use canned corn—just drain and rinse it.
Cotija Cheese: This crumbly cheese adds a nice salty touch. If you can’t find cotija, feta or Parmesan can be great substitutes. For a dairy-free option, look for vegan cheese crumbles.
Mayonnaise and Sour Cream: These create a creamy sauce. For a lighter option, use Greek yogurt instead of sour cream. If vegan, try a plant-based mayo and yogurt.
How Do You Make the Perfect Creamy Sauce?
Creating the creamy sauce is simple and adds tons of flavor to your bowl. Here’s how to do it:
- In a small bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream or Mexican crema. This blend gives you both creaminess and tang.
- Add 1 tablespoon of lime juice for brightness and freshness. The acidity cuts through the richness, making it balanced.
- Season with a pinch of salt and pepper. Taste as you go to get it just right—slightly salty and flavorful without overpowering the other ingredients.
Mix it well, and it’s ready to drizzle over your chicken rice bowl. This sauce not only enhances the dish but also ties all the flavors together beautifully.
Easy Street Corn Chicken Rice Bowl
Ingredients You’ll Need:
Base Ingredients:
- 2 cups cooked white rice (preferably jasmine or basmati)
- 2 cups cooked chicken breast, shredded or diced
For The Corn Mixture:
- 1 cup street corn (Mexican-style corn), kernels removed from 2 ears or 1 cup frozen corn
- 1 jalapeño, finely chopped (optional)
- 1/4 cup red onion, finely diced
For The Creamy Sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 tablespoon lime juice
Seasonings and Garnishes:
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Olive oil for cooking
How Much Time Will You Need?
This delicious rice bowl takes about 30 minutes in total. You’ll spend about 10 minutes prepping the ingredients, 10 minutes cooking, and the rest setting up and assembling your flavorful bowl. Ready in no time for a satisfying meal!
Step-by-Step Instructions:
1. Prepare the Rice:
If you haven’t cooked your rice yet, do so according to the package instructions and keep it warm. You want it fluffy and ready to serve as the base of your bowl.
2. Sauté the Street Corn:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add your corn (whether fresh or frozen) and sauté for about 3-4 minutes. You want them to be slightly charred and cooked through, adding a delicious depth of flavor.
3. Season the Corn:
Once the corn is cooked, sprinkle in the chili powder, smoked paprika, and garlic powder. Stir everything together and let it cook for another minute to meld those flavors. Then, remove from heat.
4. Make the Creamy Sauce:
In a small bowl, combine the mayonnaise, sour cream (or crema), and lime juice. Add a pinch of salt and pepper to taste. Mix well and set aside while you finish the rest of the bowl.
5. Cook the Chicken (If Needed):
If your chicken is not yet cooked, season the chicken breasts with salt and pepper. Cook them in olive oil over medium heat until fully cooked. Once done, shred or dice the chicken to prepare for assembly.
6. Assemble the Bowl:
Take your warm rice and place it at the bottom of a serving bowl. Next, layer on the cooked chicken and the sautéed street corn mixture. Sprinkle with the diced red onion and jalapeño if you like a little heat.
7. Add the Creamy Sauce and Garnish:
Drizzle the creamy lime sauce generously over the top of your bowl. Finish off with a sprinkle of crumbled cotija cheese and fresh cilantro for a bright pop of flavor.
8. Serve and Enjoy:
Serve immediately, adding extra lime wedges on the side for those who want an extra squeeze of tangy goodness.
Dig in and enjoy your flavorful and easy street corn chicken rice bowl! It’s a delightful mix of textures and tastes that you’ll want to come back for time and time again.
FAQ for Easy Street Corn Chicken Rice Bowl
Can I Use Brown Rice Instead of White Rice?
Absolutely! You can use brown rice for a nuttier flavor and more fiber. Just keep in mind that brown rice generally takes longer to cook—about 40-45 minutes—so plan accordingly!
Can I Substitute the Chicken with a Vegetarian Option?
Yes! This dish works great with black beans, lentils, or grilled tofu as a protein substitute. Consider adding some roasted vegetables for extra flavor and texture if you’d like!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm gently on the stovetop or in the microwave until heated through. You may want to add a splash of water to keep the rice from drying out.
Can I Make This Bowl Spicier?
Definitely! If you want a little extra heat, try adding diced serrano peppers or a splash of hot sauce to the creamy sauce. You can also include more jalapeños or use a spicier chili powder.
