Welcome to our kitchen where we’re diving deep into creating an unforgettable meal: Street Corn Chicken and Rice Bowls. This vibrant dish is your shortcut to a restaurant-quality, satisfying dinner that’s both incredibly flavorful and surprisingly simple to whip up on a busy weeknight. Get ready for an explosion of taste that will have you coming back for more!
Key Ingredients for Street Corn Chicken and Rice Bowls
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1.5 cups cooked jasmine or basmati rice (about 3/4 cup uncooked)
- 2 cups fresh or frozen corn kernels (about 2-3 ears if fresh)
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1/4 cup crumbled cotija cheese or feta cheese
- 1/4 cup finely diced red onion
- 1 jalapeño pepper, thinly sliced (optional, for added heat)
How to Make Street Corn Chicken and Rice Bowls
Get ready to create a dish that’s incredibly simple to assemble, bursting with delicious, authentic street corn flavors, and deeply satisfying. This recipe offers a perfect balance of tender chicken, fluffy rice, and zesty corn, all brought together by a creamy, tangy sauce. With a preparation time of just 15 minutes and a cooking time of around 25 minutes, you’ll have this delightful meal on your table in under an hour – perfect for any occasion!
Step-by-Step Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is evenly coated with the seasonings. Set aside.
- Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 6-8 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Corn: In the same skillet (no need to clean it), add the corn kernels. If using fresh corn, you can cook it directly in the pan. If using frozen, cook until thawed and slightly browned, about 5-7 minutes, stirring occasionally. You want the corn to develop some nice caramelized bits.
- Make the Street Corn Sauce: While the corn is cooking, in a small bowl, whisk together the mayonnaise, chopped cilantro, fresh lime juice, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Combine and Assemble: Add the cooked chicken back into the skillet with the corn. Pour the street corn sauce over the chicken and corn mixture. Gently stir everything together until the chicken and corn are well coated with the sauce. Cook for another 1-2 minutes, just to heat everything through and meld the flavors.
- Serve the Bowls: Divide the cooked rice among four serving bowls. Top each bowl generously with the street corn and chicken mixture.
- Garnish and Enjoy: Sprinkle each bowl with crumbled cotija cheese (or feta), diced red onion, and additional chopped cilantro. If you like a little heat, add a few slices of jalapeño. Serve immediately and savor every delicious bite!
Why You’ll Love This Street Corn Chicken and Rice Bowls
You’ll fall head over heels for these Street Corn Chicken and Rice Bowls for so many reasons! The star of the show is the incredible street corn flavor, with its characteristic smoky, tangy, and creamy profile that elevates simple ingredients into something spectacular. This dish offers a fantastic, budget-friendly alternative to takeout, allowing you to enjoy vibrant, restaurant-inspired flavors right in your own kitchen without breaking the bank. The perfectly seasoned chicken, fluffy rice, and the zesty kick from the lime and cilantro create a symphony of tastes and textures that are utterly irresistible.
Compared to a basic chicken and rice dish, these bowls bring an exciting fiesta of flavors that will transport your taste buds to a lively fiesta with every mouthful. The creamy sauce, coupled with the delightful crunch of fresh toppings, makes this meal truly unforgettable. So, don’t wait – gather your ingredients and experience the magic of these Street Corn Chicken and Rice Bowls for yourself tonight!
Storing and Reheating Tips
Properly storing your delicious Street Corn Chicken and Rice Bowls ensures you can enjoy their vibrant flavors again.
- Refrigeration: Once cooled to room temperature, store leftover Street Corn Chicken and Rice Bowls in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
- Reheating: For the best results, reheat gently. You can microwave individual portions in a microwave-safe dish for 1-2 minutes, stirring halfway, until heated through. Alternatively, you can reheat the mixture in a skillet over medium-low heat, stirring occasionally, until warmed. If the mixture seems a little dry, you can add a splash of water or a spoonful of extra mayonnaise.
- Freezing: Street Corn Chicken and Rice Bowls can be frozen, though the texture of the corn might be slightly softer upon reheating. It is best to freeze the chicken and corn mixture separately from the rice for optimal texture. Place the cooled chicken and corn mixture in a freezer-safe container or bag, removing as much air as possible. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and then reheat as directed above.
Final Thoughts
These Street Corn Chicken and Rice Bowls are a testament to how simple ingredients can create extraordinary flavor. Give this recipe a try; you’ll love the vibrant taste and the ease of preparation. Happy cooking!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Street Corn Chicken and Rice Bowls
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is evenly coated with the seasonings. Set aside.1.5 pounds boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
- Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 6-8 minutes, flipping halfway through, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken thighs or breasts
- In the same skillet (no need to clean it), add the corn kernels. If using fresh corn, you can cook it directly in the pan. If using frozen, cook until thawed and slightly browned, about 5-7 minutes, stirring occasionally. You want the corn to develop some nice caramelized bits.2 cups fresh or frozen corn kernels
- While the corn is cooking, in a small bowl, whisk together the mayonnaise, chopped cilantro, fresh lime juice, and a pinch of salt and pepper. Taste and adjust seasonings as needed.1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, salt and freshly ground black pepper
- Add the cooked chicken back into the skillet with the corn. Pour the street corn sauce over the chicken and corn mixture. Gently stir everything together until the chicken and corn are well coated with the sauce. Cook for another 1-2 minutes, just to heat everything through and meld the flavors.1.5 pounds boneless, skinless chicken thighs or breasts, 2 cups fresh or frozen corn kernels, 1/2 cup mayonnaise, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice
- Divide the cooked rice among four serving bowls. Top each bowl generously with the street corn and chicken mixture.1.5 cups cooked jasmine or basmati rice, 1.5 pounds boneless, skinless chicken thighs or breasts, 2 cups fresh or frozen corn kernels
- Sprinkle each bowl with crumbled cotija cheese (or feta), diced red onion, and additional chopped cilantro. If you like a little heat, add a few slices of jalapeño. Serve immediately and savor every delicious bite!1/4 cup crumbled cotija cheese or feta cheese, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 jalapeño pepper