Description
Street Corn Chicken Rice Bowl – Your new favorite! Tender chicken, zesty street corn, & fluffy rice in a creamy, vibrant bowl. Quick, flavorful & satisfying.
Ingredients
Scale
- Rice Base Essentials:
- 1 cup long-grain white rice (like jasmine or basmati)
- 1.5 cups water or chicken broth
- Pinch of salt
- Chicken & Seasonings:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
- Creamy Street Corn Fixings:
- 3 cups frozen corn kernels
- 1/4 cup mayonnaise (full-fat for best results)
- 1/4 cup sour cream or Mexican crema
- 2 tbsp fresh lime juice (from 1–2 limes)
- 1 tsp chili powder or Tajín
- Fresh Toppings & Finishers:
- 1/4 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, chopped
- Extra lime wedges, for serving
Instructions
- Cook the Rice Base:: First things first, get your rice going. Rinse your long-grain rice under cold water until it runs clear – this helps prevent it from getting too starchy and clumpy. Then, cook it according to package directions. I usually do 1 cup rice to 1.5 cups water, a pinch of salt, bring to a boil, then cover and simmer for 15 minutes. Resist the urge to peek! I always forget to salt the water sometimes, and then the rice just tastes… flat. Don’t be like me; add that salt!
- Season & Sear the Chicken:: While the rice is doing its thing, pat your chicken thighs dry. This is important for a good sear, trust me. Cut them into bite-sized pieces, then toss them in a bowl with a drizzle of olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Make sure every piece is coated! Heat a large skillet over medium-high heat with a little more olive oil. Once shimmering, add the chicken in a single layer, trying not to overcrowd the pan. Sear for 4-5 minutes per side, until deeply golden and cooked through. I once overcrowded the pan and the chicken steamed instead of seared; it was still tasty, but not the texture I was after. Live and learn, right?
- Char the Corn to Perfection:: Remove the chicken from the skillet and set it aside. Add your frozen corn kernels to the same skillet – no need for more oil, there’s flavor there already! Let the corn cook undisturbed for about 5-7 minutes, stirring only occasionally, until you see those lovely, slightly blackened, charred bits. This step is key for that smoky, sweet flavor that defines a Street Corn Chicken Rice Bowl. I didn’t expect how much difference a good char makes until I really committed to it. It smells so good when it starts to toast!
- Whip Up the Creamy Corn Sauce:: Once the corn is charred, take the skillet off the heat. Stir in the mayonnaise, sour cream (or crema), and a generous squeeze of fresh lime juice. Add a good dash of chili powder or Tajín, stir it all together until everything is beautifully combined and creamy. Taste it! This is where you can adjust your seasonings. More lime? More chili? A little more salt? Go for it! I’ve definitely under-seasoned this sauce before, and it just wasn’t the same. Don’t be shy with the flavors here!
- Combine & Warm:: Add the cooked chicken pieces back into the skillet with the creamy street corn mixture. Stir gently to coat the chicken evenly. Let it warm through for a couple of minutes over low heat, just to bring all the flavors together. This is where the magic really starts to happen, and the kitchen fills with the most incredible aroma. Sometimes, I add a splash of chicken broth if it feels a little too thick, but usually, it’s perfect as is.
- Assemble Your Street Corn Chicken Rice Bowl:: Now for the best part – assembly! Divide the fluffy cooked rice among your serving bowls. Spoon a generous amount of the creamy Street Corn Chicken Rice Bowl mixture over the rice. Top with a sprinkle of crumbled cotija cheese and a shower of fresh cilantro. A final squeeze of lime juice is an absolute must, in my opinion; it just brightens everything up and makes all the flavors sing. This is what it should look like: vibrant, creamy, and begging to be eaten!