Description
Street Corn Chicken Rice Bowl: A satisfying, easy recipe with tender chicken, creamy street corn, and fluffy rice. Your weeknight dinner just got tastier!
Ingredients
Scale
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp garlic powder
- Salt & black pepper, to taste
- For the Creamy Street Corn:
- 3 cups frozen corn, thawed
- ¼ cup mayonnaise (full-fat)
- ¼ cup sour cream (or Mexican crema)
- ½ cup Cotija cheese, crumbled
- Juice from 1 fresh lime
- ½ tsp chili powder
- For the Rice Base:
- 3 cups cooked rice (white, brown, or cilantro-lime)
- Finishing Touches:
- ¼ cup fresh cilantro, chopped
- 1–2 avocados, sliced or diced
- Optional: hot sauce for drizzling
Instructions
- Prep the Chicken:: Okay, first things first, let’s get that chicken seasoned! Grab your boneless, skinless chicken breasts and pat them dry with a paper towel – this helps them get a nice sear, trust me. Drizzle them with olive oil, then sprinkle generously with the smoked paprika, cumin, garlic powder, salt, and pepper. Really rub those spices in there, massage them! This is where the flavor truly starts to build for your Street Corn Chicken Rice Bowl. I usually do this right on a cutting board, a little messy, but totally worth it.
- Cook the Chicken:: Heat a large skillet over medium-high heat. Once it’s hot (a little shimmer is good!), carefully place your seasoned chicken breasts in the pan. Let them cook for about 5-7 minutes per side, until they’re golden brown and cooked through. You want that lovely crust, hon! Don’t overcrowd the pan, or they’ll steam instead of sear. I made that mistake once and ended up with sad, pale chicken; live and learn, right? Once done, remove the chicken, let it rest for a few minutes, then dice or shred it. This resting time is crucial for juicy chicken, honestly.
- Roast the Corn:: While the chicken rests, let’s get that corn going! In the same skillet (or a separate one if you’re a neat freak, I’m not!), add your frozen corn. Cook over medium-high heat, stirring occasionally, until it gets a little charred and sweet. This usually takes about 5-7 minutes. You want those little browned bits, that’s where all the flavor magic happens for this dish! It’ll smell amazing, like summer sunshine. Don’t be afraid to let it get a little dark in spots, it just adds character!
- Make the Creamy Street Corn Sauce:: Once the corn is nicely charred, take it off the heat. In a medium bowl, combine the mayonnaise, sour cream (or crema), crumbled Cotija cheese, fresh lime juice, and chili powder. Stir it all together until it’s wonderfully creamy and combined. Now, add your warm, roasted corn to this mixture and stir gently to coat every kernel. Taste it! Does it need more lime? More chili? This is where you make it *yours*. I always sneak a spoonful here, oops!
- Assemble Your Bowl:: Now for the fun part – assembly! Grab your favorite bowls. Start with a generous base of your cooked rice. Honestly, I love a big fluffy bed of rice for this. Then, spoon a good portion of the creamy street corn mixture over the rice. Next, pile on that delicious diced or shredded chicken. This is where it really starts to look like a proper Street Corn Chicken Rice Bowl. Don’t be shy with the portions, we’re building a masterpiece here!
- Garnish and Serve:: To finish your masterpiece, sprinkle generously with fresh chopped cilantro. Add those beautiful slices of creamy avocado. If you like a little extra heat, a drizzle of your favorite hot sauce is a must. Stand back and admire it for a moment – doesn’t it look incredible? Serve immediately and enjoy the explosion of flavors! This is the part where my family usually descends like hungry vultures, haha. So good!