A Flavor Explosion That Will Make You Crave More
Have you ever tasted a dish that makes every bite feel like a fiesta in your mouth? This Street Corn Chicken Rice Bowl packs a punch of flavor that’s not just delicious but also super simple to whip up. With just one pan and a handful of ingredients, you can impress your family and friends or even treat yourself to a cozy dinner. The blend of chicken, charred corn, and creamy goodness is just too good to pass up!
You’ll Love This Recipe Because…
Why should you add this easy peasy recipe to your dinner rotation? First off, it’s practically a one-pan wonder! That means less time cleaning up and more time enjoying your tasty creation. Plus, it’s family-friendly; everyone loves a good bowl filled with that rich, street corn vibe. Who can resist a meal that looks as good as it tastes?
Ingredients You’ll Need
You don’t need fancy stuff — just these basics!
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tbsp olive oil (divided)
- 1 tsp chili powder (for chicken)
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper (to taste)
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 2 tbsp mayonnaise
- 1/4 cup cotija cheese (crumbled, or substitute feta)
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder (for street corn)
- 1/4 cup fresh cilantro (chopped)
- 2 cups cooked white rice (or brown rice)
- 1 can black beans (15 oz, rinsed and drained)
- 1 ripe avocado (sliced)
Directions
Follow these simple steps for knockout flavor:
- Start cooking your rice according to package directions while preparing other components.
- Pat the chicken pieces completely dry with paper towels.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
- Toss the dried chicken pieces with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
- Add the seasoned chicken to the hot skillet in a single layer without overcrowding. Cook without moving for 3-4 minutes to develop a golden-brown crust, then flip and cook another 3-4 minutes until the internal temperature reaches 165°F. Transfer to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same skillet and add the corn kernels. Spread into an even layer and let sit undisturbed for 2-3 minutes to char on one side, then stir and cook another 1-2 minutes until about 20-30% of kernels show dark golden char marks.
- Remove the skillet from heat and immediately stir in the mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. The residual heat will help everything meld together. Taste and adjust salt as needed.
- Divide the cooked rice among four serving bowls. Top each with black beans, cooked chicken pieces, and a generous scoop of the street corn mixture.
- Finish with sliced avocado and any additional toppings like extra cotija cheese, lime wedges, hot sauce, or pickled jalapeños. Serve immediately.
How to Make Street Corn Chicken Rice Bowl (Overview)
Let’s break it down! Start with cooking your rice—this is your base. While that simmers away, get your chicken seasoned up and toasted to perfect golden-brown glory. Once that’s done, it’s time to char your corn; that gives it an irresistible smoky taste. Mix everything together, pile it high in bowls, and finish with luscious avocado. Pro tip: Don’t skip charring the corn; it’s what gives this dish its authentic street corn flavor! 🌽
How to Serve Street Corn Chicken Rice Bowl
Picture this: A bowl filled with fluffy, white rice, vibrant yellow corn, and juicy chicken, topped with creamy avocado. Add a sprinkle of fresh cilantro for a pop of color and fragrance. Serve with lime wedges on the side to squeeze on top, bringing a zesty kick that’ll have your taste buds dancing. Trust me, this isn’t just a meal; it’s an experience!
How to Store Street Corn Chicken Rice Bowl
Got leftovers? You’re in luck! This dish keeps well in the fridge for up to 3 days and is perfect for meal prep. Just grab an airtight container and store. When you’re ready to enjoy it again, simply reheat in the microwave until warmed through—easy peasy. If you want to stash it in the freezer, it’ll last for about 2 months, but I can’t guarantee there won’t be a fight over the last bowl! 😄
Tips to Make Street Corn Chicken Rice Bowl
- Adjust the spices to your taste! If you love heat, crank up the chili powder.
- Swap the chicken for shrimp or tofu for a different protein spin.
- Add in seasonal veggies like bell peppers or zucchini for extra crunch.
- If you’re short on time, use precooked chicken; toss it in at the end to warm through.
- For a more fiesta feel, try using Spanish rice instead of plain white!
Variations
Want to change things up? Try using a vegan mayo and skip the chicken for a delightful plant-based version. Add black beans for protein, or switch to a quinoa base for a wholesome twist. Feeling adventurous? Toss in some pickled jalapeños for an extra kick!
FAQs
Can I make this recipe ahead of time?
Absolutely! Prepare the ingredients and store them separately. Just combine and heat when you’re ready to eat!
Is there a way to make this gluten-free?
Yes! Just ensure your mayonnaise and any sauces are gluten-free, and you’re good to go!
Can I freeze the Street Corn Chicken Rice Bowl?
Yes, it freezes quite well! Just make sure to store it in an airtight container. Thaw overnight in the fridge before reheating.
📌 Pin this recipe for your next cozy dinner night!
Street Corn Chicken Rice Bowl
Ingredients
Method
- Start cooking your rice according to package directions while preparing other components.
- Pat the chicken pieces completely dry with paper towels.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
- Toss the dried chicken pieces with chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
- Add the seasoned chicken to the hot skillet in a single layer without overcrowding. Cook without moving for 3-4 minutes to develop a golden-brown crust, then flip and cook another 3-4 minutes until the internal temperature reaches 165°F. Transfer to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same skillet and add the corn kernels. Spread into an even layer and let sit undisturbed for 2-3 minutes to char on one side, then stir and cook another 1-2 minutes until about 20-30% of kernels show dark golden char marks.
- Remove the skillet from heat and immediately stir in the mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. The residual heat will help everything meld together. Taste and adjust salt as needed.
- Divide the cooked rice among four serving bowls. Top each with black beans, cooked chicken pieces, and a generous scoop of the street corn mixture.
- Finish with sliced avocado and any additional toppings like extra cotija cheese, lime wedges, hot sauce, or pickled jalapeños. Serve immediately.