Go Back
- 2 cups cooked white rice - 1 lb boneless, skinless chicken thighs, diced - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon cumin - 2 tablespoons olive oil - 1 tablespoon lime juice - 1/4 cup cilantro, chopped - 1/2 cup crumbled feta cheese - Salt and pepper to taste - Optional: avocado slices, lime wedges, and tortilla chips for serving You can swap chicken thighs for chicken breast if you prefer. Ground chicken works too. If you want a vegetarian meal, use black beans instead of chicken. For a dairy-free option, skip the feta or use a plant-based cheese. If you do not have lime, lemon juice is a good choice. Fresh corn has a sweet flavor and crisp texture. It gives your dish a nice crunch. You can cut the corn off the cob and add it straight to your skillet. Frozen corn is just as good. It is picked and frozen at its peak. Canned corn is fast and easy. Just drain and rinse it before using. All three types work well. Choose what you have on hand for your street corn chicken rice bowls. {{ingredient_image_1}} Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of diced chicken thighs to the pan. Season the chicken with 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and salt and pepper to taste. Cook the chicken for about 5 to 7 minutes. You want it browned and cooked through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the remaining 1 tablespoon of olive oil. Next, toss in 1 small finely chopped red onion and 2 minced garlic cloves. Sauté them until they turn translucent, which takes about 2 to 3 minutes. Then, add 1 diced red bell pepper and 1 cup of corn kernels. Keep sautéing for another 3 to 4 minutes. You want the veggies to be tender and flavorful. Now it’s time to put everything together. Return the chicken to the skillet with the veggies. Drizzle 1 tablespoon of lime juice over the mixture and stir well. To serve, take 2 cups of cooked white rice and divide it among bowls. Top each bowl with the chicken and vegetable mix. Finish by garnishing with 1/4 cup of chopped cilantro and 1/2 cup of crumbled feta cheese. If you like, add avocado slices and lime wedges for extra flavor. Serve with tortilla chips for a nice crunch! To cook chicken just right, start with good pieces. I prefer boneless, skinless chicken thighs. They stay juicy and tender. Cut them into small, even pieces. This helps them cook evenly. Heat olive oil in a skillet. Medium heat works best. Add the chicken and season with salt, pepper, smoked paprika, and cumin. Cook for about 5-7 minutes. Check for a golden-brown color. Once cooked, take it out and set it aside. Seasoning can change the whole dish! For these bowls, I love using smoked paprika and cumin. They add warmth and depth. You can also try garlic powder or chili powder for extra flavor. If you want a fresher taste, add lime juice. It brightens the whole meal. Experiment with your favorite herbs too. Fresh cilantro is a great choice. Just sprinkle it on top when serving. Fluffy rice is key to a great bowl. Start with rinsing your rice. This removes extra starch. Use two cups of water for every cup of rice. Bring the water to a boil, then add the rice. Cover the pot and turn the heat down low. Let it cook for 15 minutes. After it’s done, let it sit for a few minutes. Fluff it with a fork before serving. This makes it light and airy. Enjoy your street corn chicken rice bowls! Pro Tips Use Fresh Corn: For the best flavor, opt for fresh corn on the cob when in season. It adds a sweet crunch to your dish. Marinate the Chicken: For extra flavor, marinate the chicken in lime juice and spices for at least 30 minutes before cooking. Customize Your Toppings: Feel free to personalize your bowls with toppings like jalapeños, sour cream, or hot sauce for added heat and flavor. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for best results. {{image_2}} You can make this dish meat-free. Replace chicken with black beans or chickpeas. Use one can of beans, drained and rinsed. Cook the beans with the same spices for flavor. This option keeps the protein but adds a nice texture. You can also add more veggies like zucchini or mushrooms. They will make the bowl colorful and tasty. If you like heat, add diced jalapeños or chili powder. You can mix them in with the chicken as it cooks. For a milder kick, sprinkle red pepper flakes on top before serving. This will enhance every bite with a warm glow. Just remember to adjust the spices based on your heat level. Your taste buds will thank you for the added zing! For a grain-free bowl, swap the rice for cauliflower rice. Just pulse cauliflower florets in a food processor until rice-sized. Sauté it with olive oil and seasonings for flavor. You can also use zucchini noodles for a fun twist. These options keep the meal light and fresh while still being filling. Enjoy the different textures while staying grain-free! To keep your street corn chicken rice bowls fresh, let them cool first. Place the leftovers in an airtight container. Store them in the fridge. They will last for about 3 to 4 days. If you want to keep them longer, consider freezing. When it's time to eat your leftovers, reheat them on the stove or in the microwave. If using the stove, place the bowl in a skillet over low heat. Stir often until hot. If you use the microwave, cover the bowl with a microwave-safe lid or wrap. Heat for 1-2 minutes, checking after each minute. For meal prep, these bowls freeze well. Pack them in freezer-safe containers. Make sure to leave some space at the top for expansion. They can stay in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating. Enjoy the flavors just as fresh! Yes, you can use other types of rice. Brown rice works well for a nuttier taste. Quinoa is a great choice for more protein. Cauliflower rice makes it low-carb and lighter. Just adjust the cooking time based on the rice type. Follow package instructions for best results. If you need a feta substitute, try crumbled goat cheese. It has a similar tangy taste. Cotija cheese is another option. It adds a nice salty flavor. For dairy-free diets, use vegan feta. This keeps the dish creamy and delicious without dairy. To make this dish gluten-free, focus on the rice and toppings. Use gluten-free tortilla chips if you want crunch. Check your spices for hidden gluten. Most spices are safe, but always read labels. This way, you can enjoy your meal worry-free! In this blog post, I shared key ingredients and their substitutes. You learned how to cook chicken and sauté vegetables effectively. I also covered tips for perfect cooking and creative variations, including vegetarian options. Lastly, I provided storage info to keep leftovers fresh. Using these simple steps, you can make a tasty and easy meal. Experiment with flavors and enjoy every bite!

Street Corn Chicken Rice Bowls

A delicious and vibrant bowl featuring seasoned chicken, corn, and fresh vegetables served over rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked white rice
  • 1 lb boneless, skinless chicken thighs, diced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 medium red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped
  • 1/2 cup crumbled feta cheese
  • to taste salt and pepper
  • optional avocado slices, lime wedges, and tortilla chips for serving

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken thighs and season with smoked paprika, cumin, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove from skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions and garlic until translucent, about 2-3 minutes.
  • Add the red bell pepper and corn to the skillet, continuing to sauté for another 3-4 minutes until the vegetables are tender.
  • Return the chicken to the skillet and mix well with the vegetables. Drizzle the lime juice over the mixture and stir to combine.
  • To serve, divide the cooked rice among bowls, then top with the chicken and vegetable mixture.
  • Garnish each bowl with fresh cilantro and crumbled feta cheese. Add avocado slices and lime wedges if desired, and serve with tortilla chips on the side for added crunch.

Notes

Add avocado slices and lime wedges for extra flavor.
Keyword chicken, easy dinner, rice bowl, street corn