Can I use frozen corn?

A: Yes, absolutely. Frozen corn works perfectly well, but you must ensure it is fully thawed and patted dry before placing it in the hot pan. This allows the water to evaporate quickly, ensuring you get a proper char instead of steaming the corn.

How can I make the chicken spicier?

A: There are a few ways to add heat. Increase the amount of cayenne pepper in the corn mixture, add a pinch of chipotle powder to the chicken rub, or drizzle a high-quality hot sauce over the final assembled bowl.

What is the best way to get crispy rice?

To add a textural element, try frying the cooked rice in a small amount of oil until some of the grains crisp up. This is a great way to use day-old rice and add another layer of complexity to your bowl.

Is this a good recipe for batch cooking?

A: Yes, it is ideal for batch cooking. All components—the chicken, rice, and corn mixture—can be prepared ahead of time and stored separately, then combined right before serving to keep the flavors fresh and the textures distinct.

Street Corn Chicken and Rice Bowls: Easy Homemade Recipe

The Ultimate Street Corn Chicken and Rice Bowls: An Easy, Tested Recipe

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An easy, tested recipe for vibrant Street Corn Chicken and Rice Bowls featuring smoky, spiced chicken and a zesty street corn topping. Perfect for a quick weeknight meal.

Author: Emily Parker
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 4 servings 1x
Category: Main Dish, Dinner
Method: Stovetop
Cuisine: Mexican, American

Ingredients

Scale

2 large boneless, skinless chicken breasts (or 4 boneless thighs)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

4 cups corn kernels (fresh or frozen, thawed)

2 tablespoons mayonnaise (or Greek yogurt)

1/4 cup finely crumbled Cotija cheese (or Feta cheese)

1/4 cup fresh cilantro, chopped

1 lime, juiced

1/4 teaspoon salt (for corn)

Pinch of cayenne pepper (optional)

2 cups cooked white or brown rice

Sliced avocado (optional)

Hot sauce (optional)

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Instructions

1. Slice chicken breasts and rub with olive oil and the spice blend (chili powder, cumin, paprika, salt, pepper, oregano). Cook in a skillet over medium-high heat for 4–6 minutes per side until fully cooked (165°F internal temperature). Rest for 5 minutes.

2. Heat a skillet over high heat. Add corn kernels and cook for 3–5 minutes without stirring until charred spots appear. Remove from heat.

3. Combine charred corn, mayonnaise, crumbled Cotija cheese, cilantro, lime juice, salt, and cayenne pepper (if using). Stir well.

4. Place a base of cooked rice in each bowl. Slice the rested chicken and place it on the rice. Spoon the street corn mixture next to the chicken and top with optional toppings like avocado.

Notes

To maintain freshness, store the chicken, rice, and corn mixture in separate containers for meal prep.

For authentic char, use a very hot cast-iron skillet for the corn.

If Cotija is unavailable, Feta cheese is the best substitute for a similar salty, crumbly texture.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 8g
Sodium: 450mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 8g
Protein: 40g
Cholesterol: 85mg

Find it online: https://www.flavourrecipe.com/street-corn-chicken-and-rice-bowls/