Remember those amazing street corn snacks from your last vacation? This recipe brings that same vibrant, cheesy, and slightly spicy flavor right to your dinner table – without the wait in line! It’s so easy and satisfying, it’ll quickly become a family favorite.
Why You’ll Love This Recipe
- Fast – Ready in under 30 minutes!
- Easy – Minimal prep work and simple steps.
- Giftable – Perfect for potlucks or taking to a friend.
- Crowd-pleasing – Everyone loves the delicious combination of flavors!
Ingredients
- 1 cup white or brown rice – I prefer brown rice for extra fiber, but white works perfectly too!
- 2 cups water or chicken broth – Broth adds extra flavor!
- 2 tablespoons olive oil – For sautéing the chicken and corn.
- 2 chicken breasts, diced – Use pre-diced to save even more time!
- 1 teaspoon chili powder – Adjust to your spice preference!
- 1/2 teaspoon paprika – Adds a lovely smoky depth.
- 1/2 teaspoon cumin – A must-have for that authentic Mexican flavor.
- Salt and pepper to taste – Season generously!
- 1 1/2 cups frozen or fresh corn kernels – Frozen corn is perfectly fine, and saves time!
- 1/4 cup mayonnaise – Creates a creamy, flavorful sauce.
- 1/4 cup sour cream – Adds tang and richness.
- 1/4 teaspoon garlic powder – Enhances the savory notes.
- Juice of 1 lime – Brightens the whole dish!
- 1/4 cup cotija or feta cheese, crumbled – Cotija is traditional, but feta is a great substitute.
- 2 tablespoons chopped cilantro – For freshness and vibrant color.
- Optional toppings: diced avocado, salsa, or hot sauce – Get creative and add your favorites!
How to Make It
- Cook rice according to package directions using water or chicken broth. Fluff with a fork. This is a great time to start prepping the other ingredients!
- While rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Season chicken with chili powder, paprika, cumin, salt, and pepper; sauté 7-10 minutes, or until cooked through. Remove and set aside. I like to use a cast iron skillet for even cooking.
- Add remaining olive oil to skillet; cook corn kernels 3-5 minutes, until slightly charred. Don’t overcrowd the pan – work in batches if needed.
- In a small bowl, mix mayonnaise, sour cream, garlic powder, lime juice, and salt. Toss corn in mixture. This is where the magic happens!
- Layer rice, chicken, and corn in bowls. Get creative with presentation!
- Top with cotija cheese, cilantro, and optional toppings. Enjoy!
Substitutions & Additions
Feel free to experiment! Black beans or pinto beans would be a delicious addition. Instead of chicken, try shrimp or tofu for a lighter option. If you don’t have cotija, feta cheese works wonderfully. You could also add a sprinkle of red pepper flakes for extra heat!
Tips for Success
- Don’t overcook the chicken – it should be juicy and tender.
- For a smoky flavor, char the corn on the grill instead of in a skillet.
- Prep ahead: Cook the rice and chicken earlier in the day to save time on busy weeknights.
How to Store It
Store leftover Street Corn Chicken Rice Bowls in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together nicely overnight, making it even tastier the next day!
FAQs
- Can I use canned corn? Yes, absolutely! Just drain it well before adding it to the skillet.
- Can I make this ahead of time? Yes! Cook the rice and chicken ahead of time and assemble the bowls just before serving.
- What if I don’t have cotija cheese? Feta cheese is a great substitute, or you can omit it altogether.
- Can I freeze these bowls? I wouldn’t recommend freezing the assembled bowls, as the texture might change. However, you can freeze the cooked chicken and rice separately and assemble when ready.
Garlic Butter Chicken Bites with Creamy Parmesan Pasta
Juicy garlic butter chicken bites served over rich, creamy Parmesan pasta—this easy yet elegant meal is perfect for busy weeknights or cozy weekends.
Ingredients
Equipment
Method
- Step 1: Cook pasta in a large pot of salted water until al dente. Reserve ½ cup of pasta water. Drain and set aside.
- Step 2: In a skillet, heat olive oil over medium-high. Season chicken with paprika, Italian seasoning, salt, and pepper. Sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Step 3: In the same skillet, melt butter and add minced garlic. Sauté for 1 minute. Return chicken to the pan and toss in garlic butter. Remove from heat and set aside.
- Step 4: In a clean skillet, melt 2 tbsp butter over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream, then simmer for 2–3 minutes. Stir in Parmesan, Italian seasoning, and red pepper flakes. Season to taste.
- Step 5: Add cooked pasta to the sauce and toss until evenly coated. Thin with reserved pasta water if needed.
- Step 6: Plate pasta, top with garlic butter chicken bites, and garnish with fresh parsley and extra Parmesan. Serve immediately.
Notes
Make it lighter by swapping heavy cream with half-and-half. Add steamed broccoli or spinach for extra veggies. Store leftovers in the fridge up to 3 days.
