Sweet Corn Broth Bowls are filled with perfectly charred chicken, fluffy basmati rice, sautéed corn, and a rich, creamy corn broth.
Author’s Notes
Another Broth Bowl, Obviously
Yes, another broth bowl. I’ve been amazed by how many people tried and loved the beef and chicken versions I shared previously, and I kept experimenting with new variations. My family gladly tested every iteration — which was helpful, because I made many.
Corn felt like a natural next choice because it’s one of my favorite ingredients. I expected this recipe to be straightforward, but I actually developed six different versions of the corn broth before settling on this final, balanced recipe.
Some versions were over-spiced and clashed with the seasoned chicken. I tried an Asian-inspired soy-corn broth and even a coconut-based option, but none highlighted the chicken the way I wanted.
Ultimately the simplest approach was best. The final broth is creamy, naturally sweet, and flavorful without being overpowering. When the diced, charred chicken is added to the broth, the flavors blend and the whole bowl becomes better as you eat it.
Don’t skip the fresh lime and herbs at the end — they brighten the rich broth and tie the whole bowl together.
Ingredients In My Sweet Corn Broth Bowls
| Ingredient | Notes |
|---|---|
| Chicken thighs & seasonings | Pat the chicken very dry before seasoning so it chars nicely under the broiler. |
| Basmati rice | Cook like pasta, drain well, then cover and let it steam until serving for light, fluffy rice. |
| Corn & creamed corn | Canned creamed corn supplies a creamy sweet base; use an 8.25-ounce can or about 1 cup from a larger can. |
| Butter, flour & milk | Make a roux with butter and flour, then add milk for the smoothest, creamiest broth. |
| Cilantro, green onions & lime | Fresh herbs and lime brighten the rich broth and are recommended when serving. |
Chelsea’s Tips
Tips For Making Sweet Corn Broth Bowls
- Soften the onion thoroughly: Cook it until very tender before blending to keep the broth silky.
- Blend well: Blend the corn mixture for 60–90 seconds for maximum smoothness.
- Strain if needed: If your blender doesn’t fully puree the mixture, pass it through a fine-mesh strainer before adding to the cream sauce.
- Use a wide, shallow bowl: A wide bowl gives a better balance of rice, chicken, corn, and broth in every bite.
Storage
Store rice, chicken, and broth separately in airtight containers in the refrigerator for 3–4 days. Reheat rice and broth thoroughly and pour them over the chicken rather than reheating the chicken in the microwave to preserve texture.
More Delicious Dinner Bowls
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Sweet Corn Broth Bowls
Chelsea Lords
30 minutes
30 minutes
1 hour
4 servings
Equipment
- Large skillet
- Large pot
- Medium pot
- Sheet pan (15″ x 10″) plus foil
- Blender
Ingredients
- 1 cup basmati rice
- 1 pound boneless skinless chicken thighs (about 3–4 thighs)
- 1 tablespoon plus 1 teaspoon olive oil
- 2 teaspoons balsamic vinegar
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon each: ground cumin, garlic powder, paprika
- Salt and pepper (about 1 tsp salt; 3/4 tsp pepper)
- 1 large lime, cut into wedges for serving
- Chopped fresh cilantro, for serving
- Sliced green onions, for serving
- 6 tablespoons unsalted butter, divided
- 1/2 large sweet onion, very finely diced (about 1/2 cup)
- 1 small can (8.25 ounces) creamed corn (about 1 cup)
- 1 tablespoon minced garlic (about 4 cloves)
- 1-1/2 cups chicken broth
- 1/2 teaspoon garlic powder
- 2 tablespoons flour
- 1-1/4 cups whole milk
- 1 (10-ounce) package frozen corn (about 2 cups)
Instructions
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Chicken: Preheat the oven to 425°F and line a sheet pan with foil. Pat the thighs completely dry—no need to trim fat. Mix the olive oil, balsamic, chili powder, cumin, garlic powder, paprika, salt, and pepper. Brush or rub the mixture onto each thigh, coating both sides. Spread the thighs on the sheet pan with space between them. Bake in the center of the oven for 15 minutes, then switch to high broil and cook 7–10 more minutes until the tops are deeply browned and caramelized. Watch closely while broiling. Remove, tent with foil, let rest 5–10 minutes, brush with pan juices, and dice for the bowls.
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Rice: Bring a large pot of water to a boil. Generously salt the water, add the basmati rice, and boil for about 10 minutes or until tender. Drain well, return to the dry pot, cover, and let steam until ready to serve.
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Start the Corn Broth: In a large skillet, melt 2 tablespoons butter over medium heat. When it foams, add the finely diced onion and cook 4–6 minutes until very soft. Stir in the creamed corn, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder and cook 2–3 minutes. Add the minced garlic and cook 30 seconds. Pour in the chicken broth, whisk, let cool slightly, then transfer to a blender. Purée for 60–90 seconds until completely smooth.
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Sauté the Corn: In the same skillet, melt another 2 tablespoons butter over medium heat. Add the frozen corn and a pinch of salt. Sauté until heated through and the butter begins to brown. Reduce heat to low to keep warm.
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Finish the Broth: In a separate medium pot, melt the remaining 2 tablespoons butter over medium heat. Sprinkle in the flour and whisk constantly for 1–2 minutes. Slowly add the milk while whisking until smooth and slightly thickened. Gradually whisk the blended corn mixture into this cream sauce. Heat until smooth and warmed through, then taste and adjust salt if needed.
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Assemble: Divide the rice and diced chicken among bowls. Ladle the creamy corn broth over the top, add the sautéed corn, and finish with plenty of chopped cilantro, sliced green onions, and a squeeze of fresh lime. Serve immediately.
Recipe Notes
Note 1: Choose chicken thighs of similar size for even cooking. They should reach 165°F at the thickest part; if they are larger, add a few extra minutes to the bake time.
Note 2 — Optional Rice Shaping: Lightly coat small bowls or ramekins with cooking spray and firmly pack in the cooked rice. Cover with plastic wrap and press to compact, then invert each mound into a serving bowl for a neat presentation.
Storage: Leftovers keep well in airtight containers in the refrigerator for 3–4 days. Store components separately for best reheating results, and reheat the rice and broth thoroughly before pouring over the chicken to warm it through without overcooking.