Sweet Corn Broth Bowls are loaded with perfectly charred chicken, fluffy rice, sautéed corn, and a rich corn broth.
Author’s Notes
Another Broth Bowl, Obviously
Another broth bowl? Yes! And honestly, I don’t think I’ll be stopping anytime soon. I’ve been blown away by how many of you have made and loved the beef version, followed by the chicken version. I’ve had so much fun dreaming up and testing new variations. My whole family has been obsessed too, which is a good thing because they’ve eaten A LOT of broth bowls while I’ve tested my way through them all!
I knew I wanted to make a corn version because, if you know me, you know corn is one of my all-time favorite ingredients. I thought this one would be simple, but I ended up making six different corn broths before landing on this final version.
At first, I made the broth too heavily spiced, and it competed with the seasoned chicken. Then I tried a soy sauce version with more Asian-inspired flavors, followed by a coconut-based broth. None of them were quite right.
In the end, the simplest version won. This broth is creamy, sweet, and flavorful, but simple enough to let the chicken really shine. Once that diced chicken hits the broth, all those spices mix in and make the whole thing even better.
And whatever you do, don’t skip the fresh lime and herbs. They completely make these sweet corn broth bowls!
Ingredients In My Sweet Corn Broth Bowls
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken thighs & seasonings | Pat the chicken very dry before seasoning so it gets nicely charred under the broiler. |
| Basmati rice | Boil it like pasta, drain well, then cover and let it steam until serving. |
| Corn & creamed corn | Creamed corn is canned corn mixed with a thick, creamy corn sauce. For this recipe, make sure you grab the 8.25-ounce can or use about 1 cup from a larger can. |
| Butter, flour & milk | Whisk the flour into the melted butter and cook for 1–2 minutes, then slowly add the milk, whisking constantly, for the smoothest broth. |
| Cilantro, green onions & lime | Don’t skip these! The fresh herbs & lime brighten up the rich, creamy broth. |
Chelsea’s Tips
Tips For Making Sweet Corn Broth Bowls
- Really soften the onion: Let it get completely tender before blending so the broth stays nice and silky.
- Blend longer than you think: Give the corn mixture a full 60–90 seconds for the smoothest broth.
- Strain the broth if needed. If your blender doesn’t get the corn mixture smooth, pour it through a fine-mesh strainer before adding it to the cream sauce.
- Use a wide bowl instead of a deep soup bowl. You get a better ratio of rice, chicken, corn & broth in every bite instead of everything sinking to the bottom!
Storage
Keep the rice, chicken, & broth separate, then reheat and assemble. I like warming the rice and broth well, then pouring them over the chicken instead of microwaving the chicken.
More Delicious Dinner Bowls
Sweet Corn Broth Bowls
Equipment
- Sheet pan (15" x 10") plus foil
Ingredients
- 1 cup basmati rice
- 1 pound boneless skinless chicken thighs about 3-4 thighs, see note 1
- 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 (I add 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 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
- Chicken: Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks. In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, salt & pepper. Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture. Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes. Switch to high broil and cook for 7–10 minutes, or until the tops are deeply browned, charred, and caramelized (watch closely). Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Dice for the bowls.
- Rice: Fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for 10 minutes, then taste to make sure the rice is tender. Drain well and return the rice to the dry pot. Cover with a lid and let steam until ready to serve.
- Start Corn Broth: Melt 2 tbsp butter in a large skillet over medium heat. Once foaming, add onion. Cook for 4–6 minutes, stirring often, until very soft. Stir in creamed corn, 1 tsp salt, 1/4 tsp pepper, & 1/2 tsp garlic powder. Cook for 2–3 minutes. Add garlic & cook for 30 seconds. Pour in chicken broth & whisk well. Let cool slightly, then carefully transfer to a high-powered blender. Blend for 60–90 seconds or until completely smooth.
- Sauté Corn: In the same skillet, melt another 2 tbsp butter over medium heat. Add frozen corn & a pinch of salt. Sauté until the corn is hot and tender and the butter begins to brown. You’re not looking to char the corn here. Reduce heat to low to keep warm.
- Finish Corn Broth: In a separate medium pot, melt 2 tbsp butter over medium heat. Sprinkle flour over the butter & whisk constantly for 1–2 minutes. Gradually pour in milk, whisking constantly until smooth & slightly thickened. Slowly whisk the blended corn mixture into the cream sauce. Heat until smooth & warmed through. Taste & add more salt if needed.
- Assemble: Divide rice (see note 2) & diced chicken among bowls. Ladle creamy corn broth over top, add sautéed corn & finish with plenty of cilantro, green onions & a squeeze of fresh lime. Enjoy!
