Street Corn Chicken Rice Bowl (Printable Version)
Flavorful bowl with spiced grilled chicken, charred street corn, creamy sauce, and fresh toppings over fluffy rice.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper
→ Rice
09 - 1 cup long-grain white rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Street Corn Topping
12 - 2 cups corn kernels, fresh or frozen
13 - 1 tbsp olive oil
14 - 1/3 cup cotija cheese, crumbled
15 - 1/4 cup mayonnaise
16 - 2 tbsp sour cream
17 - 1 clove garlic, minced
18 - 1 tbsp lime juice
19 - 1/2 tsp chili powder
20 - 2 tbsp fresh cilantro, chopped
→ Garnishes
21 - 1 avocado, diced
22 - Extra cilantro, chopped
23 - Lime wedges
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Mix olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper in a bowl. Coat chicken thoroughly with spice mixture. Grill or pan-sear over medium-high heat for 5–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
03 - Heat olive oil in a skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, approximately 5 minutes. Remove from heat and cool slightly. Combine mayonnaise, sour cream, garlic, lime juice, and chili powder in a bowl. Stir in charred corn, cotija cheese, and cilantro.
04 - Divide cooked rice among 4 serving bowls. Arrange sliced chicken over rice. Top with street corn mixture, diced avocado, additional cilantro, and lime wedges. Serve immediately while warm.
# Expert Hints:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The creamy, tangy sauce ties together smoky chicken and sweet corn perfectly
- You can customize the heat level and toppings to make everyone happy
02 -
- Letting the chicken rest after cooking is nonnegotiable for juicy slices
- Really get your pan hot before adding the corn, those charred spots matter
- The sauce tastes better after sitting for 10 minutes so the flavors meld
03 -
- Grill your corn on the cob first, then cut off the kernels for maximum smoky flavor
- Double the sauce recipe and keep it in the fridge for tacos or salads all week