Street Corn Chicken Rice Bowl (Printable Version)
Fluffy rice bowl with spiced chicken, creamy street corn topping, avocado, and fresh vegetables.
# What You'll Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ For the Rice
09 - 1 cup long-grain white rice
10 - 2 cups water or chicken broth
11 - 1/2 tsp salt
→ For the Street Corn Topping
12 - 2 cups corn kernels, fresh or frozen (about 2 large ears)
13 - 1 tbsp butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 cup cotija cheese, crumbled (or feta as substitute)
17 - 1/4 cup fresh cilantro, chopped
18 - 1 small jalapeño, finely diced (optional)
19 - Juice of 1 lime
20 - 1/2 tsp chili powder
→ For Assembly
21 - 1 avocado, sliced
22 - 1/2 cup cherry tomatoes, halved
23 - Extra cilantro and lime wedges for garnish
# Directions:
01 - Bring water or broth and salt to a boil in a medium saucepan. Add rice, cover, reduce heat to low, and simmer for 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Toss chicken breasts with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through. Let rest 5 minutes, then slice.
03 - Melt butter in a skillet over medium-high heat. Add corn and sauté for 3-4 minutes until lightly charred. Remove from heat and transfer to a bowl. Stir in mayonnaise, sour cream, cotija cheese, cilantro, jalapeño (if using), lime juice, and chili powder.
04 - Divide rice among 4 bowls. Top each with sliced chicken, street corn mixture, avocado slices, and cherry tomatoes. Garnish with extra cilantro and lime wedges. Serve immediately.
# Expert Hints:
01 -
- The street corn topping creates this incredible creamy, tangy, smoky sauce that gets into every single bite of rice and chicken
- Everything comes together in under 45 minutes but tastes like something from a restaurant that takes twice as long
- You can customize the heat level and still keep all those gorgeous Mexican street corn flavors everyone loves
02 -
- Letting the chicken rest before slicing is non negotiable or all those juices will end up on your cutting board instead of in your bowl
- The corn needs actual char spots in the skillet, so do not rush this step or you will miss that smoky street corn flavor
- Wait until the corn has cooled slightly before mixing in the creamy ingredients or everything will melt together too much
03 -
- Cut your avocado right before serving and toss it with a little lime juice to keep it from turning brown
- If you are using frozen corn, thaw it completely and pat it dry before charring for the best texture