Street Corn Chicken Rice Bowl (Print Version)
Flavorful bowl with grilled chicken, charred corn, and fresh toppings over fluffy rice.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1/2 lime
→ Rice
10 - 1 cup long-grain white rice
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Street Corn
13 - 2 cups corn kernels (fresh, frozen, or canned and drained)
14 - 1 tablespoon mayonnaise
15 - 1 tablespoon sour cream
16 - 1/4 cup cotija cheese, crumbled (or feta)
17 - 1/2 teaspoon chili powder
18 - Juice of 1/2 lime
19 - 2 tablespoons fresh cilantro, chopped
20 - Salt and pepper, to taste
→ Toppings
21 - 1 avocado, sliced
22 - 1/4 cup red onion, finely diced
23 - Extra cilantro, for garnish
24 - Lime wedges, for serving
# Step-by-Step Guide:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Add chicken breasts and turn to coat evenly. Let marinate for at least 10 minutes at room temperature.
03 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook for 3-4 minutes until lightly charred, stirring occasionally. Transfer to a bowl and fold in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper until well combined.
05 - Divide cooked rice evenly among three bowls. Arrange sliced chicken, street corn mixture, avocado slices, and diced red onion on top of each bowl. Garnish with additional fresh cilantro and serve with lime wedges on the side.
# Expert Suggestions:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The street corn mixture keeps getting better as it sits in the fridge
02 -
- Let the chicken rest for five minutes before slicing or all those juices end up on your cutting board instead of in your bowl
- The street corn mixture needs that char on the corn first or it just tastes like corn salad instead of street corn
03 -
- Invest in actual cotija cheese if you can find it, the difference is worth the special trip
- A cast iron skillet creates better char on the corn than nonstick ever could