Street Corn Chicken and Rice Bowls (Print Version)
Juicy grilled chicken meets creamy street corn over fluffy rice with fresh avocado and zesty lime.
# What You'll Need:
→ Chicken
01 - 1 pound boneless skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 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 or frozen (about 3 ears)
14 - 1 tablespoon butter
15 - 1/4 cup mayonnaise
16 - 1/4 cup sour cream
17 - 1/2 cup cotija cheese, crumbled
18 - 1 clove garlic, minced
19 - 1 teaspoon chili powder
20 - Juice of 1/2 lime
21 - Salt and pepper to taste
→ Toppings
22 - 1 avocado, diced
23 - 1/2 cup cherry tomatoes, halved
24 - 1/4 cup fresh cilantro, chopped
25 - Lime wedges
26 - Extra cotija cheese (optional)
# Step-by-Step Guide:
01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add chicken and toss to coat thoroughly. Let marinate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold water until water runs clear. Bring water to a boil in a saucepan, add rice and salt. Cover, reduce heat to low, and simmer for 15 minutes or until tender and liquid is absorbed. Fluff with a fork before serving.
03 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until fully cooked through, reaching internal temperature of 165°F. Let rest for 5 minutes before slicing against the grain.
04 - Melt butter in skillet over medium-high heat. Add corn kernels and cook until slightly charred, about 4 to 5 minutes. Remove from heat. Stir in mayonnaise, sour cream, cotija cheese, garlic, chili powder, lime juice, salt, and pepper until well combined.
05 - Divide cooked rice evenly among 4 bowls. Arrange sliced chicken, street corn mixture, diced avocado, cherry tomatoes, cilantro, and additional cotija cheese on top. Serve immediately with lime wedges for squeezing over the bowl.
# Expert Suggestions:
01 -
- The street corn mixture creates this incredible creamy, tangy, slightly spicy situation that ties everything together beautifully
- You get that perfect balance of textures from the fluffy rice, tender chicken, charred corn, and fresh toppings
- The whole thing comes together in under an hour but tastes like you spent all day cooking
02 -
- The corn mixture tastes even better after it sits for a few minutes so the flavors really meld together
- Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
- If you are cooking for a crowd, the chicken and corn can both be made ahead and gently reheated
- Adding a drizzle of hot sauce over the top takes it to the next level