Street Corn Chicken Rice Bowl (Printable Version)
Flavorful grilled chicken and charred corn served over fluffy rice with tangy cream sauce and fresh toppings.
# 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 clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Whisk together olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Coat chicken thoroughly with spice mixture. Grill or pan-sear over medium-high heat for 5 to 7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
03 - Heat 1 tablespoon 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. In a separate bowl, combine mayonnaise, sour cream, minced garlic, lime juice, and chili powder. Fold in charred corn, cotija cheese, and chopped cilantro.
04 - Divide prepared rice among 4 serving bowls. Arrange sliced chicken and street corn mixture over rice. Top with diced avocado, additional cilantro, and lime wedges. Serve immediately while warm.
# Expert Tips:
01 -
- The creamy street corn mixture transforms ordinary rice into something crave-worthy and restaurant-quality
- Everything comes together in under 45 minutes with mostly pantry staples
- You get those irresistible smoky, tangy, sweet flavors in every single bite
02 -
- Letting the chicken rest for five minutes before slicing keeps all those juices inside where they belong
- The corn mixture tastes infinitely better when dressed while still slightly warm
- Everything except the avocado can be prepped ahead, making assembly ridiculously fast on busy nights
03 -
- Dont be afraid of getting serious char on the corn, those dark spots are where all the flavor lives
- If using frozen corn, thaw it completely and pat it dry before charring for better browning