Street Corn Chicken Rice Bowl (Printable Version)
Juicy spiced chicken meets zesty street corn over fluffy rice with fresh avocado and tangy cotija.
# 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
# Directions:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Coat chicken breasts evenly and marinate for at least 10 minutes.
03 - Preheat a grill pan or skillet over medium-high heat. Grill chicken breasts for 6-7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice against the grain.
04 - Cook corn kernels in a skillet over medium-high heat for 3-4 minutes until lightly charred. Transfer to a bowl and stir in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper until well combined.
05 - Divide cooked rice among three bowls. Arrange sliced chicken, street corn mixture, avocado slices, and diced red onion on top. Garnish with additional cilantro and serve with lime wedges.
# Expert Tips:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The corn mixture alone has become my go-to side for literally everything else I make
02 -
- Do not skip resting the chicken after grilling or all those juices will end up on your cutting board instead of in your bowl
- The corn mixture needs to be served at room temperature or slightly warm not cold straight from the fridge
03 -
- If your corn is not getting charred enough in the skillet pop it under the broiler for 2 minutes
- Make double the spice rub and store it in a jar for future batches