Street Corn Chicken Rice Bowl (Printable)
Grilled spiced chicken meets charred corn, creamy cotija sauce, and fluffy rice in this vibrant Mexican-inspired bowl.
# Ingredient List:
→ 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
# How to Make:
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 tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Mix olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper in a bowl. Coat chicken thoroughly with spice mixture. Grill or pan-sear over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice against the grain.
03 - Heat 1 tbsp 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.
04 - Whisk together mayonnaise, sour cream, minced garlic, lime juice, and chili powder in a bowl. Fold in charred corn, cotija cheese, and chopped cilantro until evenly combined.
05 - Divide cooked rice among 4 bowls. Arrange sliced chicken over rice. Top generously with street corn mixture. Add diced avocado, extra cilantro, and lime wedges. Serve immediately while warm.
# Expert Tips:
01 -
- That street corn magic happens right in your skillet, no grill required
- Everything comes together in under 45 minutes even on your most exhausted weeknights
02 -
- Dont stir the corn too much while charring or it will steam instead of getting those crispy bits
- The chicken needs those 5 minutes of resting time or all the juices run out onto your cutting board
03 -
- Pat your chicken dry before seasoning it or the spices will slide right off
- Warm your tortillas on the side for the inevitable leftover filling scooping