Street Corn Chicken Rice Bowls (Printable Version)
Juicy grilled chicken meets creamy street corn and fluffy rice in these vibrant Mexican-inspired bowls.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - ½ tsp ground cumin
06 - ½ tsp garlic powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - Juice of 1 lime
→ Rice
10 - 1 cup long-grain white rice
11 - 2 cups water
12 - ½ tsp salt
→ Street Corn
13 - 2 cups corn kernels, fresh or frozen (about 3 ears)
14 - 1 tbsp butter
15 - ¼ cup mayonnaise
16 - ¼ cup sour cream
17 - ½ cup cotija cheese, crumbled (or feta as substitute)
18 - 1 clove garlic, minced
19 - 1 tsp chili powder
20 - Juice of ½ lime
21 - Salt and pepper, to taste
→ Toppings
22 - 1 avocado, diced
23 - ½ cup cherry tomatoes, halved
24 - ¼ cup fresh cilantro, chopped
25 - Lime wedges
26 - Extra cotija cheese (optional)
# Directions:
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, or 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 until rice is tender and liquid is absorbed. Fluff with a fork before serving.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5–6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing against the grain.
04 - Melt butter in a skillet over medium-high heat. Add corn kernels and cook for 4–5 minutes until slightly charred. Remove from heat and stir in mayonnaise, sour cream, cotija cheese, minced garlic, chili powder, and lime juice. Season with salt and pepper to taste.
05 - Divide cooked rice evenly among 4 bowls. Arrange sliced chicken, street corn mixture, diced avocado, cherry tomatoes, and cilantro on top. Garnish with additional cotija cheese if desired and serve with lime wedges.
# Expert Tips:
01 -
- Everything comes together in one pan, making cleanup almost nonexistent
- The street corn mixture alone is worth keeping in your fridge as a topping for literally everything
02 -
- The corn mixture needs to cool slightly before tossing with the creamy ingredients, otherwise the cheese melts completely and you lose that crumbly texture
- Do not rush the chicken resting period, those 5 minutes make the difference between juicy and dry meat
03 -
- Use frozen corn in winter when fresh corn is out of season and you will still get incredible results
- The secret is getting actual char marks on the corn, so do not stir it too much in the skillet