Street Corn Chicken Rice Bowl (Printable)
Grilled spiced chicken with charred corn, creamy cotija, and fresh avocado over fluffy rice.
# 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
# How To Make It:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Add chicken breasts and turn to coat evenly. Let marinate at room temperature for at least 10 minutes.
03 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook for 3-4 minutes, stirring occasionally, until lightly charred. Remove from heat and transfer to a mixing bowl. Add mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper. Stir until evenly combined.
05 - Divide cooked rice among three serving bowls. Arrange sliced chicken, street corn mixture, avocado slices, and diced red onion on top of each bowl. Garnish with additional cilantro and serve with lime wedges on the side.
# Expert Tips:
01 -
- You get all those magical street corn flavors without the sticky fingers and awkward eating
- Everything cooks in under 30 minutes and comes together in one bowl
- The chicken rub works double duty giving you that smoky grilled taste even in winter
02 -
- Letting the chicken rest after cooking is non negotiable or all those juices will end up on your cutting board instead of in the meat
- The corn mixture tastes best at room temperature so make it while the chicken cooks and let it hang out
- Do not add the avocado until serving or it will start to brown
03 -
- Use frozen corn when corn is not in season and char it in a dry cast iron skillet for maximum flavor
- Mix the corn sauce ingredients while the corn is still warm so everything melts together beautifully