Street Corn Chicken Rice Bowl (Print Version)
Grilled chicken and charred corn over rice with a tangy cotija-lime cream sauce.
# 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 smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
→ Corn Mixture
09 - 2 cups corn kernels (fresh, canned, or thawed frozen)
10 - 1 tbsp unsalted butter
11 - 1/4 tsp chili powder
→ Rice Base
12 - 2 cups cooked white or brown rice
→ Street Corn Sauce & Toppings
13 - 3 tbsp mayonnaise
14 - 3 tbsp sour cream
15 - 1 tbsp fresh lime juice
16 - 1/2 cup cotija or feta cheese, crumbled
17 - 1/4 cup fresh cilantro, chopped
18 - 1 jalapeño, finely diced
19 - Salt and pepper, to taste
20 - Lime wedges, for serving
# Directions:
01 - Toss the chicken with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until fully cooked. Rest for 5 minutes, then slice against the grain.
02 - Melt butter in a skillet over medium-high heat. Add corn kernels and sprinkle with chili powder. Cook for 4 to 5 minutes until slightly charred and fragrant, then remove from heat.
03 - Whisk together mayonnaise, sour cream, and lime juice in a small bowl. Season with salt and pepper to taste.
04 - Divide cooked rice among 4 bowls. Arrange sliced chicken and charred corn on top of each portion. Scatter crumbled cheese, chopped cilantro, and diced jalapeño over the bowls.
05 - Drizzle the street corn sauce generously over each bowl. Garnish with lime wedges and serve immediately.
# Expert Tips:
01 -
- The charred corn mixed with that creamy tangy sauce hits a flavor note that feels like a street vendor handed you dinner through a window
- It comes together faster than delivery and tastes like you spent actual time on it
02 -
- Letting the corn sit in the pan without stirring is the difference between okay corn and corn that makes people close their eyes when they eat it
- The sauce tastes flat at first but a tiny pinch of salt and an extra squeeze of lime will fix it every time
03 -
- If you have thirty minutes to spare, let the chicken sit in the spice rub before cooking because it penetrates deeper than you would expect
- A grill pan gives the chicken those dramatic crosshatch marks but a regular skillet works just as well for flavor