Street Corn Chicken Rice Bowl (Print Version)
Flavorful Mexican-inspired bowl with spiced grilled chicken, charred corn cotija topping, and fresh avocado.
# 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 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 or brown rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Street Corn Topping
12 - 2 cups corn kernels, fresh or frozen (about 2 large ears)
13 - 1 tbsp olive oil
14 - 1/3 cup cotija cheese, crumbled (feta as substitute)
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
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or according to package instructions. 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 to 7 minutes per side until internal temperature reaches 165°F. Let 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, about 5 minutes. Remove from heat and cool slightly. In a bowl, combine mayonnaise, sour cream, garlic, lime juice, and chili powder. Stir in charred corn, cotija cheese, and chopped cilantro.
04 - Divide cooked rice among 4 serving bowls. Arrange sliced chicken on top, then spoon street corn mixture over chicken. Add diced avocado, extra cilantro, and lime wedges. Serve immediately while warm.
# Expert Tips:
01 -
- The creamy corn sauce transforms ordinary rice into something restaurant-worthy in minutes
- Everything cooks in one pan while the rice simmers away, making cleanup almost nonexistent
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
- The rice needs that covered resting time off the heat to finish cooking properly and become perfectly fluffy
03 -
- Don't stir the corn too frequently while charring—those dark spots create the signature street corn flavor
- Grill the chicken if you can, as the smoke adds another layer of flavor that complements the corn