Street Corn Chicken Rice Bowl (Print Version)
Grilled chicken, charred corn, and fluffy rice topped with zesty lime crema and crumbled cheese.
# What You'll Need:
→ Chicken
01 - 1 lb boneless skinless chicken breasts
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 cobs)
14 - 1 tbsp olive oil
15 - ½ tsp smoked paprika
16 - ¼ tsp chili powder
17 - ¼ tsp salt
→ Crema
18 - ½ cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - ¼ tsp salt
→ Toppings
23 - ⅓ cup crumbled cotija or feta cheese
24 - ¼ cup fresh cilantro, chopped
25 - 1 small jalapeño, thinly sliced (optional)
26 - 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 to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork before serving.
02 - In a bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 10 minutes at room temperature.
03 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5-7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice into strips.
04 - In a skillet over medium-high heat, add olive oil and corn kernels. Sauté for 3-5 minutes until slightly charred. Stir in smoked paprika, chili powder, and salt. Remove from heat.
05 - Whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), and salt until smooth and creamy.
06 - Divide rice among four bowls. Top each with sliced chicken, street corn, a drizzle of crema, crumbled cheese, cilantro, jalapeño slices (if desired), and a lime wedge.
# Expert Tips:
01 -
- The combination of smoky grilled chicken and sweet charred corn creates layers of flavor that taste like something from a food truck
- Everything comes together in under an hour, but tastes like you spent all day cooking
- The zesty crema ties all the components together into something restaurant-worthy
02 -
- The chicken needs those 5 minutes of resting time or all the juices will run out onto your cutting board
- Overcooking the rice is the most common mistake, so set a timer and trust it
- Cotija is quite salty, so taste your crema before adding more salt to the corn
03 -
- If your chicken breasts are thick, slice them horizontally before marinating for faster, more even cooking
- A cast iron skillet creates the best char on both the chicken and corn if you have one