Street Corn Chicken Rice Bowl (Printable)
Vibrant bowl with grilled chicken, charred corn, and creamy cotija sauce on fluffy rice.
# 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
13 - 1 tbsp olive oil
14 - 1/3 cup cotija cheese, crumbled or feta 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
# How to Make It:
01 - Rinse the rice under cold water until the 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 - In a bowl, mix olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Coat chicken thoroughly with the spice mixture. Grill or pan-sear chicken over medium-high heat for 5 to 7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
03 - Heat 1 tbsp olive oil in a skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, approximately 5 minutes. Remove from heat and let cool slightly. In a separate bowl, combine mayonnaise, sour cream, garlic, lime juice, and chili powder. Stir in charred corn, cotija cheese, and chopped cilantro until well combined.
04 - Divide cooked rice among 4 serving bowls. Arrange sliced chicken on top of rice. Spoon street corn mixture over chicken and rice. Garnish with diced avocado, extra chopped cilantro, and lime wedges. Serve immediately while warm.
# Expert Hacks:
01 -
- The street corn sauce hits every single flavor note, creamy, tangy, smoky, and slightly sweet, all at once
- Everything comes together in under 45 minutes but tastes like you spent all day planning it
- The bowls are entirely customizable, add heat, keep it mild, load up the toppings however you like
02 -
- Getting good char on the corn is essential for authentic flavor, do not rush this step or skip it
- Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
- The street corn sauce can be made ahead and stored in the fridge, it actually tastes better after the flavors meld
03 -
- If you have access to fresh corn on the cob, grill it whole before cutting the kernels off for maximum flavor
- Double the street corn topping and keep it in the fridge for instant lunch upgrades all week