Street Corn Chicken Rice Bowl (Printable)
Juicy spiced chicken meets zesty corn, fluffy rice, and fresh toppings in this vibrant Mexican-inspired bowl.
# 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, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
02 - In a bowl, whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 10 minutes at room temperature.
03 - Preheat a grill pan or skillet over medium-high heat. Grill chicken breasts for 6-7 minutes per side, or until fully cooked and juices run clear. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook for 3-4 minutes until lightly charred. Remove from heat and transfer to a bowl. Stir in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper until well combined.
05 - Divide cooked rice among three serving bowls. Top each bowl with sliced chicken, a generous scoop of street corn mixture, avocado slices, and diced red onion. Garnish with extra cilantro and serve with lime wedges on the side.
# Expert Hacks:
01 -
- You get all those bold street corn flavors without standing over a hot grill for hours
- The spice rub on the chicken creates this incredible crust that keeps every bite juicy and full of flavor
02 -
- Never cut into the chicken right after cooking or all those delicious juices will escape onto your cutting board
- The street corn mixture tastes even better after sitting for 10 minutes, so make it first if you can
03 -
- Pound your chicken breasts to even thickness so they cook at the same rate
- Let the chicken rest for the full 5 minutes so the juices redistribute throughout the meat