Street Corn Chicken Rice Bowls (Print Version)
Juicy grilled chicken meets creamy street corn, fluffy rice, and fresh toppings in this vibrant Mexican-inspired bowl.
# What You'll Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Juice of 1 lime
→ Rice
10 - 1 cup long-grain white rice
11 - 2 cups water
12 - ½ teaspoon salt
→ Street Corn
13 - 2 cups corn kernels, fresh or frozen (about 3 ears)
14 - 1 tablespoon butter
15 - ¼ cup mayonnaise
16 - ¼ cup sour cream
17 - ½ cup cotija cheese, crumbled (feta may substitute)
18 - 1 clove garlic, minced
19 - 1 teaspoon chili powder
20 - Juice of ½ lime
21 - Salt and pepper to taste
→ Toppings
22 - 1 avocado, diced
23 - ½ cup cherry tomatoes, halved
24 - ¼ cup fresh cilantro, chopped
25 - Lime wedges
26 - Extra cotija cheese (optional)
# How to Make It:
01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add chicken and toss to coat thoroughly. Let marinate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold water until water runs clear. Bring water to a boil in a saucepan, add rice and salt. Cover, reduce heat to low, and simmer for 15 minutes or until grains are tender. Fluff with a fork before serving.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until fully cooked through, reaching an internal temperature of 165°F. Allow meat to rest for 5 minutes before slicing against the grain.
04 - Melt butter in a skillet over medium-high heat. Add corn kernels and cook for 4 to 5 minutes until slightly charred. Remove from heat and stir in mayonnaise, sour cream, cotija cheese, garlic, chili powder, lime juice, salt, and pepper until well combined.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken, street corn mixture, diced avocado, cherry tomatoes, cilantro, and additional cotija cheese on top. Serve with lime wedges for squeezing.
# Expert Advice:
01 -
- Its like having a Mexican street corner in your kitchen without leaving the house
- The corn mixture is so good youll want to put it on everything
- Everything cooks in about 25 minutes but tastes like it took all day
02 -
- Do not skip resting the chicken or the juices will run out onto the cutting board instead of staying in the meat
- The corn mixture can be made ahead and served at room temperature
- Cotija is worth seeking out at specialty stores or Latin markets
03 -
- Pat the corn kernels completely dry before cooking for better charring
- Grill the chicken outdoors in summer for that extra smoky depth