Street Corn Chicken Rice Bowl (Printable)
Grilled chicken meets creamy street corn over fluffy rice with fresh avocado, cotija cheese, and zesty lime.
# What You 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
14 - 1 tablespoon mayonnaise
15 - 1 tablespoon sour cream
16 - 1/4 cup cotija cheese, crumbled
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
# Directions:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Coat chicken breasts evenly with the marinade. Allow to marinate for at least 10 minutes at room temperature.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook for 3 to 4 minutes until lightly charred. Remove from heat and transfer to a mixing bowl. Stir in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper until well combined.
05 - Divide cooked rice evenly among three serving bowls. Arrange sliced chicken, street corn mixture, avocado slices, and diced red onion on top of each bowl. Garnish with additional cilantro and serve with lime wedges on the side.
# Expert Suggestions:
01 -
- Every bowl delivers that perfect contrast between warm spiced chicken and cool creamy corn
- The prep comes together in under an hour but tastes like something you’d order from a restaurant
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
- The corn needs to hit a hot skillet dry, no oil, for that proper char to develop
03 -
- Prep the toppings while the chicken marinades so everything is ready to assemble
- If using frozen corn, thaw it first and pat it dry to get better char