Street Corn Chicken Rice Bowls (Printable)
Juicy grilled chicken meets creamy street corn and fluffy rice in these vibrant, flavor-packed bowls topped with fresh ingredients.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
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
14 - 1 tbsp butter
15 - ¼ cup mayonnaise
16 - ¼ cup sour cream
17 - ½ cup cotija cheese, crumbled
18 - 1 clove garlic, minced
19 - 1 tsp 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
# Directions:
01 - Whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add chicken and coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Rinse rice under cold water until water runs clear. Bring water to boil in a saucepan, add rice and salt. Cover, reduce heat to low, and simmer for 15 minutes until rice is tender and liquid absorbed. Fluff with fork.
03 - Heat grill pan or skillet over medium-high. Cook chicken 5–6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing against the grain.
04 - Melt butter in skillet over medium-high heat. Add corn and cook 4–5 minutes until lightly charred. Remove from heat. Stir in mayonnaise, sour cream, cotija, garlic, chili powder, lime juice, salt, and pepper until combined.
05 - Divide rice among 4 bowls. Arrange sliced chicken, street corn mixture, avocado, tomatoes, cilantro, and additional cotija on top. Serve with lime wedges for squeezing.
# Expert Tips:
01 -
- Its like having a street festival in your kitchen without leaving the house
- The way the creamy corn clings to every grain of rice is something youll think about days later
02 -
- Dont rush charring the corn those little brown spots carry so much flavor
- The corn mixture needs to cool slightly before adding the mayo or it will separate
03 -
- Cooking corn in a dry cast iron skillet creates the best char without excess oil
- Slicing chicken while its slightly warm helps it absorb more of the bowl flavors