Street Corn Chicken and Rice Bowls (Printable)
Juicy grilled chicken meets creamy street corn in these vibrant Mexican-inspired bowls.
# What You’ll 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 (about 3 ears)
14 - 1 tbsp butter
15 - ¼ cup mayonnaise
16 - ¼ cup sour cream
17 - ½ cup cotija cheese, crumbled (or feta as substitute)
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 (optional)
# How-To Steps:
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 tender and liquid is absorbed. 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. Let rest for 5 minutes before slicing against the grain.
04 - Melt butter in a skillet over medium-high heat. Add corn kernels and cook until slightly charred, about 4 to 5 minutes. Remove from heat and stir in mayonnaise, sour cream, cotija cheese, minced garlic, chili powder, lime juice, salt, and pepper until well combined.
05 - Divide cooked rice evenly among 4 bowls. Arrange sliced grilled chicken, street corn mixture, diced avocado, cherry tomatoes, and fresh cilantro on top. Garnish with additional cotija cheese if desired and serve with lime wedges for squeezing.
# Expert Advice:
01 -
- Everything comes together in one bowl, so you get all those crave-worthy flavors in every single bite
- The street corn mixture is so good you will want to put it on literally everything
02 -
- Letting the chicken rest for 5 minutes after cooking keeps all those juices locked inside instead of running onto your cutting board
- The street corn mixture tastes even better after it sits for a few minutes, so make it first if you can
03 -
- If you are using frozen corn, thaw it completely and pat it dry before cooking for the best char
- Double the street corn mixture and keep it in your fridge for spontaneous taco nights