Street Corn Chicken Rice Bowl (Printable Version)
Juicy spiced chicken topped with charred street corn, creamy sauce, and fresh avocado over fluffy rice.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper
→ Rice
09 - 1 cup long-grain white rice or brown rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Street Corn Topping
12 - 2 cups corn kernels, fresh or frozen (about 2 large ears)
13 - 1 tbsp olive oil
14 - 1/3 cup cotija cheese, crumbled (or feta as substitute)
15 - 1/4 cup mayonnaise
16 - 2 tbsp sour cream
17 - 1 clove garlic, minced
18 - 1 tbsp lime juice
19 - 1/2 tsp chili powder
20 - 2 tbsp fresh cilantro, chopped
→ Garnishes
21 - 1 avocado, diced
22 - Extra fresh cilantro, chopped
23 - Lime wedges
# How to Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - In a bowl, mix olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Coat chicken thoroughly with the spice mixture. Grill or pan-sear over medium-high heat for 5 to 7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
03 - Heat 1 tbsp olive oil in a skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred in spots (about 5 minutes). Remove from heat and cool slightly. In a bowl, whisk together mayonnaise, sour cream, garlic, lime juice, and chili powder. Fold in charred corn, cotija cheese, and chopped cilantro.
04 - Divide prepared rice among 4 serving bowls. Arrange sliced chicken over the rice, then top generously with street corn mixture. Add diced avocado, extra fresh cilantro, and lime wedges. Serve immediately while chicken is warm.
# Expert Tips:
01 -
- Everything you love about street corn happens right on top of your bowl, no cob required or messy fingers involved
- The chicken gets a serious spice rub that makes every bite taste like it came from a restaurant kitchen
02 -
- Letting the chicken rest before slicing is the difference between juicy meat and dry disappointment, so do not skip this step
- Char the corn in a dry pan if you want even more intense smoky flavor, though a little oil helps prevent sticking
03 -
- Grill your corn on the cob first, then cut the kernels off for maximum smoky flavor when corn is in season
- Double the street corn topping and keep it in the fridge for instant flavor on eggs, tacos, or straight off the spoon