Street Corn Chicken Rice Bowl (Print Version)
Juicy spiced chicken, charred corn with lime-cotija cream, fluffy rice, and fresh avocado come together in this satisfying Mexican-inspired bowl.
# 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 (fresh, frozen, or canned and drained)
14 - 1 tablespoon mayonnaise
15 - 1 tablespoon sour cream
16 - 1/4 cup cotija cheese, crumbled (or feta)
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
# How to Make It:
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, let stand covered for 5 minutes, then fluff with a fork.
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 mixture and marinate for at least 10 minutes.
03 - Preheat a grill pan or skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice into strips.
04 - Heat a skillet over medium-high heat. Cook corn kernels for 3-4 minutes until lightly charred. Transfer to a bowl and stir in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper.
05 - Divide rice among three bowls. Top each with sliced chicken, a generous scoop of street corn, avocado slices, and diced red onion. Garnish with extra cilantro and serve with lime wedges.
# Expert Hints:
01 -
- The street corn mixture doubles as an incredible dip for tortilla chips if you have leftovers
- Everything comes together in under an hour but tastes like you spent all day cooking
- The flavor combinations hit every craving: smoky, creamy, fresh, and satisfying
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of running onto your cutting board
- The street corn mixture tastes even better after it sits for 10 minutes, so make it first if you can
- Warm your bowls in the oven for a few minutes if you want everything to stay hot longer
03 -
- Char the corn in a cast iron skillet for the closest thing to grill flavor when outdoor cooking is not an option
- Warm your tortillas on the grill pan while it is still hot from cooking the chicken