Street Corn Chicken Rice Bowl (Printable Version)
Juicy spiced chicken meets creamy street corn topping over fluffy rice with fresh vegetables.
# What You'll Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ For the Rice
09 - 1 cup long-grain white rice
10 - 2 cups water or chicken broth
11 - 1/2 tsp salt
→ For the Street Corn Topping
12 - 2 cups corn kernels, fresh or frozen
13 - 1 tbsp butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 cup cotija cheese, crumbled
17 - 1/4 cup fresh cilantro, chopped
18 - 1 small jalapeño, finely diced
19 - Juice of 1 lime
20 - 1/2 tsp chili powder
→ For Assembly
21 - 1 avocado, sliced
22 - 1/2 cup cherry tomatoes, halved
23 - Extra cilantro and lime wedges, for garnish
# How To Make It:
01 - In a medium saucepan, bring water or broth and salt to a boil. Add rice, cover, reduce heat to low, and simmer for 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - In a bowl, toss the chicken breasts with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side, until cooked through. Let rest 5 minutes, then slice.
03 - In a skillet over medium-high heat, melt butter. Add corn and sauté for 3-4 minutes until lightly charred. Remove from heat and transfer to a bowl. Stir in mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, lime juice, and chili powder.
04 - Divide rice among 4 bowls. Top each with sliced chicken, street corn mixture, avocado slices, and cherry tomatoes. Garnish with extra cilantro and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The street corn sauce is genuinely restaurant quality but comes together in minutes
- Everything cooks in under 30 minutes with mostly pantry staples
- Customizable heat level means everyone at the table gets exactly what they want
02 -
- The corn mixture needs to cool slightly before tossing with the creamy ingredients or the sauce can separate
- Letting the chicken rest is not optional those juices need time to redistribute
- Extra lime juice at the end brightens the whole bowl
03 -
- Char the corn in a cast iron skillet if you have one for those perfect grill marks
- The corn sauce keeps well in the fridge for 2 to 3 days if you want to meal prep components