Street Corn Chicken Rice Bowl (Printable version)
Grilled spiced chicken paired with creamy street corn and fluffy rice for a satisfying Mexican-inspired meal.
# What You'll 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, drained
14 - 1 tablespoon mayonnaise
15 - 1 tablespoon sour cream
16 - 1/4 cup cotija cheese, crumbled
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 Prepare:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
02 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Add chicken breasts and coat evenly. Allow to marinate for at least 10 minutes.
03 - Preheat a grill pan or skillet over medium-high heat. Grill chicken breasts for 6-7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes before slicing into strips.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook 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 until well combined.
05 - Divide cooked rice among three serving bowls. Top each bowl with sliced chicken, a generous scoop of street corn mixture, avocado slices, and diced red onion. Garnish with extra cilantro and serve with lime wedges on the side.
# Expert advice:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The street corn component transforms plain rice into something crave-worthy and restaurant-quality
02 -
- Don't skip the resting time for the chicken, or you'll lose all those delicious juices when you cut into it
- The street corn mixture can be made ahead and actually tastes better after the flavors meld for an hour
03 -
- Cast iron skillets give the corn the best char, but any hot skillet will work
- Warm your tortillas on the side if you want to scoop up every last bite