Street Corn Chicken Rice Bowls (Printable version)
Vibrant bowls with grilled chicken, creamy street corn, fluffy rice, and fresh toppings for a satisfying meal.
# 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)
14 - 1 tbsp butter
15 - ¼ cup mayonnaise
16 - ¼ cup sour cream
17 - ½ cup cotija cheese, crumbled
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 Prepare:
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 enhanced 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 tightly, reduce heat to low, and simmer for 15 minutes 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 5–6 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes to allow juices to redistribute, then slice against the grain.
04 - Melt butter in a skillet over medium-high heat. Add corn kernels and cook for 4–5 minutes until slightly charred. Remove from heat and immediately 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 serving bowls. Arrange sliced 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 with contrasting textures and flavors that make each bite interesting
- The street corn component is ridiculously good and you will want to put it on everything else you cook
02 -
- Letting the chicken rest for 5 minutes after cooking makes a huge difference in juiciness
- The street corn mixture tastes even better after it sits for a few minutes
03 -
- Cast iron skillets give the best char on both chicken and corn
- Warm your bowls slightly before serving for a restaurant-style touch