Street Corn Chicken Rice Bowls (Printable Version)
Flavor-packed bowls with spiced grilled chicken, charred corn, fluffy rice, and fresh avocado.
# What You 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 (about 3 ears)
14 - 1 tbsp butter
15 - ¼ cup mayonnaise
16 - ¼ cup sour cream
17 - ½ cup cotija cheese, crumbled (or feta as substitute)
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)
# Directions:
01 - In a bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Add chicken and toss to coat. Let marinate for at least 15 minutes (up to 2 hours for more flavor).
02 - Rinse rice under cold water. In a saucepan, bring water to a boil, add rice and salt. Cover, reduce heat, and simmer for 15 minutes or until tender. Fluff with a fork.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side or until fully cooked (internal temp 165°F). Rest 5 minutes, then slice.
04 - In a skillet over medium-high heat, melt butter. Add corn and cook until slightly charred, about 4–5 minutes. Remove from heat and stir in mayonnaise, sour cream, cotija, garlic, chili powder, lime juice, salt, and pepper.
05 - Divide rice among 4 bowls. Top with sliced chicken, street corn mixture, avocado, tomatoes, cilantro, and extra cotija. Serve with lime wedges.
# Expert Advice:
01 -
- Everything happens in one pan except the rice, meaning cleanup is almost suspiciously easy for something this impressive
- The street corn sauce is essentially liquid gold and you will want to put it on everything forever
02 -
- I once skipped marinating the chicken because I was in a rush and could absolutely taste the difference in the final result
- The street corn sauce can be made ahead and actually tastes better after the flavors hang out together for a while
03 -
- If you're using frozen corn, thaw it completely and pat it dry before cooking so it actually chars instead of steaming
- Chicken thighs are more forgiving than breasts because they have more fat and stay juicy even if cooked a minute too long