Street Corn Chicken Rice Bowl (Printable)
Spiced grilled chicken, charred corn, and creamy cotija sauce over fluffy rice in a vibrant Mexican-inspired bowl.
# Ingredient List:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
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 freshly ground black pepper
→ Corn Mixture
09 - 2 cups corn kernels, fresh, canned, or thawed frozen
10 - 1 tbsp unsalted butter
11 - 1/4 tsp chili powder
→ Rice Base
12 - 2 cups cooked white or brown rice
→ Street Corn Sauce & Toppings
13 - 3 tbsp mayonnaise
14 - 3 tbsp sour cream
15 - 1 tbsp fresh lime juice
16 - 1/2 cup cotija or feta cheese, crumbled
17 - 1/4 cup fresh cilantro, chopped
18 - 1 jalapeño, finely diced
19 - Salt and pepper, to taste
20 - Lime wedges, for serving
# How to Make:
01 - Toss the chicken with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until fully cooked through. Rest for 5 minutes before slicing against the grain.
02 - Melt butter in a skillet over medium-high heat. Add corn kernels and sprinkle with chili powder. Cook for 4 to 5 minutes until lightly charred and fragrant, then remove from heat.
03 - Whisk together mayonnaise, sour cream, and lime juice in a small bowl. Season with salt and pepper to taste.
04 - Divide cooked rice among 4 bowls. Arrange sliced chicken and sautéed corn over the rice. Top with crumbled cheese, chopped cilantro, and diced jalapeño. Drizzle generously with the street corn sauce.
05 - Garnish each bowl with lime wedges and serve immediately.
# Helpful Tips:
01 -
- It takes everything addictive about street corn and turns it into a full meal you can eat on a Tuesday without a grill or any special equipment
- The sauce hits that perfect balance where your brain cant decide if it wants savory or tangy so it just tells you to keep eating
02 -
- If you marinate the chicken for even 30 minutes in the spice and oil mixture it makes a noticeable difference in flavor depth
- The corn needs to be in a single layer with space between kernels or it will steam and turn mushy instead of getting those charred edges
03 -
- Dont move the corn around too much while cooking, patience with the char is what separates good from great
- Slice the chicken against the grain for the most tender bite regardless of whether you use breasts or thighs