Street Corn Chicken Rice Bowl (Printable)
Juicy spiced chicken, charred street corn, and creamy cotija sauce over fluffy rice
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper
→ Rice
09 - 1 cup long-grain white rice or brown rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Street Corn Topping
12 - 2 cups corn kernels, fresh or frozen
13 - 1 tbsp olive oil
14 - 1/3 cup cotija cheese, crumbled or feta
15 - 1/4 cup mayonnaise
16 - 2 tbsp sour cream
17 - 1 clove garlic, minced
18 - 1 tbsp lime juice
19 - 1/2 tsp chili powder
20 - 2 tbsp fresh cilantro, chopped
→ Garnishes
21 - 1 avocado, diced
22 - Extra fresh cilantro, chopped
23 - Lime wedges
# How-To Steps:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 minutes or according to package directions. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving.
02 - Combine olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper in a bowl. Coat chicken thoroughly with the spice rub. Grill or pan-sear over medium-high heat for 5 to 7 minutes per side until internal temperature reaches 165°F. Let chicken rest for 5 minutes, then slice against the grain into strips.
03 - Heat 1 tablespoon olive oil in a large skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred and lightly browned in spots, approximately 5 minutes. Remove from heat and allow to cool slightly. In a separate bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, and chili powder. Fold in charred corn, cotija cheese, and chopped cilantro until evenly combined.
04 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken over the rice. Top with street corn mixture, diced avocado, additional fresh cilantro, and lime wedges. Serve immediately while warm.
# Expert Advice:
01 -
- Everything bowls are the ultimate busy weeknight dinner that actually feels exciting to eat
- The charred corn and creamy sauce combination is pure magic on your tongue
02 -
- Letting the chicken rest before slicing keeps all those juices inside where they belong
- The corn needs serious heat to char properly, dont be afraid of high temperatures here
03 -
- Dont skip resting the chicken, those five minutes make all the difference in texture
- If your corn is not charred enough, finish it under the broiler for a couple minutes