Street Corn Chicken Rice Bowl (Printable View)
Tender spiced chicken, charred corn with cotija, and fresh avocado over rice
# 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 (fresh, frozen, or canned and drained)
14 - 1 tablespoon mayonnaise
15 - 1 tablespoon sour cream
16 - 1/4 cup cotija cheese, crumbled (or feta)
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
# Cooking Steps:
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.
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. Let 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, or until fully cooked and juices run clear. Let rest for 5 minutes, then slice against the grain.
04 - Add corn kernels to a skillet over medium-high heat and cook for 3-4 minutes until lightly charred. Remove from heat and transfer to a bowl. Stir in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper until well combined.
05 - Divide cooked rice among three bowls. Top each with sliced grilled chicken, a generous scoop of street corn mixture, avocado slices, and diced red onion. Garnish with extra cilantro and lime wedges.
# Expert Tips:
01 -
- Everything cooks in one pan while the rice simmers away, meaning fewer dishes and more time eating
- The combination of smoky chicken, tangy corn, and creamy avocado hits every craving in one bite
02 -
- The rice will continue steaming if you leave it covered, so fluff it as soon as its done to prevent gummy texture
- Room temperature chicken cooks more evenly than cold straight from the fridge
03 -
- Dont skip resting the chicken, it makes all the difference in juicy meat
- The char on the corn is non negotiable for authentic street corn flavor