Street Corn Chicken Rice Bowl (Printable)
Juicy grilled chicken over rice with charred corn, cotija, and a tangy creamy lime drizzle.
# 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 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 and 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 optional
19 - Salt and pepper to taste
20 - Lime wedges for serving
# How to make it:
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. 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. Remove from heat and set aside.
03 - Whisk together mayonnaise, sour cream, and lime juice in a small bowl. Season with salt and pepper to taste until smooth and well combined.
04 - Divide cooked rice evenly among 4 bowls. Arrange sliced chicken and charred corn over the rice. Top with crumbled cheese, chopped cilantro, and diced jalapeño if desired. Drizzle generously with the street corn sauce.
05 - Finish each bowl with lime wedges on the side. Serve immediately while the chicken and corn are still warm.
# Expert Tips:
01 -
- The sauce is the kind of thing you will want to drizzle on literally everything in your kitchen
- It comes together in under an hour but tastes like something from a proper taco stand
02 -
- If you marinate the chicken for even 30 minutes it makes a noticeable difference in flavor depth
- The corn needs to sit undisturbed in the hot pan to actually char, stirring too often just steams it
03 -
- Cotija cheese is worth seeking out at a Latin grocery store because its salty crumbly texture is hard to replicate
- Slicing the chicken against the grain keeps every bite tender even if you accidentally cook it a bit too long