Street Corn Chicken Rice Bowl (Printable)
Spiced grilled chicken, charred corn, and creamy sauce over fluffy rice with cotija and cilantro.
# 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 & 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 It:
01 - Toss the chicken with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper until evenly coated. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until fully cooked through. Rest for 5 minutes, then slice 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, stirring occasionally, until the edges are lightly charred and fragrant. Remove from heat.
03 - Whisk together mayonnaise, sour cream, and lime juice in a small bowl until smooth. Season with salt and pepper to taste.
04 - Divide the cooked rice evenly 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 - Finish each bowl with lime wedges on the side and serve immediately while warm.
# Expert Tips:
01 -
- The creamy tangy sauce ties everything together like a warm hug on a plate
- It comes together fast enough for a weeknight but looks impressive enough for company
02 -
- Letting the chicken rest before slicing is not optional because cutting it hot squeezes out all the moisture
- The corn needs direct contact with the hot pan surface without stirring too early or it will steam instead of char
03 -
- Marinating the chicken for even twenty minutes in the spice rub makes a noticeable difference in depth
- Use a grill pan instead of a flat skillet if you want those dramatic crosshatch marks on the chicken