Street Corn Chicken Rice Bowl (Print Version)
Juicy spiced chicken meets charred corn and creamy cotija sauce over fluffy rice with fresh avocado.
# What You 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
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
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 cilantro, chopped
23 - Lime wedges
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a bowl, mix olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Coat chicken with the spice mixture. Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice.
03 - Heat 1 tbsp olive oil in a skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred in spots. Remove from heat and let cool slightly. In a bowl, combine mayonnaise, sour cream, garlic, lime juice, and chili powder. Stir in charred corn, cotija cheese, and chopped cilantro.
04 - Divide rice among 4 bowls. Top with sliced chicken, street corn mixture, diced avocado, extra cilantro, and lime wedges. Serve immediately.
# Insider Tips:
01 -
- The charred corn and creamy sauce hit every craving corner at once
- Comes together in under an hour with minimal cleanup
- Customizable heat level for everyone at your table
02 -
- Let the chicken rest before slicing or all those juices end up on your cutting board instead of in your bowl
- The corn sauce can be made ahead and actually tastes better after the flavors meld
- Warm your bowls before serving if you want restaurant style presentation
03 -
- Use a cast iron skillet for the best corn char if you have one
- Double the corn sauce because you will want to put it on everything