Street Corn Chicken Rice Bowl (Printable View)
Spiced grilled chicken and charred corn with creamy cotija sauce over fluffy rice in 45 minutes.
# 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 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 Steps:
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 through. Rest for 5 minutes, then slice against the grain.
02 - Melt butter in a skillet over medium-high heat. Add the corn kernels and dust with chili powder. Cook for 4 to 5 minutes until lightly charred and fragrant, then remove from heat.
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 the cooked rice evenly among 4 bowls. Arrange sliced chicken and sautéed corn over the rice. Scatter crumbled cheese, chopped cilantro, and diced jalapeño on top. Drizzle generously with the street corn sauce.
05 - Finish with lime wedges alongside each bowl and serve immediately while warm.
# Expert Advice:
01 -
- It delivers all the bold tangy creamy flavors of street corn without needing a grill or any fancy equipment
- The whole thing comes together in under 45 minutes which makes it a weeknight lifesaver you will actually crave
02 -
- Letting the chicken rest is not optional, cutting it too early sends all the moisture onto your cutting board instead of into the bowl
- The corn needs actual contact with the hot pan surface to char so resist the urge to stir it constantly
03 -
- Marinate the chicken in the spice rub for thirty minutes if you have the time, it makes a noticeable difference in depth
- Use a cast iron skillet for the corn if you have one, nothing else creates that smoky char quite like it