Street Corn Chicken and Rice Bowls (Printer-Friendly)
Flavor-packed bowls with seasoned grilled chicken, smoky street corn, fluffy rice, and fresh toppings.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - ½ tsp ground cumin
06 - ½ tsp garlic powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - Juice of 1 lime
→ Rice
10 - 1 cup long-grain white rice
11 - 2 cups water
12 - ½ tsp salt
→ Street Corn
13 - 2 cups corn kernels, fresh or frozen
14 - 1 tbsp butter
15 - ¼ cup mayonnaise
16 - ¼ cup sour cream
17 - ½ cup cotija cheese, crumbled
18 - 1 clove garlic, minced
19 - 1 tsp chili powder
20 - Juice of ½ lime
21 - Salt and pepper, to taste
→ Toppings
22 - 1 avocado, diced
23 - ½ cup cherry tomatoes, halved
24 - ¼ cup fresh cilantro, chopped
25 - Lime wedges
26 - Extra cotija cheese (optional)
# How to Make It:
01 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add chicken and toss to coat thoroughly. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold water until water runs clear. Bring water to a boil in a saucepan, add rice and salt. Cover, reduce heat to low, and simmer for 15 minutes or until grains are tender. Remove from heat and fluff with a fork before serving.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5–6 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes to redistribute moisture, then slice against the grain.
04 - Melt butter in a skillet over medium-high heat. Add corn kernels and cook for 4–5 minutes until slightly charred and golden. Remove from heat, then stir in mayonnaise, sour cream, cotija, minced garlic, chili powder, lime juice, salt, and pepper until well combined.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken, street corn mixture, diced avocado, cherry tomatoes, and fresh cilantro on top. Garnish with extra cotija cheese if desired and serve with lime wedges for squeezing.
# Expert Advice:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The street corn sauce creates this incredible creamy tangy element that ties the whole bowl together
- Perfect for meal prep and actually tastes better the next day
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
- Char the corn until you see actual black spots because that smoky flavor is nonnegotiable
- The street corn sauce tastes better after sitting for 10 minutes so the flavors meld together
03 -
- Use a cast-iron skillet for the corn to get the best char without needing an outdoor grill
- Double the street corn sauce and keep it in your fridge for tacos potatoes or grilled vegetables