Street Corn Chicken Rice Bowl (Print Version)
Savory spiced chicken meets charred street corn with creamy cotija sauce over fluffy rice, topped with fresh avocado and cilantro.
# 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 fresh cilantro, chopped
23 - Lime wedges
# Preparation Steps:
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 - Mix olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, and pepper in a bowl. Coat chicken thoroughly with the spice mixture. Grill or pan-sear over medium-high heat for 5–7 minutes per side until internal temperature reaches 165°F. 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 (about 5 minutes). Remove from heat and 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 cooked rice among 4 serving bowls. Arrange sliced chicken on top followed by street corn mixture. Add diced avocado, extra cilantro, and lime wedges. Serve immediately while warm.
# Expert Advice:
01 -
- Everything you love about Mexican street corn, but as a complete meal in a bowl
- The creamy corn sauce clings to every grain of rice, making each bite impossibly satisfying
02 -
- Char the corn in batches if your skillet is crowded, otherwise it will steam instead of developing those crispy edges
- Let the chicken rest for at least 5 minutes before slicing, or all those delicious juices will end up on your cutting board instead of in your bowl
03 -
- If you cannot find cotija, feta works but reduce the amount slightly since it tends to be saltier
- A cast iron skillet creates the best char on the corn, but any heavy bottomed pan will work