Street Corn Chicken and Rice Bowls (Printable)
Juicy grilled chicken meets creamy street corn over fluffy rice with fresh toppings for a satisfying Mexican-inspired meal.
# Ingredient List:
→ 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)
# Steps:
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 until tender and liquid is absorbed. 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. Remove from heat and let rest for 5 minutes before slicing 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. Remove from heat and stir in mayonnaise, sour cream, cotija cheese, garlic, chili powder, lime juice, salt, and pepper until well combined.
05 - Divide cooked rice evenly among 4 bowls. Arrange sliced chicken, street corn mixture, diced avocado, cherry tomatoes, and cilantro on top. Garnish with additional cotija cheese and serve with lime wedges for squeezing.
# Expert Tips:
01 -
- Everything comes together in one bowl, which means less cleanup and more flavor in every bite
- The street corn mixture is so good you will find yourself eating it straight from the skillet
02 -
- Letting the chicken rest for 5 minutes after cooking locks in all those juices so every bite stays tender
- The street corn mixture tastes even better after it sits for a few minutes, letting the flavors meld together
03 -
- Pat your chicken completely dry before marinating so the spices actually stick and form a nice crust
- If your corn is not charring, do not be afraid to let it go a few minutes longer, that char is where the flavor lives