Street Corn Chicken Rice Bowl (Printer-friendly)
Juicy grilled chicken meets zesty street corn over fluffy rice with fresh avocado and cilantro.
# What You’ll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1/2 lime
→ Rice
10 - 1 cup long-grain white rice
11 - 2 cups water
12 - 1/2 teaspoon salt
→ Street Corn
13 - 2 cups corn kernels (fresh, frozen, or canned and drained)
14 - 1 tablespoon mayonnaise
15 - 1 tablespoon sour cream
16 - 1/4 cup cotija cheese, crumbled (or feta)
17 - 1/2 teaspoon chili powder
18 - Juice of 1/2 lime
19 - 2 tablespoons fresh cilantro, chopped
20 - Salt and pepper, to taste
→ Toppings
21 - 1 avocado, sliced
22 - 1/4 cup red onion, finely diced
23 - Extra cilantro, for garnish
24 - Lime wedges, for serving
# How to Make It:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Coat chicken breasts thoroughly with the spice mixture. Allow to marinate for at least 10 minutes at room temperature for optimal flavor absorption.
03 - Preheat a grill pan or skillet over medium-high heat. Place marinated chicken breasts on the hot surface and cook for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing into strips across the grain.
04 - Heat a skillet over medium-high heat and add corn kernels. Cook for 3 to 4 minutes, stirring occasionally, until lightly charred. Transfer to a mixing bowl and fold in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Season with salt and pepper to taste.
05 - Divide cooked rice evenly among three serving bowls. Arrange sliced grilled chicken, street corn mixture, avocado slices, and diced red onion over the rice. Garnish with additional fresh cilantro and serve with lime wedges for squeezing over the top.
# Expert Tips:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The combination of textures, creamy corn, fluffy rice, tender chicken, keeps every bite interesting
- Its naturally gluten free and endlessly customizable for different dietary needs
02 -
- Dont skip the resting time for the chicken, cutting it too soon lets all those juices escape onto the cutting board
- The street corn mixture needs to be warm when you mix it so the cheese melts slightly and clings to the kernels
- Leftovers actually taste better the next day once the flavors have melded together in the fridge
03 -
- Use a cast iron skillet for the corn if you have one, it gives the best char and retains heat beautifully
- Let the chicken marinate longer if you have time, even an hour makes a noticeable difference in flavor