Street Corn Chicken Rice Bowl (Printable version)

Juicy grilled chicken meets zesty street corn, fluffy rice, and fresh toppings in this vibrant Mexican-inspired bowl.

# 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

# Directions:

01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
02 - In a bowl, combine olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 10 minutes.
03 - Preheat a grill pan or skillet over medium-high heat. Grill chicken breasts for 6-7 minutes per side, or until fully cooked and juices run clear. Rest for 5 minutes, then slice.
04 - In a skillet over medium-high heat, add corn kernels and cook for 3-4 minutes until lightly charred. Remove from heat and transfer to a bowl. Stir in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper.
05 - Divide rice among three bowls. Top each with sliced chicken, a generous scoop of street corn, avocado slices, and diced red onion. Garnish with extra cilantro and lime wedges.

# Expert Advice:

01 -
  • You get that incredible street corn flavor without standing over a hot grill in August
  • Everything comes together in about 45 minutes, and most of that is hands-off cooking time
  • The combination of warm spiced chicken, cool creamy corn, and fresh avocado hits every single craving
02 -
  • The chicken needs those 5 minutes of resting time or all those juices will run out onto your cutting board instead of staying in the meat
  • Don't skip the char on the corn, even if you're using frozen kernels, because that smoky flavor is what makes this taste authentic
  • Everything should be warm when you assemble except the avocado and fresh toppings, which taste best at room temperature
03 -
  • If your chicken breasts are really thick, slice them horizontally before marinating to ensure even cooking
  • A splatter screen is your best friend when cooking corn in a hot skillet
  • Room temperature ingredients blend more smoothly into the corn mixture than cold ones straight from the fridge

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