Street Corn Chicken Rice Bowl (Printable Version)
Grilled chicken meets charred corn and zesty crema over fluffy rice for a satisfying Mexican-inspired meal.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
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 (about 3 cobs)
14 - 1 tbsp olive oil
15 - ½ tsp smoked paprika
16 - ¼ tsp chili powder
17 - ¼ tsp salt
→ Crema
18 - ½ cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce (optional)
22 - ¼ tsp salt
→ Toppings
23 - ⅓ cup crumbled cotija or feta cheese
24 - ¼ cup fresh cilantro, chopped
25 - 1 small jalapeño, thinly sliced (optional)
26 - Lime wedges
# How-To:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
02 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add chicken breasts and coat evenly. Let marinate for at least 10 minutes.
03 - Heat grill pan or skillet over medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and juices run clear. Rest for 5 minutes, then slice.
04 - Heat olive oil in a skillet over medium-high heat. Add corn kernels and sauté for 3–5 minutes until slightly charred. Stir in smoked paprika, chili powder, and salt. Remove from heat.
05 - Whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), and salt until smooth.
06 - Divide rice among four bowls. Top each with sliced chicken, street corn, a drizzle of crema, crumbled cheese, cilantro, jalapeño slices (if desired), and a lime wedge.
# Expert Hints:
01 -
- Everything cooks in about 30 minutes with minimal cleanup
- The combination of smoky, spicy, and tangy flavors hits every craving at once
- You get that street food experience without leaving your kitchen
02 -
- Lettuce the chicken rest for at least five minutes before slicing, or all those juices will end up on your cutting board instead of in your bowl
- The crema can be made up to three days ahead and actually tastes better after the flavors meld
03 -
- Cast iron gives the best char to both chicken and corn, but any heavy skillet will work
- If your corn seems bland after cooking, a tiny pinch more salt fixes everything