Street Corn Chicken Rice Bowl (Printable Version)
Grilled spiced chicken topped with charred corn, creamy cotija, and fresh avocado over fluffy white rice.
# What You 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:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, reduce heat 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. Add chicken breasts and turn to coat evenly. Let marinate for at least 10 minutes at room temperature.
03 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6 to 7 minutes per side until fully cooked and internal temperature reaches 165°F. Transfer to a cutting board, rest for 5 minutes, then slice into strips.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook for 3 to 4 minutes, stirring occasionally, until lightly charred. Remove from heat and transfer to a bowl. 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 bowls. Arrange sliced chicken and a generous scoop of street corn over the rice. Top with avocado slices, diced red onion, extra cilantro, and lime wedges. Serve immediately while warm.
# Expert Hints:
01 -
- The charred corn with that creamy, tangy coating hits every single craving spot
- Everything cooks in one pan while the rice simmers away, making weeknight dinners feel special without the effort
02 -
- The rice needs that 5-minute covered rest period or it will turn gummy and sad
- Charred corn is non-negotiable—those dark spots carry all the smoky depth
- Slicing chicken immediately after cooking lets all the juices escape onto the cutting board
03 -
- Pound your chicken to even thickness before marinating for consistent cooking
- Warm your tortilla chips on the side for the ultimate crunchy vessel