Street Corn Chicken Rice Bowl (Printable View)
Juicy spiced chicken paired with charred corn, creamy cheese, and fresh avocado over fluffy rice.
# Ingredient List:
→ 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, drained if canned
14 - 1 tablespoon mayonnaise
15 - 1 tablespoon sour cream
16 - 1/4 cup cotija cheese, crumbled
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 Prepare:
01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with 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 evenly with the mixture. Allow to marinate for at least 10 minutes.
03 - Preheat grill pan or skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let rest for 5 minutes before slicing against the grain.
04 - Heat skillet over medium-high heat. Add corn kernels and cook for 3-4 minutes until lightly charred. Transfer to bowl and fold in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, salt, and pepper until well combined.
05 - Divide cooked rice among three serving bowls. Arrange sliced chicken, street corn mixture, avocado slices, and diced red onion on top. Garnish with additional cilantro and serve with lime wedges.
# Expert Suggestions:
01 -
- Everything comes together in under an hour with mostly pantry staples
- The street corn mixture alone is worth keeping in your back pocket for tacos and salads
- You get that smoky grilled flavor even if you don't own an outdoor grill
02 -
- Letting the chicken rest after cooking keeps it juicy instead of drying out
- The street corn mixture actually tastes better if it sits for a few minutes
- Warm rice, room temperature chicken and cool corn create the best eating experience
03 -
- Don't skip the resting time for the chicken, it makes all the difference
- Get your pan ripping hot before adding the corn for those gorgeous char marks