Street Corn Chicken Rice Bowl (Printable)
Spiced grilled chicken and charred corn over rice with a creamy lime sauce for a bold Mexican-inspired bowl.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
→ Corn Mixture
09 - 2 cups corn kernels (fresh, canned, or thawed frozen)
10 - 1 tbsp unsalted butter
11 - 1/4 tsp chili powder
→ Rice Base
12 - 2 cups cooked white or brown rice
→ Street Corn Sauce & Toppings
13 - 3 tbsp mayonnaise
14 - 3 tbsp sour cream
15 - 1 tbsp fresh lime juice
16 - 1/2 cup cotija or feta cheese, crumbled
17 - 1/4 cup fresh cilantro, chopped
18 - 1 jalapeño, finely diced (optional)
19 - Salt and pepper, to taste
20 - Lime wedges, for serving
# How To Make:
01 - Toss the chicken with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until fully cooked through. Let rest for 5 minutes, then slice against the grain.
02 - Melt butter in a skillet over medium-high heat. Add the corn kernels and sprinkle with chili powder. Cook for 4 to 5 minutes until slightly charred and fragrant, then remove from heat.
03 - Whisk together mayonnaise, sour cream, and lime juice in a small bowl. Season with salt and pepper to taste.
04 - Divide the cooked rice among 4 bowls. Arrange sliced chicken and sautéed corn over each portion. Top with crumbled cheese, chopped cilantro, and diced jalapeño if desired. Drizzle generously with the street corn sauce.
05 - Finish with lime wedges alongside each bowl and serve immediately.
# Expert Hints:
01 -
- The creamy tangy sauce hits the same pleasure center as the best street corn you have ever had
- Everything comes together in under an hour with zero fancy techniques
02 -
- Patting the corn dry before it hits the pan is what separates nicely charred kernels from steamed mush
- Letting the chicken rest is non negotiable if you want juicy slices instead of dry fibers
03 -
- Marinating the spiced chicken for even 15 minutes while you prep the other components makes a noticeable difference in depth
- A grill pan gives the chicken those photogenic hash marks but a regular skillet produces the same flavor if you press down gently for contact