Street Corn Chicken Rice Bowl (Print Version)
Tender grilled chicken meets smoky-sweet corn and fluffy rice in this vibrant Mexican-inspired bowl, finished with tangy lime crema and cotija cheese.
# 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
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
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
26 - Lime wedges
# How to Prepare:
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 before serving.
02 - Whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Coat chicken breasts evenly with the mixture. Let marinate for at least 10 minutes at room temperature.
03 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5 to 7 minutes per side until cooked through and juices run clear. Transfer to a plate and let rest for 5 minutes before slicing into strips.
04 - Heat olive oil in a skillet over medium-high heat. Add corn kernels and sauté for 3 to 5 minutes until slightly charred. Stir in smoked paprika, chili powder, and salt. Remove from heat immediately.
05 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, and salt until completely smooth and creamy. Adjust seasoning to taste.
06 - Divide fluffy rice among four serving bowls. Arrange sliced chicken, charred street corn, and crema on top. Garnish with crumbled cheese, fresh cilantro, jalapeño slices, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- Every bowl hits that perfect balance of smoky sweet creamy and zesty all in one forkful
- The components can be prepped ahead so weeknight dinners feel like weekend treats
02 -
- Letting the chicken rest after cooking keeps it juicy instead of dry
- The crema can be made up to three days ahead and stored in the refrigerator
03 -
- Freeze the chicken for 20 minutes before slicing for cleaner cuts
- Toast the rice in a dry pan before adding water for extra nutty depth