Street Corn Chicken Rice Bowl (Print Version)
Juicy spiced chicken meets zesty street corn over fluffy rice with creamy cotija sauce.
# What You Need:
→ For the Chicken
01 - 1 lb boneless skinless chicken breasts
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 black pepper
→ For the Rice
09 - 1 cup long-grain white rice
10 - 2 cups water or chicken broth
11 - 1/2 tsp salt
→ For the Street Corn Topping
12 - 2 cups corn kernels, fresh or frozen
13 - 1 tbsp butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 cup cotija cheese, crumbled
17 - 1/4 cup fresh cilantro, chopped
18 - 1 small jalapeño, finely diced
19 - Juice of 1 lime
20 - 1/2 tsp chili powder
→ For Assembly
21 - 1 avocado, sliced
22 - 1/2 cup cherry tomatoes, halved
23 - Extra cilantro and lime wedges for garnish
# How to Prepare:
01 - Bring water or broth and salt to a boil in a medium saucepan. Add rice, cover, reduce heat to low, and simmer for 15-18 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Toss chicken breasts with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through. Let rest 5 minutes, then slice.
03 - Melt butter in a skillet over medium-high heat. Add corn and sauté for 3-4 minutes until lightly charred. Remove from heat and transfer to a bowl. Stir in mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, lime juice, and chili powder.
04 - Divide rice among 4 bowls. Top each with sliced chicken, street corn mixture, avocado slices, and cherry tomatoes. Garnish with extra cilantro and lime wedges.
05 - Serve immediately and enjoy.
# Expert Advice:
01 -
- The creamy corn mixture tastes like summer nights even in the dead of winter
- Everything comes together in one bowl so you get every flavor in each bite
02 -
- The corn mixture tastes best at room temperature so make it first and let it hang out while you cook everything else
- Letting the chicken rest for five minutes before slicing keeps all those juices inside instead of on your cutting board
03 -
- Prep all your ingredients before you start cooking since the assembly goes fast
- The chicken can be cooked ahead of time and served cold or reheated gently