Street Corn Chicken Rice Bowl (Printable)
Spiced grilled chicken and charred corn with creamy lime sauce over rice.
# What You'll 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
19 - Salt and pepper, to taste
20 - Lime wedges, for serving
# Directions:
01 - Toss the chicken with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper until evenly coated. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until the internal temperature reaches 165°F. Rest for 5 minutes before slicing against the grain.
02 - Melt butter in a skillet over medium-high heat. Add the corn kernels and dust with chili powder. Cook without stirring for 2 minutes, then toss and continue cooking for 3 to 4 minutes until the kernels develop a slight char and become fragrant. Remove from heat.
03 - Whisk together mayonnaise, sour cream, and lime juice in a small bowl until smooth. Season with salt and pepper to taste.
04 - Divide the cooked rice evenly among 4 bowls. Arrange sliced chicken and charred corn over the rice. Scatter crumbled cheese, chopped cilantro, and diced jalapeño on top. Drizzle generously with the street corn sauce.
05 - Finish each bowl with lime wedges alongside and serve immediately.
# Expert Hints:
01 -
- The sauce is the kind of thing you will want to spoon over everything in your fridge
- It comes together fast enough for a weeknight but looks like something you would order at a restaurant
02 -
- Patting the corn dry before it hits the pan is the difference between charred kernels and sad steamed mush
- Letting the chicken rest is not optional, cutting it too early sends all the juices running onto your cutting board
03 -
- Use a cast iron skillet for the corn if you have one, the heat retention gives you better char in less time
- Warm your bowls in the oven for five minutes before assembling, it keeps everything hot longer