Street Corn Chicken Rice Bowl (Printable Version)
Juicy grilled chicken meets zesty street corn with cotija over fluffy rice, topped with fresh avocado for a satisfying Mexican-inspired meal.
# What You Need:
→ 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 (fresh, frozen, or canned and drained)
14 - 1 tablespoon mayonnaise
15 - 1 tablespoon sour cream
16 - 1/4 cup cotija cheese, crumbled (or feta)
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 Make It:
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 a fork before serving.
02 - Whisk together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Add chicken breasts and coat evenly. Allow to marinate for at least 10 minutes.
03 - Preheat a grill pan or skillet over medium-high heat. Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice into strips.
04 - Heat corn kernels in a skillet over medium-high heat for 3 to 4 minutes until lightly charred. Transfer to a bowl and stir 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. Top each bowl with sliced chicken, a generous scoop of street corn mixture, avocado slices, and diced red onion. Garnish with additional cilantro and serve with lime wedges on the side.
# Expert Suggestions:
01 -
- It hits all those Mexican street food crave buttons without leaving your kitchen
- The combination of warm chicken, cool corn, and fresh avocado is pure magic
- Everything comes together in under an hour, including marinating time
02 -
- Letting the chicken rest after cooking is non-negotiable or all those juices will end up on your cutting board
- The corn mixture can be made ahead and tastes even better after the flavors hang out together
- Dont skip the lime wedges at the end, that final squeeze is what makes the whole bowl sing
03 -
- Cast iron skillets give you the best char on both chicken and corn
- If you dont have cotija, feta works surprisingly well as a substitute