Street Corn Chicken Rice Bowl (Print Version)
Grilled spiced chicken meets charred corn and fluffy rice in a vibrant bowl finished with tangy lime crema and crumbled 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 (about 3 cobs)
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 (optional)
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 (optional)
26 - Lime wedges
# How To Make:
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 - In a bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 10 minutes at room temperature.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 5 to 7 minutes per side until cooked through and juices run clear. Transfer to a cutting board and 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.
05 - Whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), and salt until smooth and creamy. Adjust seasoning to taste.
06 - Divide cooked rice among four bowls. Arrange sliced chicken and street corn on top. Drizzle with crema, then sprinkle with crumbled cheese, cilantro, and jalapeño slices if desired. Serve with lime wedges on the side.
# Expert Tips:
01 -
- Everything cooks in about 30 minutes but tastes like you spent all day at the stove
- The crema ties everything together with that perfect tangy creaminess
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
- The crema tastes significantly better if you make it at least 15 minutes ahead so the flavors meld together
03 -
- If your corn isn't getting those charred spots in the pan, try using a cast iron skillet or cranking the heat up
- Room temperature chicken cooks more evenly so take it out of the fridge 15 minutes before grilling