Street Corn Chicken Rice Bowl (Print version)

Juicy grilled chicken meets zesty street corn with creamy cotija, fluffy rice, and fresh avocado in this vibrant Mexican-inspired bowl.

# 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

# Directions:

01 - Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then 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 turn to coat evenly. Let marinate for at least 10 minutes at room temperature.
03 - Preheat a grill pan or skillet over medium-high heat. Add marinated chicken and cook for 6-7 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and rest for 5 minutes, then slice into strips.
04 - Heat a skillet over medium-high heat. Add corn kernels and cook for 3-4 minutes, stirring occasionally, until lightly charred. Remove from heat and transfer to a bowl. Stir in mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Season with salt and pepper to taste.
05 - Divide cooked rice evenly among three serving bowls. Arrange sliced chicken, street corn mixture, avocado slices, and diced red onion on top of each bowl. Garnish with additional cilantro and serve with lime wedges.

# Expert advice:

01 -
  • The street corn brings restaurant level flavor to your weeknight table in under an hour
  • Everything cooks in one pan while the rice simmers away, making cleanup almost too easy
  • You get that perfect contrast of warm spiced chicken against cool creamy corn and fresh avocado
02 -
  • Do not skip resting the chicken after cooking or all those juices will end up on your cutting board instead of in your bowl
  • The street corn tastes best at room temperature, so make it first and let it hang out while you finish the chicken
  • A squeeze of fresh lime right before eating is the difference between good and absolutely incredible
03 -
  • Use a cast iron skillet if you have one to get the best char on both the chicken and the corn
  • Double the street corn recipe and keep it in your fridge for spontaneous taco nights

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