Street Corn Chicken Rice Bowl (Printable)
Juicy grilled chicken and charred corn over rice with a creamy tangy lime sauce and crumbled cotija.
# 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
# How to Make It:
01 - Toss the chicken with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper in a bowl. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until fully cooked through. 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 for 4 to 5 minutes, stirring occasionally, until the edges pick up a light char and the corn becomes 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. Set aside until ready to assemble.
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 each bowl generously with the street corn sauce.
05 - Place lime wedges alongside each bowl and serve immediately while the chicken and corn are still warm.
# Expert Advice:
01 -
- The creamy tangy sauce ties everything together like a secret handshake between Mexican street corn and a proper rice bowl
- It comes together in under an hour with zero fancy techniques or hard-to-find ingredients
02 -
- Letting the chicken rest before slicing is non-negotiable if you want it juicy instead of dry
- The corn needs actual contact time with the hot pan surface to char, so resist the urge to stir it constantly
03 -
- Marinate the chicken for even fifteen minutes if you have the time because it makes a noticeable difference in flavor penetration
- Make double the sauce and keep it in the fridge because you will want to drizzle it on eggs and tacos the next day