Street Corn Chicken Rice Bowls (Printable Version)

Juicy spiced chicken, creamy street corn, fresh toppings, and rice combine for vibrant bowls with Mexican flair.

# The Ingredients You'll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Rice

09 - 1 cup uncooked white or brown rice
10 - 2 cups water or chicken broth
11 - 1/2 teaspoon salt

→ Street Corn Topping

12 - 2 cups corn kernels (fresh, frozen, or canned)
13 - 1 tablespoon unsalted butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/4 cup cotija or feta cheese, crumbled
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped

→ For Serving

21 - 1 ripe avocado, sliced
22 - Extra lime wedges
23 - Hot sauce (optional)

# Step-by-Step Instructions:

01 - Rinse rice under cold running water. In a saucepan, bring water or chicken broth to a boil with 1/2 teaspoon salt, add rice, reduce heat, cover, and simmer until tender, about 15 to 20 minutes for white rice or 35 to 40 minutes for brown rice. Fluff with a fork.
02 - In a mixing bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Toss the chicken to thoroughly coat with the spice mixture.
03 - Heat a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then slice or dice.
04 - In the same skillet, melt butter over medium heat. Sauté corn kernels for 4 to 5 minutes until slightly charred. Allow to cool briefly, then transfer to a bowl and mix with mayonnaise, sour cream, chili powder, smoked paprika, crumbled cheese, lime juice, and chopped cilantro.
05 - Divide cooked rice among four bowls. Top with sliced chicken and a generous portion of street corn topping. Garnish with avocado slices, extra cilantro, and lime wedges. Drizzle with hot sauce if desired.

# Additional Tips::

01 -
  • That creamy, zesty street corn topping tastes like summer even in the dead of winter.
  • It’s all the fun and crunch of street food, but you can make it ahead and dig in for lunch the next day.
02 -
  • Don’t skip letting the chicken rest before cutting—it was a revelation when I finally stopped rushing this part.
  • Charred corn works best if you leave it alone for a few minutes before stirring, even if it feels unnatural not to fuss with it constantly.
03 -
  • Reserve a bit of the lime juice and zest to sprinkle over the whole bowl at the end—everything tastes fresher that way.
  • To get the best char on your corn, use a cast iron or heavy-bottomed skillet and don’t overcrowd the pan.
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