Street Corn Chicken Rice Bowl Recipe
Try this Street Corn Chicken Rice Bowl Recipe packed with juicy chicken, street corn, rice, lime, and smoky spices.
Equipment
- Large skillet or grill pan
- Medium saucepan for rice
- Mixing bowls
- Sharp knife and cutting board.
- Tongs or spatula
- Measuring spoons
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lime juice
For the Street Corn
- 2 cups corn kernels fresh, frozen, or canned and drained
- 1 tablespoon butter or oil
- ⅓ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt adjust to taste
- ½ cup crumbled cotija cheese or feta cheese
For the Rice
- 1 cup long-grain white rice or jasmine rice
- 2 cups water or chicken broth
- ½ teaspoon salt
Optional Toppings
- ¼ cup chopped fresh cilantro
- 1 –2 ripe avocados sliced
- 1 jalapeño thinly sliced
- Extra cotija or feta cheese
- Hot sauce or chili sauce
- Lime wedges for serving
Instructions
Step 1: Cook the Rice
- Start here so everything else can come together smoothly.
- Rinse your rice if you’re that kind of person (I usually am, sometimes I’m not). Add rice, liquid, and salt to a saucepan. Bring to a boil, cover, lower the heat, and cook until fluffy. Set it aside and keep it warm.
Step 2: Season and Cook the Chicken
- Pat your chicken dry. This helps it brown instead of steam.
- Mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Rub it all over the chicken like you mean it.
- Heat a skillet over medium-high heat. Cook the chicken until golden on both sides and fully cooked through. Let it rest before slicing. This keeps it juicy.
Step 3: Make the Street Corn
- In the same pan (because flavor), melt butter or heat oil. Add the corn and let it cook undisturbed for a minute or two so it gets those golden charred bits.
- Once it smells sweet and toasty, turn off the heat. Stir in mayo, sour cream, lime juice, chili powder, garlic powder, salt, and cheese. Taste. Adjust. This part is personal.
Step 4: Assemble the Bowls
- Scoop rice into bowls. Top with sliced chicken. Spoon that creamy street corn generously over everything. Add toppings. Squeeze fresh lime. Take a moment to admire your work.
- Then eat.