Street Corn Chicken Rice Bowl (Printable)
Grilled chicken and charred corn over rice with a tangy creamy sauce and crumbled cotija.
# What You 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:
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, then slice 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 kernels pick up a slight char and become fragrant. Remove from heat.
03 - Whisk together the mayonnaise, sour cream, and lime juice in a small bowl until smooth. Season with salt and pepper to taste.
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 - Garnish with lime wedges and serve immediately while warm.
# Expert Advice:
01 -
- The creamy tangy sauce hits every craving corner at once and you will want to put it on everything
- It comes together in under an hour with zero fancy techniques or hard to find ingredients
02 -
- If you have even 30 extra minutes, marinate the spiced chicken in the fridge because it makes a noticeable difference in depth
- Letting the corn sit in the pan without stirring is the only way to get those signature charred bits that make it taste like it came from a street cart
03 -
- Use a cast iron skillet for the corn if you have one because it holds heat better and creates more char in less time
- Double the sauce recipe and keep it in the fridge because you will find reasons to use it all week long