Street Corn Chicken Rice Bowl (Print version)
Spiced grilled chicken, charred corn, and creamy sauce over rice with cotija and cilantro.
# What goes in:
→ 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 (optional)
19 - Salt and pepper, to taste
20 - Lime wedges, for serving
# Cooking steps:
01 - Toss the chicken with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side until fully cooked. Let 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 kernels develop a slight char and become 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.
04 - Divide the cooked rice evenly among 4 bowls. Arrange sliced chicken and charred corn over each portion. Scatter crumbled cheese, chopped cilantro, and diced jalapeño on top. Drizzle generously with the street corn sauce.
05 - Finish each bowl with lime wedges and serve immediately while warm.
# Tips from flavorandfeast:
01 -
- The sauce is the kind of thing you will want to drizzle on everything from eggs to roasted potatoes
- It comes together fast enough for a weeknight but looks impressive enough for guests
02 -
- Patting canned or thawed corn dry before sauteing is the difference between charred and steamed, I learned this after several soggy batches
- Letting the chicken rest is not optional, cutting it too early sends all the moisture onto your cutting board instead of staying in the meat
03 -
- Marinate the spiced chicken for thirty minutes if you have the time, it makes a noticeable difference in flavor penetration
- Use a grill pan instead of a flat skillet for the corn if you want those dramatic char lines that make it look restaurant quality