Street Corn Chicken Rice Bowl (Print version)
Grilled spiced chicken with charred corn, fluffy rice, and zesty crema topped with cotija and fresh cilantro.
# What you'll need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - ½ tsp ground cumin
06 - ½ tsp garlic powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - Juice of 1 lime
→ Rice
10 - 1 cup long-grain white rice
11 - 2 cups water
12 - ½ tsp salt
→ Street Corn
13 - 2 cups corn kernels, fresh or frozen
14 - 1 tbsp olive oil
15 - ½ tsp smoked paprika
16 - ¼ tsp chili powder
17 - ¼ tsp salt
→ Crema
18 - ½ cup sour cream
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp hot sauce
22 - ¼ tsp salt
→ Toppings
23 - ⅓ cup crumbled cotija or feta cheese
24 - ¼ cup fresh cilantro, chopped
25 - 1 small jalapeño, thinly sliced
26 - Lime wedges
# How to make it:
01 - Rinse rice under cold water until the water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
02 - In a bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 10 minutes.
03 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and juices run clear. Rest for 5 minutes, then slice.
04 - In a skillet over medium-high heat, add olive oil and corn kernels. Sauté for 3–5 minutes until slightly charred. Stir in smoked paprika, chili powder, and salt. Remove from heat.
05 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, and salt until smooth.
06 - Divide rice among four bowls. Top each with sliced chicken, street corn, a drizzle of crema, crumbled cheese, cilantro, jalapeño slices, and a lime wedge.
# Expert suggestions:
01 -
- Everything happens in one bowl so cleanup is practically nonexistent
- The smoky charred corn against cool creamy crema creates the most incredible contrast
- Its restaurant quality but comes together faster than delivery would arrive
02 -
- Letting the chicken rest before slicing keeps it juicy instead of dry
- Rinsing rice until clear is the secret to perfectly fluffy separate grains
- Room temperature ingredients help the crema blend smoother than cold ones
03 -
- Cast iron skillets give the best char to both chicken and corn
- Zest your lime before juicing—the oils carry so much aromatic flavor