Street Corn Chicken Rice Bowl
A fast, flavorful bowl combining grilled chicken, charred corn, and creamy sauce over rice for a delicious and customizable meal.
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts or thighs Thighs stay juicier.
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 tbsp lime juice For marinade.
For the bowl
- 2 cups cooked rice White, brown, or cauliflower rice.
- 1½ cups corn Fresh kernels, frozen thawed, or drained canned.
- 1 tbsp butter
- ¼ cup cotija cheese, crumbled Feta is a good substitute.
- ¼ cup cilantro, chopped
- 1 piece avocado, sliced Optional.
For the creamy sauce
- ¼ cup sour cream
- 2 tbsp mayo
- 1 tbsp lime juice
- ½ tsp garlic powder
- ¼ tsp cayenne pepper Optional.
Instructions
Preparation
- In a bowl combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Stir until smooth.
- Add chicken to the bowl and rub the marinade evenly over both pieces. Marinate for 15–30 minutes.
Cooking
- Heat a grill pan or heavy skillet over medium-high heat until hot. Add chicken and cook for 5–7 minutes per side until browned and the internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes, then slice.
- In the same pan, add butter and corn, cooking and stirring for 3–5 minutes until kernels are charred. Season lightly with salt and a pinch of chili powder.
- Whisk together sour cream, mayo, lime juice, garlic powder, and cayenne until smooth.
Assembly
- Spoon rice into bowls, top with sliced chicken and charred corn. Drizzle with creamy lime sauce, then finish with cotija, cilantro, and slices of avocado.
Notes
Pat chicken dry before marinating to maximize browning. If using frozen corn, thaw and drain well for good caramelization. For a smokier finish, sprinkle smoked paprika or chipotle oil before serving.