Description
This Street Corn Chicken Rice Bowl is a flavorful, Mexican-inspired main course featuring tender, spiced grilled chicken paired with charred corn tossed in a tangy, creamy sauce. Served over fluffy white rice and topped with crumbled cotija cheese, fresh cilantro, and zesty garnishes, this easy weeknight dinner combines smoky, spicy, and creamy elements for a satisfying meal perfect for any occasion.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice
- 3 cups cooked white rice
Street Corn Mixture
- 2 cups corn kernels, fresh or frozen
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Garnishes
- 1/4 cup diced red onion
- Optional: sliced jalapeños
- Optional: lime wedges
Instructions
- Prepare the Chicken: Preheat a grill pan or skillet over medium-high heat. In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Rub the chicken breasts evenly with olive oil, then coat them thoroughly with the spice mixture.
- Cook the Chicken: Place the chicken breasts on the hot pan and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let the chicken rest for 5 minutes before slicing to retain juices.
- Cook the Corn: In a separate skillet over medium heat, melt the butter. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly charred and fragrant.
- Make the Street Corn Sauce: In a bowl, combine mayonnaise, sour cream (or Mexican crema), lime juice, and chili powder. Toss the warm corn with this sauce, then stir in cotija cheese and chopped cilantro until well mixed.
- Assemble the Bowls: Divide the cooked white rice evenly among four bowls. Top each portion with sliced chicken breasts and a generous scoop of the street corn mixture. Garnish with diced red onion, additional cotija cheese, sliced jalapeños, and lime wedges if desired. Serve immediately for best flavor.
Notes
- For extra smoky flavor, grill the corn and chicken outdoors on a barbecue or grill pan.
- Brown rice or cilantro-lime rice are excellent substitutes for the white rice base.
- If cotija cheese is unavailable, crumbled feta cheese makes a good alternative.
