Street Corn Chicken and Rice Bowls (Printable)

Flavor-packed bowls with seasoned chicken, lime-infused street corn, rice, and fresh garnishes.

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs
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 (about 3 ears)
14 - 1 tbsp butter
15 - ¼ cup mayonnaise
16 - ¼ cup sour cream
17 - ½ cup cotija cheese, crumbled (or feta as substitute)
18 - 1 clove garlic, minced
19 - 1 tsp chili powder
20 - Juice of ½ lime
21 - Salt and pepper, to taste

→ Toppings

22 - 1 avocado, diced
23 - ½ cup cherry tomatoes, halved
24 - ¼ cup fresh cilantro, chopped
25 - Lime wedges
26 - Extra cotija cheese (optional)

# Steps:

01 - In a bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Add chicken and toss to coat. Let marinate for at least 15 minutes (up to 2 hours for more flavor).
02 - Rinse rice under cold water. In a saucepan, bring water to a boil, add rice and salt. Cover, reduce heat, and simmer for 15 minutes or until tender. Fluff with a fork.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side or until fully cooked (internal temp 165°F). Rest 5 minutes, then slice.
04 - In a skillet over medium-high heat, melt butter. Add corn and cook until slightly charred, about 4–5 minutes. Remove from heat and stir in mayonnaise, sour cream, cotija, garlic, chili powder, lime juice, salt, and pepper.
05 - Divide rice among 4 bowls. Top with sliced chicken, street corn mixture, avocado, tomatoes, cilantro, and extra cotija. Serve with lime wedges.

# Expert Tips:

01 -
  • Everything you love about street corn but transformed into a complete meal you can make any night of the week
  • The corn mixture is so good youll want to put it on literally everything from tacos to roasted potatoes
  • Comes together in under an hour but tastes like you spent all day cooking
02 -
  • The corn mixture can be made ahead and stored in the fridge for up to 3 days but it is best served warm
  • Do not skip the resting time for the chicken or all those juices will end up on your cutting board instead of in the bowl
  • If your corn is not getting those charred spots do not be afraid to turn up the heat and let it go a little longer
03 -
  • Use a cast iron skillet if you have one to get the best char on both the chicken and the corn
  • Warm your tortillas if you are serving any on the side and maybe toast some extra corn for garnish

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