Description
A flavorful and vibrant Street Corn Chicken Rice Bowl featuring tender spiced chicken, charred corn, and a creamy tangy sauce, all served over fluffy long-grain white rice and topped with cotija cheese, fresh cilantro, and optional jalapeño for a perfect balance of smoky, spicy, and fresh flavors.
Ingredients
Scale
Rice
- 1 cup of long-grain white rice
- 2 cups of water
- Pinch of salt
Chicken
- 1 tablespoon of olive oil
- 1 pound of boneless, skinless chicken breasts
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- Salt and pepper to taste
Corn Mixture
- 2 ears of corn, husked (or 1 can of corn, drained)
- 1 tablespoon of butter
Street Corn Sauce
- 1/4 cup of mayonnaise
- 2 tablespoons of sour cream
- 1 tablespoon of lime juice
- 1 cup of cotija cheese, crumbled (divided)
Garnishes
- 1/4 cup of fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Lime wedges for serving
Instructions
- Cook the rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rice, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 18-20 minutes until the rice is tender and the water is absorbed.
- Heat the skillet: While the rice is cooking, heat the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the chicken: Pat the chicken breasts dry and evenly season both sides with chili powder, cumin, paprika, garlic powder, salt, and pepper to infuse bold southwestern flavors.
- Cook the chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes on each side until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from the pan and allow the chicken to rest for juiciness.
- Char the corn: In the same skillet, add the butter and then the corn. If using fresh corn, cook for 5-7 minutes stirring frequently until slightly charred for smoky depth; if using canned corn, cook for 3-4 minutes to warm through.
- Prepare the street corn sauce: In a small bowl, mix mayonnaise, sour cream, lime juice, and half of the cotija cheese to create the creamy, tangy street corn sauce.
- Combine chicken and sauce: Dice the cooked chicken into bite-sized pieces and add them back to the skillet with the corn. Pour the street corn sauce over and stir gently to coat everything evenly.
- Assemble the bowls: Spoon cooked rice into serving bowls, top with the chicken and corn mixture, then sprinkle with the remaining cotija cheese and chopped fresh cilantro for brightness.
- Garnish and serve: Add sliced jalapeño on top if desired for heat and serve with lime wedges on the side to squeeze over for extra zest.
Notes
- You can substitute chicken thighs for chicken breasts if preferred; cook times may vary slightly.
- For a vegetarian version, omit chicken and add extra corn or other grilled vegetables.
- Jalapeño garnish is optional and can be adjusted based on your preferred spice level.
- If using canned corn, drain it well before cooking and reduce cook time to avoid mushiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
