Easy Street Corn Chicken Rice Bowl
This recipe brings together juicy, seasoned chicken, fluffy rice, and the sweet and savory flavors of grilled street corn with a creamy, tangy sauce. It's a comforting and flavorful dish that's easy to make and perfect for a weeknight dinner.
Equipment
- Grill or oven
- Large skillet
- Mixing Bowls
- Cutting board
- Knife
- Measuring cups and spoons
- Grill brush
- Tongs
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups cooked rice white, brown, or your favorite
- 4 ears of corn, shucked
- 2 tablespoons olive oil for corn
- 1 tablespoon olive oil for chicken
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ¼ cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- ½ teaspoon chili powder for corn
- 1 teaspoon chili powder for chicken
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
- Pepper to taste
- Optional: Avocado, diced
- Optional: Pickled onions
- Optional: Hot sauce
- Optional: Extra Cotija cheese
Instructions
- In a bowl, toss the chicken cubes with 1 tablespoon olive oil, 1 teaspoon chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure each piece is evenly coated.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Make sure not to overcrowd the pan; cook in batches if necessary to ensure even browning. Set aside.
- Preheat your grill to medium-high heat. If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) or use a grill pan on the stovetop.
- Brush the shucked corn with 2 tablespoons olive oil.
- Grill the corn, turning occasionally, until kernels are slightly charred, about 8-10 minutes.
- Remove the corn from the grill and let it cool slightly.
- Cut the kernels off the cob.
- In a large bowl, combine the grilled corn kernels with mayonnaise, sour cream (or Mexican crema), Cotija cheese, cilantro, lime juice, 1/2 teaspoon chili powder, salt, and pepper. Mix well.
- Divide the cooked rice among bowls.
- Top with the grilled chicken and street corn.
- Add your favorite toppings like diced avocado, pickled onions, a drizzle of hot sauce, extra Cotija cheese, and chopped cilantro.
- Serve immediately and enjoy.
Notes
For extra flavor, brine the chicken before cooking. Spice it up by adding cayenne pepper to the chicken or hot sauce to the street corn. This recipe is great for meal prepping. The street corn mixture can be made a day in advance. Customize your bowl with black beans, pico de gallo, shredded lettuce, or guacamole. Consider using cilantro-lime rice or cauliflower rice. Chicken thighs can be substituted for chicken breasts.