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Street Corn Chicken Rice Bowls finished recipe

Street Corn Chicken Rice Bowls

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 20 minutes
Ingredients Method

Ingredients
  

For the Rice
  • 1 1/2 cups (285 g) long-grain white rice rinsed
  • 3 cups (720 ml) water
  • 1/2 teaspoon (3 g) fine sea salt
For the Chicken
  • 1 1/2 pounds (680 g) boneless skinless chicken breasts
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon (4 g) fine sea salt
  • 1/2 teaspoon (1 g) ground black pepper
For the Street Corn Mixture
  • 3 cups (450 g) corn kernels fresh or frozen and thawed
  • 1 teaspoon olive oil
  • 1/3 cup (80 g) mayonnaise
  • 1/4 cup (60 g) sour cream
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup (55 g) crumbled cotija cheese
  • 2 tablespoons (8 g) chopped fresh cilantro
For Serving
  • 1 large avocado sliced
  • Extra chopped cilantro optional
  • Lime wedges optional
  • Hot sauce optional

Method
 

Method
  1. Cook the Rice: Combine the rinsed rice, water, and salt in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork. This resting period allows the rice to absorb any remaining moisture, ensuring a fluffy texture.
  2. Season the Chicken: Pat the chicken dry with paper towels. Rub it evenly with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. This seasoning blend enhances the chicken's flavor, creating a delicious base for the dish.
  3. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes per side, depending on thickness, until the thickest portion reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. Resting the chicken helps retain its juices, resulting in a tender bite.
  4. Char the Corn: Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the corn in a single layer and cook for 6 to 8 minutes, stirring occasionally, until lightly charred in spots. Remove from the heat and allow it to cool slightly. Charring the corn adds depth and a smoky flavor that complements the other ingredients.
  5. Prepare the Street Corn Mixture: In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, and garlic powder. Fold in the charred corn, cotija cheese, and chopped cilantro until evenly coated. This mixture brings a creamy, tangy element that enhances the overall flavor of the bowls.
  6. Assemble the Bowls: Divide the cooked rice among four serving bowls. Arrange the sliced chicken over the rice, then spoon the street corn mixture alongside it. This layering creates a visually appealing dish while allowing each component to shine.
  7. Add the Toppings: Top each bowl with sliced avocado. Garnish with additional cilantro and serve with lime wedges and hot sauce, if desired. The fresh toppings add brightness and a burst of flavor to each bite.

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