Street Corn Chicken Rice Bowls (View Print Version)

Spiced chicken with zesty corn, creamy sauce, and avocado over rice for a hearty, vibrant bowl.

# What You'll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Rice

09 - 1 cup uncooked white or brown rice
10 - 2 cups water or chicken broth
11 - 1/2 teaspoon salt

→ Street Corn Topping

12 - 2 cups corn kernels (fresh, frozen, or canned)
13 - 1 tablespoon butter
14 - 1/4 cup mayonnaise
15 - 1/4 cup sour cream
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/4 cup cotija or feta cheese, crumbled
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped

→ For Serving

21 - 1 avocado, sliced
22 - Lime wedges
23 - Hot sauce (optional)

# Method:

01 - Rinse rice thoroughly under cold water. In a saucepan, bring water or chicken broth to a boil with salt. Add the rice, reduce heat to low, cover, and simmer until tender—about 15 to 20 minutes for white rice or 35 to 40 minutes for brown. Fluff rice with a fork before serving.
02 - In a mixing bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add chicken and toss to coat evenly with seasoning blend.
03 - Heat a large skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side, ensuring it is cooked through and nicely browned. Transfer to a cutting board, rest for 5 minutes, then slice or dice.
04 - Using the same skillet, melt butter over medium heat. Add corn kernels and sauté for 4 to 5 minutes until lightly charred in spots. Allow to cool slightly. In a bowl, combine sautéed corn, mayonnaise, sour cream, chili powder, smoked paprika, crumbled cheese, lime juice, and chopped cilantro. Mix well.
05 - Divide cooked rice evenly among four bowls. Top with sliced chicken, generous spoonfuls of street corn topping, avocado slices, additional chopped cilantro, and lime wedges. Drizzle with hot sauce if desired.

# Expert Advice:

01 -
  • The sauce on the corn is almost indecently addictive—don't be afraid to lick the spoon.
  • It's a hearty, colorful meal that comes together quickly but feels like a little street festival at home.
02 -
  • I once skipped resting the chicken and ended up with tough slices; patience wins here.
  • Using chicken broth for the rice made the flavors pop and brought everything together in a way plain water never could.
03 -
  • If you can, char the corn last-minute so it stays warm and sweetly smoky until serving.
  • Double the street corn sauce—no one will complain about leftovers for dipping or spreading on toast.
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