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Street corn chicken rice bowl with one and a half pounds chicken breast cubed and seasoned with one teaspoon each garlic powder, smoked paprika, cumin, chili powder, and salt, seared six to eight minutes in avocado oil until golden at 165°F, then honey and lime juice added and cooked five minutes until juices thicken - served over two and a half cups cilantro-lime rice topped with a creamy street corn mixture of four cups charred corn, quarter cup sour cream, two tablespoons mayo, half cup cotija cheese, jalapeño, cilantro, and fresh lime juice

Street Corn Chicken Rice Bowl

A bold and satisfying rice bowl with seasoned seared chicken, charred street corn in a chili-lime cream sauce, fluffy rice, and cotija cheese. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 tsp chili powder for chicken
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika for chicken
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 2 cups corn kernels, fresh or frozen and thawed
  • 3 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder for corn sauce
  • 1/4 tsp smoked paprika for corn sauce
  • 1/3 cup crumbled cotija cheese
  • 2 tbsp fresh cilantro, chopped
  • 2 cups cooked white or brown rice
  • lime wedges for serving

Equipment

  • Large skillet
  • Rice Cooker or Saucepan

Method
 

  1. Season chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
  2. Cook chicken in olive oil over medium-high heat for 5 to 6 minutes per side until cooked through. Rest 5 minutes then slice.
  3. Char corn in the same skillet over high heat for 2 to 3 minutes undisturbed, then stir and cook 1 more minute. Remove from heat.
  4. Mix mayo, sour cream, lime juice, chili powder, and smoked paprika. Toss with charred corn.
  5. Assemble bowls with rice, sliced chicken, street corn, cotija, and cilantro. Serve with lime wedges.

Notes

  • Dry the corn completely before charring for best browning results.
  • Do not stir corn for the first 2 minutes in the pan.
  • Store components separately for meal prep - keeps up to 4 days.
  • Rotisserie chicken works as a fast shortcut for this bowl.