Flavor-packed Street Corn Chicken Rice Bowl
A smoky, creamy, and satisfying street corn chicken rice bowl with charred corn, seasoned chicken, fluffy rice, and a tangy chili mayo sauce. Ready in 30 minutes.
Equipment
- Skillet
- Small mixing bowl
- Knife and cutting board
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 tsp chili powder for chicken
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- salt and black pepper to taste
- 1 tbsp olive oil
- 1 1/2 cups corn kernels fresh, frozen, or canned and drained
- 2 cups cooked white rice or brown rice
- 1/3 cup mayonnaise
- 1 tbsp sour cream
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder for the sauce
- 1/4 cup crumbled cotija cheese
- fresh cilantro for topping
- lime wedges to serve
Instructions
- Season the chicken by mixing chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Coat both sides of the chicken evenly.
- Cook the chicken in olive oil over medium-high heat for 6 to 7 minutes per side until cooked through. Let it rest 5 minutes, then slice.
- Char the corn in the same pan over high heat, stirring occasionally, for 4 to 5 minutes until golden and slightly charred.
- Make the sauce by whisking together mayo, sour cream, lime juice, and chili powder in a small bowl. Adjust seasoning to taste.
- Assemble each bowl with rice, sliced chicken, charred corn, a drizzle of chili sauce, cotija cheese, cilantro, and a squeeze of fresh lime.
Notes
- Let chicken rest before slicing to keep it juicy.
- Pat frozen corn dry before charring to avoid steaming.
- Sauce can be made up to 3 days ahead and refrigerated.
- Store components separately for easy meal prep throughout the week.