Description
This Flavor-packed Street Corn Chicken Rice Bowl combines tender, spiced chicken with fragrant rice and smoky, charred corn. A creamy, tangy sauce featuring cotija cheese, lime, and spices brings it all together for a vibrant, satisfying meal inspired by classic street corn flavors with a hearty twist.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
Corn
- 1 cup corn kernels (fresh or frozen)
Creamy Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Toppings
- 1/2 red onion, diced
- 1 avocado, sliced
- 1 tablespoon hot sauce (optional)
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Season the chicken: Season both sides of the chicken breasts evenly with smoked paprika, ground cumin, garlic powder, chili powder, salt, and black pepper for flavorful meat.
- Cook the chicken: Place the chicken breasts in the skillet and cook for about 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C), ensuring they are fully cooked.
- Rest the chicken: Remove cooked chicken from the skillet and set aside on a plate to rest for a few minutes, allowing juices to redistribute.
- Toast the rice: Using the same skillet, add the rice and toast it for 1-2 minutes until fragrant to enhance flavor.
- Add broth and boil: Pour chicken broth over the toasted rice and bring to a boil on medium-high heat.
- Simmer the rice: Reduce heat to low, cover with a lid, and let the rice simmer for 15-18 minutes until fully cooked and liquid is absorbed.
- Cook the corn: While rice cooks, heat a small skillet over medium heat, add corn kernels, and cook 5-7 minutes stirring occasionally until corn is golden and slightly charred.
- Make the sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, cotija cheese, chopped cilantro, cayenne pepper, garlic powder, and onion powder; stir well and set aside.
- Prepare toppings: Dice the red onion and slice the avocado into thin pieces for fresh, crunchy toppings.
- Slice the chicken: Once rested, slice the chicken into thin strips or bite-sized pieces.
- Assemble bowls: Fluff the cooked rice with a fork and divide evenly into serving bowls.
- Add toppings: Top the rice with charred corn, sliced chicken, diced red onion, and sliced avocado.
- Drizzle sauce: Spoon the creamy sauce evenly over each bowl for rich, tangy flavor.
- Garnish: Sprinkle additional cotija cheese and chopped cilantro on top for added texture and brightness.
- Add hot sauce: Optionally, drizzle with hot sauce to give the bowls an extra kick of heat.
- Serve immediately: Enjoy your Flavor-packed Street Corn Chicken Rice Bowl fresh for best taste and texture.
Notes
- Use fresh or frozen corn kernels according to availability; char them well for best flavor.
- Adjust cayenne pepper and hot sauce quantities to suit your preferred spice level.
- Resting chicken before slicing helps keep it juicy and tender.
- Leftover rice can be stored and reheated, but avoid assembling bowls until ready to serve to maintain freshness of avocado and toppings.
- Cotija cheese can be substituted with feta if unavailable, though flavor will vary.
