Street Corn Chicken Rice Bowls (Print Version)

Spiced chicken, creamy corn, and toppings over rice for a colorful, flavor-packed meal bowl.

# What You 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 kosher salt
08 - 1/4 teaspoon ground black pepper

→ Rice

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

→ Street Corn Topping

12 - 2 cups corn kernels, fresh, frozen, or canned
13 - 1 tablespoon unsalted 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)

# Steps:

01 - Rinse rice thoroughly under cold water. In a saucepan, bring water or chicken broth and salt to a boil. Add rice, reduce to low heat, cover, and simmer until tender—approximately 15-20 minutes for white rice or 35-40 minutes for brown rice. Remove from heat and fluff with a fork.
02 - In a mixing bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add chicken and toss until evenly coated with the spice mixture.
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes on each side until browned and fully cooked through. Transfer to a cutting board and let rest for 5 minutes. Slice or dice the chicken as desired.
04 - Using the same skillet, melt butter over medium heat and add corn kernels. Sauté for 4 to 5 minutes until lightly charred. Allow corn to cool slightly, then transfer to a bowl and mix with mayonnaise, sour cream, chili powder, smoked paprika, cheese, lime juice, and chopped cilantro until well combined.
05 - Divide cooked rice evenly among four bowls. Top each with sliced chicken and generous spoonfuls of the prepared street corn mixture. Garnish with avocado slices, extra cilantro, and lime wedges. Drizzle hot sauce over the bowls if desired.

# Expert Advice:

01 -
  • The corn topping comes together so quickly, but it tastes like you fussed for hours—it’s a game-changer in weeknight meals.
  • The combination of juicy chicken, fluffy rice, and creamy, tangy sauce is crave-worthy and makes every bowl its own little celebration.
02 -
  • If you skip letting the chicken rest, it’ll lose all its juices onto the cutting board—learned that with my first batch, never again.
  • Charring the corn longer than you think transforms it—don’t pull it off too soon, those nearly-black bits add depth.
03 -
  • Always char the corn in batches to get maximum golden patches without steaming instead of searing.
  • A quick zest of lime peel over the rice amplifies citrus notes—don’t skip if you have a fresh lime.
Go Back