Street Corn Chicken Rice Bowl Recipe
Street Corn Chicken Rice Bowl Recipe features tender chicken, fluffy rice, creamy street corn, lime juice, and bold spices in one bowl.
Equipment
- Large non-stick skillet or cast-iron pan
- Medium saucepan with lid (for rice)
- Mixing bowls (small and medium)
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs (optional, but helpful for chicken)
Ingredients
For the Chicken
- 1 lb 450 g boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Rice
- 1 cup long-grain white rice or jasmine rice
- 2 cups water or chicken broth
- ½ teaspoon salt
For the Street Corn Mixture
- 2 cups corn kernels fresh, frozen, or canned and drained
- 1 tablespoon butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Juice of 1 lime
- ¼ teaspoon salt adjust to taste
Optional Toppings
- ¼ cup crumbled feta or cotija cheese
- Fresh cilantro chopped
- Sliced jalapeños
- Diced avocado
- Extra lime wedges
Instructions
Step 1: Cook the Rice
- Start with the rice so it has time to steam and fluff properly.
- Rinse the rice under cold water until the water runs mostly clear. This helps remove excess starch and keeps the rice fluffy instead of sticky.
- Add rice, water (or broth), and salt to a saucepan. Bring to a gentle boil, cover, reduce heat to low, and simmer for 15 minutes. Once done, turn off the heat and let it sit—covered—for another 5 minutes. Fluff with a fork and set aside.
Step 2: Season and Cook the Chicken
- While the rice cooks, season the chicken with olive oil, paprika, chili powder, garlic powder, salt, pepper, and lime juice. Massage the seasoning in—don’t rush this step. It makes a difference.
- Heat a skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side until golden brown and fully cooked through. Remove from heat and let it rest for a few minutes before slicing. Resting keeps the chicken juicy.
Step 3: Make the Street Corn
- In the same pan (hello, extra flavor), melt the butter and add the corn. Cook until the kernels are hot and lightly charred. Stir occasionally but let them sit long enough to get color.
- In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, lime juice, and salt. Fold the warm corn into this creamy mixture until every kernel is coated.
Step 4: Assemble the Bowls
- Now the fun part.
- Start with a generous scoop of rice. Top with sliced chicken, a big spoonful of creamy street corn, and your favorite toppings. Finish with a squeeze of lime and a sprinkle of cheese.