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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs
  • 2 tsp chili powder, divided
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • Kosher salt and black pepper
  • 3 cups fresh corn kernels (from about 4 ears)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 tbsp fresh lime juice
  • 1/3 cup crumbled cotija cheese, plus more for serving
  • 3 cups cooked white or brown rice
  • 1/4 cup chopped fresh cilantro

Method
 

  1. Season the chicken with 1 tsp chili powder, cumin, garlic powder, salt, and pepper. Sear in a hot oiled skillet over medium-high heat for about 6 minutes per side until cooked through (165°F). Rest on a plate.
  2. Add the corn to the same skillet, spread in a single layer, and let sit 2 minutes without stirring. Toss and cook 4 more minutes until charred and tender. Cool slightly.
  3. Whisk mayo, sour cream, remaining 1 tsp chili powder, lime juice, and a pinch of salt. Fold in charred corn and cotija. Slice chicken, divide rice among bowls, top with chicken and corn salad, and finish with extra cotija and cilantro. Serve right away.

Notes

If using frozen corn, pat it very dry so it chars instead of steams. The dressing can be prepared a day ahead; stir in the corn and cheese right before serving. Rest the chicken for 5 minutes before slicing to keep it juicy.