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Street Corn Chicken Rice Bowl

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A bright and filling bowl featuring marinated chicken over rice with smoky corn and a tangy crema, perfect for weeknight dinners.

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 2 tbsp lime juice (for the marinade)
  • 2 cups cooked rice (white, brown, or cilantro-lime)
  • 1 ½ cups corn (fresh kernels, frozen thawed, or drained canned)
  • 1 tbsp butter (or neutral oil for dairy-free)
  • ¼ cup cotija cheese, crumbled (sub feta if needed)
  • ¼ cup cilantro, chopped
  • 1 avocado, sliced (optional)
  • ¼ cup sour cream
  • 2 tbsp mayo
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional)

Instructions

  1. In a bowl, whisk together olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Add the chicken and coat thoroughly. Marinate for 15 minutes or up to 2 hours.
  2. Heat a grill pan or heavy skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until browned and cooked through. Transfer to a plate and let it rest for 5 minutes, then slice.
  3. In the same pan, lower heat slightly and add butter. Add corn and cook without stirring for a minute to create a char. Toss and cook another 2–4 minutes until slightly charred.
  4. In a small bowl, mix sour cream, mayo, lime juice, garlic powder, and cayenne. Taste and adjust salt or lime.
  5. Assemble bowls by dividing cooked rice between bowls. Top with sliced chicken, charred corn, lime-garlic crema, crumbled cotija, chopped cilantro, and sliced avocado if using.

Notes

For juicier meat, use thighs. Swap mayo and sour cream for Greek yogurt to lighten the sauce. Use feta instead of cotija if needed.

Find it online: https://www.wholesomeeasy.com/street-corn-chicken-rice-bowl-4/