Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the diced chicken and toss to coat evenly. Cover and marinate in the refrigerator for 15–30 minutes.

Step 2: Prepare the Street Corn Topping

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn kernels and cook for 3–5 minutes until slightly charred. Remove from heat and let cool.
In a mixing bowl, combine charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Stir well and set aside.

Step 3: Cook the Chicken

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove from heat and let rest for 5 minutes.

Step 4: Prepare the Rice

In a large bowl, toss the cooked rice with butter, lime juice, and cilantro until well combined. Adjust seasoning with salt if needed.

Step 5: Assemble the Bowls

Divide the cilantro-lime rice among four bowls. Top each with cooked chicken, street corn mixture, and optional toppings like avocado, jalapeños, and extra lime wedges.

Ingredient Background

Chicken:

Chicken breasts or thighs provide lean protein and absorb the flavorful marinade beautifully. Thighs are juicier, while breasts are lighter—choose based on your preference.

Corn:

The charred corn replicates the smoky, sweet flavor of traditional street corn. Fresh corn is ideal, but canned or frozen works well when fresh isn’t available.

Cotija Cheese:

This crumbly Mexican cheese adds a salty, tangy element to the dish. Feta is a great substitute if cotija isn’t accessible.

Chili Powder and Smoked Paprika:

These spices bring warmth and smokiness to the chicken and corn, enhancing the overall depth of flavor.

Technique Tips

Char the Corn Properly

To achieve the smoky, caramelized flavor characteristic of street corn, use high heat and avoid stirring too frequently. Let the corn sit undisturbed in the skillet for a minute or two to allow it to char properly before tossing. If using frozen corn, make sure it’s fully thawed and patted dry to prevent steaming instead of charring.

Don’t Overcrowd the Pan

Cooking chicken in a crowded pan will steam the pieces instead of searing them. Use a large skillet and cook in batches if necessary. Proper searing locks in the juices and creates a flavorful crust on the chicken.

Fluff the Rice

After cooking the rice, use a fork to fluff it gently. This helps release excess steam and keeps the rice light and fluffy. Avoid over-stirring, as this can make the rice gummy. Adding butter or olive oil while fluffing enhances its flavor.

Balance the Sauce

Taste the corn topping after mixing the sauce ingredients and adjust to your liking. Add more lime juice for extra tang, a pinch of chili powder for heat, or a bit of sour cream for creaminess. Customizing the flavors ensures a perfect balance to suit your preferences.