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Street Corn Chicken Rice Bowls finished recipe

Street Corn Chicken Rice Bowls

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 rice bowls servings
Ingredients Method

Ingredients
  

For the Rice
  • 1 1/2 cups long-grain white rice rinsed until the water runs mostly clear
  • 2 1/4 cups water
  • 1/2 teaspoon fine salt
For the Chicken
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
For the Street Corn
  • 3 cups corn kernels fresh or frozen
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon fine salt
  • 1/3 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro
For the Creamy Lime Sauce
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tablespoons fresh lime juice
  • 1 small garlic clove finely grated
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon fine salt
Optional Toppings
  • 1 medium avocado diced, optional
  • 1 small jalapeño thinly sliced, optional
  • 1/4 cup additional crumbled cotija cheese optional
  • 2 tablespoons additional chopped fresh cilantro optional
  • Lime wedges optional

Method
 

Method
  1. Combine the rinsed rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, stir once, cover tightly, and reduce the heat to low. Cook for 15 to 18 minutes, until the water is absorbed.
  2. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork before serving.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, grated garlic, chili powder, and salt. The sauce should be smooth, creamy, and easy to drizzle. Refrigerate while the chicken cooks.
  4. Pat the chicken pieces dry with paper towels: Toss with the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  5. Place a 12-inch skillet over medium-high heat and allow it to heat for about 1 minute.
  6. Add the chicken in a single layer: Cook for 6 to 8 minutes, turning occasionally, until browned on several sides and the thickest pieces reach 165°F (74°C). Transfer to a clean plate.
  7. Return the skillet to medium-high heat and add 1 tablespoon (15 ml) olive oil. If any seasoning in the pan looks burned rather than browned, carefully wipe it out before adding the corn.
  8. Add the corn in an even layer: Cook for 5 to 7 minutes, stirring only occasionally so the kernels have time to brown. If using frozen corn, continue cooking until released moisture evaporates and some kernels become golden.
  9. Stir in the 1/2 teaspoon chili powder and 1/4 teaspoon salt. Cook for another 30 seconds.
  10. Remove the skillet from the heat: Stir in 2 tablespoons of the prepared creamy lime sauce, the 1/3 cup (40 g) cotija cheese, and 2 tablespoons cilantro. The corn should look lightly creamy rather than heavily coated.
  11. If the chicken has cooled significantly, return it to the skillet for 1 to 2 minutes over low heat, keeping it separate from the corn if possible.
  12. Divide the fluffed rice among four bowls: Top each serving with seasoned chicken and creamy street corn.
  13. Drizzle the remaining creamy lime sauce over the bowls.
  14. Add avocado, jalapeño, extra cotija, cilantro, and lime wedges as desired. Serve immediately.

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