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Street Corn Chicken and Rice Bowls finished recipe

Street Corn Chicken and Rice Bowls

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 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 Garnishes
  • 1 medium avocado diced, optional
  • 1 medium lime cut into wedges, optional
  • 1 small jalapeño thinly sliced, optional
  • 2 tablespoons additional chopped fresh cilantro optional
  • 1/4 cup additional crumbled cotija cheese optional

Method
 

Method
  1. Cook the rice: 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. Rest the rice: Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork before serving.
  3. Make the creamy lime sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, grated garlic, 1/4 teaspoon chili powder, and 1/4 teaspoon salt. The sauce should be smooth, creamy, and easy to drizzle. Refrigerate while the remaining ingredients cook.
  4. Season the chicken: Pat the chicken pieces dry with paper towels. Toss them with the olive oil, 2 teaspoons chili powder, cumin, garlic powder, smoked paprika, 3/4 teaspoon salt, and black pepper until evenly coated.
  5. Heat the skillet: Place a 12-inch skillet over medium-high heat. Let it heat for about 1 minute before adding the chicken.
  6. Cook the chicken: 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 the chicken to a clean plate.
  7. Heat the oil for the corn: Return the skillet to medium-high heat and add 1 tablespoon olive oil. If browned seasoning in the pan begins to darken excessively, wipe out the skillet first.
  8. Char the corn: Add the corn in an even layer. Cook for 5 to 7 minutes, stirring only occasionally, until hot and browned in spots. Frozen corn may release moisture at first; continue cooking until the skillet looks mostly dry and some kernels develop golden edges.
  9. Season the corn: Stir in 1/2 teaspoon chili powder and 1/4 teaspoon salt. Cook for another 30 seconds.
  10. Finish the street corn: Remove the skillet from the heat. Stir in 2 tablespoons of the 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. Check the chicken: If the chicken has cooled significantly, return it to the skillet beside the corn or warm it briefly over low heat until hot.
  12. Build the bowls: Divide the fluffed rice among four bowls. Top each with a portion of the seasoned chicken and creamy street corn.
  13. Add the sauce: Drizzle the remaining creamy lime sauce over the bowls, adding as much as desired.
  14. Garnish and serve: Top with avocado, lime wedges, jalapeño, additional cilantro, and extra cotija as desired. Serve immediately.

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