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Street Corn Chicken and Rice Bowls finished recipe

Street Corn Chicken and Rice Bowls

5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 bowls servings
Course: Main Course
Cuisine: Mexican
Calories: 562
Ingredients Method Nutrition

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. 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, 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. 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. Place a 12-inch skillet over medium-high heat: Let it heat for about 1 minute before adding the chicken.
  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 the chicken to a clean plate.
  7. 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. 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. Stir in 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 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 beside the corn or warm it briefly over low heat until hot.
  12. Divide the fluffed rice among four bowls: Top each with a portion of the seasoned chicken and creamy street corn.
  13. Drizzle the remaining creamy lime sauce over the bowls, adding as much as desired.
  14. Top with avocado, lime wedges, jalapeño, additional cilantro, and extra cotija as desired. Serve immediately.

Nutrition

Serving: 1gCalories: 562kcalCarbohydrates: 55gProtein: 31gFat: 34gSaturated Fat: 5gSodium: 616mgFiber: 9gSugar: 14g

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