Description
How to make healthy street corn chicken rice bowl with tender grilled chicken, charred corn, and creamy cilantro lime sauce that satisfies every craving.
Ingredients
Scale
Chicken & Rice Base
- 1 lb boneless skinless chicken breasts, pounded to even thickness
- 2 cups cooked brown rice, preferably day-old
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
Street Corn Components
- 3 cups fresh corn kernels, about 4 ears
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 tbsp fresh lime juice
- 1/4 cup cotija cheese, crumbled
Fresh Toppings
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and diced
- 1 avocado, diced
- 2 green onions, sliced thin
- Lime wedges for serving
Instructions
- Season Chicken: Mix chili powder, cumin, garlic powder, salt and pepper in a small bowl. Rub seasoning all over chicken breasts, making sure to coat both sides evenly for maximum flavor.
- Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Rest Chicken: Transfer chicken to a cutting board and let rest for 5 minutes before slicing. This keeps all those delicious juices inside instead of running all over your board.
- Char Corn: Add remaining oil to the same skillet and add corn kernels. Cook 4-5 minutes without stirring until charred, then stir and char another 2-3 minutes.
- Make Sauce: Whisk together mayonnaise, Mexican crema, and lime juice in a small bowl. Season with salt and pepper to taste – it should be creamy and tangy.
- Slice Chicken: Slice the rested chicken into strips against the grain. This ensures every bite is tender and easy to chew, not tough and stringy.
- Assemble Bowls: Divide rice among bowls, top with sliced chicken and charred corn. Drizzle with sauce, then sprinkle cotija cheese, cilantro, jalapeño, green onions, and diced avocado.
Notes
- Don’t skip pounding the chicken to even thickness or it will cook unevenly and some parts will be dry.
- Store sauce separately from other components to prevent soggy rice and vegetables.
- Day-old rice works best because it’s less sticky and reheats better than freshly cooked rice.
- Char corn in batches if needed – overcrowding the pan will steam instead of char the kernels.
- Let chicken rest the full 5 minutes before slicing to keep it juicy and tender.
- Make extra cilantro lime sauce because it’s amazing on everything from fish to roasted vegetables.
Allergy Information: Dairy, Eggs
Nutrition
- Calories: 425 calories
- Fat: 18g
- Carbohydrates: 38g
- Protein: 32g