Street Corn Chicken Rice Bowls with Creamy Corn

Street Corn Chicken Rice Bowls

Browned chili-seasoned chicken and creamy lime-cotija corn sit over fluffy rice in these composed bowls. Avocado, pico de gallo, lettuce, and red onion stay in separate sections, so the warm ingredients and fresh toppings keep their distinct textures. Browning the thawed corn before adding its dressing gives it golden spots without making the topping watery.

Makes 4 bowls. Prep time: about 15 minutes. Cook time: about 20 minutes.

Ingredients

• 1 1/2 cups dry long-grain white or jasmine rice (280g)
• Water for cooking the rice, about 2 1/4 cups or the amount directed on the package
• 1 1/2 lb boneless, skinless chicken breast, cut into even 1-inch pieces (680g)
• 1 tablespoon olive or neutral oil, plus 1 teaspoon for the corn if needed
• 1 teaspoon chili powder, plus a pinch for the corn
• 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, plus more to taste
• 2 cups frozen corn, thawed and patted dry (300g)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/3 cup crumbled cotija cheese, divided (45g)
• 2 limes, divided between the rice, corn, and serving wedges
• 1/3 cup chopped fresh cilantro or cilantro leaves, divided (15g)
• 2 cups chopped romaine or green-leaf lettuce (90g)
• 3/4 cup pico de gallo (120g)
• 1 avocado, sliced
• 1/4 small red onion, thinly sliced

How to Make Street Corn Chicken Rice Bowls

1. Cook the rice: Rinse the rice if desired. Cook it with the package-directed amount of water in a covered saucepan, following the package directions. When the liquid is absorbed and the rice is tender, let it rest covered for 5 minutes. Fluff with a fork, then fold in the juice of 1/2 lime, some cilantro, and salt to taste.
2. Season the chicken: Pat the chicken dry. Toss the evenly cut pieces with 1 tablespoon oil, 1 teaspoon chili powder, the cumin, smoked paprika, garlic powder, and 3/4 teaspoon salt.
3. Brown the chicken: Preheat a large skillet over medium-high heat. Add the chicken in a single, uncrowded layer, working in batches if needed. Turn the pieces as they brown and start checking after about 5 minutes. Evenly cut 1-inch pieces usually take about 6–8 minutes total, but pan load and piece size affect the timing. The chicken should have browned edges, and the thickest piece must reach 165°F (75°C) on an instant-read thermometer. Transfer to a plate and rest for 3–5 minutes.
4. Brown the corn: Wipe the skillet dry if it is wet, and add the remaining teaspoon of oil if the pan looks dry. Add the thawed, dried corn and cook uncovered over medium-high heat for about 4–6 minutes. Let the kernels sit briefly between stirs. They should be hot and tender with scattered golden-brown spots and no puddle of liquid.
5. Dress the corn: Stir the mayonnaise, sour cream, juice of 1 lime, a pinch of chili powder, and about half the cotija together in a small bowl. Take the corn off the heat and fold in the dressing and some cilantro. It should coat the kernels lightly rather than pool around them.
6. Assemble: Divide the rice among four shallow bowls. Arrange the chicken and creamy corn in separate clusters, then add the lettuce, pico de gallo, avocado, and red onion in their own sections. Finish with the remaining cotija and cilantro. Cut the remaining 1/2 lime into wedges and serve alongside.

How to Keep the Chicken and Corn from Steaming

Give the chicken room in the hot skillet so released moisture can evaporate and the pieces can brown. If the pan is crowded, cook another batch rather than piling in the remaining chicken. Reduce the heat slightly if the spices start to scorch.

Frozen corn needs to be thawed and dried before it goes into the skillet. Letting it sit between stirs develops browned spots; adding the creamy dressing only after the corn leaves the heat keeps the topping from turning thin.

Serving and Making Ahead

Keep the cooked ingredients and fresh toppings separate until it is time to assemble the bowls. Cut the avocado close to serving, and add the lettuce after reheating any prepared portions. Jalapeño or hot sauce can be offered at the table for extra heat.

Fresh corn cut from the cob can replace frozen corn. Canned corn also works if it is drained and patted dry before browning. Boneless, skinless chicken thighs can replace the breast, but their cooking time will differ; check the thickest pieces for 165°F.

How to Store and Reheat

Refrigerate the rice, chicken, and creamy corn in airtight containers for 3–4 days. Keep the lettuce, pico, avocado, and lime separate; cut the avocado close to serving.

Reheat the chicken and rice until hot before adding the fresh toppings. When microwaving the rice, add a small splash of water and cover it to help prevent drying. Serve the corn cool or at room temperature, or warm it gently if preferred.

For longer storage, freeze the chicken and rice separately for up to 2 months. Do not freeze assembled bowls or the creamy corn, avocado, lettuce, or pico; their textures can change.

Nutrition

Approximate nutrition per bowl, based on 4 servings: 770 calories, 50g protein, 28g fat, and 81g carbohydrates. Approximate nutrition per 100g: 140 calories, 9g protein, 5g fat, and 15g carbohydrates. Values vary with ingredient brands, portion sizes, and the amount of dressing used.