Street Corn Chicken Rice Bowl Recipe – Easy & Flavorful

Street Corn Chicken Rice Bowl is more than just a meal; it’s a vibrant fiesta of flavors packed into one convenient and utterly satisfying dish. I still remember the first time I tasted authentic Mexican street corn, or “elote,” with its irresistible creamy, tangy, and slightly spicy profile. That incredible culinary experience sparked the inspiration for this particular recipe, meticulously transforming those beloved street food elements into a wholesome and delectable bowl perfect for any day of the week. This dish brilliantly takes the zest of grilled corn, cotija cheese, lime, and chili, and pairs it with succulent, perfectly seasoned chicken and fluffy, comforting rice.

People absolutely adore this Street Corn Chicken Rice Bowl because it masterfully balances contrasting textures and bold, unforgettable tastes. Imagine juicy, well-seasoned chicken mingling harmoniously with the sweet and smoky notes of corn, all brought together by a creamy, zesty sauce and served over a welcoming bed of rice. It’s incredibly versatile, deeply satisfying, and offers a delightful burst of freshness with every single spoonful. Whether you’re seeking a quick weeknight dinner solution or a flavorful meal prep option, I assure you, this recipe will swiftly become a cherished favorite in your culinary repertoire.

Ingredients:

• For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional, for a kick)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 large lime
• For the Cilantro-Lime Rice:
  • 2 cups long-grain white rice (such as Jasmine or Basmati)
  • 3 cups chicken broth or water
  • 2 tablespoons unsalted butter or olive oil
  • ½ teaspoon salt
  • ¼ cup finely chopped fresh cilantro
  • Juice of 1 large lime
• For the Creamy Street Corn Salsa:
  • 4 cups frozen corn kernels (or kernels from 4 ears of fresh corn, shucked)
  • 2 tablespoons olive oil
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • Juice of 1 large lime
  • ½ cup crumbled Cotija cheese, plus more for garnish
  • ¼ cup finely chopped fresh cilantro, plus more for garnish
  • ½ teaspoon chili powder (or Tajín seasoning for an authentic touch)
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional, for extra warmth)
  • Salt and freshly ground black pepper to taste
• For Serving and Garnish:
  • 1-2 ripe avocados, sliced or diced
  • Extra lime wedges
  • Hot sauce (like Cholula or Valentina), optional
  • Pickled red onions (store-bought or quickly homemade), optional
  • Additional fresh cilantro for a vibrant finish
  • More crumbled Cotija cheese for an extra salty topping

Preparing the Flavorful Chicken for Your Street Corn Chicken Rice Bowl

The chicken component of this “Street Corn Chicken Rice Bowl” is truly exceptional, boasting a blend of spices that perfectly complements the vibrant flavors of the street corn. Achieving tender, juicy chicken with a lovely char requires a few thoughtful steps.

1. Prepare the Chicken: If you’re using boneless, skinless chicken breasts, I find that slicing them horizontally to create thinner cutlets, roughly ½ inch thick, works best. This technique allows them to cook more evenly and quickly, ensuring they remain succulent. If boneless, skinless chicken thighs are your preference, you can leave them whole or cut them into uniform 1-inch pieces, depending on your desired texture in the bowl. Regardless of the cut, it’s crucial to pat the chicken thoroughly dry with paper towels. This seemingly small step is vital as it helps the spices adhere better and promotes a superior sear during cooking.
2. Craft the Aromatic Marinade: In a medium-sized bowl, combine all the dry spices: 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of cayenne pepper (if you enjoy a little heat!), ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Pour in the 2 tablespoons of olive oil. Whisk these ingredients together vigorously until they form a thick, aromatic paste. This paste is packed with flavor and will transform your chicken.
3. Marinate the Chicken to Perfection: Add the prepared chicken pieces to the bowl with the spice marinade. Now, squeeze in the fresh juice of one large lime. Using your hands (I often wear food-safe gloves for this part to avoid stained hands), really get in there and massage the marinade thoroughly into all surfaces of the chicken. Ensure every single piece is completely coated. The lime juice not only infuses the chicken with a delightful bright, tangy note but also acts as a natural tenderizer, contributing to that melt-in-your-mouth texture.
4. Allow Flavors to Develop: Once coated, cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Allow the chicken to marinate for at least 30 minutes. For the absolute best and most intense flavor profile in your “Street Corn Chicken Rice Bowl,” I wholeheartedly recommend extending the marination time to at least 2 hours, or even better, overnight (you can safely marinate it for up to 12 hours). The longer it bathes in this flavorful mixture, the deeper the spices and lime will penetrate, resulting in an exceptionally delicious chicken component.
5. Cook the Marinated Chicken: When you’re ready to cook, remove the chicken from the refrigerator about 15-20 minutes beforehand to allow it to come closer to room temperature. This promotes more even cooking and helps prevent the chicken from seizing up when it hits the hot pan. Heat a large, heavy-bottomed skillet (a cast iron pan is my go-to for achieving a fantastic sear) over medium-high heat. If your pan isn’t naturally non-stick, add a tablespoon of olive oil. Once the pan is shimmering hot, carefully add the chicken in a single layer, making sure not to overcrowd the pan. If necessary, cook the chicken in batches to ensure proper browning and even cooking. Cook for 4-6 minutes per side, depending on the thickness of your chicken pieces, until it’s beautifully golden brown, shows some inviting charred spots, and is thoroughly cooked through (an internal temperature of 165°F or 74°C).
6. Rest and Slice for Juiciness: Once cooked, transfer the chicken to a clean cutting board. Loosely tent it with aluminum foil and let it rest for 5-10 minutes. This resting period is absolutely crucial; it allows the muscle fibers to relax and the internal juices to redistribute throughout the meat, guaranteeing that your chicken remains incredibly moist and tender. After resting, slice or dice the chicken into bite-sized pieces, which are perfectly sized for layering into your magnificent “Street Corn Chicken Rice Bowl.”

Crafting the Fluffy Cilantro-Lime Rice Base

Every great bowl needs a fantastic foundation, and for our “Street Corn Chicken Rice Bowl,” that’s the fragrant and zesty cilantro-lime rice. It’s surprisingly simple to make, but a few details ensure perfect fluffiness every time.

1. Rinse the Rice for Fluffiness: Begin by placing the 2 cups of long-grain white rice in a fine-mesh sieve. Rinse the rice thoroughly under cold running water. Continue rinsing until the water that drains through the sieve runs completely clear. This crucial step washes away excess surface starch, which is the primary culprit behind gummy or sticky rice. By removing it, we’re setting ourselves up for a beautifully separated and fluffy grain.
2. Optional Sauté for Enhanced Flavor: While you can skip this step, I highly recommend it for a superior flavor and texture. In a medium saucepan that has a tight-fitting lid, melt the 2 tablespoons of unsalted butter (or heat olive oil) over medium heat. Add the rinsed and drained rice to the saucepan. Sauté the rice for about 2-3 minutes, stirring constantly. You’ll notice the edges of the individual rice grains starting to become translucent. This light toasting process adds a subtle, pleasant nutty flavor and further enhances the texture of the cooked rice.
3. Introduce Liquid and Seasoning: Carefully pour in the 3 cups of chicken broth (or water if you prefer). Add the ½ teaspoon of salt. Give the mixture a quick stir, once or twice, just to ensure no rice is sticking to the bottom of the pan. Increase the heat to high and bring the liquid to a strong, rolling boil.
4. Simmer to Perfection: The moment the liquid reaches a vigorous boil, immediately reduce the heat to the absolute lowest setting your stove offers. Cover the saucepan tightly with its lid. Allow the rice to simmer undisturbed for 15-18 minutes. It is paramount that you resist the temptation to lift the lid during this period! Every time the lid is opened, precious steam escapes, which is absolutely essential for the rice to cook properly and become perfectly tender.
5. Crucial Resting Period: After the 15-18 minutes of simmering, remove the saucepan from the heat entirely, but keep the lid firmly in place. Let the rice rest for an additional 10 minutes. This resting period is a game-changer; it allows the remaining steam to continue its work, finishing the cooking process evenly and ensuring each grain is incredibly fluffy and distinct.
6. Fluff and Infuse with Flavor: Finally, lift the lid. Using a fork, gently fluff the rice from bottom to top. Stir in the ¼ cup of freshly chopped cilantro and the bright, zesty juice of one large lime. Taste the rice and adjust the seasoning if necessary; you might find it benefits from a tiny pinch more salt or an extra splash of lime, depending on your personal preference. This fragrant, zesty cilantro-lime rice is not just a filler; it’s a crucial aromatic and textural foundation that beautifully anchors the bold flavors of your “Street Corn Chicken Rice Bowl.”

Developing the Creamy Street Corn Salsa: The Star of the Show

The creamy street corn salsa is, without a doubt, the showstopper of this “Street Corn Chicken Rice Bowl.” It’s where the magic of Mexican street food truly comes alive, offering a burst of sweet, tangy, and savory flavors with every spoonful. Getting the char on the corn is key!

1. Prepare Your Corn: If you’ve opted for fresh corn, shuck the ears and carefully cut the kernels off the cobs using a sharp knife, aiming to get as close to the cob as possible. If, like me, you often reach for the convenience of frozen corn, there’s absolutely no need to thaw it beforehand. It will cook beautifully straight from the freezer.
2. Sear for Authentic Flavor: Heat the 2 tablespoons of olive oil in a large skillet or cast iron pan over medium-high heat until it’s shimmering. Add the corn kernels to the hot pan, spreading them out in a single layer. Now, here’s the trick: let the corn cook undisturbed for 3-5 minutes. This allows it to char and develop some beautiful, smoky browned spots, which is absolutely essential for that authentic street corn (elote) flavor. This charring process brings out the natural sweetness of the corn and adds a desirable smoky depth. After the initial sear, stir the corn and continue cooking for another 3-5 minutes, or until most of the kernels are tender and lightly browned.
3. Cool Slightly Before Mixing: Transfer the wonderfully seared corn to a medium-sized mixing bowl. Allow it to cool for about 5-10 minutes. It’s important that the corn isn’t piping hot when you incorporate the dairy ingredients (mayonnaise, crema, or sour cream), as intense heat can sometimes cause them to separate or become watery, affecting the creamy consistency we’re aiming for.
4. Build the Signature Creamy Base: To the slightly cooled corn, add the ¼ cup of mayonnaise, ¼ cup of Mexican crema (or sour cream if crema isn’t available – sour cream will lend a slightly tangier note), and the bright, zesty juice of one large lime. These ingredients are the heart of the street corn salsa, creating that beloved creamy, tangy foundation that defines authentic elote.
5. Layer in the Essential Flavors: Now, add the ½ cup of crumbled Cotija cheese, the ¼ cup of finely chopped fresh cilantro, the ½ teaspoon of chili powder (or Tajín seasoning for that classic Mexican fruit-and-spice kick), and ¼ teaspoon of garlic powder. If you’re a fan of a little extra warmth and spice, a tiny pinch of cayenne pepper is a fantastic addition here, elevating the flavor profile without overwhelming it.
6. Combine and Season to Taste: Using a spoon or spatula, gently fold all the ingredients together until everything is thoroughly combined and the seared corn kernels are beautifully coated in the creamy, flavorful mixture. Now, the most enjoyable part: taste the street corn salsa and adjust the seasoning as necessary. You might find it needs a little more salt, a grind of fresh black pepper, an extra squeeze of lime for brightness, or more chili powder to perfectly suit your palate. This creamy street corn salsa is arguably the most important component for truly bringing that “Street Corn Chicken Rice Bowl” experience to life, so take your time to get the flavors just right!

Assembling Your Perfect Street Corn Chicken Rice Bowl

This is it – the grand finale! All your hard work comes together in this step to create a harmonious, incredibly satisfying, and visually appealing meal. The layering is key to enjoying every component of your “Street Corn Chicken Rice Bowl.”

1. Lay the Rice Foundation: Begin by spooning a generous amount of the fluffy, aromatic cilantro-lime rice into the bottom of each of your serving bowls. This forms the essential and delicious base upon which the rest of our “Street Corn Chicken Rice Bowl” will be built. Aim for a substantial, comforting layer.
2. Add the Flavorful Chicken: Next, thoughtfully arrange a healthy portion of your perfectly sliced or diced flavorful marinated chicken over one side of the rice. Distribute the chicken evenly among the bowls, ensuring each serving gets a good amount of that tender, perfectly seasoned protein.
3. Spoon on the Star – Street Corn Salsa: On the other side of the rice, or directly adjacent to the chicken, spoon a generous serving of your creamy, zesty, and subtly charred Street Corn Salsa. This is where the magic truly happens, and the core flavor profile of the “Street Corn Chicken Rice Bowl” truly shines. Don’t be shy; it’s the star ingredient that makes this bowl so unique and delicious!
4. Garnish with Creamy Avocado: Place several slices or a good spoonful of diced ripe avocado artfully around the bowl. The rich, buttery texture and mild flavor of the avocado provide a wonderful creamy counterpoint to the vibrant and tangy elements of the bowl, while also adding healthy fats.
5. Apply the Final Touches: These small additions elevate the visual appeal and flavor complexity of your “Street Corn Chicken Rice Bowl”:
   • Lime: Always include an extra lime wedge or two on the side of each bowl. A final squeeze of fresh lime juice just before eating enhances and brightens all the flavors, cutting through the richness.
   • Cotija Cheese: Sprinkle a little extra crumbled Cotija cheese generously over the top. Its salty, savory, and slightly funky notes are quintessential to the street corn experience.
   • Cilantro: A scattering of fresh cilantro leaves not only adds a pop of vibrant green color but also contributes a fresh, herbaceous aroma and flavor.
   • Heat (Optional): If you (or your diners) love a bit of extra kick, a delicate drizzle of your favorite hot sauce (I often reach for Cholula or Valentina for this dish) is a perfect addition that complements the existing spice profile.
   • Pickled Red Onions (Optional): If you’ve prepared or bought pickled red onions, their tangy, slightly sweet crunch is a fantastic complement to the rich and creamy elements of the bowl, offering a delightful textural contrast.
6. Serve Immediately for Peak Enjoyment: Your magnificent “Street Corn Chicken Rice Bowl” is now complete and ready to be savored! These bowls are undeniably at their best when served fresh, allowing you to experience all the textures, temperatures, and vibrant flavors at their peak. Encourage everyone to mix it all up as they eat to get a perfect, harmonious bite every single time.

Tips for the Best Street Corn Chicken Rice Bowl Experience

Having prepared this “Street Corn Chicken Rice Bowl” countless times for friends and family, I’ve gathered a few insights and tricks that I believe will help you make yours absolutely exceptional and ensure a truly memorable dining experience.

• Corn Quality Truly Matters: While high-quality frozen corn kernels are incredibly convenient and work wonderfully, if you happen to be making this dish during peak corn season, do yourself a favor and use fresh summer corn. A sweet variety, particularly a super sweet bi-color corn, will elevate your street corn salsa to new heights. The natural sweetness of fresh corn, once charred, develops an unparalleled depth of flavor. For an even deeper smoky note, consider grilling or broiling your fresh corn on the cob until slightly blackened before carefully cutting off the kernels.
• Don’t Substitute Cotija Lightly: Cotija cheese is not just any cheese; it’s a specific dry, salty, and wonderfully crumbly Mexican cheese that is an absolute cornerstone of authentic street corn. While some recipes might suggest feta cheese as a substitute in a pinch, be aware that feta has a different flavor profile and a much softer texture. For the truly authentic and best “Street Corn Chicken Rice Bowl” experience, I strongly recommend seeking out genuine Cotija. Its unique salty tang and crumbly nature are quite irreplaceable.
• Customize the Spice Level: The inclusion of cayenne pepper in both the chicken marinade and the street corn salsa is entirely optional, allowing you to tailor the heat to your preference. If you’re serving young children or individuals who are sensitive to spice, feel free to omit it completely. For those who crave more heat, don’t hesitate to add an extra pinch of cayenne, or better yet, serve with your favorite fiery hot sauce on the side for individual customization. You could also finely mince a fresh jalapeño or serrano pepper and incorporate it directly into the street corn salsa for a fresh, vibrant burst of heat.
• Master the Art of Meal Prep: One of the beautiful aspects of this “Street Corn Chicken Rice Bowl” is that many of its components can be prepared in advance, making it an excellent candidate for meal prepping and simplifying your cooking on busy weeknights:
  • The chicken can be marinated overnight, allowing the flavors to truly penetrate and deepen, resulting in a more succulent and flavorful protein.
  • The cilantro-lime rice can be cooked up to a day ahead and stored in an airtight container in the refrigerator. When reheating, a splash of water or chicken broth can help bring back its moisture and fluffiness.
  • The creamy street corn salsa can also be made several hours ahead of time and stored in the fridge. In fact, I often find that the flavors meld and deepen beautifully as it sits, making it even more delicious.
  • Avocados, unfortunately, are best sliced or diced right before serving to prevent browning and maintain their fresh appearance. However, all other garnishes can be prepped in advance, saving you time when it comes to assembly.
• Leftovers, Reimagined: Should you be fortunate enough to have any leftovers from your incredible “Street Corn Chicken Rice Bowl,” they are remarkably versatile and can be transformed into new delicious meals. I often find myself repurposing them into fantastic tacos or burritos the very next day. Simply warm the chicken and rice, and the street corn salsa, then scoop them into warm tortillas along with any remaining fresh toppings for a quick and satisfying second meal. It’s a brilliant way to extend the enjoyment of your culinary efforts.
• Explore Different Grains: While I personally adore the classic cilantro-lime white rice as the base for this “Street Corn Chicken Rice Bowl,” please don’t hesitate to experiment with other grains if you have different dietary preferences or simply want to try something new. Brown rice, quinoa, farro, or even a flavorful blend of grains can offer a unique nutritional profile and a distinct textural experience. Just be sure to adjust the cooking times and liquid ratios according to the specific grain you choose, as they can vary significantly.
• Delightful Vegetarian Adaptation: For those who prefer a meat-free option, this “Street Corn Chicken Rice Bowl” is incredibly easy to adapt into a delicious vegetarian meal. Simply swap out the chicken for grilled halloumi cheese (which offers a wonderful salty chewiness), seasoned black beans, crispy roasted sweet potatoes, or even a hearty blend of sautéed mushrooms and bell peppers. The robust and vibrant flavors of the street corn salsa and the aromatic cilantro-lime rice pair wonderfully with these alternatives, ensuring a satisfying and flavorful vegetarian bowl. You could even incorporate a plant-based chicken substitute if that aligns more with your style of eating!

Conclusion:

Well, my friends, we’ve reached the end of our culinary journey for today, and I truly hope you’re feeling as inspired as I am to get into the kitchen and create something truly special. This isn’t just another dinner recipe; it’s a vibrant celebration of flavors, textures, and the sheer joy of a home-cooked meal that genuinely excites the taste buds. When I first envisioned this dish, I wanted to capture the irresistible allure of street food – that perfect balance of tangy, smoky, creamy, and savory – and elevate it into a wholesome, satisfying bowl that you could enjoy any night of the week. And I honestly believe we’ve hit the mark.

Why This Bowl Is a Non-Negotiable Must-Try:

What makes this particular dish a standout in your weekly rotation? For starters, it’s an absolute flavor explosion. Every single bite delivers a symphony of tastes, from the charred sweetness of the corn to the zesty kick of lime, the richness of the chicken, and the comforting foundation of perfectly cooked rice. It’s hearty without being heavy, flavorful without being complicated, and utterly satisfying in a way that few meals achieve. This Street Corn Chicken Rice Bowl isn’t just a meal; it’s an experience that transports your palate to a bustling street market, full of life and incredible aromas. It’s also incredibly versatile, making it a brilliant option for meal prep, a quick weeknight dinner, or even a casual, impressive dish to serve when friends come over. Plus, the visual appeal alone – those vibrant colors, the fresh herbs – makes it a feast for the eyes before it even touches your lips.

Unlock Even More Flavor: Serving Suggestions and Creative Variations:

While the recipe, as written, is a masterpiece in itself, part of the fun of cooking is making it your own! For serving, I always recommend having a few fresh lime wedges on hand; a final squeeze just before diving in brightens all the flavors immensely. A sprinkle of extra fresh cilantro or a dash of your favorite hot sauce can also elevate each bite. If you love a little extra creaminess, a dollop of Mexican crema, sour cream, or even a swirl of plain Greek yogurt can be a delightful addition. For a textural contrast, a handful of crushed tortilla chips on top adds a fantastic crunch.

Now, let’s talk about variations – this is where you can truly unleash your culinary creativity! If chicken isn’t your preferred protein, feel free to swap it out. Cooked shrimp, seasoned pork, or even grilled steak would be phenomenal. For my vegetarian and vegan friends, this bowl adapts beautifully: consider using black beans, seasoned tofu, or roasted chickpeas as your protein source. The corn component is fairly flexible too; while fresh is best, frozen corn works wonderfully, or you could even roast some bell peppers or zucchini alongside the corn for extra veggie goodness. To change up the base, try using quinoa, brown rice, or even cauliflower rice for a lighter, low-carb option. Feel free to adjust the spice level to your liking by adding a pinch more chili powder, a dash of smoked paprika, or finely diced jalapeños to the chicken marinade. Don’t be afraid to experiment; this Street Corn Chicken Rice Bowl is incredibly forgiving and truly welcomes your personal touch. You could even turn it into a fantastic burrito or taco filling by spooning it into warm tortillas.

Your Turn to Create and Share!

So, what are you waiting for? I wholeheartedly encourage you to give this recipe a try this week. It’s designed to be approachable, fun, and incredibly rewarding. Imagine the aroma filling your kitchen, the satisfying sizzle, and finally, that first incredible bite. I promise you, it’s worth every moment spent. And when you do make it, please, please, please share your creations! I absolutely love seeing your culinary adventures. Tag me, leave a comment below, or just tell your friends about it. Hearing about your experiences, your modifications, and how you made the recipe uniquely yours is truly the best part for me. Happy cooking, and I can’t wait to hear how much you loved this vibrant, flavorful bowl!

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a vibrant fiesta of flavors, inspired by authentic Mexican ‘elote.’ It combines succulent, seasoned chicken with sweet, smoky charred corn, creamy, zesty sauce, and fluffy cilantro-lime rice. A deeply satisfying and versatile dish, perfect for a quick weeknight dinner or meal prep. It masterfully balances contrasting textures and bold, unforgettable tastes, making it a cherished favorite.

Prep Time
60 Minutes

Cook Time
45 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil (for chicken)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder (for chicken)
• ½ tsp onion powder
• ¼ tsp cayenne pepper (optional)
• ½ tsp salt (for chicken)
• ¼ tsp black pepper (for chicken)
• Juice of 1 large lime (for chicken)
• 2 cups long-grain white rice (Jasmine or Basmati)
• 3 cups chicken broth or water
• 2 tbsp unsalted butter or olive oil (for rice)
• ½ tsp salt (for rice)
• ¼ cup finely chopped fresh cilantro (for rice)
• Juice of 1 large lime (for rice)
• 4 cups frozen corn kernels (or kernels from 4 ears fresh corn)
• 2 tbsp olive oil (for corn)
• ¼ cup mayonnaise (use vegan mayonnaise for dairy-free)
• ¼ cup Mexican crema or sour cream
• Juice of 1 large lime (for salsa)
• ½ cup crumbled Cotija cheese (or crumbled feta/parmesan; skip for dairy-free)
• ¼ cup finely chopped fresh cilantro (for salsa)
• ½ tsp chili powder (or Tajín seasoning)
• ¼ tsp garlic powder (for salsa)
• Pinch of cayenne pepper (optional, for salsa)
• Salt and freshly ground black pepper to taste (for salsa)
• 1-2 ripe avocados, sliced or diced
• Extra lime wedges
• Hot sauce (like Cholula or Valentina), optional
• Pickled red onions (optional)
• Additional fresh cilantro (for garnish)
• More crumbled Cotija cheese (for garnish)

Instructions

1. Step 1
   Pat chicken dry. Slice breasts horizontally to ½-inch thick cutlets, or cut thighs into 1-inch pieces.
2. Step 2
   In a bowl, whisk together 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne (optional), ½ tsp salt, and ¼ tsp black pepper to form a paste. Add chicken and juice of 1 large lime; massage to coat thoroughly.
3. Step 3
   Cover and refrigerate chicken to marinate for at least 30 minutes, or up to 12 hours for best flavor.
4. Step 4
   Let chicken come to room temperature (15-20 min). Heat a large skillet over medium-high heat. Add chicken (in batches if needed); cook 4-6 mins per side until golden, charred, and cooked through (165°F).
5. Step 5
   Transfer chicken to a cutting board, tent with foil, and rest 5-10 mins. Slice or dice into bite-sized pieces.
6. Step 6
   Rinse 2 cups long-grain white rice under cold water until water runs clear.
7. Step 7
   (Optional) In a medium saucepan, melt 2 tbsp butter/oil over medium heat. Sauté rinsed rice for 2-3 mins until edges are translucent.
8. Step 8
   Add 3 cups chicken broth/water and ½ tsp salt to the saucepan. Bring to a rolling boil, then reduce heat to lowest, cover tightly, and simmer 15-18 mins undisturbed. Do not lift lid.
9. Step 9
   Remove from heat, keep covered, and let rest for 10 minutes. Lift lid, fluff with a fork. Stir in ¼ cup cilantro and juice of 1 large lime. Adjust seasoning to taste.
10. Step 10
    If using fresh corn, cut kernels from cobs. (Frozen corn can be used unthawed). Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups corn; cook undisturbed for 3-5 mins for char, then stir and cook another 3-5 mins until tender and browned.
11. Step 11
    Transfer seared corn to a bowl and cool for 5-10 mins. To cooled corn, add ¼ cup mayonnaise, ¼ cup Mexican crema/sour cream, and juice of 1 large lime.
12. Step 12
    Stir in ½ cup Cotija cheese, ¼ cup cilantro, ½ tsp chili powder/Tajín, ¼ tsp garlic powder, and pinch of cayenne (optional).
13. Step 13
    Gently fold all ingredients. Taste and adjust seasoning (salt, pepper, lime, chili powder) as needed.
14. Step 14
    Spoon cilantro-lime rice into serving bowls. Arrange sliced/diced chicken over one side of the rice. Spoon a generous serving of creamy street corn salsa next to the chicken. Place avocado slices/diced avocado around the bowl.
15. Step 15
    Garnish with extra lime wedges, hot sauce (optional), pickled red onions (optional), fresh cilantro, and more crumbled Cotija cheese. Serve immediately for best enjoyment.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.