Step 1: Marinating the Chicken – Flavor Infusion Begins

This crucial first step is where we infuse the chicken with all those delicious smoky and savory spices. Marinating not only adds flavor but also helps tenderize the chicken, ensuring it stays juicy and succulent during cooking.

1. Combine Chicken and Olive Oil in a Bowl: In a medium-sized mixing bowl, place the cubed chicken breasts. Drizzle with 2 tablespoons of olive oil. Tossing the chicken with oil first helps the spices adhere evenly.
2. Add the Spice Blend: Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper over the chicken.
3. Toss to Coat Evenly: Using your hands or a spoon, toss the chicken thoroughly until all the spices are evenly distributed and the chicken is well coated. Make sure every piece of chicken is touched by the spice mixture.
4. Marinate (Optional but Recommended): For the best flavor, cover the bowl with plastic wrap or a lid and marinate in the refrigerator for at least 15 minutes. For even deeper flavor, you can marinate for up to 2 hours. If marinating longer than 30 minutes, ensure the chicken is refrigerated. While 15 minutes is sufficient, longer marinating time allows the flavors to penetrate the chicken more deeply.

Step 2: Cooking the Cilantro Lime Rice – Fluffy and Flavorful Base

While the chicken is marinating, we can get the rice going. Cooking rice with chicken broth instead of water and infusing it with lime and cilantro elevates it from a simple side dish to a flavorful foundation for our bowls.

1. Combine Rice and Chicken Broth: In a medium saucepan with a tight-fitting lid, combine 1 cup of uncooked long-grain rice and 2 cups of chicken broth.
2. Bring to a Boil: Place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, you’ll see large bubbles rising to the surface.
3. Reduce Heat, Cover, and Simmer: Immediately reduce the heat to the lowest setting possible. Cover the saucepan tightly with the lid. It’s important to keep the lid on throughout the simmering process to trap steam and ensure the rice cooks evenly.
4. Simmer for 18-20 Minutes: Simmer the rice, covered, for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time to prevent steam from escaping.
5. Fluff with a Fork: After 18-20 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the steam to redistribute and the rice to finish cooking. Then, remove the lid and fluff the rice gently with a fork. This separates the grains and releases excess steam.
6. Stir in Lime Juice and Cilantro: Stir in 1 tablespoon of fresh lime juice and ¼ cup of chopped cilantro. Gently mix until well combined. The lime juice adds a bright, zesty flavor, and the cilantro adds freshness and color.

Step 3: Grilling or Roasting the Corn – Achieving that Charred Goodness

Charring the corn is key to capturing the authentic street corn flavor. Grilling imparts a smoky char, while roasting offers a slightly sweeter, caramelized flavor. Choose your preferred method based on your equipment and preference.

Option 1: Grilling the Corn (Recommended for Smoky Flavor)

1. Preheat Grill: Preheat your grill to medium-high heat. If using a gas grill, aim for around 400°F (200°C). If using charcoal, wait until the coals are glowing and covered with white ash.
2. Brush Corn with Olive Oil: Brush the husked ears of corn with 2 tablespoons of olive oil. This helps prevent sticking and promotes charring.
3. Grill the Corn: Place the corn directly on the grill grates. Grill, turning occasionally every 2-3 minutes, until the kernels are slightly charred and tender, about 10-15 minutes total. Turning frequently ensures even charring on all sides.

Option 2: Roasting the Corn (Convenient Oven Method)

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Brush Corn with Olive Oil: Brush the husked ears of corn with 2 tablespoons of olive oil.
3. Roast the Corn: Place the corn directly on the oven rack or on a baking sheet. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the kernels are tender and slightly caramelized. Roasting will give you a slightly sweeter flavor than grilling.

Step 4: Making the Street Corn (Elote) – Creamy, Tangy, and Cheesy Magic

Once the corn is cooked and slightly cooled, we transform it into the creamy, flavorful street corn mixture that is the heart of this bowl.

1. Cut Corn Kernels off the Cob: Once the corn is cool enough to handle (but still warm), use a sharp knife to cut the kernels off the cob. Hold the ear of corn upright and carefully slice downwards, rotating the ear as you go. You can use a bundt pan or a bowl with a smaller bowl inverted in the center to help stabilize the corn and catch the kernels.
2. Combine Corn Kernels and Creamy Dressing: In a medium bowl, combine the cut corn kernels, mayonnaise, sour cream (or Mexican crema), crumbled cotija cheese (or feta), lime juice, and chopped cilantro.
3. Mix Well: Stir all the ingredients together until well combined. Ensure the corn kernels are evenly coated with the creamy dressing and cheese.
4. Taste and Adjust Seasoning (Optional): Taste the street corn mixture and adjust seasoning as needed. You may want to add a pinch more salt, lime juice, or chili powder to your preference.

Step 5: Cooking the Chicken – Quick and Sizzling

The marinated chicken cooks quickly and easily in a skillet or grill pan. We want it to be cooked through, slightly browned, and still juicy.

1. Heat Skillet or Grill Pan: Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil or cooking spray if needed to prevent sticking, although the oil from the marinade should be sufficient.
2. Cook the Chicken: Add the marinated chicken cubes to the hot skillet or grill pan in a single layer, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the chicken is cooked through and slightly browned. Internal temperature should reach 165°F (74°C). Cook in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of searing it.
3. Rest (Optional): Once cooked, you can let the chicken rest for a few minutes before serving. This helps the juices redistribute, resulting in even juicier chicken.

Step 6: Assembling the Street Corn Chicken Rice Bowls – The Grand Finale

Now for the most exciting part – putting it all together! Building your own bowl is part of the fun, allowing everyone to customize their toppings.

1. Divide Cilantro Lime Rice: Divide the cilantro lime rice evenly among bowls. About ¾ to 1 cup of rice per bowl is a good starting point, depending on your desired serving size.
2. Top with Cooked Chicken: Spoon the cooked chicken over the rice in each bowl. Distribute the chicken evenly.
3. Add Street Corn Mixture: Top the chicken with a generous portion of the street corn mixture. Make sure to get a good balance of chicken and street corn in each bite.
4. Add Optional Toppings (Customize to Your Heart’s Content!): Arrange your desired toppings around the bowl. Offer a variety of toppings so everyone can customize their bowl to their liking. Popular toppings include diced avocado, black beans, pico de gallo, sliced jalapeños, and hot sauce.

Step 7: Serve and Enjoy Immediately!

These Street Corn Chicken Rice Bowls are best enjoyed fresh and warm. The combination of warm rice, chicken, and street corn, along with the cool toppings, is truly delightful. Gather your family or friends, and enjoy this vibrant and flavorful meal!