Street Corn Chicken and Rice Bowls Recipe

Introduction

Street Corn Chicken and Rice Bowls combine tender, seasoned chicken with smoky charred corn and a tangy lime crema for a fresh, flavorful meal. This easy recipe is perfect for a quick weeknight dinner that feels special and satisfying.

Ingredients

• 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 2 cups corn kernels (fresh or frozen)
• 2 cups cooked white or long-grain rice
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/3 cup crumbled cotija or feta cheese
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tsp chili powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Prep the rice according to package directions so it’s warm and ready. Pat chicken pieces dry, then toss with olive oil, taco seasoning, salt, and pepper.
2. Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate and keep warm.
3. Step 3: In the same skillet, add the corn kernels and cook 4–6 minutes until they begin to char. Sprinkle with chili powder, a pinch of salt, and 1 tablespoon lime juice; toss to combine and remove from heat.
4. Step 4: Whisk together mayonnaise, sour cream, remaining lime juice, and a pinch of chili powder to make the lime crema. Taste and adjust seasoning with salt and pepper.
5. Step 5: Assemble bowls by dividing the warm rice among 4 bowls. Top each with cooked chicken and charred corn. Drizzle with lime crema, sprinkle with crumbled cotija and chopped cilantro, and finish with an extra squeeze of lime if desired.
6. Step 6: Serve immediately while warm. Leftovers can be refrigerated in airtight containers for up to 3 days.

Tips & Variations

• Use Greek yogurt instead of sour cream for a lighter lime crema.
• Try adding diced avocado or sliced jalapeños for extra creaminess and heat.
• Substitute chicken breasts if preferred, but thighs stay juicier and more flavorful.
• For extra smoky flavor, grill the chicken and corn instead of cooking in a skillet.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep the lime crema fresh, add it just before serving after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw it before cooking and pat dry to help it char nicely in the skillet.

What can I substitute for cotija cheese?

If cotija is unavailable, crumbled feta cheese is a great substitute that offers a similar salty, creamy texture.

Street Corn Chicken and Rice Bowls Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

Delicious and vibrant Street Corn Chicken and Rice Bowls featuring tender seasoned chicken thighs, charred corn with chili powder, and a zesty lime crema, all served over warm white rice and topped with cotija cheese and fresh cilantro.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• Salt and freshly ground black pepper, to taste

Vegetables and Base

• 2 cups corn kernels (fresh or frozen)
• 2 cups cooked white or long-grain rice

Lime Crema and Toppings

• 1/3 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tbsp fresh lime juice (divided)
• 1 tsp chili powder (divided)
• 1/3 cup crumbled cotija or feta cheese
• 1/4 cup fresh cilantro, chopped

Instructions

1. Prepare the Rice and Season the Chicken: Cook the rice according to package directions until warm and ready to serve. Pat the chicken pieces dry with paper towels, then toss them in a bowl with olive oil, taco seasoning, salt, and freshly ground black pepper until evenly coated.
2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6 to 8 minutes, stirring occasionally until the chicken is nicely browned and fully cooked through. Once done, transfer the chicken to a plate and keep warm.
3. Char the Corn: Using the same skillet, add the corn kernels and cook for 4 to 6 minutes, stirring occasionally until the corn starts to char and develop a smoky flavor. Sprinkle the corn with chili powder, a pinch of salt, and 1 tablespoon of lime juice, toss well to combine, and then remove from heat.
4. Make the Lime Crema: In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), the remaining 1 tablespoon lime juice, and a pinch of chili powder. Taste and adjust seasoning by adding salt and freshly ground black pepper as needed.
5. Assemble the Bowls: Divide the warm cooked rice evenly among 4 bowls. Top each with the cooked chicken and charred corn. Drizzle the lime crema over each bowl, then sprinkle with crumbled cotija cheese and chopped fresh cilantro. Finish with an extra squeeze of lime juice if desired.
6. Serve and Store: Serve the bowls immediately while still warm. Store any leftovers in airtight containers and refrigerate for up to 3 days.

Notes

• You can substitute cotija cheese with feta cheese if cotija is not available.
• Use fresh corn for the best flavor when in season, otherwise frozen corn works great.
• For a lighter version, use Greek yogurt instead of sour cream and mayonnaise.
• Adjust the amount of chili powder based on your desired spice level.
• Leftovers can be reheated on the stovetop or in the microwave.

Keywords: street corn chicken bowls, chicken and rice bowl, Mexican chicken bowl, charred corn, lime crema, easy chicken dinner