Street Corn Chicken and Rice Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
