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Street Corn Chicken and Rice Bowls Recipe You’ll Love

Street Corn Chicken and Rice Bowls
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A Mexican-inspired weeknight bowl featuring seasoned and seared chicken, charred street-style corn, fluffy rice, creamy lime crema, and crumbled cotija for bright, savory flavors.

Ingredients

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  • 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. 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. 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. 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. 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. 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. Serve immediately while warm. Leftovers can be refrigerated in airtight containers for up to 3 days.

Notes

For extra flavor, marinate the chicken for 30 minutes before cooking.

Frozen corn works well, but fresh corn will give you more char and flavor.

You can substitute cotija with feta or omit for a dairy-free version.

Make it spicy by adding sliced jalapeños or hot sauce.

Nutrition

Find it online: https://paulakitchen.com/street-corn-chicken-and-rice-bowls/