Street Corn Chicken and Rice Bowls Recipe
Introduction
Street Corn Chicken and Rice Bowls combine bold, smoky flavors with creamy lime crema for a vibrant and satisfying meal. This dish is perfect for busy weeknights but tastes like a special treat. Ready in under 30 minutes, it’s an easy way to bring a taste of street food into your kitchen.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve immediately while warm. Leftovers can be refrigerated in airtight containers for up to 3 days.
Tips & Variations
- For extra smoky flavor, try grilling the corn instead of cooking it in the skillet.
- Swap chicken thighs for chicken breast if you prefer leaner meat; just watch cooking time to avoid drying out.
- Add diced jalapeño or hot sauce to the lime crema for a spicy kick.
- Use quinoa or brown rice as a nutritious alternative to white rice.
Storage
Store leftovers in airtight containers in the refrigerator for up to 3 days. When reheating, microwave until warmed through or heat gently in a skillet. To keep the lime crema fresh, add it just before serving rather than reheating it with the dish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works great. Just thaw and drain it well before cooking to avoid excess moisture.
How do I make this recipe dairy-free?
Replace mayonnaise with a dairy-free alternative like vegan mayo and use coconut yogurt instead of sour cream or Greek yogurt. Skip the cotija cheese or substitute with a dairy-free cheese option.
Print
Street Corn Chicken and Rice Bowls Recipe
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
Street Corn Chicken and Rice Bowls combine tender, flavorful chicken thighs with charred corn and a zesty lime crema, all served over warm cooked rice. This vibrant and satisfying dish is inspired by the flavors of Mexican street corn, making it perfect for a quick weeknight dinner or meal prep.
Ingredients
Chicken
- 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
Corn
- 2 cups corn kernels (fresh or frozen)
- 1 tsp chili powder
- 1 tbsp fresh lime juice
- Pinch of salt
Rice
- 2 cups cooked white or long-grain rice
Lime Crema
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp fresh lime juice
- Pinch of chili powder
- Salt and freshly ground black pepper, to taste
Toppings
- 1/3 cup crumbled cotija or feta cheese
- 1/4 cup fresh cilantro, chopped
- Extra lime wedges, for serving (optional)
Instructions
- Prepare Rice and Season Chicken: Cook the rice according to package instructions until warm and ready. Pat the chicken pieces dry, then toss them with olive oil, taco seasoning, salt, and pepper to evenly coat.
- Cook Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the cooked chicken to a plate and keep warm.
- Char the Corn: In the same skillet, add the corn kernels and cook for 4–6 minutes until they start to char and develop a smoky flavor. Sprinkle with chili powder, a pinch of salt, and 1 tablespoon of lime juice; toss everything together to combine, then remove from heat.
- Make Lime Crema: Whisk together mayonnaise, sour cream or Greek yogurt, remaining lime juice, and a pinch of chili powder in a small bowl. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Assemble Bowls: Divide the warm cooked rice evenly among four bowls. Top each bowl with cooked chicken and charred corn. Drizzle lime crema over the top, then sprinkle crumbled cotija or feta cheese and chopped fresh cilantro. Add an extra squeeze of lime juice if desired.
- Serve: Serve the bowls immediately while warm. Store any leftovers in airtight containers in the refrigerator for up to 3 days.
Notes
- For extra heat, add more chili powder or a dash of hot sauce to the lime crema.
- You can substitute chicken breasts for chicken thighs if preferred, but thighs stay juicier and more flavorful.
- Using fresh corn is ideal for the best flavor, but frozen corn works well too.
- This dish is great for meal prepping; reheat gently to avoid drying out the chicken.
- If cotija cheese isn’t available, feta is a suitable substitute.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: Street corn bowl, chicken rice bowl, Mexican street corn, easy dinner, quick chicken recipe, weeknight meal
