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
Scale
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
