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Street Corn Chicken and Rice Bowls Recipe

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5 from 70 reviews

A flavorful and vibrant Street Corn Chicken and Rice Bowl featuring juicy seasoned chicken thighs, charred corn with chili and lime, creamy lime crema, crumbled cotija cheese, and fresh cilantro served over warm rice. This easy skillet recipe combines Mexican-inspired flavors perfect for a quick and satisfying weeknight meal.

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 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 lime juice
  • Pinch of chili powder
  • Salt and pepper, to taste

Toppings

  • 1/3 cup crumbled cotija or feta cheese
  • 1/4 cup fresh cilantro, chopped
  • Extra lime wedges (optional)

Instructions

  1. Prepare the Rice and Chicken: Cook the rice according to package instructions so it is warm and ready when assembling. Pat the chicken thighs dry then toss them in a bowl with olive oil, taco seasoning, salt, and pepper to coat evenly.
  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 browned and fully cooked through. Transfer the chicken to a plate and keep warm.
  3. Char the Corn: In the same skillet, add the corn kernels and cook for 4 to 6 minutes until they begin to char and develop a slight smoky flavor. Sprinkle the corn with chili powder, a pinch of salt, and 1 tablespoon of lime juice, tossing to combine. Remove from heat.
  4. Make the Lime Crema: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), the remaining 1 tablespoon lime juice, a pinch of chili powder, salt, and pepper. Adjust seasoning to taste.
  5. Assemble the Bowls: Divide the warm rice evenly among four bowls. Top each with cooked chicken and charred corn. Drizzle the lime crema over each bowl, then sprinkle with crumbled cotija cheese and chopped fresh cilantro. Add an extra squeeze of lime if desired.
  6. Serve: Serve the bowls immediately while warm. Store any leftovers in airtight containers in the refrigerator for up to 3 days.

Notes

  • Use fresh corn when in season for best flavor, but frozen corn works well too.
  • Adjust the chili powder according to your preferred spice level.
  • Greek yogurt can be substituted for sour cream to reduce fat and add protein.
  • Make sure to pat the chicken dry before seasoning to ensure proper browning.
  • Leftover bowls reheat well in the microwave or on the stovetop.

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