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Street Corn Chicken and Rice Bowls Recipe

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4.8 from 140 reviews

Street Corn Chicken and Rice Bowls combine tender, seasoned chicken thighs with charred corn and creamy lime crema over warm rice, topped with crumbled cotija cheese and fresh cilantro. This flavorful, easy skillet meal brings the vibrant tastes of Mexican street corn to a wholesome, satisfying bowl perfect for weeknight dinners.

Ingredients

Chicken and Rice

  • 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 2 cups cooked white or long-grain rice
  • Salt and freshly ground black pepper, to taste

Corn

  • 2 cups corn kernels (fresh or frozen)
  • 1 tsp chili powder
  • 1 tbsp lime juice (plus 1 tbsp extra)
  • Pinch of salt

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

Garnish

  • 1/3 cup crumbled cotija or feta cheese
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Prepare the Rice and Chicken: Cook the rice according to the package instructions until warm and set aside. Pat the chicken thighs dry, then toss them with olive oil, taco seasoning, salt, and freshly ground black pepper to evenly coat.
  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 they are nicely browned and cooked through. Remove the chicken from the skillet and keep warm on a plate.
  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 smoky flavor. Sprinkle with chili powder, a pinch of salt, and 1 tablespoon of fresh lime juice. Toss well to combine, then remove from heat.
  4. Make the Lime Crema: Whisk together mayonnaise, sour cream or Greek yogurt, the remaining 1 tablespoon lime juice, a pinch of chili powder, and salt and pepper to taste. Adjust seasoning as needed for a creamy, tangy sauce.
  5. Assemble the Bowls: Divide the warm rice evenly among four bowls. Top each bowl with the cooked chicken and charred corn. Drizzle generously with lime crema, sprinkle with crumbled cotija or feta cheese, and garnish with chopped fresh cilantro. Add an extra squeeze of lime if desired.
  6. Serve and Store: Serve the bowls immediately while warm. Store any leftovers in airtight containers in the refrigerator for up to 3 days.

Notes

  • Use fresh or frozen corn kernels depending on availability; frozen works well and is convenient.
  • For a lighter crema, substitute sour cream or Greek yogurt for mayonnaise entirely.
  • Adjust taco seasoning and chili powder quantities to your preferred spice level.
  • This dish reheats well in a skillet or microwave but may need additional lime crema to refresh flavors.
  • For a vegetarian version, omit chicken and add black beans or sautéed mushrooms instead.

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