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Street Corn Chicken and Rice Bowls Recipe

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4.7 from 17 reviews

A flavorful and vibrant Street Corn Chicken and Rice Bowl combining tender seasoned chicken, charred corn with chili, and a zesty lime crema topped with cotija cheese and fresh cilantro. Perfect for a quick and satisfying dinner.

Ingredients

Chicken and Seasoning

  • 1 lb 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

Instructions

  1. Prepare the rice and chicken: Cook 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. Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook 8 minutes, stirring occasionally, until browned and cooked through. Transfer chicken to a plate and keep warm.
  3. Char the corn: In the same skillet, add the corn kernels and cook 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. Make the lime crema: Whisk together mayonnaise, sour cream, remaining lime juice, and a pinch of chili powder. Taste and adjust seasoning with salt and pepper.
  5. Assemble the bowls: Divide 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: Serve immediately while warm. Store leftovers in airtight containers refrigerated for up to 3 days.

Notes

  • Use Greek yogurt instead of sour cream for a healthier option.
  • Taco seasoning can be substituted with a mix of cumin, paprika, garlic powder, and chili powder if preferred.
  • For extra heat, add more chili powder or a dash of cayenne to the lime crema.
  • Leftover bowls reheat well in the microwave or stovetop skillet.
  • Fresh corn is best when in season, but frozen corn works perfectly for this recipe.

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