This Street Corn Chicken and Rice Bowl combines tender, seasoned chicken thighs with charred corn, creamy lime crema, and tangy cotija cheese for a flavorful and satisfying meal perfect for any day of the week.
Total Time:30 minutes
Yield:4 servings
Ingredients
Chicken
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 tbsp olive oil
1 tbsp taco seasoning
Salt, to taste
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 remaining fresh lime juice
Pinch of chili powder
Salt and freshly ground black pepper, to taste
To Finish
1/3 cup crumbled cotija or feta cheese
1/4 cup fresh cilantro, chopped
Extra lime wedges for serving (optional)
Instructions
Prepare the rice and chicken: Cook the rice according to package directions so it is warm and ready. Pat the chicken pieces dry, then toss them with olive oil, taco seasoning, salt, and freshly ground black pepper to season evenly.
Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 8 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet, transfer to a plate, and keep warm.
Char the corn: In the same skillet, add the corn kernels and cook for 6 minutes, stirring occasionally, until the corn begins to char. Sprinkle the corn with chili powder, a pinch of salt, and 1 tablespoon of fresh lime juice, then toss to combine. Remove from heat.
Make the lime crema: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, the remaining fresh lime juice, and a pinch of chili powder. Taste the crema and adjust the seasoning with salt and freshly ground pepper as needed.
Assemble the bowls: Divide the warm cooked rice among 4 bowls. Top each bowl with the cooked chicken and the charred corn. Drizzle each with the lime crema, then sprinkle crumbled cotija or feta cheese and chopped fresh cilantro on top. Optionally, finish with an extra squeeze of lime juice for more brightness.
Serve immediately: Serve the bowls warm right away. Leftover bowls can be stored in airtight containers in the refrigerator for up to 3 days.
Notes
Use fresh corn kernels when in season for the best flavor; frozen corn works well too.
Swap sour cream for Greek yogurt to reduce fat and add protein.
Adjust the amount of chili powder and taco seasoning to your preferred spice level.
For a dairy-free option, use vegan mayonnaise and omit cotija cheese or substitute with a dairy-free cheese alternative.
Cook the chicken until internal temperature reaches 165°F for safe consumption.
Leftovers keep well refrigerated but are best eaten within 3 days for optimal freshness.
