This vibrant street corn chicken rice bowl tops cilantro lime rice with charred sweet corn, seasoned chicken, and cotija. Tangy crema dressing ties the Mexican street food flavors together. It delivers restaurant-quality meal prep in thirty-five minutes.
Season diced chicken thighs with chili powder, cumin, and garlic before searing in olive oil until golden. Char sweet corn kernels in a smoking skillet until browned. Whisk sour cream, mayonnaise, lime juice, and smoked paprika.
Layer warm rice into bowls, arranging chicken, charred corn, black beans, and crumbled cotija cheese. Drizzle street corn crema liberally over top. For another Tex-Mex favorite, enjoy this taco rice bowl.
Mexican Street Corn Chicken Rice Bowl
Savory seasoned chicken thighs and charred street corn over rice with tangy crema and cotija cheese.
Ingredients
Chicken and Corn
- 1 ½ lbs boneless chicken thighs, diced
- 2 cups sweet corn kernels, fresh or frozen
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp salt
Street Corn Crema
- ¼ cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- ½ tsp smoked paprika
Bowl Base and Garnish
- 3 cups steamed jasmine rice
- ½ cup crumbled cotija cheese
Instructions
- Toss chicken pieces with chili powder, cumin, salt, and olive oil.
- Sear chicken in a large skillet over medium-high heat for 8 minutes until browned and cooked through.
- Remove chicken and add corn to same hot skillet, charring undisturbed for 5 minutes.
- Whisk sour cream, mayonnaise, lime juice, and smoked paprika in a small bowl to make crema.
- Divide warm rice among bowls and top with cooked chicken and charred corn.
- Drizzle with street corn crema and scatter crumbled cotija cheese over top.