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street corn chicken rice bowl

Mexican Street Corn Chicken Rice Bowl

Savory seasoned chicken thighs and charred street corn over rice with tangy crema and cotija cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 bowls

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.