Street Corn Chicken Rice Bowl Recipe
This flavorful Street Corn Chicken Rice Bowl combines juicy, spiced chicken with charred corn mixed with cotija cheese and lime, served over cilantro-lime rice. A creamy, tangy crema with a hint of cayenne ties all the elements together for a vibrant, satisfying meal that’s perfect for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Chicken
- 1.5 lbs Chicken breasts or thighs (thighs preferred for juiciness)
- 1 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 0.5 tsp Salt (adjust to taste)
- 0.25 tsp Black pepper
- 1 tbsp Olive oil (for searing)
Corn Mixture
- 3 cups Corn kernels (fresh, frozen, or canned, drained + dried)
- 2 tbsp Butter (melted)
- 0.5 cup Cotija cheese (crumbled)
- 1 tbsp Lime juice (freshly squeezed)
- 1 tsp Tajín seasoning (optional but recommended)
Rice
- 2 cups White or brown rice (cooked)
- 2 cups Chicken broth (for cooking rice instead of water)
- 1 tbsp Fresh cilantro (chopped)
- 1 tsp Lime zest
Crema
- 0.25 cup Sour cream or Greek yogurt
- 0.25 cup Mayonnaise
- 1 tbsp Lime juice (freshly squeezed)
- 1 clove Garlic (minced)
- 1 pinch Cayenne pepper (optional for heat)
- Salt & water or milk (to taste and to thin as needed)
Optional Garnishes
- Avocado slices
- Jalapeños
- Fresh cilantro leaves
Instructions
- Cook Rice: Cook the rice in chicken broth instead of water for enhanced flavor. While it simmers, prepare other ingredients. Once cooked, fluff the rice with a fork and stir in chopped cilantro and lime zest. Keep the rice warm until ready to serve.
- Season Chicken: Pat the chicken dry with paper towels. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly over the chicken. Let it rest for about 10 minutes if possible to let the flavors absorb.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken in the hot skillet and sear for 6–7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and develops a beautiful golden crust. Remove from heat and allow the chicken to rest for 5 minutes before slicing.
- Char Corn: Spread the corn kernels evenly on a baking sheet. Toss them with melted butter. Place under a broiler and broil for 4–5 minutes, then stir and broil for an additional 3–4 minutes until the corn is lightly charred and smoky. Once out of the oven, toss the corn with fresh lime juice, crumbled cotija cheese, and optional Tajín seasoning.
- Make Crema: In a bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, minced garlic, and a pinch of cayenne pepper (if using). Add water or milk a little at a time to thin it out to a drizzle-able consistency. Season with salt to taste.
- Assemble Bowls: Place a scoop of the cilantro-lime rice into each serving bowl. Top with sliced chicken breasts or thighs, then add a generous spoonful of the charred corn mixture. Drizzle the prepared crema over the top. Garnish with avocado slices, jalapeños, or fresh cilantro leaves as desired.
- Meal Prep: To store leftovers or prepare in advance, keep all components separate in airtight containers. Reheat the chicken and rice gently with a damp paper towel to retain moisture. Add the crema and fresh toppings right before serving for best texture and flavor.
- Uncle Miguel’s Trick: After broiling, toss the hot charred corn with a bit of melted butter all at once and finish with fresh lime zest for an extra burst of flavor.
Notes
- Using chicken thighs instead of breasts yields juicier, more forgiving meat.
- Broiling the corn creates a smoky, charred flavor that enhances the dish.
- If you prefer less heat, omit the cayenne from the crema.
- Chopped fresh cilantro and lime zest in the rice brighten the overall flavor profile.
- For a vegetarian version, omit chicken and add grilled vegetables or beans.
- Store components separately to maintain texture and freshness during meal prep.
Keywords: Street Corn, Chicken Rice Bowl, Mexican, Cilantro Lime Rice, Charred Corn, Cotija Cheese, Chicken Thighs, Quick Dinner, Meal Prep
