Description
This Street Corn Chicken Rice Bowl combines tender, spice-rubbed chicken with a zesty cilantro-lime rice base and smoky charred corn tossed with Cotija cheese and lime. Finished with a creamy, tangy lime crema and fresh toppings, this flavorful and satisfying bowl captures the essence of Mexican street food in a wholesome home-cooked meal.
Ingredients
Scale
The Protein:
- 1.5 lbs Chicken breasts or thighs (preferably thighs for juiciness)
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt (adjust to taste)
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil (for searing)
The Star Corn:
- 3 cups Corn kernels (fresh, frozen, or canned, drained and dried)
- 2 tablespoons Butter (melted)
- 0.5 cup Cotija cheese (crumbled)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Tajín seasoning (optional)
The Rice Base:
- 2 cups White or brown rice (cooked)
- 2 cups Chicken broth (for cooking rice)
- 1 tablespoon Fresh cilantro (chopped)
- 1 teaspoon Lime zest
The Creamy Sauce:
- 0.25 cup Sour cream or Greek yogurt
- 0.25 cup Mayonnaise
- 1 tablespoon Lime juice
- 1 clove Garlic (minced)
- 1 pinch Cayenne pepper (optional)
- Salt & water or milk (to taste and thin as needed)
Instructions
- Cook the rice: Cook the rice in chicken broth instead of water to add extra flavor. Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro and lime zest. Keep the rice warm until serving.
- Prepare the chicken: Pat the chicken dry with paper towels. Mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly over the chicken. If time permits, let the chicken sit with the rub for 10 minutes to absorb the flavors.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and sear it for 6-7 minutes on each side until the outside is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
- Char the corn: Spread the corn kernels out on a baking sheet. Toss them with the melted butter. Broil in the oven for 4-5 minutes, then stir and broil for another 3-4 minutes until the corn is lightly charred. Once done, toss the hot corn with fresh lime juice, crumbled Cotija cheese, and Tajín seasoning if using.
- Make the creamy sauce: In a bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, minced garlic, and cayenne pepper (if using). Thin the sauce with a little water or milk until it reaches a drizzle-able consistency. Season to taste with salt.
- Assemble the bowls: Add a scoop of the cilantro-lime rice to each serving bowl. Top with sliced chicken and a generous portion of the charred corn mixture. Drizzle the creamy lime sauce over the top. Garnish with additional toppings like sliced avocado, jalapeños, or fresh cilantro ribbons if desired.
- Storage and reheating: Store the components in separate containers. When ready to eat, reheat the chicken and rice gently with a damp paper towel covering to retain moisture. Add the creamy sauce and fresh toppings just before serving for best flavor and texture.
- Extra flavor tip: After broiling, toss the hot corn all at once with melted butter and finish with fresh lime zest to enhance the brightness and depth of flavor.
Notes
- Nutrition information is an estimate and can vary depending on specific ingredients and portion sizes.
- Feel free to substitute Greek yogurt for sour cream in the creamy sauce for a lighter option.
- Use chicken thighs for juicier meat, but breasts work fine if preferred.
- Adjust chili powder and cayenne pepper to control the spice level to your taste.
- If fresh corn is not available, frozen or canned corn can be used after draining and patting dry.
- For an added smoky flavor, consider grilling the chicken or corn if preferred.
Keywords: street corn chicken bowl, Mexican chicken rice bowl, charred corn recipe, cilantro lime rice, creamy lime sauce, chicken thighs, easy weeknight dinner