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This Mexican-inspired street corn chicken and rice bowl is my favorite way to bring a burst of fresh flavors to weeknight dinners. The combo of charred corn and juicy, spiced chicken on a bed of warm rice, finished with creamy lime crema and cotija, never fails to wow the table. Every bite feels like summer, with just enough zing and crunch to keep you coming back for more.
When I first threw this together from leftovers, my family went wild for the charred corn and tangy sauce. Now it is on heavy rotation when we crave something fresh but filling.
Ingredients
- Boneless skinless chicken thighs: Choose thighs for juiciness and maximum flavor
- Olive oil: Helps the spices cling and sears chicken perfectly
- Taco seasoning: For big bold seasoning homemade or store-bought both work
- Corn kernels: Fresh gives best char but frozen is a great standby
- Cooked white or long-grain rice: Keeps it fluffy and soaks up all those saucy drips
- Mayonnaise: Gives crema rich creaminess pick full-fat for best taste
- Sour cream or Greek yogurt: Adds tang and lightness to the crema
- Crumbled cotija or feta cheese: Cotija adds classic tang but feta is a good salty sub
- Fresh lime juice: Brightens and ties all the flavors together
- Fresh cilantro: A punch of herby flavor adds freshness to each bite
- Chili powder: Adds just the right kick use regular or smoked
- Salt and freshly ground pepper: Key to seasoning everything perfectly
- Tip for Quality: Pick corn that is golden and plump if fresh or the richest yellow frozen variety you can find. Use freshly squeezed lime for the brightest flavor.
Instructions
- Prep the Rice:
- Prepare the rice per package instructions so it is soft and steaming hot. This gives you a warm base for all the toppings.
- Season and Marinate Chicken:
- Pat the chicken dry with paper towels until no excess moisture remains. Toss the pieces evenly in olive oil taco seasoning salt and pepper so each bite gets fully coated. Allow to rest at room temp while you heat the pan for best flavor.
- Sear the Chicken:
- Set a large skillet over medium-high heat until a drop of water sizzles on contact. Add in the chicken pieces and let them cook undisturbed for a couple minutes so they brown. Stir occasionally and continue cooking for 6 to 8 minutes until each piece is golden on the outside and cooked through to 165 F internal temp. Transfer cooked chicken to a plate and cover to keep warm.
- Char the Corn:
- Add corn kernels straight into the same skillet over medium-high heat. Let them sit for a minute or two so they start to blister and pop. Toss occasionally and keep cooking for 4 to 6 minutes until edges are brown and smoky. Sprinkle with chili powder a pinch of salt and half your lime juice. Stir to mix and lift them out of the pan once fragrant.
- Mix the Lime Crema:
- In a small bowl, whisk together mayonnaise sour cream the remaining lime juice and a pinch of chili powder. Stir until smooth and creamy. Taste and tweak with extra salt or lime until it is tangy enough for you.
- Assemble the Bowls:
- Divide warm rice between four bowls. Mound the cooked chicken over the top and spoon the charred corn alongside. Drizzle the lime crema over it all and finish with a snow of crumbled cotija and plenty of fresh chopped cilantro. Squeeze extra lime on top if you love more zing.
- Serve and Store:
- Dig in while it is warm for maximum creaminess. Store leftovers in tightly sealed containers in the fridge for up to three days.
My family always adds extra cotija, and when my daughter begged for more lime crema, I knew this dinner was a keeper.
Storage Tips
Store the rice chicken and corn separately if doing meal prep. This keeps everything fresher and prevents sogginess. Add crema just before eating so nothing gets runny in the fridge. The assembled bowls reheat best in the microwave at half power to avoid drying out the chicken. If you want toppings like extra cheese or cilantro add after reheating.
Ingredient Substitutions
Swap cooked quinoa or brown rice for a fiber boost. Rotisserie chicken makes this even faster. Try queso fresco instead of cotija for a milder cheese. If you are out of taco seasoning just combine chili powder cumin paprika garlic powder and a pinch of cayenne. If cilantro tastes soapy to you use extra green onions or chives for a fresh bite.
Serving Suggestions
Layer on extra toppings like pickled jalapenos diced avocado or crushed tortilla chips. Serve with a side of black beans or a crisp green salad. Turn leftovers into overstuffed burritos or tacos for lunch the next day.
Cultural Context
This bowl is inspired by Mexican elote street corn. Cotija cheese and chili lime seasoning are classic street vendor toppings. Cooking corn until slightly charred brings out its sweetness and gives that authentic grill flavor reminiscent of summer street fairs.
Seasonal Adaptations
Use grilled fresh corn on the cob in summer for peak sweetness. Add chopped roasted bell peppers or cherry tomatoes when in season. Swap in roasted turkey or leftover beef for fall or winter bowls.
Success Stories
I made this for a family get together and it disappeared before anything else. Even my picky eater nephew loved the combo of juicy chicken and cool crema. Meal prep containers of this have made my week so much easier since it holds up so well in the fridge. Friends who do not eat chicken swapped in grilled portobellos and still raved about it.
Freezer Meal Conversion
Freeze the cooked chicken and rice portion in airtight bags for up to two months. Reheat from frozen in the microwave then top with fresh corn crema cheese and cilantro. Crema should always be added after thawing for freshest taste.
You will not be able to resist a second helping of these bowls. Enjoy a week’s worth of flavor and freshness in every bite.
Common Recipe Questions
- → How can I char corn without a grill?
Use a hot skillet or cast iron pan over medium-high heat. Add the corn and cook undisturbed until it gets golden spots, then stir occasionally for an even char.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well. Cut into bite-sized pieces and cook until no longer pink, taking care not to overcook for juicy texture.
- → What is a good alternative to cotija cheese?
Feta cheese makes a great stand-in for cotija, offering a similar tangy, crumbly texture to finish the bowls.
- → Is there a dairy-free option for the crema?
Swap mayonnaise and sour cream for dairy-free versions or use plain unsweetened yogurt alternatives for a similar creamy effect.
- → How can leftovers be stored?
Store components in airtight containers in the refrigerator. Reheat rice, chicken, and corn, then add crema, cheese, and herbs just before serving.