Street Corn Chicken Rice Bowls (Print-Friendly Format)

Charred corn, seasoned chicken, rice, and lime crema join in vibrant bowls full of fresh, savory flavor.

# Ingredients You’ll Need:

→ Chicken

01 - 450 g boneless skinless chicken thighs, cut into 2.5 cm pieces
02 - 1 tablespoon olive oil
03 - 1 tablespoon taco seasoning
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Corn

06 - 2 cups corn kernels, fresh or frozen
07 - 1 teaspoon chili powder
08 - 1 tablespoon fresh lime juice
09 - Salt, to taste

→ Other Components

10 - 2 cups cooked white or long-grain rice
11 - 1/3 cup mayonnaise
12 - 1/4 cup sour cream or Greek yogurt
13 - 2 tablespoons fresh lime juice
14 - 1/3 cup crumbled cotija or feta cheese
15 - 1/4 cup fresh cilantro, chopped
16 - Chili powder, a pinch
17 - Salt, to taste
18 - Freshly ground black pepper, to taste

# How to Make It:

01 - Cook the rice according to package instructions to ensure it is warm and ready. Pat the chicken dry and combine with olive oil, taco seasoning, salt, and pepper.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken pieces and sear for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
03 - In the same skillet, add corn kernels and cook for 4 to 6 minutes until slightly charred. Sprinkle with chili powder, a pinch of salt, and 1 tablespoon fresh lime juice. Toss to combine and remove from heat.
04 - Whisk together mayonnaise, sour cream or Greek yogurt, remaining lime juice, and a pinch of chili powder in a small bowl. Adjust seasoning with salt and pepper if needed.
05 - Divide the warm rice evenly among four serving bowls. Top with cooked chicken and charred corn. Drizzle generously with lime crema, then garnish with crumbled cotija cheese and chopped cilantro. Add an extra squeeze of lime if desired.
06 - Serve immediately while warm. Refrigerate leftovers in airtight containers for up to three days.

# Extra Tips:

01 - For a lighter option, substitute Greek yogurt for the sour cream in the lime crema.

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