Street Corn Chicken Rice Bowl Recipe

ByDorothy Miller
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This Street Corn Chicken Rice Bowl is your ticket to a vibrant, easy Mexican-inspired dinner bursting with smoky, tangy, and creamy flavors. I developed this recipe to bring the irresistible taste of street food to your kitchen in under 30 minutes of active time. After extensive testing, I found that using chicken thighs and a quick sear creates the most flavorful and juicy protein base for this satisfying bowl.

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Street Corn Chicken Rice Bowl

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  • Author: Dorothy Miller

Ingredients

Scale
  • 1.5 lbs Chicken breasts or thighs (- Thighs are juicier and more forgiving)
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika (- Adds depth)
  • 0.5 tsp Garlic powder
  • 0.5 tsp Salt (- Adjust to taste)
  • 0.25 tsp Black pepper
  • 1 tbsp Olive oil (- For searing)
  • 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 amazing)
  • 2 cups White or brown rice (- Cooked)
  • 2 cups Chicken broth (- Instead of water for flavor)
  • 1 tbsp Fresh cilantro (- Chopped)
  • 1 tsp Lime zest (- Bright finish)
  • 0.25 cup Sour cream or Greek yogurt
  • 0.25 cup Mayonnaise
  • 1 tbsp Lime juice
  • 1 clove Garlic (- Minced)
  • 1 pinch Cayenne pepper (- Optional heat)
  • Salt & water/milk (- To taste and thin as needed)

Instructions

  1. Cook rice in chicken broth for extra flavor. While it simmers, prep the other ingredients. Once done, fluff with a fork and stir in cilantro and lime zest. Keep warm until serving.
  2. Pat chicken dry, mix spices (chili powder, cumin, paprika, garlic powder, salt, pepper), and rub evenly. Let sit 10 minutes if possible.
  3. Heat skillet with olive oil over medium-high. Sear chicken 6–7 minutes per side until golden and 165°F internally. Rest 5 minutes before slicing.
  4. Spread corn on a baking sheet, toss with melted butter, and broil 4–5 minutes. Stir and broil 3–4 minutes more until lightly charred. Toss with lime juice, cotija, and Tajín.
  5. Whisk together sour cream (or Greek yogurt), mayo, lime juice, garlic, and cayenne. Thin with water or milk until drizzle consistency. Season to taste.
  6. Add a scoop of cilantro-lime rice to each bowl. Top with sliced chicken and charred corn. Drizzle crema over the top and garnish with avocado, jalapeños, or cilantro.
  7. Store components separately in containers. Reheat chicken and rice with a damp paper towel. Add crema and toppings fresh before serving.
  8. After broiling, toss hot corn with melted butter all at once and finish with fresh lime zest for extra flavor.

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