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Street Corn Chicken and Rice Bowls

Close-up of delicious street corn chicken and rice bowls, featuring grilled chicken, rice, corn, and a creamy sauce.
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Hearty and flavorful bowls with seasoned chicken, charred corn, and a creamy chili-lime sauce, perfect for meal prep.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 4 cups cooked rice
  • 2 cups corn kernels (fresh or frozen)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt to taste
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Instructions

  1. Season chicken thighs with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through. Let rest, then slice.
  3. While chicken cooks, char the corn kernels in a separate dry skillet over medium-high heat until lightly browned and blistered.
  4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt to make the sauce.
  5. Assemble the bowls: Divide cooked rice among four bowls. Top with sliced chicken, charred corn, and a drizzle of the chili-lime sauce.
  6. Garnish with crumbled cotija cheese and chopped cilantro. Serve with lime wedges.

Notes

  • For extra flavor, grill the chicken instead of pan-searing.
  • If using frozen corn, thaw and pat dry before charring.
  • This recipe is great for meal planning and can be made ahead.

Nutrition

Find it online: https://cutcooktaste.com/street-corn-chicken-and-rice-bowls/