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Street Corn Chicken Rice Bowl

A close-up of a street corn chicken rice bowl, featuring seasoned chicken, corn, and cilantro.
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An easy and flavorful chicken and rice bowl inspired by street corn, perfect for a quick weeknight dinner or meal prep.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 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 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese (optional)
  • Lime wedges, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss chicken thighs with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
  3. Arrange chicken on a baking sheet and bake for 20-25 minutes, or until cooked through and juices run clear. Let rest for 5 minutes, then dice.
  4. While chicken bakes, prepare the lime crema sauce. In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, salt, and pepper until smooth. Stir in chopped cilantro.
  5. If using frozen corn, cook according to package directions.
  6. Assemble the bowls: Divide cooked rice among four bowls. Top with diced chicken, corn kernels, and a generous drizzle of lime crema sauce.
  7. Garnish with cotija cheese, if desired. Serve immediately with lime wedges.

Notes

  • For meal prep, store components separately and assemble just before serving to prevent sogginess.
  • You can grill or pan-sear the chicken instead of baking.
  • Adjust cayenne pepper for desired spice level.
  • This recipe is a great base for adding other toppings like black beans, avocado, or pickled red onions.

Nutrition

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