Description
This Street Corn Chicken Rice Bowl combines juicy, spice-rubbed chicken with charred, buttery corn and a zesty cilantro-lime rice base. Topped with a creamy lime and garlic sauce, cotija cheese, and optional toppings like avocado and jalapeños, this bowl is packed with vibrant flavors and textures, perfect for a satisfying weeknight dinner.
Ingredients
Scale
The Protein:
- 1.5 lbs Chicken breasts or thighs – Thighs are juicier and more forgiving
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika – Adds depth
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt – Adjust to taste
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil – For searing
The Star Corn:
- 3 cups Corn kernels – Fresh, frozen, or canned (drained + dried)
- 2 tablespoon Butter – Melted
- 0.5 cup Cotija cheese – Crumbled
- 1 tablespoon Lime juice – Freshly squeezed
- 1 teaspoon Tajín seasoning – Optional but amazing
The Rice Base:
- 2 cups White or brown rice – Cooked
- 2 cups Chicken broth – Instead of water for flavor
- 1 tablespoon Fresh cilantro – Chopped
- 1 teaspoon Lime zest – Bright finish
The Creamy Sauce:
- 0.25 cup Sour cream or Greek yogurt
- 0.25 cup Mayonnaise
- 1 tablespoon Lime juice
- 1 clove Garlic – Minced
- 1 pinch Cayenne pepper – Optional heat
- Salt & water/milk – To taste and thin as needed
Instructions
- Cook the rice: Cook the rice in chicken broth to infuse it with extra flavor. While the rice simmers, prepare the other ingredients. Once cooked, fluff the rice with a fork and stir in the chopped cilantro and lime zest. Keep the rice warm until serving.
- Prep the chicken: Pat the chicken dry to help the spice rub adhere. Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper then rub evenly over the chicken. Let it rest for 10 minutes if possible to allow the flavors to meld.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and sear each side for 6 to 7 minutes until golden brown and the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
- Char the corn: Spread the corn kernels on a baking sheet and toss with melted butter. Broil the corn under high heat for 4 to 5 minutes, stir, then broil for another 3 to 4 minutes until the kernels are lightly charred. Toss the hot corn with lime juice, crumbled cotija cheese, and Tajín seasoning if using.
- Make the creamy sauce: In a bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, minced garlic, and cayenne pepper. Thin the sauce with a bit of water or milk to achieve a drizzleable consistency. Season with salt to taste.
- Assemble the bowls: Place a scoop of cilantro-lime rice into each bowl, top with sliced chicken and a generous portion of the charred corn. Drizzle the creamy sauce on top and garnish with optional toppings like avocado slices, jalapeños, or extra cilantro.
- Store leftovers: Store the chicken, rice, corn, and crema separately in airtight containers. When reheating, cover chicken and rice with a damp paper towel to retain moisture. Add fresh crema and toppings just before serving for best texture and flavor.
- Extra flavor tip: After broiling the corn, toss it quickly with melted butter and finish with fresh lime zest for an added burst of brightness and richness.
Notes
- Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.
- Use chicken thighs for juicier results, but breasts work well too.
- For a vegetarian version, substitute chicken with grilled tofu or tempeh.
- If you don’t have access to cotija cheese, feta or queso fresco are suitable alternatives.
- Tajín seasoning adds authentic tangy spice but can be omitted if unavailable.
- For a lighter sauce, use Greek yogurt instead of mayonnaise.
Keywords: street corn, chicken rice bowl, Mexican rice bowl, cilantro lime rice, charred corn, cotija cheese, creamy sauce, weeknight dinner