Description
A cozy and savory Street Corn Chicken Rice Bowl featuring roasted corn, tender chicken, and a creamy lime sauce, perfect for weeknight meals.
Ingredients
- 2 cups cooked white or brown rice
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 ears fresh corn (or 1 1/2 cups frozen), kernels cut off
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, more to taste
- 1 garlic clove, minced
- 1/3 cup plain yogurt or sour cream
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija or feta
- 1 jalapeño, thinly sliced (optional)
- 1 avocado, sliced
- Optional garnish: extra lime wedges and extra cilantro
Instructions
- Prep the rice: Cook your rice according to package directions and keep warm.
- Season the chicken: In a bowl, toss chicken pieces with smoked paprika, cumin, chili powder, minced garlic, and salt. Let sit 10 minutes while you prep the other ingredients.
- Roast the corn: Heat a skillet over medium-high heat with a drizzle of oil. Add corn kernels and cook, stirring occasionally, until slightly charred (6–8 minutes). Transfer to a bowl.
- Cook the chicken: In the same skillet, add a little more oil if needed and cook the chicken for 4–6 minutes per side until golden and cooked through. Remove from heat.
- Make the sauce: Whisk yogurt, mayonnaise, lime juice, chopped cilantro, and a pinch of salt into a creamy sauce. Taste and adjust lime or salt.
- Assemble bowls: Divide rice between bowls, top with roasted corn, chicken, avocado, jalapeño slices, and a drizzle of the lime-cilantro sauce. Finish with crumbled cotija or feta and extra lime wedges.
- Serve warm: Enjoy your Street Corn Chicken Rice Bowl immediately for the best texture and flavor.
Notes
Use chicken thighs for juicier meat. For added smokiness, grill the corn instead of sautéing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican