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Street Corn Chicken Rice Bowl

A cozy, flavor-packed homemade meal that combines tender chicken, charred corn, and creamy lime crema for a comforting dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white or brown rice or cauliflower rice for a lighter twist
  • 1 pound boneless, skinless chicken breasts or thighs, sliced into strips swap for leftover rotisserie chicken
  • 2 tablespoons olive oil divided; use avocado oil for higher-heat cooking
  • 3 cups sweet corn kernels fresh off the cob is best; frozen works in a pinch
  • 1 small red onion, finely diced
  • 1 jalapeno, seeded and minced omit or reduce for milder heat
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • to taste Salt and pepper
  • 3 tablespoons mayonnaise use Greek yogurt for a lighter, tangy healthy option
  • 2 tablespoons sour cream or crema
  • 1/4 cup crumbled cotija or feta cheese
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro or parsley if you prefer
  • to taste Optional toppings: sliced avocado, extra lime wedges, hot sauce, chopped scallions

Method
 

Preparation
  1. Pat chicken dry and season both sides with salt, pepper, smoked paprika, and cumin. Let it rest while you heat the pan.
  2. Prepare rice according to package directions. Fluff with a fork and keep warm.
Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 4-5 minutes per side. Remove chicken and tent with foil to rest.
  2. In the same skillet, add the remaining tablespoon of oil. Toss in the corn, red onion, and jalapeno. Let the corn blister and char, cooking about 6-8 minutes until golden and aromatic.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, a pinch of salt, and a little cumin. Taste and adjust for brightness and tang.
  4. Return the chicken to the skillet for a minute to rewarm, then remove from heat. Layer rice, charred corn mixture, sliced chicken, and drizzle with lime crema into bowls. Scatter cotija cheese and cilantro on top.
Serving
  1. Serve warm with optional toppings.

Notes

Store components in separate airtight containers for up to 3 days. Freeze cooked chicken and corn separately for up to 2 months. Use fresh lime juice for brighter flavors.