Description
How to make street corn chicken rice bowl with tender chicken, charred corn, and creamy cilantro lime sauce that brings Mexican street food home.
Ingredients
Scale
Chicken & Rice Base
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups jasmine rice, rinsed
- 3 cups chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Street Corn Components
- 4 ears fresh corn, kernels removed
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
Fresh Toppings
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 avocado, diced
- 1/4 red onion, finely diced
Instructions
- Cook Rice: Combine rice and chicken broth in a saucepan, bring to boil, then reduce heat and simmer covered for 18 minutes until tender and fluffy.
- Season Chicken: Toss chicken pieces with garlic powder, cumin, salt, and pepper in a bowl until evenly coated and well-seasoned throughout.
- Char Corn: Heat olive oil in large skillet over high heat, add corn kernels and cook 6-8 minutes until golden and slightly charred.
- Cook Chicken: Add seasoned chicken to corn skillet, cook 8-10 minutes stirring occasionally until chicken is cooked through and slightly caramelized.
- Make Sauce: Whisk together mayonnaise, Mexican crema, and chili powder in small bowl until smooth and well combined for coating.
- Assemble Bowls: Divide rice among bowls, top with chicken-corn mixture, drizzle with creamy sauce, and sprinkle with cotija cheese generously.
- Add Toppings: Finish with fresh cilantro, diced avocado, red onion, and lime wedges for squeezing over everything before enjoying immediately.
Notes
- Don’t skip charring the corn – it creates the essential smoky flavor that makes this bowl special.
- Store components separately to maintain texture and prevent soggy rice.
- Frozen corn works just as well as fresh for charring if thawed and patted dry first.
- Double the creamy sauce recipe because it disappears quickly and everyone wants more.
- Let chicken rest 5 minutes after cooking to retain all the delicious juices.
- Assemble bowls just before serving for the best texture contrast and freshness.
Allergy Information: Dairy, Eggs
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g