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Street Corn Chicken Bowl with Cilantro Lime Rice

A close-up of a street corn chicken bowl featuring seasoned chicken, corn, rice, creamy sauce, and crumbled cheese.
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Make these flavorful street corn chicken bowls for an easy weeknight dinner. This recipe combines grilled chicken with Mexican street corn flavors and a creamy chipotle sauce over cilantro lime rice.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 cup fresh or frozen corn kernels
  • 1/4 cup crumbled Cotija cheese or feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • For the Chipotle Crema: 1/2 cup mayonnaise or Mexican crema
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon adobo sauce from canned chipotle peppers (or 1/2 teaspoon chipotle powder)
  • Salt to taste

Instructions

  1. Prepare the chicken: Toss the chicken pieces with olive oil, chili powder, cumin, salt, and pepper. Grill or pan-sear the chicken until cooked through (internal temperature reaches 165°F). Dice the cooked chicken.
  2. Make the street corn topping: If using fresh corn, lightly char the kernels in a dry skillet over medium-high heat until slightly browned. If using frozen, heat them through. Remove from heat.
  3. Mix the crema: In a small bowl, whisk together the mayonnaise (or crema), sour cream, lime juice, and chipotle adobo sauce until smooth. Add salt to taste.
  4. Prepare the rice: If you do not have pre-made cilantro lime rice, cook 1 cup of dry rice according to package directions. Once cooked, stir in 2 tablespoons of chopped cilantro and the juice of half a lime.
  5. Assemble the bowls: Divide the cilantro lime rice among four bowls. Top the rice with the diced chicken.
  6. Add the street corn topping: Spoon the charred corn mixture over the chicken. Drizzle generously with the chipotle crema.
  7. Garnish: Sprinkle each bowl with Cotija cheese and the remaining fresh cilantro. Serve immediately with extra lime wedges.

Notes

  • For a make ahead chicken bowls option, cook the chicken and rice ahead of time. Store components separately in the refrigerator for up to three days.
  • If you prefer a spicier kick, add a pinch of cayenne pepper to the chicken seasoning mix.
  • This recipe works well with grilled chicken thighs for extra moisture.

Nutrition

Find it online: https://kitchenuser.net/street-corn-chicken-bowl-recipe/