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Street Corn Chicken and Rice Bowls

Taco-seasoned chicken with charred street corn over rice, topped with tangy lime crema for a high protein dinner ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 2 cups cooked white or long-grain rice
  • Salt and freshly ground black pepper to taste
  • 2 cups corn kernels fresh or frozen
  • 1 teaspoon chili powder
  • 2 tablespoons lime juice divided
  • 1 pinch salt for corn
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 pinch chili powder for crema
  • Salt and pepper to taste, for crema
  • 1/3 cup crumbled cotija or feta cheese
  • 1/4 cup fresh cilantro chopped

Equipment

  • large skillet
  • Meat Thermometer
  • mixing bowls

Method
 

  1. Cook rice according to package instructions and keep warm. Pat chicken thighs dry and toss with olive oil, taco seasoning, salt, and black pepper.
  2. Heat large skillet over medium-high heat. Add seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until browned and cooked through (165°F). Remove chicken and keep warm.
  3. In the same skillet, add corn kernels and cook for 4-6 minutes until charred. Sprinkle with chili powder, salt, and 1 tablespoon lime juice. Toss to combine and remove from heat.
  4. Make lime crema by whisking together mayonnaise, sour cream or Greek yogurt, remaining 1 tablespoon lime juice, chili powder, salt, and pepper. Adjust seasoning to taste.
  5. Divide warm rice among four bowls. Top with cooked chicken and charred corn. Drizzle with lime crema, sprinkle with cotija or feta cheese, and garnish with fresh cilantro.
  6. Serve immediately while warm. Store leftovers in airtight containers for up to 3 days.

Notes

Chicken Selection: Boneless, skinless chicken thighs are ideal for juiciness. Chicken breasts work but may dry out faster. Corn Options: Fresh corn is sweetest; frozen works great year-round. Cheese Substitution: Cotija adds authentic flavor; feta is easier to find. Pat Chicken Dry: Helps achieve beautiful browning. Don't Overcrowd Pan: Gives better browning and flavor. Storage: Store in airtight containers for up to 3 days. Freezing: Store chicken/corn separately from rice and sauce. Reheating: Reheat chicken and corn in skillet with splash of water. Rice reheats best in microwave with cover and moisture. Spice Level: Mild to moderate; adjust with more chili powder or add jalapeños. Lime Crema Variations: Use all Greek yogurt for lighter version. Vegetarian Option: Use black beans or mushrooms instead of chicken.