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A vibrant Street Corn Chicken Rice Bowl topped with creamy crema and fresh cilantro

Easy Street Corn Chicken Rice Bowl

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, diced
  • 2 cups cooked long-grain white rice
  • 2 cups corn kernels, fresh or frozen
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 cup mayonnais e
  • 0.25 cup sour cream
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, minced
  • 2 tbsp lime juice
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 medium jalape ño, seeded and sliced

Method
 

  1. In a small mixing bowl, whisk together the mayonnaise, sour cream, 1 tablespoon of lime juice, and 1 tablespoon of cilantro to create the crema dressing.
  2. Season the diced chicken with chili powder, cumin, smoked paprika, salt, and pepper.
  3. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken until the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes. Remove and set aside.
  4. Wipe the skillet and add the remaining tablespoon of oil. Add the corn kernels and cook undisturbed for 3 minutes to achieve a char. Stir and cook for an additional 2 minutes.
  5. In a large bowl, toss the charred corn with the remaining lime juice and half of the cotija cheese.
  6. Assemble bowls by portioning 0.5 cups of rice into four containers. Top each with equal portions of spiced chicken and the charred corn mixture.
  7. Drizzle the prepared crema dressing over each bowl.
  8. Garnish with the remaining cotija cheese, minced cilantro, and jalapeño slices before serving.