Street Corn Chicken Rice Bowl (Print version)
Juicy spiced chicken and charred street corn over rice with creamy chili-lime sauce, an easy 35-minute Mexican-inspired bowl dinner.
# Ingredients:
For the chicken
01 -
1.5 lb (680 g) boneless skinless chicken thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon chili powder
04 -
1/2 teaspoon ground cumin
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1 tablespoon fresh lime juice
For the street corn
10 -
3 cups (450 g) corn kernels, fresh or frozen
11 -
1 tablespoon olive oil
12 -
2 tablespoons mayonnaise
13 -
2 tablespoons sour cream or Mexican crema
14 -
1/3 cup (50 g) crumbled cotija cheese
15 -
1/4 cup chopped fresh cilantro
16 -
2 tablespoons thinly sliced green onion
17 -
1 small jalapeno, seeded and minced (optional)
18 -
1 tablespoon fresh lime juice
19 -
1/2 teaspoon chili powder
20 -
Salt and black pepper to taste
For the sauce
21 -
1/3 cup (80 g) mayonnaise
22 -
1/3 cup (80 g) sour cream or Mexican crema
23 -
2 tablespoons fresh lime juice
24 -
1/2 teaspoon Tajin seasoning or chili powder
25 -
1/4 teaspoon garlic powder
26 -
1-2 tablespoons water or milk to thin
For serving
27 -
4 cups cooked rice, warm
28 -
1 ripe avocado, diced
29 -
Extra cotija cheese, for topping
30 -
Fresh cilantro and lime wedges
# Instructions:
01 -
Prepare rice according to package directions. For cilantro-lime rice, toss the warm cooked grains with chopped cilantro, lime juice, and a pinch of salt.
02 -
Pat the chicken thighs dry. Rub them with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice. Let stand at room temperature for 10 minutes while you prep the corn.
03 -
Heat a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until deeply browned and cooked through to 165°F. Transfer to a cutting board and rest for 5 minutes, then slice into strips.
04 -
Add the remaining tablespoon of oil to the same hot skillet. Add the corn and let it sit undisturbed for 60 seconds to char. Stir and cook 2-3 minutes more until smoky and spotty brown. Remove from heat.
05 -
Toss the hot corn with mayonnaise, sour cream, cotija, cilantro, green onion, jalapeno if using, lime juice, and chili powder. Season with salt and pepper. Stir until creamy.
06 -
Whisk together mayonnaise, sour cream, lime juice, Tajin, and garlic powder. Thin with water or milk until the sauce drizzles easily. Taste and adjust the lime or salt.
07 -
Divide rice among four bowls. Top with sliced chicken and a generous scoop of the creamy street corn. Drizzle with the sauce and add avocado, extra cotija, and cilantro. Serve with lime wedges.
# Good to know:
01 -
Best served immediately while the chicken is hot and the sauce is loose.
02 -
For extra smoky flavor, grill the corn on the cob before cutting off the kernels.