Street Corn Chicken Bowl

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Chef Ana Morales
By Chef Ana Morales
4.7 (138 reviews)
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Street Corn Chicken Bowl
This street corn chicken rice bowl is a weeknight superstar: fast, colorful, and endlessly satisfying. Bite-sized chicken is tossed in smoky, citrusy spices and seared until charred; sweet corn is quickly charred and seasoned like classic elote. Serve over steaming rice and drizzle with a tangy lime crema. Fresh cilantro and a squeeze of lime brighten every bite while simple pantry staples deliver big, familiar flavors. It’s a balanced, family-friendly bowl that works for meal prep, packed lunches, or an easy, impressive dinner in under 30 minutes.

Why I Love This Recipe

What makes this rice bowl memorable is how quickly humble ingredients transform into bold, layered flavors. The chicken gets a smoky, chili-lime rub that crisps beautifully in a hot skillet, while the corn’s slight char and buttery finish nod to Mexican street corn. A creamy lime crema adds tang and cooling contrast, tying the savory and sweet elements together. It’s versatile enough for swaps—use thighs or breast, fresh or frozen corn—and dependable for meal prep. Bright, approachable, and satisfying, this dish delivers restaurant-quality flavors at home without fuss or long cook times.

Step by step for Street Corn Chicken Bowl
Cooking process for Street Corn Chicken Bowl

What You Need From Your Kitchen

Large Skillet

For searing the seasoned chicken and charring the corn — high heat gives a good sear and caramelization

Medium Saucepan

To cook fluffy rice evenly and keep texture consistent

Mixing Bowls

For quickly tossing marinade, combining crema, and seasoning ingredients

Tongs

For turning chicken and corn safely while maintaining a nice crust

Measuring Tools

Accurate spice and lime measurements ensure balanced, repeatable flavor

Perfect Pairings

Cilantro-Lime Slaw

Adds crisp texture and a bright, acidic contrast that refreshes the palate between bites

Grilled Vegetables

Smoky peppers and zucchini echo the charred flavors and add bulk for family meals

Mexican Street-Style Potatoes

Starchy side with chili and lime complements proteins for a hearty plate

Cold Mexican Lager

Light, crisp beer balances richness and refreshes the mouth

Fresh Lime Wedges

Simple squeeze enhances brightness and complements the crema

Final result of Street Corn Chicken Bowl

Street Corn Chicken Bowl

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Prep Time 15 min
Cook Time 15 min
Total Time 30 min
Servings: 4 yield
Difficulty: Easy
Cuisine: Mexican-American
Category: Main

Ingredients

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  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more to taste
  • 2 cups cooked white rice (about 1 cup uncooked)
  • 2 cups corn kernels (fresh or frozen, thawed)
  • 1/3 cup sour cream or Mexican crema
  • 1 tablespoon mayonnaise
  • 1 lime, juiced and zested
  • 2 tablespoons chopped fresh cilantro, plus more for garnish

Instructions

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  1. 1
    Prep and Marinate
    In a bowl combine chili powder, smoked paprika, cumin, garlic powder, salt, lime zest, and olive oil. Toss the cut chicken pieces until evenly coated. Let sit at room temperature for 10–15 minutes to absorb flavors.
  2. 2
    Cook the Rice
    While chicken marinates, rinse rice if desired and cook according to package instructions. Use a tight lid and steam five minutes off-heat for fluffy rice. Keep covered until ready to serve to maintain warmth.
  3. 3
    Char the Corn
    Heat a dry skillet over medium-high heat. Add corn and a small pat of butter or a drizzle of oil. Cook without stirring at first, then toss until kernels have brown char spots, about 6–8 minutes.
  4. 4
    Sear the Chicken
    Increase skillet to high, add oil, and spread chicken in a single layer. Sear without crowding, turning occasionally until deeply caramelized and cooked through, about 6–8 minutes total depending on piece size.
  5. 5
    Make Lime Crema
    Whisk together sour cream, mayonnaise, lime juice, a pinch of salt, and chopped cilantro. Adjust acidity with extra lime juice to taste. The crema should be pourable but still thick enough to coat.
  6. 6
    Assemble Bowls
    Divide rice among bowls, top with charred corn and seared chicken. Drizzle lime crema over everything, finish with chopped cilantro and an extra lime wedge. Serve hot and enjoy immediately.

Nutrition Facts (Per Serving)

Calories 560
Fat 22.5g
Carbs 58.0g
Protein 36.0g

Chef's Notes

  • Use chicken thighs for juicier results; breasts also work but watch cook time to prevent dryness.
  • For extra smoky heat, add a pinch of chipotle powder to the marinade or crema.
  • If using frozen corn, pat dry before charring to encourage browning and avoid steaming.
  • Make rice ahead and reheat covered with a splash of water to keep grains fluffy when serving.

Pro Tips

  • Don’t overcrowd the pan when searing chicken; work in batches for best caramelization and crust.
  • Allow the chicken to rest a couple minutes after cooking for juicier results and even juices.
  • Taste and adjust the lime crema—a little extra lime brightens the whole bowl without overpowering.

Frequently Asked Questions

Yes. Chicken breast can be used but reduce cooking time slightly and avoid overcooking. Slice into uniform bite-sized pieces for even cooking and keep an eye on internal temperature to prevent dryness.

Store in an airtight container in the fridge for up to 3 days. Keep crema separate if possible to avoid sogginess; reheat chicken and corn gently in a skillet or microwave and add fresh crema before serving.

Absolutely. Swap chicken for firm tofu, tempeh, or grilled portobello slices. Press and marinate tofu, then sear until browned. The corn, crema, and rice deliver plenty of flavor for a satisfying vegetarian option.

Cooked chicken and corn freeze well for up to 2 months in airtight containers. Freeze portions without rice or crema; thaw overnight in the fridge and reheat gently. Add fresh crema and cilantro after reheating for best texture and flavor.