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Street Corn Chicken Rice Bowl with vibrant toppings and fresh ingredients

Street Corn Chicken Rice Bowl

A perfect blend of smoky, tangy, and comforting flavors, this bowl combines charred corn, juicy chicken, and a refreshing crema for a satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken thighs Juicy thighs yield better results than chicken breasts
  • 2 ears corn Or 1½ cups frozen corn, thawed
  • 2 cups cooked rice Use white, brown, or leftover rice
  • 1 tsp smoked paprika Increase if you enjoy a smoky flavor
  • Salt and black pepper To taste
  • ½ cup crema or Greek yogurt mixed with lime juice For the tangy sauce
  • 1 lime Zest and juice
  • to taste Fresh cilantro, chopped For garnish
  • Olive oil or a neutral oil For searing
  • Optional: crumbled cotija or feta For additional tanginess

Method
 

Preparation
  1. Season the chicken thighs with smoked paprika, salt, and pepper.
  2. Prepare the rice according to package instructions.
Cooking
  1. Cook the chicken in a skillet over medium heat until cooked through, about 6-7 minutes per side.
  2. While the chicken is cooking, grill or char the corn until golden and tender.
Assembly
  1. Once the chicken and corn are done, slice the chicken.
  2. In a bowl, layer the rice, sliced chicken, charred corn, and drizzle with the tangy sauce.
  3. Garnish with fresh cilantro. Serve warm and enjoy!

Notes

This recipe is forgiving and versatile; you can swap chicken thighs for breasts or make it vegetarian with roasted cauliflower or halloumi. Prepare in advance by pre-cooking the chicken and rice to reduce stress during meal time.