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Street Corn Chicken and Rice Bowls

Street Corn Chicken and Rice Bowls

Street Corn Chicken and Rice Bowls are a flavor explosion in a bowl, offering a quick, wholesome, and incredibly satisfying meal that brings vibrant Mexican street food flavors right to your kitchen. This recipe is your go-to for a weeknight dinner that’s both delicious and budget-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.25 tsp garlic powder
  • to taste salt
  • to taste freshly ground black pepper
For the Bowls:
  • 2 cups cooked white rice or brown rice
  • 1 (15-ounce) can black beans rinsed and drained
  • 1.5 cups corn kernels fresh or frozen
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup crumbled cotija cheese or feta cheese
  • lime wedges for serving
For the Creamy Cilantro-Lime Sauce:
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream or plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 0.25 tsp chili powder
  • to taste salt
  • to taste pepper

Equipment

  • Medium Bowl
  • Large skillet
  • Small Bowl

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure each piece is evenly coated.
    1.5 lbs boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp chili powder, 0.5 tsp cumin, 0.25 tsp garlic powder, to taste salt, to taste freshly ground black pepper
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, or until browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred. If using fresh corn, you may need a tiny bit more olive oil.
    1.5 cups corn kernels
  4. While the corn is cooking, in a small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, minced garlic, chili powder, salt, and pepper until smooth and well combined.
    0.5 cup mayonnaise, 0.25 cup sour cream, 2 tbsp fresh lime juice, 1 clove garlic, 0.25 tsp chili powder, to taste salt, to taste pepper
  5. Divide the cooked rice evenly among four bowls. Top each bowl with the cooked chicken, sautéed corn, and rinsed black beans.
    2 cups cooked white rice, 1 (15-ounce) can black beans
  6. Drizzle generously with the creamy cilantro-lime sauce. Sprinkle with chopped fresh cilantro and crumbled cotija cheese. Serve immediately with fresh lime wedges on the side.
    0.25 cup chopped fresh cilantro, 0.25 cup crumbled cotija cheese, lime wedges

Notes

These bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.