Description
A simple recipe for a flavorful chicken and corn rice bowl inspired by street food flavors.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- 1/4 cup sour cream or Mexican crema (optional)
Instructions
- Season the chicken pieces with chili powder, cumin, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add the corn kernels. Cook for 3-4 minutes until slightly charred.
- In a small bowl, mix the mayonnaise, cotija cheese, and lime juice to create the sauce.
- Assemble the bowls: Divide the cooked rice among serving bowls. Top with the cooked chicken and charred corn.
- Drizzle the sauce generously over the chicken and corn.
- Garnish with chopped cilantro and a dollop of sour cream, if using.
Notes
- You can substitute chicken breasts for thighs if desired.
- For extra heat, add a pinch of cayenne pepper to the chicken seasoning.
- Use fresh lime juice for the best flavor in the sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Lunch
- Method: Skillet Cooking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 110
Keywords: street corn, chicken, rice bowl, Mexican, easy dinner, cotija cheese