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Flavorful Street Corn Chicken Rice Bowls Easy Recipe with Tangy Lime Crema

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A quick and easy weeknight meal featuring juicy grilled chicken, smoky spiced street corn, fluffy rice, and a tangy lime crema that balances every bite perfectly.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup long-grain white rice or jasmine rice
  • 2 cups water or chicken broth
  • Pinch of salt
  • 2 cups fresh corn kernels (about 3–4 ears) or frozen, thawed
  • 1 tablespoon butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • 1/2 cup sour cream or Greek yogurt
  • Juice and zest of 1 lime
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Optional toppings: chopped fresh cilantro, diced avocado, crumbled cotija or feta cheese, extra lime wedges, sliced jalapeños

Instructions

  1. Rinse 1 cup of rice under cold water until water runs clear. In a medium saucepan, combine rice, 2 cups water or chicken broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. Pat dry chicken breasts or thighs. Rub with olive oil and season evenly with chili powder, smoked paprika, garlic powder, salt, and pepper.
  3. Heat a large skillet or grill pan over medium-high heat. Add chicken and cook 5-6 minutes per side until internal temperature reaches 165°F. Let rest for a few minutes, then slice into strips.
  4. In the same skillet, melt butter over medium heat. Add corn kernels, chili powder, smoked paprika, and salt. Stir occasionally and cook for 5-7 minutes until corn is slightly charred and fragrant.
  5. In a small bowl, mix sour cream or Greek yogurt, lime juice, lime zest, minced garlic, salt, and pepper. Adjust seasoning to taste.
  6. Assemble bowls by placing rice as base, topping with sliced chicken and street corn. Drizzle lime crema over the top and add optional toppings as desired.

Notes

Use chicken thighs for juicier meat or breasts for leaner option. Fresh corn preferred but frozen works if thawed and patted dry. For dairy-free crema, substitute sour cream with coconut yogurt or cashew cream. Avoid overcrowding pan when cooking chicken for best sear. Let chicken rest before slicing to retain juices. Char corn well for authentic flavor. Adjust seasoning gradually to avoid over-salting.

Nutrition

Keywords: street corn, chicken rice bowl, lime crema, grilled chicken, Mexican street food, quick dinner, weeknight meal

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