Description
A flavorful bowl made with taco-seasoned chicken, charred corn, fluffy rice, and a creamy lime-cilantro street corn sauce—easy, comforting, and perfect for meal prep or weeknight dinners.
Ingredients
Main Ingredients
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 2 cups corn kernels (fresh or frozen)
- 2 cups cooked white or long-grain rice
Creamy Street Corn Sauce
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/3 cup crumbled cotija or feta cheese
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tsp chili powder
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Chicken
Heat olive oil in a skillet over medium-high heat. Add chicken, season with taco seasoning, and cook 6–8 minutes until browned and cooked through. - Char the Corn
Add corn to the same skillet. Cook 4–5 minutes until lightly charred for a smoky street-corn flavor. - Make the Sauce
Mix mayonnaise, sour cream or yogurt, lime juice, chili powder, cilantro, and cheese. Season with salt and pepper. - Assemble the Bowls
Add rice to each bowl. Top with chicken, corn, and spoon the creamy street-corn sauce over the top. - Garnish
Add extra cilantro, cheese, or lime as desired.
Notes
- Use chicken breasts if preferred, but thighs stay juicier.
- Grill the chicken and corn for extra smoky flavor.
- For meal prep, store sauce separately to keep bowls fresh.
- Add jalapeños or hot sauce if you want heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes