Street Corn Chicken Rice Bowl

A bowl filled with grilled chicken, charred corn, sliced red onions, cherry tomatoes on the vine, chopped lettuce, salsa, cilantro, and drizzled white sauce, arranged in colorful sections on a white table.

Street Corn Chicken Rice Bowl

Smoky chipotle chicken, charred sweet corn, and cilantro lime rice come together in one bowl that's loaded with flavor. Add a drizzle of tangy honey lime sauce, and suddenly Tuesday night feels a whole lot less ordinary. I make this street corn chicken rice bowl whenever I'm craving takeout but don't want to leave the house

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15

Cook Time 25

Marinating 30

Servings

Calories 491kcal

Author Wendy Polisi

Ingredients

Chicken

1½ pounds boneless skinless chicken thighs
⅓ cup mayonnaise
¼ cup buttermilk
2 chipotle chili peppers from a can of chipotles in adobo
2 teaspoons adobo sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sea salt or kosher salt

Sauce

2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lime juice
2 teaspoons honey

Corn

8 ounces frozen corn thawed and patted dry
1 jalapeño seeded and diced
½ teaspoon sea salt
½ teaspoon chili powder

Rice

3 cups cooked rice warm
Zest and juice of 1 lime
⅓ cup chopped cilantro

To Finish

1 head romaine lettuce chopped
4 ounces cotija cheese crumbled
1 small red onion thinly sliced
½ cup pico de gallo
Cilantro for garnish
Lime wedges for serving

Instructions

Marinate the chicken.

Combine the mayonnaise, buttermilk, chipotles, adobo sauce, chili powder, cumin, and salt in a blender or mini food processor. Pulse until smooth. Pour over the chicken thighs in a bowl or zip-top bag and turn to coat. Refrigerate at least 30 minutes, up to overnight.

Make the sauce.

Whisk the mayonnaise, sour cream, lime juice, and honey in a small bowl until smooth. Refrigerate.

Cook the chicken.

Heat a cast-iron skillet (or Blackstone griddle) over medium-high. Sear the thighs 4–5 minutes per side, until they are golden brown and reach 165°F at the thickest part. Transfer to a cutting board and rest 5 minutes, then slice against the grain.

Char the corn.

Pat the thawed corn very dry. Heat a dry cast-iron skillet over high until a drop of water vaporizes on contact. Spread the corn, jalapeño, salt, and chili powder in a single layer. Leave undisturbed 3 minutes, stir, then leave another 2 minutes — you want dark brown, even blackened, edges on some kernels.

Dress the rice.

Off the heat, toss the warm rice with the lime zest, lime juice, and cilantro.

Build the Bowls

Divide the rice between four bowls. Top with romaine, sliced chicken, charred corn, and cotija. Add red onion, and pico de gallo. Drizzle with sauce, finish with extra cilantro and a fresh squeeze of lime.

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