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Mexican Street Corn Chicken Bowls

Blackened spiced chicken served over sweet corn and fluffy rice, finished with a creamy garlic lime drizzle. A perfect 30-minute meal prep dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blackened Chicken
  • 1.5 lbs chicken thighs boneless skinless, chopped
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 2 tbsp olive oil divided
Rice & Corn Base
  • 1.5 cups jasmine rice uncooked
  • 3 cups chicken broth
  • 1.5 cups sweet corn kernels fresh or frozen
  • 1 tbsp butter
Creamy Drizzle
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp lime juice
  • 1 clove garlic minced

Equipment

  • Large skillet or pan
  • Medium saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Mix chili powder, paprika, cumin, garlic powder, and salt in a small bowl.
  2. Toss chicken pieces with 1 tbsp oil and the spice blend until evenly coated.
  3. In a pot, combine rice, broth, and butter. Bring to boil, reduce to low, cover, and simmer 15 minutes.
  4. Add corn on top of rice for the last 5 minutes of cooking. Let sit covered 10 minutes, then fluff.
  5. Heat remaining oil in a skillet over medium-high heat. Sear chicken 3-4 minutes per side until blackened and cooked through.
  6. Whisk mayo, sour cream, lime juice, and garlic together. Add water if needed to thin.
  7. Serve chicken over rice and corn mixture. Drizzle generously with sauce and garnish with cilantro.

Notes

Store sauce separately if meal prepping to prevent it from splitting when reheating. Add jalapenos for extra spice.