Description
A warm, flavorful bowl made with tender taco-seasoned chicken, charred corn, fluffy rice, and a tangy, creamy street-corn sauce. A quick, one-skillet dinner bursting with comfort and color.
Ingredients
For the Chicken
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and black pepper, to taste
For the Corn
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon chili powder (optional)
For the Bowls
2 cups cooked white or long-grain rice
For the 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 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
Heat olive oil in a large skillet over medium-high heat. Add chicken, taco seasoning, salt, and pepper. Cook 6–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a bowl.
In the same skillet, add corn. Cook 4–5 minutes until lightly charred. Sprinkle chili powder if using. Remove from heat.
In a bowl, mix mayonnaise, sour cream or yogurt, cotija, lime juice, cilantro, salt, and pepper. Stir until smooth.
Add cooked rice to bowls. Top with chicken and charred corn. Drizzle generously with the creamy street corn sauce.
Add extra cilantro or cotija if desired. Enjoy warm.
Notes
- For extra char, don’t stir the corn too often.
- Swap rice for quinoa or cauliflower rice for a lighter bowl.
- Feta cheese works if you can’t find cotija.
- Add jalapeños or chipotle for more heat.
- Store sauce separately when meal prepping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes