Street Corn Chicken Rice Bowls

Cropped overhead photo of a street corn chicken rice bowl with grilled chicken, corn salsa, crema, Cotija cheese, and lime wedges.

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Street Corn Chicken Rice Bowls

These Street Corn Chicken Rice Bowls are loaded with charred pollo-asado-style chicken, tomato rice, fresh corn salsa, smoky chipotle crema, Cotija, and Tajín. Keeping the fresh salsa and crema separate makes them especially good for meal prep.

Prep Time20

Cook Time40

Total Time1

Course: Main

Cuisine: Mexican

Servings: people

Author: Brianna May

Equipment

Ingredients

Charred Corn Salsa

4 cups fresh corn kernels from about 6–8 ears depending on size
1-2 finely diced jalapeños remove seeds and ribs for less heat
2/3 cup finely diced red onion
1/3 cup chopped fresh cilantro
2 limes juiced
1 teaspoon Morton kosher salt

Tomato Rice

1 1/2 cups basmati or long-grain white rice
water according to your rice cooker directions
1 tablespoon Knorr Caldo de Tomate tomato bouillon
1 tablespoon neutral oil

Chipotle Crema

1 1/2 cups plain Greek yogurt
1/2-1 chipotle pepper in adobo to start
1 tablespoon adobo sauce
1 clove fresh garlic
1/2 teaspoon Morton kosher salt

Pollo Asado Chicken

2–2 1/2 pounds boneless skinless chicken thighs
2 packets Siete Al Pastor Seasoning or another fajita, pollo asado, or chicken seasoning
2 tablespoons neutral oil
3 tablespoons adobo sauce

For Serving

crumbled Cotija cheese
Tajín

Instructions

Broil the corn. Arrange the whole ears of corn on a foil-lined sheet pan. No oil is needed. Place on the second-highest oven rack and broil on high for about 5 minutes per side, or until charred in spots. Set aside to cool. Stay nearby and check frequently since broilers vary.
Start the rice. Add the rice, appropriate amount of water, tomato bouillon, and neutral oil to a rice cooker. Cook according to your machine's directions. My Aroma rice cooker takes about 25 minutes.
1 1/2 cups basmati or long-grain white rice
water
1 tablespoon Knorr Caldo de Tomate tomato bouillon
1 tablespoon neutral oil
Make the chipotle crema. Blend the Greek yogurt, 1/2 chipotle pepper, adobo sauce, garlic, kosher salt, and enough water to reach a drizzleable consistency. Taste and add more chipotle a little at a time if desired. For a mild version, omit the whole chipotle pepper and use 2 tablespoons adobo sauce instead. Refrigerate until serving.
1 1/2 cups plain Greek yogurt
1/2-1 chipotle pepper in adobo
1 tablespoon adobo sauce
1 clove fresh garlic
1/2 teaspoon Morton kosher salt
Season the chicken. Add the chicken thighs, seasoning, neutral oil, and adobo sauce to a large bowl or zip-top bag. Toss until evenly coated. If using a seasoning other than Siete Al Pastor, use the amount recommended on the package for 2–2 1/2 pounds of chicken.
2–2 1/2 pounds boneless skinless chicken thighs
2 packets Siete Al Pastor Seasoning
2 tablespoons neutral oil
3 tablespoons adobo sauce
Broil the chicken. Arrange the chicken in a single layer on the foil-lined sheet pan used for the corn. Broil on high on the second-highest rack for about 10 minutes, or until nicely charred on top and cooked through to at least 165°F. There is no need to flip. Rest for 5 minutes before slicing.
Make the corn salsa. Cut the cooled corn from the cobs; you should have about 4 cups. Combine with the jalapeño, red onion, cilantro, lime juice, and kosher salt. Use 1 jalapeño for less heat or 2 for more, removing the seeds and ribs for an even milder salsa.
4 cups fresh corn kernels
1-2 finely diced jalapeños
2/3 cup finely diced red onion
1/3 cup chopped fresh cilantro
2 limes
1 teaspoon Morton kosher salt
Assemble and serve. Divide the tomato rice between bowls. Top with sliced chicken, corn salsa, and chipotle crema, then finish with Cotija and Tajín. For meal prep, store the components separately and reheat only the rice and chicken before adding the cold toppings.
crumbled Cotija cheese
Tajín

Notes

Corn: You need about 4 cups of corn total, usually 6–8 ears depending on size. No oil is needed for broiling. For a shortcut, use 4 cups thawed frozen fire-roasted or charred corn.
Chicken seasoning: I use 2 Siete Al Pastor Seasoning packets because each packet seasons about 1 pound of meat. If using another fajita, pollo asado, or chicken seasoning, follow the package directions for 2–2 1/2 pounds of chicken.
Chipotle crema: Start with 1/2 chipotle pepper and add more to taste; one whole large pepper can make it fairly spicy. For a mild version, omit the pepper and use 2 tablespoons adobo sauce. Sour cream can also be substituted 1:1 for the Greek yogurt.
Rice: Use the full tablespoon of tomato bouillon; I tested it with less and found the rice underseasoned. If you do not have a rice cooker, simmer 1 1/2 cups rice with 2 1/4 cups water, 1 tablespoon tomato bouillon, and 1 tablespoon oil for about 15 minutes, then rest covered for 10 minutes.
Watch the broiler: Broilers vary significantly, so use the char as your guide rather than relying only on time. The corn takes about 5 minutes per side in my oven and the chicken about 10 minutes without flipping. Cook the chicken to at least 165°F; thighs may be hotter by the time they are nicely charred.
For meal prep: Keep the chicken, rice, corn salsa, crema, Cotija, and Tajín separate. I tested mixing the crema and cheese into the corn, but it became softer and wetter as it sat. Reheat only the chicken and rice, then add the cold components.

Nutrition