Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl combines juicy, spiced chicken with a creamy, tangy corn topping inspired by classic Mexican street corn. It’s a satisfying and flavorful meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sweet corn kernels (grilled or frozen)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Step 1: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs with this marinade and refrigerate for 15 to 30 minutes.
- Step 2: Heat a skillet over medium-high heat. Cook the chicken thighs for 8 to 10 minutes on each side until fully cooked and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.
- Step 3: To prepare the street corn topping, mix the grilled or thawed corn kernels with red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper in a bowl. Add a squeeze of lime juice to brighten the flavors.
- Step 4: Reheat the cooked rice by warming it gently with a splash of water until it becomes fluffy and warm throughout.
- Step 5: Assemble the bowls by dividing the warm rice into serving dishes. Top with sliced chicken, a generous amount of the street corn mixture, extra Cotija cheese, and fresh cilantro.
- Step 6: Garnish each bowl with lime wedges and serve warm. Add an extra squeeze of lime juice if desired.
Tips & Variations
- For extra flavor, grill the chicken and corn over charcoal or gas grill instead of cooking on a skillet.
- Swap Cotija cheese for feta if you can’t find it; it offers a similar tangy flavor.
- Add diced jalapeño to the corn topping for a spicy kick.
- Use brown rice or cauliflower rice for a healthier twist.
- Make it vegetarian by replacing chicken with grilled tofu or roasted mushrooms.
Storage
Store leftover rice bowls in an airtight container in the refrigerator for up to 3 days. Keep the street corn topping separate to preserve freshness. Reheat the rice and chicken gently in the microwave or on the stovetop to avoid drying out. Add the corn topping after reheating before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Just be sure to monitor the cooking time carefully to avoid drying out the meat since breasts cook faster than thighs.
What if I don’t have Cotija cheese?
Feta cheese is a great substitute as it has a similar crumbly texture and tangy flavor. You can also leave the cheese out, but it adds an important salty, creamy element to the dish.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring juicy marinated chicken thighs, grilled corn mixed with creamy Cotija cheese, and fresh toppings served over warm, fluffy rice. This dish combines zesty lime, smoky chili powder, and savory seasonings for a quick and delicious meal inspired by Mexican street food.
Ingredients
For the Chicken Marinade
- 4 boneless skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels (grilled or frozen)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime (cut into wedges)
For the Base and Garnish
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Season and Marinate the Chicken: In a mixing bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly with this marinade. Cover and refrigerate for 15 to 30 minutes to let the flavors infuse.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 8 to 10 minutes on each side, until they are fully cooked through and develop a golden-brown exterior. Remove from heat, let rest for a few minutes, then slice into strips.
- Prepare the Street Corn Topping: In a separate mixing bowl, combine the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice according to your taste. Mix well to form a creamy, flavorful topping.
- Prepare the Rice: Reheat the cooked rice by adding a splash of water and warming it gently over low heat or in the microwave until it is warm and fluffy.
- Assemble the Bowls: Divide the warm rice evenly into serving bowls. Arrange the sliced chicken thighs on top, then spoon over a generous portion of the street corn topping. Sprinkle additional crumbled Cotija cheese and fresh cilantro over the bowls.
- Serve: Garnish with lime wedges and serve immediately. Offer an optional squeeze of fresh lime juice for added brightness.
Notes
- Grilling the corn kernels adds a smoky depth but frozen corn can be used as a convenient substitute.
- You can substitute chicken thighs with breast if preferred, just adjust cooking time accordingly.
- Leftover bowls can be refrigerated and reheated, but fresh cilantro and lime wedges are best added just before serving.
- Adjust the chili powder to your spice preference to make it mild or more robustly spicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: street corn chicken bowl, Mexican chicken rice bowl, grilled corn chicken, easy chicken dinner, dairy creamy corn topping, cotija cheese recipe
