Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl combines juicy marinated chicken with a zesty, creamy corn topping for a flavorful and satisfying meal. Ready in under an hour, it’s perfect for a quick weeknight dinner that feels special. Fresh lime and cilantro brighten every bite.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sweet corn kernels (grilled if possible, or frozen)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- ½ cup crumbled Cotija cheese (plus extra for garnish)
- 1 tsp chili powder (for corn topping)
- Salt and pepper to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Step 1: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly with this marinade, then cover and refrigerate for 15 to 30 minutes.
- Step 2: Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 8 to 10 minutes on each side until fully cooked and nicely seared. Remove from heat and let rest for a few minutes before slicing.
- Step 3: Prepare the street corn topping by mixing the grilled or sautéed corn kernels, thinly sliced red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder in a bowl. Season with salt, pepper, and a squeeze of lime juice to taste.
- Step 4: Warm the cooked rice by reheating with a splash of water until fluffy and heated through.
- Step 5: Assemble the bowls by dividing the warm rice among four bowls. Top with sliced chicken, the street corn mixture, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges on the side.
- Step 6: Optionally drizzle the reserved sour cream over the bowls and finish with a sprinkle of Tajín seasoning for extra flavor. Serve warm with a squeeze of fresh lime.
Tips & Variations
- Grilling the corn adds a smoky depth, but sautéed frozen corn works well for convenience.
- Substitute Cotija cheese with feta if unavailable, for a similar tangy flavor.
- For extra heat, add a pinch of cayenne or chopped fresh jalapeño to the corn topping.
- Serve with avocado slices or black beans for added creaminess and protein.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently on the stove or microwave. Add fresh street corn topping and garnishes just before serving to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may cook faster and can dry out more easily. Adjust cooking time accordingly and avoid overcooking to keep them juicy.
Is there a vegetarian version of this bowl?
Absolutely! Swap the chicken for grilled tofu or roasted vegetables like bell peppers and zucchini, and keep the street corn and rice for a delicious vegetarian bowl.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Rice Bowl combines tender, marinated chicken thighs with a zesty, creamy street corn topping and fluffy rice for a vibrant, flavorful meal. The chicken is perfectly seasoned and seared on the stovetop, while the sweet corn mixture features tangy cotija cheese, creamy sour cream, and a hint of chili powder, inspired by Mexican street corn. Garnished with fresh cilantro and lime wedges, this dish is both comforting and bright, making it ideal for a hearty lunch or dinner.
Ingredients
Chicken Marinade and Protein
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder (or 2 minced garlic cloves)
- ½ tsp salt
- ¼ tsp black pepper
Street Corn Topping
- 1 cup sweet corn kernels (grilled preferred, or frozen sautéed)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- ½ cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime (cut into wedges)
Other
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Season and Marinate the Chicken: In a bowl, combine the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly in this marinade and refrigerate for 15-30 minutes to allow flavors to infuse.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, sear the marinated chicken thighs for 8-10 minutes on each side until fully cooked through and browned. Remove from heat and let chicken rest for a few minutes before slicing.
- Prepare the Street Corn Topping: In a mixing bowl, combine the grilled or sautéed sweet corn kernels, thinly sliced red onion, ½ cup sour cream, mayonnaise, cotija cheese, and chili powder. Season with salt, pepper, and lime juice to your taste preference, and mix until well combined.
- Prepare the Rice: Reheat the cooked rice by warming it with a splash of water in a pan or microwave until hot and fluffy.
- Assemble the Bowls: Divide the warm rice among four bowls. Top with sliced chicken and spoon over the street corn topping. Garnish with additional cotija cheese, fresh cilantro, and lime wedges. Optionally, drizzle the reserved sour cream over the top and sprinkle with Tajín seasoning for extra flavor.
- Serve: Serve the rice bowls warm with an extra squeeze of lime if desired, providing a perfect balance of smoky, tangy, and creamy flavors.
Notes
- For more authentic street corn flavor, grill the corn kernels before mixing in the topping.
- Adjust chili powder to control the spice level according to your preference.
- Tajín seasoning adds a nice tangy, spicy finish but is optional.
- Use fresh lime wedges generously to brighten the overall dish.
- Chicken thighs keep the meat moist, but chicken breasts can be substituted if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Keywords: chicken bowl, street corn, Mexican street corn, rice bowl, cotija cheese, easy dinner, weeknight meal
