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
Scale
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
