Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish featuring juicy marinated chicken thighs, topped with a creamy, zesty street corn mixture over warm, fluffy rice. Inspired by classic Mexican street corn flavors, this bowl offers a perfect balance of smoky, tangy, and savory notes, making it a satisfying and easy meal for any day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
For the Chicken Marinade and Cooking
- 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 if possible; frozen works too)
- 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, plus juice for seasoning)
For the Rice and Garnish
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Season and Marinate the Chicken: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper to create the marinade. Coat the chicken thighs thoroughly with this marinade and refrigerate for 15 to 30 minutes to allow flavors to infuse.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8 to 10 minutes per side until they are fully cooked through and golden brown. Remove from heat and let the chicken rest for a few minutes, then slice into strips for serving.
- Prepare the Street Corn Topping: In a bowl, mix the grilled or thawed corn kernels with thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice, adjusting to taste for a creamy, tangy topping.
- Prepare the Rice: Reheat the cooked rice gently by adding a splash of water and warming until it is hot and fluffy, ensuring a perfect base for the bowl.
- Assemble the Bowls: Divide the warm rice evenly into serving bowls. Layer the sliced chicken on top, then add a generous portion of the street corn topping. Garnish with additional Cotija cheese, fresh cilantro leaves, and lime wedges for an extra burst of flavor.
- Serve: Serve the bowls warm with an optional extra squeeze of lime juice to enhance the fresh, zesty flavors of this delicious and comforting meal.
Notes
- Grilling the corn adds a smoky flavor, but frozen corn can be used if grilled corn is unavailable.
- Allowing the chicken to marinate longer (up to 2 hours) will deepen the flavors.
- Leftover chicken and street corn topping can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Substitute Cotija cheese with feta if Cotija is unavailable.
- This recipe can easily be adjusted for spiciness by increasing or decreasing chili powder.
Keywords: Street Corn, Chicken Rice Bowl, Mexican Inspired, Grilled Corn, Cotija Cheese, Easy Dinner, Weeknight Meal
Find it online: https://leofoster.com/street-corn-chicken-rice-bowl-recipe/
