Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl combines tender, flavorful chicken with a creamy, tangy street corn topping for a satisfying meal. It’s a perfect blend of spices, textures, and fresh ingredients that come together in a wholesome bowl.
Ingredients
- 4 chicken thighs (boneless and skinless)
- 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; frozen acceptable)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- ½ cup cotija cheese (crumbled, plus extra for garnish)
- 1 tsp chili powder (for 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 and refrigerate for 15 to 30 minutes.
- Step 2: Heat a skillet over medium-high heat and cook the chicken thighs for 8 to 10 minutes on each side until fully cooked through and nicely seared. Remove from heat and let them rest 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: Reheat the cooked rice by adding a splash of water and warming it until it is hot and fluffy.
- Step 5: Assemble each bowl by layering warm rice, sliced chicken, and the street corn topping. Garnish with extra cotija cheese, fresh cilantro, and lime wedges. Optionally, drizzle with the remaining sour cream and sprinkle with Tajín seasoning for extra flavor.
- Step 6: Serve the bowls warm with an optional squeeze of fresh lime juice for a bright finish.
Tips & Variations
- For best flavor, grill the corn on the cob before cutting off the kernels to get a smoky char. If fresh is not available, thaw frozen corn and sauté it briefly in a hot pan.
- You can substitute chicken thighs with breasts if preferred, but cooking times may vary slightly.
- Add diced avocado or jalapeños for extra creaminess or heat.
- Tajín seasoning on top adds a zesty kick, but it’s optional based on your taste.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove, then assemble fresh with the corn topping. The topping is best added just before serving to maintain texture and freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken thighs for this recipe?
Yes, you can use frozen chicken thighs, but be sure to thaw them completely before marinating and cooking for even seasoning and proper cooking.
Is there a vegetarian version of this dish?
Absolutely! Replace the chicken with grilled tofu or roasted vegetables, and use the same street corn topping and rice base for a delicious vegetarian bowl.
Print
Street Corn Chicken Rice Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining marinated and pan-seared chicken thighs with a creamy, tangy street corn topping. Served over warm, fluffy rice and garnished with cotija cheese, cilantro, and lime wedges, it delivers a perfect balance of smoky, spicy, and fresh tastes reminiscent of Mexican street food.
Ingredients
Chicken Marinade
- 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 if possible or frozen cooked corn)
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tbsp mayonnaise
- ½ cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp lime juice (to taste)
Other Ingredients
- 3 cups cooked rice
- Fresh cilantro (for garnish)
- 1 lime, cut into wedges
- Extra sour cream (optional, for drizzling)
- Tajín seasoning (optional, for finishing)
Instructions
- Season and marinate the chicken: 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. Refrigerate for 15-30 minutes to allow the flavors to develop.
- Cook the chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 8-10 minutes on each side until fully cooked and nicely seared. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing into strips.
- Prepare the street corn topping: In a mixing bowl, combine the grilled or sautéed sweet corn kernels with thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste. Mix well to create a creamy, flavorful topping.
- Prepare the rice: Reheat the cooked rice gently in a pan or microwave with a splash of water to keep it moist and fluffy.
- Assemble the bowls: Divide the warm rice into serving bowls. Top each portion with sliced chicken, a generous scoop of the street corn topping, extra crumbled cotija cheese, and fresh cilantro. Garnish with lime wedges.
- Serve: Serve the bowls warm. Optionally, drizzle some extra sour cream on top and sprinkle with Tajín seasoning for an added burst of flavor. Squeeze lime juice over before eating for brightness.
Notes
- Marinate the chicken for at least 15 minutes, but up to 30 minutes for more flavor.
- If fresh grilled corn is unavailable, sauté frozen corn kernels until slightly charred for best results.
- Use cotija cheese for authentic flavor, but feta can be a substitute if needed.
- The dish can be served with cilantro and lime wedges to taste.
- Tajín seasoning adds a nice spicy and tangy finish but is optional.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: street corn chicken rice bowl, Mexican chicken bowl, grilled corn chicken, cotija cheese recipes, easy chicken rice bowl
