Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal that brings together tender marinated chicken, sweet grilled corn, and creamy cheese in every bite. It’s an easy dish to prepare, perfect for a 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 (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 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 golden and cooked through. Remove from skillet, let rest briefly, then slice into strips.
- Step 3: In a bowl, mix grilled or thawed corn kernels with red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and a squeeze of lime juice. Adjust seasoning to taste.
- Step 4: Reheat the cooked rice by adding a splash of water and warming until fluffy and hot.
- Step 5: Assemble the bowls by dividing warm rice between serving dishes. Top with sliced chicken, a generous spoonful of street corn mixture, extra Cotija cheese, and fresh cilantro. Add lime wedges on the side.
- Step 6: Serve warm, encouraging an extra squeeze of lime juice over the top for brightness.
Tips & Variations
- Grill the corn on the cob for a smoky flavor, then cut off the kernels for the topping.
- Swap chicken thighs for chicken breasts if you prefer leaner meat, adjusting cooking time accordingly.
- Add a pinch of smoked paprika to the marinade for an extra depth of flavor.
- Use Greek yogurt instead of sour cream for a lighter topping option.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water to keep them moist. The street corn topping is best used fresh but can be stored separately and stirred before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for the street corn topping?
Yes, frozen corn works well if grilled corn is not available. Thaw and drain it before mixing with the other ingredients.
What can I substitute for Cotija cheese?
If you can’t find Cotija, feta cheese is a good alternative that offers a similar crumbly texture and tangy flavor.
PrintStreet Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl combines juicy, chili-lime marinated chicken thighs with a creamy, tangy street corn topping made from grilled sweet corn, Cotija cheese, and sour cream. Served over warm, fluffy rice and garnished with fresh cilantro and lime wedges, this dish delivers a vibrant blend of smoky, tangy, and savory flavors perfect for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-Inspired
Ingredients
For the Chicken
- 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, plus juice for seasoning)
For the Rice
- 3 cups cooked rice
- Splash of water (for reheating)
For Garnish
- Fresh cilantro
- Extra lime wedges
Instructions
- Season and Marinate the Chicken: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Thoroughly coat the chicken thighs in the marinade and refrigerate for 15-30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8-10 minutes on each side until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- Prepare the Street Corn Topping: In a mixing bowl, combine the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt and pepper to taste, then add a squeeze of fresh lime juice to brighten the flavors.
- Prepare the Rice: Reheat the cooked rice by warming it gently with a splash of water either in the microwave or on the stovetop until it is fluffy and heated through.
- Assemble the Bowls: Divide the warm rice evenly into serving bowls. Top each bowl with a generous amount of sliced chicken and the creamy street corn topping. Sprinkle extra crumbled Cotija cheese over the top and garnish with fresh cilantro and lime wedges.
- Serve: Serve the bowls warm, with an optional additional squeeze of lime juice for extra zest and brightness.
Notes
- Marinating the chicken for at least 15 minutes enhances flavor but can be extended up to 2 hours for deeper taste.
- If fresh grilled corn is unavailable, frozen corn kernels work well as a substitute; thaw and drain before mixing.
- Use any long-grain white or brown rice according to preference and dietary needs.
- Adjust chili powder in the marinade and topping to control spice level according to taste.
- This dish can be served with a side of avocado slices or a simple green salad for a more complete meal.
Keywords: street corn chicken bowl, grilled chicken recipe, Mexican rice bowl, Cotija cheese recipe, easy chicken dinner
