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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.5 from 97 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://ricoloranz.com/street-corn-chicken-rice-bowl-recipe/