Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining juicy marinated chicken thighs with a zesty street corn topping, served over fluffy rice. Inspired by Mexican street food, it features a creamy, spicy corn salad with cotija cheese and fresh lime, making it perfect for a quick and satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing, mixing, reheating
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Scale
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 or frozen, sautéed)
- ¼ cup thinly sliced red onion
- ½ cup sour cream (plus extra for drizzling)
- 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 (from about 1 lime)
Other Ingredients
- 3 cups cooked rice
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
- Optional: Tajín seasoning for extra flavor
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. Cover and refrigerate for 15-30 minutes to allow the flavors to infuse.
- Cook the chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 8-10 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from heat and let rest for a few minutes before slicing.
- Prepare the street corn topping: In a mixing bowl, combine grilled or sautéed corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and chili powder. Season with salt, black pepper, and lime juice to taste. Mix until well combined.
- Reheat the rice: Warm the cooked rice by reheating it in a microwave-safe container with a splash of water or in a covered skillet over medium heat. Stir occasionally until the rice is hot and fluffy.
- Assemble the bowls: Divide warm rice evenly into bowls. Top each with sliced chicken thighs, a generous helping of the street corn mixture, and extra crumbled cotija cheese. Garnish with fresh cilantro leaves and lime wedges. Drizzle additional sour cream on top if desired. Optionally, sprinkle Tajín seasoning for an extra kick of flavor.
- Serve: Serve the bowls warm, encouraging a squeeze of fresh lime over each serving for brightness. Enjoy immediately for the best taste and texture.
Notes
- Grilling the corn adds a smoky flavor, but sautéed frozen corn works well as a convenient alternative.
- Marinating chicken for at least 15 minutes enhances flavor but can be done for up to 2 hours for extra tenderness.
- Tajín seasoning is optional but adds a nice tangy, spicy finish.
- Use avocado oil for its high smoke point and neutral flavor, but any neutral oil can substitute.
- Leftover bowls store well in the refrigerator for up to 3 days; reheat thoroughly before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: street corn, chicken rice bowl, Mexican street food, cotija cheese, grilled corn, quick dinner, flavorful chicken
