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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe
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4.8 from 138 reviews

This Street Corn Chicken Rice Bowl brings together tender marinated chicken thighs, smoky street corn with creamy cotija cheese, and fluffy rice, topped off with zesty lime and fresh cilantro. Inspired by Mexican street flavors, it’s a hearty, crowd-pleasing one-bowl meal that’s quick enough for weeknights yet impressive enough for a gathering.

Ingredients

For the Chicken

  • 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

For the Street Corn Topping

  • 1 cup sweet corn kernels, grilled if possible (or frozen)
  • ¼ cup thinly sliced red onion
  • 1 cup sour cream (divided, half for topping/drizzling)
  • 2 tbsp mayonnaise
  • ½ cup cotija cheese, crumbled (plus extra for garnish)
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 1 lime, cut into wedges

For the Rice and Assembly

  • 3 cups cooked rice
  • Fresh cilantro, for garnish

Instructions

  1. Season and Marinate the Chicken: In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs and toss to coat evenly. Cover and let marinate in the refrigerator for 15-30 minutes to infuse the flavors.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs, searing them for 8-10 minutes per side until cooked through and nicely browned. Remove from heat and let rest for a few minutes, then slice into strips.
  3. Prepare the Street Corn Topping: In a bowl, combine the grilled or sautéed corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt and pepper, and add a squeeze of lime juice to taste. Mix until well-coated.
  4. Prepare the Rice: Place the cooked rice in a microwave-safe bowl and add a splash of water. Reheat until warm and fluffy, stirring gently to avoid clumping.
  5. Assemble the Bowls: Divide the rice among four bowls. Top each with sliced chicken, a generous scoop of the street corn topping, and sprinkle with extra Cotija cheese and fresh cilantro. Add lime wedges for squeezing. Optionally, drizzle with the remaining sour cream and finish with Tajín if desired.
  6. Serve: Serve the bowls warm with extra lime wedges, and offer additional toppings such as hot sauce, diced avocado, or sliced jalapeños as desired.

Notes

  • Char the Corn: Grill or cook corn in a hot skillet for added smoky flavor.
  • Use Fresh Lime Juice: It brightens the flavor of both chicken and corn topping.
  • Reheat Rice Properly: Add a splash of water to rice before reheating to keep it fluffy.
  • Adjust Heat Level: Add jalapeños or cayenne to the corn mixture for a spicier bite.
  • Optional Toppings: Try diced avocado, pico de gallo, radish slices, shredded lettuce, green onions, or a drizzle of hot sauce for added flavor and texture.

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