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Street Corn Chicken Rice Bowl Recipe

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4.1 from 12 reviews

A vibrant and flavorful Street Corn Chicken Rice Bowl featuring marinated and pan-seared chicken thighs served over warm, fluffy rice topped with a creamy, spicy grilled corn and cotija cheese mixture. Garnished with fresh cilantro and lime wedges, this dish combines Mexican-inspired flavors for a satisfying and easy-to-make meal perfect for weeknight dinners.

Ingredients

Chicken Marinade

  • 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

Street Corn Topping

  • 1 cup sweet corn kernels (grilled, if possible - frozen can be sautéed)
  • ¼ cup thinly sliced red onion
  • 1 cup sour cream (reserve half to drizzle on top)
  • 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)

Rice and Garnishes

  • 3 cups cooked rice
  • Fresh cilantro (for garnish)

Instructions

  1. Season and marinate the chicken: In a bowl, combine 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon cumin powder, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Coat the 4 boneless, skinless chicken thighs evenly with this marinade. Cover and refrigerate for 15 to 30 minutes to let the flavors infuse.
  2. Cook the chicken: Heat a skillet over medium-high heat until hot. Add the marinated chicken thighs and cook for about 8 to 10 minutes per side, or until fully cooked through and nicely seared on the outside. Remove from heat and allow the chicken to rest briefly, then slice into strips.
  3. Prepare the street corn topping: In a mixing bowl, combine 1 cup of grilled corn kernels (or sauté frozen corn), ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup crumbled cotija cheese, and 1 teaspoon chili powder. Stir thoroughly and adjust seasoning with salt, pepper, and a squeeze of lime juice to taste. Reserve the other half of the sour cream for drizzling.
  4. Prepare the rice: Reheat the 3 cups of cooked rice by adding a small splash of water and warming it in a pan or microwave until fluffy and heated through.
  5. Assemble the bowls: Divide the warm rice evenly among 4 bowls. Top with sliced chicken and spoon generous amounts of the street corn mixture on top. Garnish each bowl with additional crumbled cotija cheese, fresh cilantro leaves, and lime wedges. Optionally, drizzle with the reserved sour cream and a sprinkle of Tajín seasoning for extra zest.
  6. Serve: Serve the bowls warm with an optional squeeze of fresh lime juice over the top. Enjoy your flavorful and colorful street corn chicken rice bowl!

Notes

  • For best flavor, grill the corn before adding to the topping mix; alternatively, sauté frozen corn until slightly charred.
  • Allowing the chicken to marinate enhances the depth of flavor and tenderness.
  • Using cotija cheese is key for authentic taste, but feta can be a substitute if unavailable.
  • Tajín seasoning is optional but adds a nice tangy, spicy finish.
  • This recipe can be adapted with brown rice or cauliflower rice for a healthier twist.

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