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Street Corn Chicken Rice Bowl Recipe

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3.9 from 2 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining marinated and seared chicken thighs with a creamy, spicy Mexican-inspired street corn topping. Served over warm, fluffy rice and garnished with cotija cheese, fresh cilantro, and lime wedges, it’s a satisfying meal perfect for a quick dinner that bursts with bold flavors and contrasting textures.

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 also works)
  • 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 (to taste)

Rice and Garnishes

  • 3 cups cooked rice
  • Fresh cilantro (for garnish)
  • 1 lime (cut into wedges)
  • Optional: Tajín seasoning (for extra flavor)

Instructions

  1. 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 in this marinade thoroughly and refrigerate for 15-30 minutes to infuse the flavors.
  2. Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and sear for 8-10 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest before slicing into strips.
  3. 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, pepper, and lime juice to taste. Mix well until creamy and evenly combined.
  4. Prepare the rice: Reheat the cooked rice by adding a splash of water and warming it until it’s fluffy and heated through. This can be done on the stovetop or in a microwave.
  5. Assemble the bowls: Divide the warmed rice among four bowls. Top each with sliced chicken, the creamy street corn mixture, extra cotija cheese, and fresh cilantro. Garnish with lime wedges and, if desired, a drizzle of extra sour cream and a sprinkle of Tajín seasoning for an extra kick.
  6. Serve: Serve the bowls warm with an optional squeeze of lime juice over the top for added brightness and flavor.

Notes

  • Grilling the corn kernels adds a smoky flavor but sautéed frozen corn works well as a convenient alternative.
  • Allowing the chicken to rest after cooking helps retain its juices and improves tenderness.
  • The street corn topping can be made ahead and refrigerated for up to one day for convenience.
  • Use a digital thermometer to ensure chicken is safely cooked to 165°F (74°C).
  • For a spicier kick, add extra chili powder or a pinch of cayenne to the street corn mixture.
  • Leftover rice can be stored in the fridge for up to 3 days and reheated before serving.

Find it online: https://lauracooks.com/easy-street-corn-chicken-rice-bowl/