Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl is a vibrant, flavorful dish featuring juicy marinated chicken thighs seared to perfection, served over warm, fluffy rice, and topped with a creamy, zesty street corn mixture. The combination of chili powder, lime, cotija cheese, and fresh cilantro brings a Mexican-inspired twist that’s perfect for a quick and satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Chicken and 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 preferred, frozen acceptable)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (divided, ½ cup for topping and ½ cup reserved for drizzle)
- 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
Other
- 3 cups cooked rice
- Fresh cilantro, for garnish
- Optional: Tajín seasoning for finishing
Instructions
- Season and marinate the chicken: In a bowl, mix lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly in the marinade and refrigerate for 15 to 30 minutes to absorb the flavors.
- Cook the chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and sear for 8 to 10 minutes on each side until fully cooked and nicely browned. Remove from the heat and let the chicken rest before slicing into strips.
- Prepare the street corn topping: In a mixing bowl, combine the grilled or sautéed corn kernels, thinly sliced red onion, ½ cup sour cream, mayonnaise, crumbled cotija cheese, chili powder, and a squeeze of lime juice. Season with salt and pepper to taste, and mix well until creamy and flavorful.
- Reheat the rice: Warm the cooked rice by adding a splash of water and heating it in a microwave or on the stovetop until hot and fluffy.
- Assemble the bowls: Distribute the warmed rice evenly into four bowls. Top with sliced chicken thighs followed by the creamy street corn mixture. Sprinkle extra cotija cheese and fresh cilantro for garnish. Add lime wedges on the side for squeezing over the bowl. Optionally, drizzle with the reserved sour cream and sprinkle Tajín seasoning for added flavor.
- Serve: Serve the bowls warm with an extra squeeze of lime to enhance the bright, tangy flavors of the dish.
Notes
- Marinate the chicken longer for deeper flavor absorption if time allows.
- If fresh grilled corn is unavailable, frozen corn sautéed in a pan works well.
- Adjust chili powder quantity to make the dish more or less spicy according to your taste.
- Use cilantro leaves as garnish for freshness; omit if not preferred.
- Tajín seasoning adds a nice tangy, spicy finish but is optional.
