When it comes to creating meals that are both comforting and packed with bold flavors, few dishes hit the mark quite like the Street Corn Chicken Rice Bowl.
This recipe combines tender, marinated chicken thighs, smoky grilled corn, creamy Cotija cheese, and a tangy lime sauce to deliver a meal that feels indulgent yet fresh. Inspired by the vibrant flavors of Mexican street food, this dish is highly customizable, making it perfect for picky eaters and adventurous foodies alike.
Whether you’re looking for a quick lunch, a hearty dinner, or a dish to impress your guests, this recipe has you covered. With simple ingredients and straightforward instructions, you’ll have a bowl bursting with flavor in under an hour.
What Makes This Dish Special?
The Street Corn Chicken Rice Bowl stands out because of its balance of flavors and textures. The chicken is seasoned with a blend of lime juice, chili powder, cumin, and garlic, giving it a smoky and tangy profile. The street corn topping adds creaminess and crunch, while the rice serves as a neutral base that ties everything together. Garnished with fresh cilantro and lime wedges, the dish is a feast for both the eyes and the palate.
But perhaps the best part is its versatility. You can easily personalize this dish by adding your favorite toppings like avocado, black beans, or jalapeños. It’s a canvas for creativity that ensures you’ll never tire of making it.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder or 2 minced garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels (grilled or sautéed frozen corn works great)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half for drizzling on top)
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese (crumbled; plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice from 1 lime
For the Rice and Assembly:
- 3 cups cooked rice
- Fresh cilantro for garnish
- Lime wedges for serving
Step-by-Step Instructions
1. Season and Marinate the Chicken:
Start by preparing the chicken marinade. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper in a mixing bowl. Coat the chicken thighs thoroughly with this mixture and let them marinate in the fridge for 15–30 minutes. This step infuses the chicken with bold flavors while keeping it tender and juicy.
2. Cook the Chicken:
Heat a skillet over medium-high heat. Once hot, sear the chicken thighs for about 8–10 minutes per side until fully cooked. The chicken should have a golden-brown crust and reach an internal temperature of 165°F. Remove from heat and let the chicken rest for a few minutes before slicing it into bite-sized pieces.
3. Prepare the Street Corn Topping:
In another mixing bowl, combine grilled corn (or sautéed frozen corn), sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste. This creamy topping is the highlight of the dish, offering a tangy and smoky contrast to the seasoned chicken.
4. Prepare the Rice:
Reheat your cooked rice with a splash of water to keep it fluffy and moist. Warm rice serves as the perfect base for this dish, soaking up all the flavors from the toppings.
5. Assemble the Bowls:
Now comes the fun part—assembling your bowls! Start with a generous scoop of rice as your base. Add sliced chicken on top, followed by a hearty portion of the street corn topping. Sprinkle extra Cotija cheese and fresh cilantro over the bowl for garnish. Add lime wedges on the side for an optional squeeze of brightness.
6. Optional Enhancements:
If you want to take your bowl to the next level, drizzle extra sour cream on top or sprinkle Tajín seasoning for a zesty kick. You can also add additional toppings like diced avocado, pico de gallo, or sliced jalapeños to suit your taste.
7. Serve:
Serve your Street Corn Chicken Rice Bowls warm and enjoy! The combination of flavors will transport you straight to a bustling Mexican street market.
Tips for Success
- Char the Corn: Grilling or cooking the corn in a hot skillet until slightly charred adds depth and smokiness to the dish.
- Use Fresh Lime Juice: Freshly squeezed lime juice brightens up both the marinade and the street corn topping.
- Reheat Rice with Water: Adding a splash of water when reheating rice prevents it from drying out.
- Add Extra Heat: For spice lovers, chopped jalapeño or cayenne pepper can be added to the street corn topping.
Extra Topping Ideas
If you’re looking to customize your bowl even further, here are some additional topping options that pair beautifully with this dish:
- Diced Avocado or Guacamole: Adds creaminess and richness.
- Pico de Gallo: Provides a fresh burst of flavor with tomatoes, onions, and cilantro.
- Sliced Jalapeños: Brings heat and tang.
- Shredded Lettuce: Adds crunch and freshness.
- Radish Slices: Offers mild peppery notes.
- Sliced Green Onions: Complements other ingredients with a subtle onion flavor.
- Hot Sauce or Sriracha: Perfect for those who love extra spice.
Nutrition Information
Each serving of this Street Corn Chicken Rice Bowl contains approximately:
- Calories: 512 kcal
- Carbohydrates: 43.5g
- Protein: 22.6g
- Fat: 28.2g
Why You’ll Love This Recipe
The Street Corn Chicken Rice Bowl is more than just a meal—it’s an experience. Every bite is packed with layers of flavor: smoky chicken, creamy corn topping, fluffy rice, and zesty lime. It’s filling yet refreshing, making it perfect for any season or occasion.
Plus, it’s incredibly easy to make. With just a few simple steps and pantry staples, you can whip up a dish that tastes restaurant-quality without leaving your kitchen. And because it’s so customizable, it’s ideal for families or gatherings where everyone has different preferences.
So whether you’re craving comfort food or looking to spice up your weeknight dinner routine, give this recipe a try. It’s sure to become a favorite in your household!
PrintStreet Corn Chicken Rice Bowl Recipe
This street corn chicken rice bowl features tender spiced chicken, creamy street corn topping, and fluffy rice. Garnished with Cotija, lime, and cilantro, it’s a flavorful meal perfect for customizing with your favorite toppings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 people
- Category: Dinner, Lunch, Main Course
- Method: Stovetop, Skillet
- Cuisine: American, Mexican
- Diet: Gluten Free
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder or 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels (grilled or sautéed)
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (reserve half to drizzle)
- 2 tbsp mayonnaise
- 1/2 cup Cotija cheese (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. Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Marinate chicken thighs in mixture for 15–30 minutes.
2. Heat a skillet over medium-high. Sear marinated chicken 8–10 minutes per side until cooked through. Let rest, then slice.
3. Mix corn, red onion, sour cream, mayo, Cotija, chili powder, and lime juice. Season with salt and pepper.
4. Reheat cooked rice with a splash of water until fluffy.
5. Assemble bowls with rice, sliced chicken, street corn topping, extra Cotija, and cilantro. Garnish with lime wedges.
6. Optional: Drizzle reserved sour cream and sprinkle Tajín or hot sauce if desired.
Notes
• Grill or sauté corn for smoky flavor.
• Use fresh lime juice to brighten flavors.
• Add chopped jalapeño or cayenne for spice.
• Reheat rice with water to keep it fluffy.
• Topping ideas: avocado, pico de gallo, jalapeños, shredded lettuce, radish slices, green onions, or hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 512
- Fat: 28.2g
- Carbohydrates: 43.5g
- Protein: 22.6g
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