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Street Corn Chicken Rice Bowl Recipe

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3.8 from 4 reviews

This Street Corn Chicken Rice Bowl features juicy, marinated chicken thighs paired with a creamy, tangy street corn topping, all served over warm, fluffy rice. A delicious fusion of smoky, spicy, and fresh flavors makes this dish a flavorful and satisfying meal perfect for any day of the week.

Ingredients

Chicken Marinade

  • 4 boneless skinless chicken thighs
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Street Corn Topping

  • 1 cup sweet corn kernels (grilled, if possible; frozen works too)
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • ½ cup Cotija cheese, crumbled (plus extra for garnish)
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 lime (cut into wedges)

Rice

  • 3 cups cooked rice

Garnish

  • Fresh cilantro
  • Extra Cotija cheese
  • Lime wedges

Instructions

  1. Season and Marinate the Chicken: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly with this marinade and let them rest in the fridge for 15-30 minutes to absorb all the flavors.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 8-10 minutes per side until they are fully cooked through and golden brown on the outside. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
  3. Prepare the Street Corn Topping: In a mixing bowl, combine the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Mix thoroughly. Season with salt, pepper, and a squeeze of lime juice to balance the flavors.
  4. Prepare the Rice: Reheat the cooked rice with a splash of water in a pan or microwave until warm and fluffy, ensuring it is ready to be served as the base of the bowl.
  5. Assemble the Bowls: Divide the warmed rice evenly among four serving bowls. Top each bowl with sliced chicken thighs and a generous portion of the prepared street corn topping. Garnish with extra crumbled Cotija cheese, fresh cilantro, and lime wedges on the side.
  6. Serve: Serve the bowls warm with an optional squeeze of fresh lime juice to add an extra burst of citrus flavor.

Notes

  • For the best flavor, use grilled corn kernels for the street corn topping. Frozen corn can be used as an alternative.
  • Marinate the chicken up to 30 minutes ahead to enhance flavor and tenderness.
  • If you prefer a spicier kick, add more chili powder or include a pinch of cayenne pepper in the marinade or topping.
  • Serve with extra lime wedges for added freshness and acidity.
  • Leftover rice can be refrigerated and reheated for next-day meals.

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