Description
This Street Corn Chicken Rice Bowl recipe combines tender, marinated chicken thighs with a creamy, zesty street corn topping and fluffy rice. Inspired by classic Mexican street corn flavors, this bowl is packed with smoky chili, tangy lime, fresh cilantro, and crumbly Cotija cheese for a vibrant, satisfying meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
For the Chicken 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
For the Street Corn Topping
- 1 cup sweet corn kernels (grilled or sautéed frozen)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- ½ cup crumbled Cotija cheese (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp lime juice (adjust to taste)
For Assembly
- 3 cups cooked rice
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
- Optional: Tajín seasoning for extra flavor
Instructions
- Season and Marinate the Chicken: In a bowl, mix lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs evenly with this mixture and let them marinate in the refrigerator for 15 to 30 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs and sear them, cooking about 8 to 10 minutes on each side until fully cooked through and browned. Remove from heat and allow the chicken to rest before slicing into strips.
- Prepare the Street Corn Topping: In a medium bowl, combine the grilled or sautéed corn kernels, thinly sliced red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Mix well and season with salt, pepper, and lime juice to balance the flavors.
- Warm the Rice: Reheat the cooked rice by adding a splash of water and warming it in the microwave or on the stovetop until hot and fluffy.
- Assemble the Bowls: Divide the warm rice evenly into bowls. Layer with sliced chicken and generous spoonfuls of the street corn mixture. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges. Optionally, drizzle the reserved sour cream on top and sprinkle with Tajín seasoning for an extra kick.
- Serve: Serve the bowls warm, encouraging guests to squeeze additional lime juice over their bowls for an added burst of freshness.
Notes
- Grilling the corn adds a smoky flavor, but sautéing frozen corn is a convenient alternative.
- Marinating the chicken longer than 30 minutes is acceptable for enhanced flavor, but avoid exceeding 2 hours to prevent texture changes.
- Using boneless, skinless chicken thighs keeps the meat tender and juicy.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Tajín seasoning is optional but adds a great tangy and mildly spicy dimension to the bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
