Street Chicken Rice Bowl with Corn Recipe
Introduction
This Street Chicken Rice Bowl with Corn brings together tender, flavorful chicken and a creamy, tangy street corn topping over a bed of fluffy rice. It’s a vibrant, satisfying meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sweet corn kernels (grilled if possible, frozen works too)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 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
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Step 1: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Let them marinate for at least 15 minutes to absorb the flavors.
- Step 2: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for about 5 to 7 minutes per side until fully cooked and nicely charred. Remove from heat and let the chicken rest before slicing into strips.
- Step 3: In another bowl, mix together the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper until well combined to make the street corn topping.
- Step 4: Divide the cooked rice evenly into bowls. Top with sliced chicken and a generous scoop of the street corn mixture. Drizzle the reserved sour cream over the top, then garnish with extra cotija cheese, fresh cilantro, and lime wedges.
Tips & Variations
- For smoky flavor, grill the chicken and corn outdoors when possible.
- Substitute cotija with feta or queso fresco if unavailable.
- Add a handful of chopped jalapeños to the street corn topping for extra heat.
- Use brown rice or cauliflower rice for a healthier or low-carb option.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave. Add fresh street corn topping just before serving to keep it creamy and vibrant.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may cook faster and be less juicy. Watch closely to avoid drying out.
Is it okay to use canned corn instead of fresh or frozen?
Canned corn can be used in a pinch, but fresh or frozen corn grilled lightly gives the best texture and flavor.
Print
Street Chicken Rice Bowl with Corn Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant Street Chicken Rice Bowl with Corn combines tender, marinated grilled chicken thighs with a creamy, zesty Mexican street corn-inspired topping served over fluffy cooked rice. Perfect for a flavorful weeknight meal, this dish balances smoky, spicy, and fresh elements with buttery cotija cheese and a bright lime finish.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili 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 if possible, frozen works too)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- ½ cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper, to taste
To Serve:
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs to the marinade and toss thoroughly to coat. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken thighs onto the pan and cook for about 5 to 7 minutes per side until fully cooked through and charred on the outside. Remove the chicken from the heat and allow it to rest for a few minutes before slicing into strips.
- Prepare the Street Corn Topping: In a mixing bowl, combine the grilled or frozen corn kernels, thinly sliced red onion, sour cream (use half here), mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Stir until well combined and creamy.
- Assemble the Bowls: Divide the cooked rice evenly among bowls. Arrange the sliced grilled chicken on top, then add a generous scoop of the street corn topping. Drizzle the reserved sour cream over the bowl, garnish with extra crumbled cotija cheese, fresh cilantro leaves, and lime wedges on the side for squeezing.
Notes
- For best flavor, grill the corn kernels before mixing them into the topping to add a smoky taste.
- If you don’t have cotija cheese, feta can be used as a substitute.
- You can marinate the chicken for longer, up to 2 hours, for deeper flavor.
- Use cooked rice of your choice; cilantro lime rice pairs very well with these flavors.
- This dish can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Keywords: Chicken rice bowl, street corn, grilled chicken, Mexican street food, easy weeknight dinner, cotija cheese, creamy corn topping
