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
Scale
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
