Description
Enjoy the flavors of Mexican street corn in a hearty rice bowl topped with seasoned chicken, creamy corn mixture, and fresh cilantro. This Street Corn Chicken Rice Bowl is a satisfying and vibrant dish that brings together a variety of delicious ingredients.
Ingredients
Scale
Marinated Chicken:
- 4 chicken thighs (boneless and skinless)
- 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
Street Corn Topping:
- 1 cup sweet corn kernels (grilled, if possible – frozen)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 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)
Additional Ingredients:
- 3 cups cooked rice
- Fresh cilantro (for garnish)
Instructions
- Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
- Cook the chicken: Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
- Prepare the street corn topping: Mix 1 cup grilled corn or sautéed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
- Prepare the rice: Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
- Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges. Optional: Drizzle extra sour cream on top if desired. Optional: Finish with a sprinkle of Tajín for extra flavor.
- Serve: Serve warm with an optional squeeze of lime.
Notes
- For a smoky flavor, grill the chicken instead of pan-searing.
- You can customize the toppings with avocado, jalapeños, or salsa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté, Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 115mg
Keywords: Street Corn Chicken Rice Bowl, Mexican Street Corn, Rice Bowl Recipe, Chicken Bowl
