Why Make This Recipe
Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines flavorful chicken with sweet corn and creamy toppings. It’s a perfect dish for busy weeknights or a casual gathering with friends. The combination of spices and fresh ingredients makes each bite enjoyable. Plus, it’s easy to customize your bowl with your favorite toppings!
How to Make Street Corn Chicken Rice Bowl
Ingredients:
- 4 chicken thighs, boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder or 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sweet corn kernels, grilled or frozen
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- 1/2 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
Directions:
- Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
- Heat a skillet over medium-high heat and cook the chicken for 8-10 minutes per side until done. Rest, then slice.
- Mix grilled corn or sautéed frozen sweet corn, sliced red onion, sour cream, mayonnaise, cotija cheese, and chili powder for the street corn topping. Add salt, pepper, and lime juice to taste.
- Reheat the cooked rice with a splash of water until warm and fluffy.
- Assemble bowls with rice, sliced chicken, street corn topping, extra cotija, and cilantro. Garnish with lime wedges.
- Optionally drizzle extra sour cream on top and sprinkle with Tajin for extra flavor.
- Serve warm with an optional squeeze of lime.
How to Serve Street Corn Chicken Rice Bowl
Serve your Street Corn Chicken Rice Bowl warm in individual bowls. Add fresh cilantro and lime wedges on the side for an extra burst of flavor. This dish is perfect for lunch or dinner and can be enjoyed on its own or with tortilla chips.
How to Store Street Corn Chicken Rice Bowl
To store leftovers, place the rice, chicken, and street corn topping in separate airtight containers. Keep them in the fridge for up to 3 days. When you’re ready to enjoy, reheat everything in the microwave or on the stove until warm.
Tips to Make Street Corn Chicken Rice Bowl
- Marinating the chicken longer improves the flavor, so feel free to extend the marination time if you can.
- Use fresh corn when it’s in season for a sweeter taste.
- Experiment with different toppings like avocado or diced tomatoes for added freshness.
Variation
You can replace chicken thighs with grilled shrimp or tofu for a different protein. If you want a spicier kick, add diced jalapeños or hot sauce to the street corn topping.
FAQs
Can I use frozen corn instead of fresh corn?
Yes, frozen corn works great! Just sauté it until heated through before mixing it with the other toppings.
Is there a substitute for cotija cheese?
If you can’t find cotija cheese, feta or queso fresco are good alternatives.
Can this recipe be made ahead of time?
Yes, you can prepare the chicken and street corn topping ahead of time. Store them in the fridge and assemble your bowls when you’re ready to eat!
Street Corn Chicken Rice Bowl
Ingredients
For the chicken
- 4 pieces chicken thighs, boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 0.5 tsp garlic powder or 2 minced garlic cloves
- 0.5 tsp salt
- 0.25 tsp black pepper
For the street corn topping
- 1 cup sweet corn kernels, grilled or frozen
- 0.25 cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- 0.5 cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- to taste Salt and pepper
- 1 piece lime, cut into wedges
For assembling
- 3 cups cooked rice
- to garnish Fresh cilantro
Instructions
Preparation
- Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.
Cooking
- Heat a skillet over medium-high heat and cook the chicken for 8-10 minutes per side until done. Rest, then slice.
- Mix grilled corn or sautéed frozen sweet corn, sliced red onion, sour cream, mayonnaise, cotija cheese, and chili powder for the street corn topping. Add salt, pepper, and lime juice to taste.
- Reheat the cooked rice with a splash of water until warm and fluffy.
Assembly
- Assemble bowls with rice, sliced chicken, street corn topping, extra cotija, and cilantro. Garnish with lime wedges.
- Optionally drizzle extra sour cream on top and sprinkle with Tajin for extra flavor.