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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Sofia Burley
This street corn chicken rice bowl starts with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh, customizable meal. Add your favorite toppings like avocado, black beans, or extra cilantro to make it your own.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Servings 4 peoples
Calories 512 kcal

Equipment

  • 1 Skillet
  • 1 Wooden Cutting Board
  • 1 Chef Knife
  • 2 Mixing Bowls

Ingredients
  

For the Chicken:

  • 4 chicken thighs boneless and skinless
  • 1 tbsp boneless and skinless
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels grilled, if possible – frozen
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 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

For the Rice and Assembly:

  • 3 cups cooked rice
  • Fresh cilantro  for garnish

Instructions
 

Season and marinate the chicken:

  • Combine lime juice, avocado oil, chili 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 chicken for 8-10 minutes per side until done. Rest, then slice.
  • Prepare the street corn topping:
  • Mix 1 cup grilled 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.

Serve:

  • Serve warm with an optional squeeze of lime.

Notes

Tips
  • Char the Corn: For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. This adds a smoky taste that pairs well with the creamy toppings.
  • Use Fresh Lime Juice: Fresh lime juice in both the marinade and the street corn topping brightens the dish and balances the richness of the sour cream and mayo.
  • Reheat Rice with Water: When reheating rice, add a splash of water to keep it fluffy and prevent it from drying out.
  • Add Extra Heat: For a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.
Extra Topping Ideas
  • Diced Avocado or Guacamole: Adds creaminess and a rich flavor that balances the smoky and spicy elements in the bowl.
  • Pico de Gallo: Fresh tomatoes, onions, and cilantro add a bright, juicy element.
  • Sliced Jalapeños: Fresh or pickled jalapeños bring heat and a nice tang.
  • Shredded Lettuce: Adds crunch and a refreshing contrast to the warm rice and chicken.
  • Radish Slices: Thinly sliced radishes bring a mild peppery crunch.
  • Sliced Green Onions: Adds a mild onion flavor that complements the other ingredients.
  • Hot Sauce or Sriracha: A drizzle of hot sauce or sriracha adds extra spice for those who love heat.

 

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