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Street Corn Chicken Rice Bowl Recipe

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3.9 from 5 reviews

  • Author: Eve
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

This Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining marinated and skillet-cooked chicken thighs with a zesty street corn mixture. Served over warm, fluffy rice and topped with tangy Cotija cheese, lime juice, and fresh cilantro, it offers a delicious blend of smoky, spicy, and creamy textures perfect for a satisfying and colorful meal.

Ingredients

Chicken and Marinade

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Lime juice from 1 lime (for marinating)

Street Corn Mixture

  • 1 cup sweet corn kernels (grilled or cooked)
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • ½ cup Cotija cheese, plus extra for garnish
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Lime juice from 1 lime (for zest)

Base and Garnish

  • 3 cups cooked rice
  • Cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions

  1. Marinate the chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the boneless, skinless chicken thighs and coat thoroughly. Let the chicken marinate for 15 to 30 minutes to absorb the flavors.
  2. Cook the chicken: Heat a skillet over medium-high heat. Once hot, place the marinated chicken thighs in the skillet and cook for 8 to 10 minutes on each side, or until golden brown and fully cooked through. Remove from heat and let rest for a few minutes before slicing into strips.
  3. Prepare the street corn mixture: In a separate bowl, combine the sweet corn kernels, sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze lime juice over the mixture for extra zest and mix well until creamy and evenly combined.
  4. Assemble the bowl: Reheat the cooked rice until warm. Divide the rice evenly into four bowls. Top each bowl with sliced chicken thighs and a generous portion of the street corn mixture.
  5. Garnish and serve: Sprinkle additional Cotija cheese over the bowls. Garnish with fresh cilantro leaves and lime wedges on the side for extra flavor. Serve immediately and enjoy your vibrant Street Corn Chicken Rice Bowl.

Notes

  • For best results, grill or roast the corn kernels before mixing to add a smoky flavor similar to authentic street corn.
  • You can substitute chicken thighs with chicken breasts if preferred, but thighs provide more juiciness and flavor.
  • Adjust chili powder quantities to suit your preferred spice level.
  • The dish can be meal-prepped by cooking chicken and corn in advance and assembling just before serving.
  • If you want a lighter option, replace sour cream and mayonnaise with Greek yogurt.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican-inspired

Find it online: https://everecipes.com/street-corn-chicken-rice-bowl-recipe/