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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.7 from 91 reviews

This vibrant Street Corn Chicken Rice Bowl combines juicy marinated chicken thighs, smoky grilled corn, creamy Cotija cheese, and a tangy lime sauce. Perfectly balanced with fresh cilantro and a medley of textures, this dish is a flavorful and versatile meal ideal for lunch or dinner. Customize with optional toppings like avocado, black beans, or jalapeños for extra flair.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels, grilled preferred (or frozen)
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • ½ cup Cotija cheese, crumbled (plus extra for garnish)
  • 1 teaspoon 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

  1. Season and Marinate the Chicken: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly with this marinade and refrigerate for 15 to 30 minutes to infuse vibrant flavors.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes on each side, or until golden brown and thoroughly cooked to an internal temperature of 165°F (75°C). Remove from heat, let rest for a few minutes, then slice into strips.
  3. Prepare the Street Corn Topping: In a bowl, mix grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of fresh lime juice to taste. Adjust seasoning as needed for a balanced, creamy topping.
  4. Prepare the Rice: Reheat the cooked rice by warming it in the microwave or on the stovetop with a splash of water to keep it moist and fluffy.
  5. Assemble the Bowls: Divide the warm rice into serving bowls. Top each with sliced chicken and a generous helping of the street corn topping. Garnish with extra Cotija cheese, fresh cilantro leaves, and lime wedges for squeezing.
  6. Serve: Serve the bowls warm, with an optional extra squeeze of lime juice for brightness and zest.

Notes

  • Char the Corn: Grilling or charring the corn kernels adds a smoky depth that significantly enhances the dish’s flavor.
  • Reheat Rice Properly: Add a splash of water and cover the rice when reheating to preserve moisture and avoid dryness.
  • Optional Toppings: Customize your bowl with avocado slices, black beans, pico de gallo, sliced jalapeños, or crushed tortilla chips for varied textures and flavors.
  • Marinate Chicken Adequately: Skipping the marinade or shortening the marination will reduce the depth of flavor; marinate for at least 15 minutes for best results.
  • Use a Meat Thermometer: To prevent overcooking, ensure the chicken reaches 165°F (75°C) internal temperature.

Keywords: Street corn, chicken rice bowl, Mexican-inspired bowl, grilled corn recipe, Cotija cheese, lime chicken, spicy chicken bowl

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