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Street Corn Chicken Rice Bowl Recipe

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4.1 from 2 reviews

This Street Corn Chicken Rice Bowl combines juicy, spice-marinated chicken thighs with a creamy, tangy street corn topping, served over warm, fluffy rice. Inspired by Mexican street food flavors, it’s a comforting yet vibrant meal perfect for a wholesome lunch or dinner.

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken thighs
  • 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

For the Street Corn Topping:

  • 1 cup sweet corn kernels (grilled if possible, frozen otherwise)
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream (plus extra for drizzling)
  • 2 tbsp mayonnaise
  • ½ cup crumbled Cotija cheese (plus extra for garnish)
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 1 tbsp lime juice (freshly squeezed, to taste)

For the Bowl Assembly:

  • 3 cups cooked rice
  • Fresh cilantro, for garnish
  • 1 lime, cut into wedges
  • Optional: Tajín seasoning for extra flavor

Instructions

  1. Season and Marinate the Chicken: In a bowl, combine the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Add the chicken thighs and coat thoroughly. Marinate in the refrigerator for 15-30 minutes to let the flavors infuse.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and sear them for 8-10 minutes on each side or until fully cooked through and nicely browned. Remove from the skillet and let rest briefly before slicing thinly.
  3. Prepare the Street Corn Topping: In a mixing bowl, combine the grilled or sautéed sweet corn kernels, thinly sliced red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Mix well. Season with salt, pepper, and fresh lime juice to taste, adjusting for your preferred balance of creaminess and tang.
  4. Prepare the Rice: Reheat the cooked rice in a microwave or on the stovetop with a splash of water to keep it moist and fluffy. Ensure the rice is heated through evenly.
  5. Assemble the Bowls: Divide the warm rice evenly among four bowls. Top with the sliced cooked chicken, followed by a generous portion of the street corn mixture. Sprinkle additional Cotija cheese over each bowl and add fresh cilantro. Garnish with lime wedges. Optionally drizzle remaining sour cream on top, and for extra kick, sprinkle with Tajín seasoning.
  6. Serve: Serve the bowls warm immediately, encouraging diners to squeeze fresh lime juice over their bowls for an added zesty brightness. Enjoy this delicious and colorful meal inspired by classic Mexican street food flavors.

Notes

  • Marinating the chicken for at least 15 minutes enhances flavor but can be done up to 2 hours ahead.
  • If fresh grilled corn is unavailable, frozen corn kernels sautéed in a pan will work well too.
  • Adjust chili powder amounts to control the spiciness of both chicken and corn topping according to taste.
  • Use gluten-free mayonnaise and sour cream if gluten intolerance is a concern.
  • For meal prep, keep components separate and assemble bowls just before serving for best texture.

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