Description

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal that combines the best of Mexican street food with the comfort of a hearty rice bowl. Juicy, marinated chicken thighs are paired with a creamy, tangy street corn topping, all served over a bed of fluffy rice. This recipe is easy to customize and perfect for a weeknight dinner or a fun weekend gathering. The combination of textures and flavors makes this dish incredibly satisfying and craveable.

Ingredients:

For the Chicken:

4 boneless, skinless chicken thighs (about 1.5 pounds)
1 tablespoon fresh lime juice
1 tablespoon avocado oil (or olive oil)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder (or 2 cloves minced garlic)
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Street Corn Topping:

1 cup sweet corn kernels, grilled if possible (fresh or frozen)
1/4 cup finely diced red onion
1 cup sour cream (divided, save half for drizzling)
2 tablespoons mayonnaise
1/2 cup crumbled Cotija cheese (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 (white, brown, or cilantro-lime rice)
Fresh cilantro leaves, roughly chopped, for garnish
Optional: Tajín seasoning for extra flavor

Preparation:

Step 1: Marinate the Chicken

In a medium bowl, whisk together the lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken thighs to the bowl and ensure they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 2 hours for maximum flavor.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat. If you have a grill pan, that works great too for those grill marks! Remove the chicken thighs from the marinade, letting any excess drip off. Place the chicken in the hot skillet and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips or dicing into bite-sized pieces.

Step 3: Prepare the Street Corn Topping

While the chicken is cooking, prepare the street corn topping. In a medium bowl, combine the grilled corn kernels, diced red onion, 1/2 cup of the sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste. Mix well to combine all ingredients.

Step 4: Warm the Rice

If your rice is already cooked and cold, reheat it in the microwave or in a saucepan with a splash of water until warm and fluffy. This step ensures that the rice is the perfect temperature to complement the other ingredients.

Step 5: Assemble the Rice Bowls

Divide the cooked rice evenly among four bowls. Top each bowl with the sliced or diced chicken, followed by a generous scoop of the street corn topping.

Step 6: Garnish and Serve

Garnish each bowl with extra crumbled Cotija cheese, chopped fresh cilantro, and a lime wedge. Drizzle the remaining sour cream over the top for an extra creamy touch. For those who like a little extra kick, sprinkle some Tajín seasoning on top. Serve immediately and enjoy!

Why You’ll Love This Recipe

This Street Corn Chicken Rice Bowl is a winner for several reasons:

Flavor Explosion: The combination of savory chicken, sweet corn, tangy sour cream, and spicy chili powder creates a complex and satisfying flavor profile.
Easy to Customize: Feel free to swap out ingredients to suit your taste. Use brown rice instead of white rice, add black beans for extra protein, or use different types of cheese.
Quick and Easy: With a little preparation, this meal comes together in under an hour, making it perfect for busy weeknights.
Healthy and Nutritious: Packed with protein, vegetables, and whole grains, this rice bowl is a balanced and nutritious meal option.
Crowd-Pleaser: Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to be a hit with everyone.

Serving Suggestions:

Serve with a side of black beans or refried beans.
Add a dollop of guacamole or sliced avocado for extra creaminess.
Offer a variety of hot sauces for those who like extra spice.
Pair with a refreshing Mexican beer or a margarita.

Tips:

For best flavor, use fresh corn kernels that have been grilled. If fresh corn is not available, frozen corn works well too.
Marinating the chicken for longer than 30 minutes will result in even more flavorful and tender chicken.
Don’t overcook the chicken, or it will become dry. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Prepare the street corn topping ahead of time and store it in the refrigerator until ready to use. This allows the flavors to meld together.
If you don’t have Cotija cheese, crumbled feta cheese or queso fresco can be used as a substitute.

Preparation Time:

25 minutes

Cook Time:

25 minutes

Total Time:

50 minutes

Nutritional Information:

(Estimated, may vary based on specific ingredients and portion sizes)

Calories:

Approximately 580-650 per serving

Protein:

Approximately 30-35 grams per serving

Sodium:

Approximately 500-600mg per serving

Conclusion

The Street Corn Chicken Rice Bowl is a delightful and versatile recipe that brings the vibrant flavors of Mexican street food to your kitchen. It’s easy to make, customizable, and packed with nutrients, making it a perfect choice for a satisfying and delicious meal. Whether you’re looking for a quick weeknight dinner or a fun dish to share with friends, this recipe is sure to impress. Enjoy the explosion of flavors in every bite!

Questions and Answers About This Recipe

Q1: Can I use pre-cooked chicken to save time?

A: Yes, you can definitely use pre-cooked chicken. Rotisserie chicken works great! Just shred it and add it to the bowls.

Q2: What if I don’t have Cotija cheese?

A: No problem! Cotija cheese can be a little hard to find. Feta cheese or queso fresco are excellent substitutes.

Q3: Can I make this recipe vegetarian?

A: Absolutely! Just skip the chicken and add black beans or roasted sweet potatoes for a vegetarian version. You could even add some grilled halloumi for a salty, savory element.

Q4: How long does the street corn topping last in the fridge?

A: The street corn topping will last for up to 3 days in an airtight container in the refrigerator. The flavors actually meld together and get even better over time!

Q5: Can I make this recipe ahead of time?

A: Yes, you can prepare all the components ahead of time and assemble the bowls just before serving. This is a great way to save time on busy weeknights. Store the chicken, rice, and street corn topping separately in the refrigerator and reheat as needed.