Description
This vibrant Street Corn Chicken Rice Bowl combines juicy, spiced chicken thighs with a creamy, tangy street corn topping over fluffy cooked rice. Perfect for a flavorful weeknight meal, the dish features smoky chili and cumin-seasoned chicken seared to perfection and topped with a zesty Mexican-inspired corn salad made with Cotija cheese, lime, and a hint of chili powder. Fresh cilantro and lime wedges add brightness and a fresh finish.
Ingredients
Scale
Chicken Marinade
- 4 chicken thighs (boneless and skinless)
- 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
Street Corn Topping
- 1 cup sweet corn kernels (grilled, if possible – frozen okay)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (save half to drizzle on top)
- 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)
Other
- 3 cups cooked rice
- Fresh cilantro (for garnish)
Instructions
- Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs evenly with the marinade and refrigerate for 15-30 minutes to infuse flavors.
- Cook the chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and sear for 8-10 minutes on each side until thoroughly cooked and browned. Remove from heat and let the chicken rest briefly before slicing into strips.
- Prepare the street corn topping: In a mixing bowl, combine grilled or sautéed frozen sweet corn, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste, mixing well to create a creamy, tangy corn salad.
- Reheat the rice: Warm the cooked rice in a pan or microwave with a splash of water to restore fluffiness and heat through evenly.
- Assemble the bowls: Divide the reheated rice among serving bowls. Top with sliced chicken and generous portions of the street corn topping. Garnish with additional Cotija cheese, fresh cilantro, and lime wedges. Optionally drizzle remaining sour cream and finish with a sprinkle of Tajín seasoning for extra flavor.
- Serve warm: Serve each bowl warm, accompanied by lime wedges for squeezing, enhancing the bright, fresh flavors of the dish.
Notes
- Grilling the corn kernels enhances the smoky flavor but sautéed frozen corn works well as a convenient alternative.
- Marinate chicken up to 30 minutes for best flavor; longer marination can make the meat mushy due to lime juice acidity.
- Use freshly squeezed lime juice in the topping for optimal brightness.
- For a spicier kick, add more chili powder or Tajín to taste.
- This dish can be served with additional toppings like avocado slices or chopped jalapeños for extra texture and heat.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: street corn chicken bowl, Mexican chicken bowl, street corn recipe, chicken and rice bowl, Cotija cheese corn salad, easy weeknight dinner
