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Street Corn Chicken Rice Bowl Recipe

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★★★★★

5 from 413 reviews

This vibrant Street Corn Chicken Rice Bowl combines juicy marinated chicken thighs with a creamy, tangy street corn topping over warm, fluffy rice. Inspired by Mexican street food flavors, it features grilled or sautéed corn mixed with Cotija cheese, mayonnaise, and chili powder, creating a deliciously balanced bowl perfect for a satisfying meal.

Ingredients

Scale

Chicken Marinade

  • 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

Street Corn Topping

  • 1 cup sweet corn kernels (grilled if possible, or frozen and sautéed)
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream (reserve half for drizzling on top)
  • 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 (for seasoning the topping)

Assembly

  • 3 cups cooked rice
  • Fresh cilantro (for garnish)
  • 1 lime, cut into wedges (for serving)
  • Optional: Extra sour cream for drizzling
  • Optional: Tajín seasoning for extra flavor

Instructions

  1. Season and Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly with this marinade. Cover and refrigerate for 15-30 minutes to allow the flavors to infuse.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken thighs and sear them for 8-10 minutes on each side until fully cooked through and nicely browned. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  3. Prepare the Street Corn Topping: In a medium bowl, combine the grilled or sautéed sweet corn kernels with thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, chili powder, and lime juice. Season with salt and pepper to taste and mix well until creamy and evenly combined.
  4. Prepare the Rice: Reheat the cooked rice by adding it to a pan or microwave-safe bowl with a splash of water. Warm until fluffy and heated through, stirring occasionally to separate the grains.
  5. Assemble the Bowls: Divide the warm rice into serving bowls. Top each with sliced chicken and a generous scoop of the street corn topping. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges. Optionally drizzle extra sour cream and sprinkle with Tajín seasoning for added flavor.
  6. Serve: Serve the bowls warm with an optional squeeze of fresh lime juice for brightness. Enjoy this flavorful and balanced meal that brings the essence of Mexican street corn to your table.

Notes

  • Grilling the corn kernels enhances the smoky flavor but sautéed frozen corn works well for convenience.
  • If you prefer a less spicy version, reduce the chili powder in both the marinade and the topping.
  • Substitute Cotija cheese with feta if Cotija is unavailable.
  • Chicken thighs provide juicier meat, but chicken breasts can be used as a leaner option.
  • Add avocado slices for extra creaminess and healthy fat.
  • Make sure to rest the chicken after cooking for better texture and juiciness.
  • The bowl can be prepared in advance by storing components separately and assembling just before serving.

Keywords: street corn chicken rice bowl, Mexican chicken bowl, Cotija cheese, street corn, chicken thighs, easy dinner bowl, creamy corn topping, taco bowl

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