Delicious Street Corn Chicken Rice Bowl Recipe

Why You’ll Love This Recipe

This Street Corn Chicken Rice Bowl brings together the bold and comforting flavors of Mexican street corn in an easy-to-make bowl. The tender, seasoned chicken thighs sit atop fluffy rice, while the street corn topping, featuring sweet corn, cotija cheese, and a tangy lime sauce, adds a fresh, spicy kick. Whether you’re looking for a weeknight dinner or meal prep option, this dish is quick, satisfying, and bursting with flavor.

Ingredients

• Chicken thighs (boneless, skinless) – can substitute with chicken breasts

• Lime juice – adds freshness; lemon juice can be used instead

• Avocado oil – substitute with olive oil or vegetable oil

• Chili powder – adds smoky flavor; paprika can be used if preferred

• Garlic powder – or fresh garlic cloves, optional, for seasoning

• Salt and black pepper

• Sweet Corn kernels (grilled, if possible) – fresh or frozen

• Red onion, thinly sliced – optional, adds crunch

• Sour cream – can substitute with Greek yogurt

• Mayonnaise – adds creaminess; can omit or use extra sour cream if preferred

• Cotija cheese – substitute with feta or queso fresco

• Chili powder – adds flavor to the corn mixture

• Salt and black pepper, to taste

• Lime wedges – for extra zest

• Cooked Jasmine rice – use white, brown, or cauliflower rice for a low-carb option

• Fresh cilantro – optional, or substitute with parsley or green onions for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add chicken thighs and toss to coat. Marinate in the fridge for 15-30 minutes.

2. Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken thighs for about 8-10 minutes on each side until golden brown and cooked through. Let rest, then slice into chunks or strips.

3. Prepare the Street Corn Topping: In a mixing bowl, combine grilled corn, red onion (if using), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice. Mix well.

4. Prepare the Rice: If using cold rice, reheat in a pan or microwave with a splash of water to keep it fluffy.

5. Assemble the Bowls: Start with a base of rice in each bowl. Top with sliced chicken, street corn mixture, extra cotija cheese, and fresh cilantro. Serve with a lime wedge for extra zest.

Servings and Timing

• Servings: 4

• Total Time: 45 minutes

Variations

• Protein Swap: Use chicken breasts or even shrimp in place of the chicken thighs.

• Spicy Kick: Add chopped jalapeños or a drizzle of sriracha for extra heat.

• Vegetarian Version: Skip the chicken and add extra toppings like black beans or avocado.

• Rice Alternatives: Use brown rice, quinoa, or cauliflower rice for a healthier option.

Storage/Reheating

• Storage: Store leftover chicken, rice, and street corn separately in airtight containers in the fridge for up to 3 days.

• Reheating: Reheat rice with a splash of water to keep it moist. Reheat the chicken and corn mixture in the microwave or on the stove over low heat.

FAQs

How long should I marinate the chicken?

Marinate the chicken for at least 15-30 minutes for optimal flavor. You can marinate it longer, up to 4 hours, for a deeper flavor.

Can I use frozen corn?

Yes, frozen corn works just as well as fresh corn. You can grill it or sauté it in a pan.

Can I make this recipe ahead of time?

Yes, you can prep the chicken, street corn topping, and rice ahead of time. Just assemble the bowls when ready to serve.

Can I use a different type of cheese?

Yes, you can substitute cotija cheese with feta or queso fresco for a different flavor profile.

Is this recipe spicy?

The recipe includes chili powder, which adds a mild heat. If you prefer a spicier dish, add jalapeños or cayenne pepper.

What can I add for more texture?

Try adding crunchy toppings like radish slices, pickled onions, or tortilla chips for extra crunch.

Can I use brown rice instead of jasmine rice?

Yes, brown rice can be substituted for jasmine rice for a healthier alternative.

Can I make this vegetarian?

Yes, skip the chicken and add more toppings like black beans, avocado, or even tofu.

Can I freeze this dish?

The chicken and rice can be frozen for up to 3 months, though the street corn topping is best served fresh.

Can I use regular mayonnaise instead of light mayonnaise?

Yes, regular mayonnaise can be used instead of light mayonnaise for a richer flavor.

Conclusion

This Street Corn Chicken Rice Bowl is a fun, flavorful, and customizable dish that’s sure to become a family favorite. With juicy chicken, tangy lime sauce, and smoky street corn, it’s an easy-to-make meal that packs a punch in both taste and texture. Whether you’re serving it for a weeknight dinner or meal prep, it’s a perfect dish to keep on hand. Enjoy!

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Delicious Street Corn Chicken Rice Bowl Recipe

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A flavorful and customizable Street Corn Chicken Rice Bowl with tender chicken, smoky street corn, creamy sauce, and fluffy rice, topped with fresh cilantro and a tangy lime kick.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Calorie

Ingredients

Chicken thighs (boneless, skinless) – can substitute with chicken breasts

Lime juice – adds freshness; lemon juice can be used instead

Avocado oil – substitute with olive oil or vegetable oil

Chili powder – adds smoky flavor; paprika can be used if preferred

Garlic powder – or fresh garlic cloves, optional, for seasoning

Salt and black pepper

Sweet Corn kernels (grilled, if possible) – fresh or frozen

Red onion, thinly sliced – optional, adds crunch

Sour cream – can substitute with Greek yogurt

Mayonnaise – adds creaminess; can omit or use extra sour cream if preferred

Cotija cheese – substitute with feta or queso fresco

Chili powder – adds flavor to the corn mixture

Salt and black pepper, to taste

Lime wedges – for extra zest

Cooked Jasmine rice – use white, brown, or cauliflower rice for a low-carb option

Fresh cilantro – optional, or substitute with parsley or green onions for garnish

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Instructions

1. Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add chicken thighs and toss to coat. Marinate in the fridge for 15-30 minutes.
2. Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken thighs for about 8-10 minutes on each side until golden brown and cooked through. Let rest, then slice into chunks or strips.
3. Prepare the Street Corn Topping: In a mixing bowl, combine grilled corn, red onion (if using), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice. Mix well.
4. Prepare the Rice: If using cold rice, reheat in a pan or microwave with a splash of water to keep it fluffy.
5. Assemble the Bowls: Start with a base of rice in each bowl. Top with sliced chicken, street corn mixture, extra cotija cheese, and fresh cilantro. Serve with a lime wedge for extra zest.

Notes

• Marinate the chicken for at least 15-30 minutes for optimal flavor. You can marinate it longer, up to 4 hours, for a deeper flavor.
• If you prefer a spicier dish, add chopped jalapeños or a drizzle of sriracha.
• Frozen corn can be used in place of fresh corn. Grill or sauté it for best results.
• Use brown rice, quinoa, or cauliflower rice for a healthier alternative.
• For a vegetarian version, skip the chicken and add toppings like black beans or avocado.

Nutrition

• Serving Size: 1 bowl
• Calories: 500
• Sugar: 5g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 100mg