Street Corn Chicken Rice Bowl

Why You’ll Love This Recipe

This Street Corn Chicken Rice Bowl brings together some of the best flavors in Mexican cuisine, with juicy grilled chicken thighs and a creamy street corn topping that’s full of texture and flavor. The combination of sour cream, mayonnaise, cotija cheese, and chili powder makes for a tangy, smoky topping that pairs perfectly with the seasoned chicken. When served over a bed of warm rice, it creates a complete meal that is both filling and full of vibrant, bold flavors. It’s a perfect option for meal prepping, family dinners, or entertaining guests with something a little different.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs
• 1 tbsp lime juice
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 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 – or frozen)
• 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

For the Rice and Assembly:

• 3 cups cooked rice
• Fresh cilantro for garnish

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

Directions

1. Prepare the Chicken:
   • In a bowl, mix together the lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper.
   • Coat the chicken thighs with this marinade and let it sit for 15–20 minutes to allow the flavors to meld.
   • Heat a grill or grill pan over medium-high heat. Grill the chicken for 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Once cooked, remove from the grill and let rest for a few minutes before slicing into strips.
2. Prepare the Street Corn Topping:
   • If using fresh corn, grill the corn until lightly charred. If using frozen corn, simply thaw it and then sauté it for a few minutes in a hot pan to achieve some charred edges.
   • In a bowl, combine the corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Stir until well combined.
3. Assemble the Bowl:
   • In each bowl, add a generous serving of cooked rice as the base.
   • Top with a portion of the sliced grilled chicken.
   • Add a heaping spoonful of the street corn topping over the chicken.
   • Drizzle the remaining sour cream over the top, garnish with fresh cilantro, and add a lime wedge for extra tang.
4. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations

• Vegetarian Version: Skip the chicken and use grilled or roasted vegetables, such as bell peppers, zucchini, and corn, to create a vegetarian version of this dish.
• Spicy Street Corn: Add some chopped jalapeños or a dash of hot sauce to the street corn topping for extra heat.
• Substitute the Chicken: You can substitute the chicken with grilled shrimp, beef, or even tofu for a different twist.
• Rice Variations: Use quinoa or cauliflower rice for a low-carb option or add spices like cumin or cilantro to the rice to make it more flavorful.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2–3 days.
• Reheating: Reheat the rice and chicken in the microwave or on the stove. If you’re reheating the street corn topping, do so gently on the stove, as the sour cream and mayonnaise can separate when heated.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but chicken thighs tend to stay juicier and more tender. If you use chicken breasts, be sure not to overcook them to avoid dryness.

2. Can I use frozen corn for the street corn topping?

Yes, frozen corn works just fine. Just be sure to sauté it for a few minutes to get some caramelized, slightly charred edges that mimic the grilled flavor.

3. Can I make the street corn topping ahead of time?

Yes, you can prepare the street corn topping ahead of time and store it in the refrigerator. However, for the best texture, add the crumbled cotija cheese just before serving.

4. Can I make this dish spicy?

Yes! Add chopped jalapeños to the street corn mixture or drizzle your favorite hot sauce on top for a spicy kick.

5. What if I don’t have cotija cheese?

If you can’t find cotija cheese, you can substitute it with crumbled feta or even Parmesan cheese. While the flavor may differ slightly, it will still add a nice salty component.

6. Can I use a different protein instead of chicken?

Absolutely! Shrimp, beef, or even grilled tofu would all be great substitutes for chicken in this recipe.

7. How do I make this a low-carb dish?

You can swap the rice for cauliflower rice to keep it low-carb, or even serve it in lettuce wraps for a lighter option.

8. Can I prepare the rice ahead of time?

Yes, you can cook the rice ahead of time and store it in the refrigerator for up to 3 days. Just heat it up when you’re ready to assemble the bowls.

9. Can I freeze this dish?

You can freeze the chicken and rice portions, but the street corn topping may not hold up well to freezing due to the mayonnaise and sour cream. It’s best to store the corn topping separately and enjoy fresh.

10. How do I ensure the chicken is cooked properly?

The chicken is done when the internal temperature reaches 165°F. Use a meat thermometer to check for doneness and avoid overcooking.

Conclusion

The Street Corn Chicken Rice Bowl is a vibrant, flavorful, and satisfying meal that combines all your favorite elements of Mexican street corn with grilled chicken and fluffy rice. It’s a one-bowl wonder that’s perfect for a quick weeknight dinner or a casual gathering. With the creamy street corn topping, perfectly seasoned chicken, and fresh cilantro, this recipe delivers bold, delicious flavors in every bite. Whether you’re craving comfort food or something a bit more exciting, this dish is sure to hit the spot.

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