why make this recipe
Street Corn Chicken Rice Bowl is a tasty and fun dish that combines juicy chicken, sweet corn, and creamy toppings. This recipe is great because it brings together a mix of flavors and textures. It’s perfect for lunch or dinner and can be made in a straightforward way. Plus, it’s colorful and looks great on the table, making it a hit for family meals or gatherings with friends.
how to make Street Corn Chicken Rice Bowl
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sweet corn kernels (grilled if possible, or frozen)
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (save half for drizzling)
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Directions:
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Marinate the chicken: In a bowl, mix the lime juice, avocado oil, chili powder, garlic powder (or minced garlic), salt, and black pepper together. Add the chicken thighs and toss to coat. Let it marinate for at least 15 minutes, or up to 2 hours in the fridge.
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Prepare the street corn topping: If you are using frozen corn, cook it according to the package instructions. For fresh corn, grill it over medium heat until slightly charred, then cut the kernels off the cob. In a bowl, combine the corn, red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Mix well and adjust the seasoning as needed. Set this mixture aside.
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Cook the chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). Once done, let the chicken rest for a few minutes, then slice it into strips.
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Assemble the rice bowls: Divide the cooked rice among the bowls. Top each bowl with sliced chicken, the street corn topping, and a drizzle of sour cream. Garnish with fresh cilantro and extra cotija cheese, and serve with lime wedges on the side.
how to serve Street Corn Chicken Rice Bowl
Serve the Street Corn Chicken Rice Bowl warm, with the chicken and corn mixture on top of the rice. Garnish with fresh cilantro, lime wedges, and extra cotija cheese for added flavor.
how to store Street Corn Chicken Rice Bowl
To store leftovers, keep the components separate in airtight containers. The chicken and corn topping can be refrigerated for up to 3 days. When ready to eat, reheat the chicken and corn, then assemble over freshly cooked rice.
tips to make Street Corn Chicken Rice Bowl
- Make sure not to overcook the chicken to keep it juicy.
- Feel free to adjust the seasonings in the corn topping according to your taste.
- For a spicy kick, add diced jalapeños or sliced chili peppers to the corn mixture.
variation
You can swap the chicken thighs for grilled shrimp or make this dish vegetarian by using black beans instead of chicken. Adding diced bell peppers or avocado can also enhance the flavor.
FAQs
1. Can I use other types of cheese instead of cotija?
Yes, you can use feta cheese or queso fresco as alternatives to cotija.
2. Is it possible to make this dish ahead of time?
Yes, you can prepare the chicken and corn topping ahead of time. Just assemble the bowls with rice when you’re ready to serve.
3. Can I make this dish spicier?
Certainly! Adding extra chili powder or diced jalapeños will give the dish more heat. Adjust to your preferred spice level.
Street Corn Chicken Rice Bowl
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the corn topping
- 1 cup sweet corn kernels (grilled if possible, or frozen)
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (save half for drizzling)
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese, crumbled (plus extra for garnish)
- 1 teaspoon chili powder
For serving
- 1 piece lime, cut into wedges
- 3 cups cooked rice
Instructions
Marination
- In a bowl, mix lime juice, avocado oil, chili powder, garlic powder (or minced garlic), salt, and black pepper together. Add chicken thighs and toss to coat. Let marinate for at least 15 minutes, or up to 2 hours in the fridge.
Prepare the corn topping
- If using frozen corn, cook according to package instructions. For fresh corn, grill it over medium heat until slightly charred, then cut kernels off the cob. In a bowl, combine corn, red onion, half of the sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper. Mix well and adjust seasoning.
Cook the chicken
- Heat grill pan or skillet over medium heat. Cook marinated chicken thighs for about 6-7 minutes on each side, or until chicken reaches an internal temperature of 165°F (75°C). Let chicken rest, then slice into strips.
Assemble the rice bowls
- Divide cooked rice among bowls. Top each with sliced chicken, street corn topping, and drizzle remaining sour cream. Garnish with fresh cilantro and extra cotija cheese. Serve with lime wedges.
