Description
This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal combining marinated, pan-seared chicken thighs with a creamy, tangy street corn topping served over warm fluffy rice. This vibrant dish is easy to prepare in under an hour and offers a perfect balance of smoky, spicy, and fresh lime flavors, garnished with Cotija cheese and fresh cilantro for an authentic street-food-inspired experience.
Ingredients
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 (plus extra for drizzling)
- 2 tbsp mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp lime juice (to taste)
Other Ingredients
- 3 cups cooked rice
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
- Optional: Tajín seasoning for extra flavor
Instructions
- Season and marinate the chicken: In a bowl, combine 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, 1 tsp cumin powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Add the 4 boneless, skinless chicken thighs and coat thoroughly. Marinate in the refrigerator for 15 to 30 minutes to let the flavors infuse.
- Cook the chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for about 8 to 10 minutes on each side until fully cooked and nicely seared. Remove from heat and let the chicken rest before slicing into strips.
- Prepare the street corn topping: In a mixing bowl, combine 1 cup grilled or sautéed sweet corn kernels with ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup crumbled Cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and additional lime juice to taste. Mix until well combined.
- Prepare the rice: Reheat 3 cups of cooked rice on the stovetop or microwave with a splash of water to keep it moist and fluffy. Stir occasionally while heating to ensure even warmth.
- Assemble the bowls: Divide the warm rice among four bowls. Top with sliced chicken thighs followed by a generous spoonful of the street corn mixture. Garnish with extra crumbled Cotija cheese and fresh cilantro leaves. Add lime wedges on the side.
- Serve: Serve the bowls warm. Optionally, drizzle additional sour cream on top and sprinkle with Tajín seasoning for an extra burst of flavor. Squeeze fresh lime juice over each bowl just before eating for a bright finish.
Notes
- Grilling the corn adds a smoky flavor, but sautéed frozen corn works well too.
- Allowing the chicken to rest before slicing helps retain juices and tenderness.
- Adjust chili powder and lime juice in the street corn topping according to your spice and acidity preference.
- Use avocado oil or any high smoke-point oil for searing chicken for best results.
- Tajín seasoning adds a nice spicy, tangy kick but is optional.
- Leftover rice can be used; just reheat with a splash of water to maintain moisture.
