Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl is loaded with big flavors, fresh toppings, and a satisfying mix of textures you can't resist. It's a fun, easy meal that's perfect for busy nights, weekend lunches, or when you just need something delicious and filling. Every bite brings you juicy chicken, creamy street corn, and fluffy rice, the perfect flavor combination!
Equipment
Ingredients
- 4 chicken thighs boneless and skinless
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon Tajin seasoning
- ½ teaspoon garlic powder or 2 minced garlic cloves
- Salt and pepper to taste
For the Street Corn Topping:
- ½ teaspoon olive oil
- 1 cup sweet corn kernels grilled
- ¼ cup red onion thinly sliced
- 1 cup sour cream
- 2 tablespoons mayonnaise
- ½ cup cotija cheese crumbled
- 1 teaspoon chili powder
- 1 lime cut into wedges
For the Rice and Assembly:
- 3 cups cooked rice
- Avocado
- Cotija cheese crumbles
- Fresh cilantro for garnish
Instructions
- In a small bowl, whisk together the lime juice, oil, cumin, Tajín, garlic, salt, and pepper. Rub the mixture all over the chicken thighs and let marinate in the fridge for at least 15–30 minutes.1 tablespoon lime juice, 1 tablespoon vegetable oil, 1 teaspoon cumin powder, 1 teaspoon Tajin seasoning, ½ teaspoon garlic powder or 2 minced garlic cloves, Salt and pepper
- Heat a skillet over medium-high heat. Sear the chicken for about 8–10 minutes per side, or until cooked through and nicely browned. Set aside to rest, then slice into strips.4 chicken thighs
- In a hot skillet or on a grill, heat a touch of olive oil and char the corn kernels until golden and slightly crisp. In a bowl, combine the grilled corn, sour cream, mayo, Cotija, chili powder, and red onion. Season with salt, pepper, and a squeeze of lime juice to taste.½ teaspoon olive oil, 1 cup sweet corn kernels, ¼ cup red onion, 1 cup sour cream, 2 tablespoons mayonnaise, ½ cup cotija cheese, 1 teaspoon chili powder
- Scoop rice into each bowl. Top with sliced chicken, a generous spoonful of the creamy street corn, avocado slices, extra Cotija, and fresh cilantro.3 cups cooked rice, Avocado, Cotija cheese, Fresh cilantro
- Serve with lime wedges on the side and a drizzle of extra sour cream, if desired.1 lime
Notes
- Marinating: Let the chicken sit in the marinade as long as you can — even an hour if you have time! It makes every bite more flavorful.
- Grill: If you have an outdoor grill or grill pan, use it for both the chicken and corn. The smoky taste is worth it.
- Chicken: You can use boneless skinless chicken breasts instead of thighs, just be sure not to overcook them. Slice into strips once they reach 165°F internally.
- Corn: You can use canned, frozen, or fresh corn. Just make sure it is drained well.
- Rice: Any rice works! Jasmine, basmati, brown rice — or even cauliflower rice if you want extra vegetables.
- Cheese: If you can't find Cotija cheese, feta cheese crumbles make a great substitute.
- Spice level: Love a little heat? Add sliced jalapeños or a sprinkle of extra chili powder to the street corn mixture.
- Protein: Swap the chicken for grilled shrimp or crispy tofu if you're feeling adventurous or want a different protein!
Storage and Reheating Instructions
- Fridge: If you have leftovers, store each component — chicken, rice, and street corn mixture — in separate airtight containers in the refrigerator. They’ll stay fresh for up to 3 days which makes it perfect for meal prep.
- Reheat: When you're ready to eat, just reheat the chicken and rice in the microwave until warmed through, then assemble your bowl with the cold street corn topping and fresh avocado slices.
Nutrition
Calories: 689kcalCarbohydrates: 47gProtein: 27gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 164mgSodium: 460mgPotassium: 471mgFiber: 2gSugar: 5gVitamin A: 716IUVitamin C: 8mgCalcium: 188mgIron: 2mg
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