Easy Street Corn Chicken Rice Bowl Recipe That’s Flavor-Packed

Corn-studded rice bowls bring a vibrant burst of summer flavors right to your plate.

This street corn chicken rice bowl combines zesty spices with creamy textures in every delightful bite.

Tender grilled chicken nestles atop fluffy rice, creating a canvas for bold Mexican-inspired ingredients.

Charred corn kernels add a smoky sweetness that dances across your palate.

Fresh cilantro and tangy lime brighten the entire dish with their crisp notes.

Chili powder and a drizzle of creamy sauce deliver an unexpected kick that elevates this simple meal.

You’ll find this recipe transforms an ordinary weeknight dinner into a restaurant-worthy experience that everyone will devour.

Street Corn Chicken Rice Bowl Wonders

• Savor Quick Treats: Funnel Cake Bites deliver delightful bite-sized portions perfect for satisfying sweet cravings without extensive preparation.
• Master Simple Technique: Anyone can create these golden-brown delicacies with basic kitchen skills, making them ideal for home cooks of all experience levels.
• Crowd-Pleasing Dessert: These crispy, sugary bites work wonderfully for gatherings, family nights, or casual celebrations where everyone loves a shared snack.
• Customize with Ease: Sprinkle additional toppings like chocolate sauce, cinnamon, or fruit compote to transform these classic treats into personalized dessert experiences.

Ingredients For Street Corn Chicken Rice Bowl

• Chicken Thighs: A tender and flavorful meat that serves as the main protein in this street corn chicken rice bowl.

• Lime Juice, Avocado Oil, Chili Powder, Cumin, Garlic Powder, Salt, Pepper: A zesty and aromatic blend that tenderizes and adds bold flavor to the chicken.

• Grilled Corn, Red Onion: A classic street corn combination that provides sweet and sharp flavor profiles.
• Sour Cream, Mayonnaise: Creamy ingredients that create a rich and tangy base for the street corn mixture.
• Cotija Cheese: A traditional Mexican cheese that adds a salty and crumbly texture to the topping.
• Chili Powder, Salt, Pepper, Lime Juice: Seasonings that enhance and balance the street corn mixture.

• Cooked Rice: A fluffy and warm foundation for the rice bowl.

• Fresh Cilantro, Lime Wedges: Bright and fresh elements that add aromatic and citrusy notes to the dish.
• Optional Tajin or Extra Chili Powder: Additional spice enhancers for those who enjoy more heat.

Making Street Corn Chicken Rice Bowl Easily

Step 1: Marinate the Chicken

Create a zesty marinade by mixing lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Thoroughly coat chicken thighs in the mixture and let them chill in the refrigerator for 15-30 minutes to soak up all the delicious flavors.

Step 2: Sizzle the Chicken

Fire up a skillet over medium-high heat. Cook the marinated chicken for 8-10 minutes on each side until it’s perfectly golden and cooked through.

Allow the chicken to rest briefly before slicing into mouth-watering strips.

Step 3: Craft the Street Corn Topping

• Grilled corn kernels
• Diced red onion
• Sour cream
• Mayonnaise
• Crumbled Cotija cheese
• Chili powder

Season with salt, pepper, and a zingy squeeze of lime juice.

Mix until everything is well combined and bursting with flavor.

Step 4: Warm the Rice

Revive your cooked rice by reheating it with a splash of water, ensuring it becomes warm and fluffy.

Step 5: Build Your Bowl

• Spreading rice as the base
• Layering sliced chicken on top
• Generously spooning street corn mixture over the chicken
• Sprinkling extra Cotija cheese
• Scattering fresh cilantro

Step 6: Final Flourish

• Lime wedges on the side
• Optional drizzle of sour cream
• Sprinkle of Tajin or extra chili powder for those who love a spicy kick

Serve immediately and enjoy your flavor-packed Street Corn Chicken Rice Bowl!

Tips For Street Corn Chicken Rice Bowl

• Let chicken soak in the zesty lime and spice blend for at least 15 minutes to enhance flavor depth and tenderness.
• Ensure chicken reaches an internal temperature of 165°F to guarantee safe and juicy meat without overcooking.
• Mix street corn ingredients just before serving to maintain fresh, crisp texture and prevent soggy consistency.
• Sprinkle Cotija cheese generously but not excessively to complement the dish without overwhelming other flavors.
• Adjust chili powder and Tajin levels to match personal heat preferences, making the bowl adaptable for mild to spicy lovers.

Flavor Variations For Chicken Rice Bowl

• Vegetarian Street Corn Bowl: Replace chicken with grilled tofu or roasted cauliflower, marinated in the same spices for a plant-based protein option.
• Gluten-Free Version: Ensure all ingredients are certified gluten-free, using tamari instead of traditional soy sauce and checking spice blends for hidden gluten.
• Spicy Southwest Remix: Swap Cotija cheese with pepper jack, add diced jalapeños, and include black beans for an extra kick of southwestern flavor.
• Low-Carb Alternative: Substitute rice with cauliflower rice or chopped zucchini noodles, keeping the vibrant street corn topping and protein intact.

Presentation Ideas For Chicken Rice Bowl

• Sip Citrus Margarita: Complement the zesty lime and spicy chili flavors of the chicken with a classic margarita featuring fresh lime juice and a salted rim.
• Crunch Mexican Beer Pairing: Balance the creamy street corn topping with a crisp, light Mexican beer like Corona or Modelo Especial, which cuts through the rich textures.
• Refresh Cucumber Agua Fresca: Cool down the spicy notes with a light, refreshing cucumber agua fresca that provides a clean, hydrating counterpoint to the bold chicken bowl.
• Enhance Tequila Paloma: Mix grapefruit soda and tequila for a tangy cocktail that echoes the bowl's bright citrus and spice profile, creating a vibrant drinking experience.

Storing Street Corn Chicken Rice Bowl Properly

• Store leftover chicken and street corn mixture in separate airtight containers for up to 3-4 days in the refrigerator. Keep rice separately to maintain its texture.
• Wrap chicken and corn mixture in freezer-safe containers or bags, lasting up to 2 months. Avoid freezing rice as it can become mushy when thawed.
• Place chicken and corn in a microwave-safe dish, add a splash of water, cover, and heat in 30-second intervals until warm. Stir rice separately to prevent clumping.
• Warm chicken in a skillet over medium heat with a little oil, stirring gently. Refresh street corn mixture by mixing in fresh herbs or a squeeze of lime juice before serving.

FAQs

• What makes the marinade special for the chicken?

The marinade combines lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper, which infuses the chicken with tangy, spicy, and savory flavors that tenderize and enhance the meat’s taste.

• Can I use a different type of cheese instead of Cotija?

While Cotija is traditional, you can substitute with feta or queso fresco for a similar crumbly texture and salty flavor profile in the street corn topping.

• Is this recipe considered spicy?

The recipe has a mild to moderate heat level from chili powder and optional Tajin, but you can easily adjust the spiciness by reducing or increasing the amount of spices to suit your preference.

Street Corn Chicken Rice Bowl Recipe

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4.7 from 24 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Mexican street corn meets savory chicken in this delightful rice bowl. Creamy, tangy flavors mingle with grilled corn and zesty spices, creating a mouthwatering meal you’ll crave again and again.

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Ingredients

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Proteins:

• 4 boneless, skinless chicken thighs
• 1/2 cup Cotija cheese

Vegetables and Corn:

• 1 cup sweet corn kernels
• 1/4 cup thinly sliced red onion
• Fresh cilantro (for garnish)

Seasonings and Liquids:

• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1 lime (cut into wedges)
• 3 cups cooked rice

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Instructions

1. Whisk lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a mixing container. Thoroughly coat chicken thighs and refrigerate for 15-30 minutes to infuse flavors.
2. Preheat skillet to medium-high heat. Sear marinated chicken for 8-10 minutes per side until internal temperature reaches 165°F. Allow meat to rest briefly before slicing into thin strips.
3. Combine grilled corn kernels, diced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder in a mixing bowl. Season with salt, pepper, and fresh lime juice for vibrant street corn topping.
4. Reheat rice with a small splash of water, fluffing gently to restore moisture and warmth.
5. Layer warm rice as the base in serving bowls. Arrange sliced chicken strips across the rice.
6. Generously spoon street corn mixture over chicken. Sprinkle additional Cotija cheese and chopped fresh cilantro on top.
7. Accompany bowls with lime wedges. Optional: Enhance with a light dusting of Tajin or extra chili powder for added zest. Serve immediately while ingredients remain warm.

Notes

• Marinate chicken in a sealed bag to enhance flavor absorption and minimize mess.
• Let chicken rest after cooking to lock in juices and ensure tender, moist meat.
• Grill corn instead of using canned for a smoky, authentic street corn flavor profile.
• Customize heat levels by adjusting chili powder or adding jalapeños for spice lovers.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 410 kcal
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 26 g
• Saturated Fat: 7 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 70 mg