Street Corn Chicken Rice Bowl

The Street Corn Chicken Rice Bowl is a vibrant and flavorful dish inspired by the deliciously tangy and creamy street corn found in Mexican street food. This dish brings together tender grilled chicken thighs, a rich and savory street corn topping, and a bed of fluffy rice, making it a perfect combination of textures and tastes. With a zesty lime kick, the smokiness of chili powder, and the creamy goodness of cotija cheese, this dish is a feast for the senses. It’s perfect for a weeknight dinner or even as a fun weekend meal.

This rice bowl captures the essence of Mexican street corn, or elote, by combining the sweetness of grilled corn with the creaminess of sour cream, mayonnaise, and cotija cheese. Paired with seasoned chicken thighs and topped with fresh cilantro, it’s a hearty and satisfying meal. Whether served for a casual dinner or a fun gathering, this dish will quickly become a crowd favorite. The easy-to-prepare components come together for a colorful, flavor-packed meal that everyone will love.

Why You’ll Love This Recipe

1. Bursting with Flavor: The smoky chili powder, tangy lime, and creamy corn topping bring vibrant, bold flavors that are irresistible.
2. Tender Chicken: The chicken thighs are juicy and flavorful, making the dish rich and satisfying.
3. Customizable: Adjust the heat level, swap out the toppings, or add extra vegetables to suit your taste.
4. Quick and Easy: This dish can be made in under 30 minutes, perfect for busy weeknights or meal prepping.
5. Perfect for Gatherings: The rice bowls are easy to serve and can be shared with family and friends at any occasion.

Ingredients

For the Chicken:

• Boneless, skinless chicken thighs
• Lime juice
• Avocado oil
• Chili powder
• Garlic powder or minced garlic
• Salt and black pepper

For the Street Corn Topping:

• Sweet corn kernels (grilled, if possible; frozen works well)
• Red onion (thinly sliced)
• Sour cream (save half for drizzling on top)
• Mayonnaise
• Cotija cheese (crumbled, plus extra for garnish)
• Chili powder
• Salt and pepper to taste
• Lime wedges

For the Rice and Assembly:

• Cooked rice
• Fresh cilantro (for garnish)

Variations

• Spicy Version: Add diced jalapeños or a drizzle of hot sauce to the street corn topping for an added kick.
• Vegetarian Version: Skip the chicken and make the dish with just the street corn topping, served over rice or with a side of beans for a filling vegetarian meal.
• Different Proteins: Swap the chicken thighs for grilled shrimp or steak for a different protein option.
• Extra Veggies: Add bell peppers, zucchini, or tomatoes to the street corn topping for extra color and flavor.
• Low-Carb: Serve the street corn and chicken mixture over cauliflower rice for a low-carb alternative.

How to Make the Recipe

Step 1: Prepare the Chicken

In a bowl, mix the lime juice, avocado oil, chili powder, garlic powder (or minced garlic), salt, and pepper. Coat the chicken thighs with the marinade and let them sit for at least 10-15 minutes to absorb the flavors.

Step 2: Grill or Cook the Chicken

Heat a grill or skillet over medium-high heat. Grill the chicken thighs for about 6-7 minutes per side or until they reach an internal temperature of 165°F (74°C) and are cooked through. Once cooked, remove from the heat and set aside.

Step 3: Prepare the Street Corn Topping

While the chicken is cooking, grill the corn kernels if possible. If using frozen corn, sauté it in a skillet until heated through and slightly charred. In a bowl, mix the grilled corn, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Stir until well combined.

Step 4: Assemble the Rice Bowls

Once the chicken is cooked, slice it into strips. Spoon the cooked rice into bowls, then top with the sliced chicken. Spoon a generous amount of the street corn topping over the chicken and rice.

Step 5: Garnish and Serve

Garnish with extra crumbled cotija cheese, fresh cilantro, and lime wedges. Serve immediately and enjoy!

Tips for Making the Recipe

• Marinate the Chicken: For deeper flavor, let the chicken marinate for 30 minutes to an hour before cooking.
• Grilled Corn: Grilling the corn gives it a smoky flavor, but if you’re short on time, sautéing frozen corn in a hot skillet with a bit of oil works just as well.
• Fresh Lime: Be sure to use fresh lime juice for the best flavor—bottled lime juice doesn’t have the same freshness.
• Rice Choice: You can use white rice, brown rice, or even cauliflower rice for a healthier option.
• Customize the Heat: Adjust the chili powder or add more spices depending on your preference for heat.

How to Serve

• Serve the Street Corn Chicken Rice Bowl as a standalone dish or pair it with a side of chips and salsa or guacamole for a complete meal.
• You can also serve it with a light Mexican salad or grilled vegetables for a fresh contrast.
• For a fun twist, add a sprinkle of hot sauce or chili flakes for an extra layer of heat.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and street corn topping in separate airtight containers in the refrigerator for up to 2-3 days. Reheat the chicken and corn mixture in the microwave or on the stovetop before serving.

Freezing

While the chicken and street corn topping can be frozen for up to 2 months, the rice may become soggy upon reheating. If freezing, store the chicken and street corn topping in separate containers. Reheat thoroughly before serving.

Reheating

Reheat the chicken and street corn in a skillet over low heat until warmed through. If the rice has been stored separately, heat it up in the microwave or a pot with a bit of water to prevent it from drying out.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking it for even flavor absorption.

2. Can I use a different cheese instead of cotija?

Yes, you can use feta cheese as a substitute for cotija, or even a sharp cheddar for a different flavor.

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

Yes, you can make the street corn topping ahead of time and store it in the refrigerator for up to 2 days.

4. Can I substitute the rice for something else?

Yes, you can use quinoa, couscous, or even cauliflower rice for a healthier or gluten-free alternative.

5. How can I make this dish spicier?

Add diced jalapeños or hot sauce to the street corn topping or sprinkle some cayenne pepper on the chicken before cooking.

6. Can I use canned corn instead of frozen or grilled corn?

Yes, canned corn will work in a pinch. Just make sure to drain and heat it thoroughly before mixing it with the other ingredients.

7. Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used instead of thighs. Adjust cooking time as needed, as breasts tend to cook faster.

8. How can I make this dish vegetarian?

Skip the chicken and add more vegetables like roasted bell peppers, zucchini, or black beans for protein.

9. Can I serve this bowl as a salad?

Yes, you can serve this as a salad by placing the ingredients over a bed of mixed greens instead of rice.

10. How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) when fully cooked.

Conclusion

The Street Corn Chicken Rice Bowl brings together a perfect blend of bold flavors, textures, and vibrant ingredients that will satisfy everyone at the table. With the zesty lime, smoky chili powder, creamy street corn, and juicy chicken, this dish offers a flavorful and filling meal that’s easy to prepare and perfect for any occasion. Whether you’re looking for a weeknight dinner idea or a dish to serve at a gathering, this rice bowl is sure to become a new favorite!

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