Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 boneless skinless chicken thighs; 1 tablespoon lime juice; 1 tablespoon avocado oil; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup sweet corn kernels (grilled preferred, frozen acceptable); ¼ cup thinly sliced red onion; ½ cup sour cream; 2 tablespoons mayonnaise; ½ 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

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Introduction

This Street Corn Chicken Rice Bowl is a vibrant and satisfying meal that combines juicy marinated chicken with creamy, spicy street-style corn. Perfect for a quick dinner, it offers bold flavors and a mix of textures sure to please the whole family.

A white speckled bowl holds a layered dish starting with a base of white fluffy rice. On one side, bright yellow cooked corn kernels are neatly piled. On top of the rice and corn, there are pieces of grilled chicken with a charred, golden-brown surface. The chicken is drizzled with a white creamy sauce mixed with small green herbs and bits of purple onion. Fresh green cilantro leaves are scattered over the entire dish. The bowl is set on a white marbled surface with some cilantro leaves and a halved lime nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 tablespoon lime juice
1 tablespoon avocado oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup sweet corn kernels (grilled or frozen)
¼ cup thinly sliced red onion
½ cup sour cream
2 tablespoons mayonnaise
½ cup Cotija cheese, crumbled (plus extra for garnish)
1 teaspoon chili powder (for topping)
Salt and pepper, to taste
1 lime, cut into wedges
3 cups cooked rice
Fresh cilantro, for garnish

Instructions

Step 1: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly with this marinade. Cover and refrigerate for 15 to 30 minutes to let the flavors develop.
Step 2: Heat a skillet over medium-high heat. Cook the chicken thighs for 8 to 10 minutes on each side until fully cooked and golden brown. Remove from heat and let rest for a few minutes, then slice into strips.
Step 3: In another bowl, mix the grilled or thawed corn kernels with red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste. Stir well to combine.
Step 4: Reheat the cooked rice with a splash of water in a microwave or on the stove until warm and fluffy.
Step 5: To assemble, divide the warm rice between bowls. Top each with sliced chicken, a generous scoop of the street corn topping, extra Cotija cheese, and fresh cilantro. Serve with lime wedges on the side for squeezing over.

Tips & Variations

For extra smoky flavor, grill the corn on a barbecue or stovetop grill pan before mixing the topping.
Swap chicken thighs for breasts if you prefer leaner meat, adjusting cooking time accordingly.
Add diced avocado or a drizzle of hot sauce for additional creaminess or heat.
If Cotija cheese is unavailable, feta makes a suitable substitute for that salty, crumbly texture.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave before assembling. The street corn topping is best served fresh but can be kept chilled for up to 24 hours.

How to Serve

A round bowl holds a vibrant dish with three clear layers. The bottom layer is white rice, soft and fluffy, spreading evenly across the bowl. On one side, there is a bright yellow layer of cooked corn kernels with a shiny texture. The top layer features golden brown grilled chicken pieces with slight char marks, giving a crispy look. Dollops of white sauce with small bits of red onion and green herbs are spread over the chicken. Fresh green cilantro leaves are sprinkled on top and around the dish, adding color contrast. The bowl is set on a white marbled surface with some scattered cilantro leaves and a halved lime nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh or grilled?

Yes, frozen corn works well for this recipe. Thaw it before mixing with the other ingredients, and you can quickly sauté it in a pan for extra flavor if you like.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you check that your chili powder and mayonnaise don’t contain any gluten additives. Always verify labels when cooking for gluten-sensitive individuals.