Street Corn Chicken Rice Bowl Recipe
This Street Corn Chicken Rice Bowl brings together juicy, chili-lime marinated chicken thighs served over warm rice, topped with a creamy, tangy street corn mixture featuring Cotija cheese and fresh cilantro. It’s a vibrant, flavorful dish inspired by Mexican street food, perfect for a satisfying weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
For the Chicken Marinade
- 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
For the Street Corn Topping
- 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
Other Ingredients
- 3 cups cooked rice
- Fresh cilantro, for garnish
Instructions
- Season and Marinate the Chicken: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and coat thoroughly with the marinade. Cover and refrigerate for 15-30 minutes to infuse flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for about 8-10 minutes per side or until fully cooked through and golden brown on the outside. Remove from skillet and let rest for a few minutes before slicing into strips.
- Prepare the Street Corn Topping: In a mixing bowl, combine grilled or thawed corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of fresh lime juice to your taste. Mix well.
- Prepare the Rice: Reheat the cooked rice by adding a splash of water, warming it gently until fluffy and heated through.
- Assemble the Bowls: Divide the warm rice evenly among serving bowls. Top each bowl with sliced chicken and a generous scoop of the street corn topping. Garnish with extra Cotija cheese, fresh cilantro leaves, and lime wedges for squeezing.
- Serve and Enjoy: Serve the rice bowls immediately to enjoy the vibrant flavors and textures at their best.
Notes
- Grilling the corn kernels adds a smoky depth to the topping but frozen corn can be used as a convenient alternative.
- Marinating the chicken longer, up to 2 hours, intensifies the flavor.
- Use avocado oil or another neutral oil for high-heat cooking.
- For a spicier version, add extra chili powder or a dash of hot sauce to the street corn topping.
- Leftover chicken and toppings make great meal prep components for lunches.
Keywords: Street corn chicken bowl, Mexican chicken recipes, rice bowl, Cotija cheese, grilled corn, chili lime chicken
