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Easy Street Corn Chicken Rice Bowl Recipe

Easy Street Corn Chicken Rice Bowl Recipe
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★★★★★

5.1 from 6 reviews

This Easy Street Corn Chicken Rice Bowl is a vibrant, flavorful meal combining juicy, marinated chicken thighs with a tangy, creamy street corn topping served over fluffy jasmine rice. Perfect for a quick weeknight dinner, this dish balances smoky, spicy, and fresh citrus notes for an irresistible bowl that satisfies cravings and is easily customizable.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken thighs (or breasts)
  • 2 tbsp lime juice (or lemon juice)
  • 2 tbsp avocado oil (or olive oil)
  • 1 tsp chili powder (or paprika)
  • 1 tsp garlic powder (optional)
  • Salt and black pepper, to taste

For the Street Corn Topping:

  • 2 cups sweet corn kernels (grilled, if possible)
  • ¼ cup red onion, thinly sliced (optional)
  • ¼ cup sour cream (or Greek yogurt)
  • ¼ cup mayonnaise
  • ¼ cup crumbled cotija cheese (or feta/queso fresco)
  • 1 tsp chili powder
  • Salt and black pepper, to taste
  • 2 tbsp lime juice (for extra zest)
  • Lime wedges, for serving

For the Rice and Assembly:

  • 4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let the chicken marinate for at least 15 to 30 minutes to absorb all the flavors.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for 8 to 10 minutes on each side until they develop a golden crust and are cooked through. Remove from heat and allow the chicken to rest for a few minutes before slicing it into strips or chunks.
  3. Prepare the Street Corn Topping: In a separate bowl, mix together the grilled sweet corn kernels, thinly sliced red onion if using, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice. Stir thoroughly until all ingredients are well combined into a creamy, flavorful topping.
  4. Reheat the Rice: If the rice is cold, warm it up by adding a splash of water and microwaving it or gently reheating it in a pan over low heat to restore fluffiness.
  5. Assemble the Bowls: Begin each bowl by adding a base layer of the reheated jasmine rice. Top the rice with sliced chicken, a generous spoonful of the street corn mixture, additional cotija cheese if desired, and garnish with fresh cilantro. Include a lime wedge on the side for an optional fresh squeeze.
  6. Serve: Just before serving, squeeze extra fresh lime juice over the assembled bowls to brighten and enhance all the flavors for a refreshing finish.

Notes

  • Add Heat: Incorporate diced jalapeños or a sprinkle of cayenne pepper into the corn topping if you prefer a spicier dish.
  • Low-Carb Option: Substitute jasmine rice with cauliflower rice to make this recipe lighter and suitable for low-carb diets.
  • Toppings: Feel free to customize the bowl with extras such as sliced avocado, pico de gallo, or thin radish slices for added texture and flavor.

Nutrition

Keywords: street corn, chicken rice bowl, easy dinner, Mexican-inspired bowl, grilled corn topping, quick meal

Find it online: https://nataliereeve.com/easy-street-corn-chicken-rice-bowl-recipe/