Why Make This Recipe
This Street Corn Chicken Rice Bowl is a delightful mix of flavors and textures. The tender chicken paired with sweet corn and creamy toppings creates a perfect, satisfying meal. It’s easy to prepare and great for sharing with family and friends. If you want a comforting yet exciting dish, this recipe is for you!
How to Make Street Corn Chicken Rice Bowl
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- ½ tsp garlic powder or 2 minced garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup sweet corn kernels (grilled if possible, frozen works too)
- ¼ cup thinly sliced red onion
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- ½ cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro, for garnish
Directions
-
Marinate Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add chicken thighs and toss to coat. Let marinate for at least 15 minutes.
-
Cook Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken thighs for about 5–7 minutes per side, or until cooked through and nicely charred. Remove and let rest. Slice into strips.
-
Prepare Street Corn Topping: In a bowl, mix grilled corn kernels, sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper until well combined.
-
Assemble Bowls: Divide cooked rice between bowls. Top with sliced chicken and a generous scoop of street corn topping. Drizzle reserved sour cream on top. Garnish with extra cotija cheese, fresh cilantro, and lime wedges.
-
Serve immediately and enjoy!
How to Serve Street Corn Chicken Rice Bowl
Serve this dish warm in bowls. You can place extra lime wedges and cilantro on the table for guests to add as they like. This bowl is perfect for lunch or dinner, and it pairs well with a refreshing drink.
How to Store Street Corn Chicken Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 3-4 days. To reheat, you can use the microwave until heated through or warm gently in a skillet.
Tips to Make Street Corn Chicken Rice Bowl
- For more flavor, let the chicken marinate for an hour or longer.
- Grilling the corn adds a nice smoky flavor, but if you don’t have a grill, frozen corn works great too.
- Feel free to adjust the spices based on your family’s taste preferences.
Variation
To make this bowl a little different, try adding black beans for extra protein or diced avocado for creaminess. You can also use brown rice for a healthier option.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may dry out more easily. Keep an eye on the cooking time.
2. Is there a vegetarian option for this recipe?
Absolutely! You can replace the chicken with grilled vegetables or tofu for a tasty vegetarian version.
3. Can I prepare the street corn topping ahead of time?
Yes, you can mix the street corn topping in advance and store it in the fridge. Just give it a stir before serving.