If you are looking for a meal that combines vibrant textures with a zesty kick, this Street Corn Chicken Rice Bowl is the perfect choice. Inspired by classic Mexican elote, it features tender seasoned chicken served over fluffy rice with a creamy, lime-infused corn topping. This dish is simple to prepare but offers a layered, restaurant-quality experience right at home.
Table of Contents
Why You Will Love This Recipe
- Bold Flavors: It combines the smoky, tangy essence of street corn with juicy, seasoned chicken and rice.
- Perfect Balance: The mixture of lime, chili powder, and Cotija cheese provides a refreshing yet spicy profile.
- Highly Versatile: You can easily customize your bowl with extra toppings like avocado, black beans, or sliced jalapeños.
- Meal Prep Friendly: This recipe is quick to assemble and holds up well for weekday lunches or busy weeknight dinners.
Ingredients
- For the Chicken: Boneless skinless chicken thighs (or breasts), lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper.
- For the Street Corn Topping: Sweet corn kernels (grilled or frozen), thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder.
- For the Rice and Assembly: Cooked Jasmine rice (or white, brown, or cauliflower rice), fresh cilantro for garnish, and lime wedges for extra zest.
Instructions
- Season the Chicken: In a mixing bowl, combine the lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let the chicken marinate in the refrigerator for 15 to 30 minutes to infuse the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for approximately 8 to 10 minutes per side until they are golden brown and fully cooked through. Remove the chicken from the pan, let it rest for a few minutes, and then slice into strips or chunks.
- Prepare the Street Corn Topping: In a separate bowl, mix together the corn, red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Add salt, pepper, and a squeeze of lime juice to taste, stirring until well combined.
- Prepare the Rice: If using leftover rice, add a small splash of water and reheat in the microwave or a pan over low heat until it becomes warm and fluffy again.
- Assemble the Bowls: Portion the rice into bowls and top with the sliced chicken and a generous scoop of the street corn mixture. Garnish with extra Cotija cheese and fresh cilantro.
- Serve: Serve the bowls warm with a lime wedge on the side for an extra burst of freshness.
Expert Tips
- Char the Corn: For a deeper, smokier flavor, cook your corn in a very hot skillet or on the grill until it is slightly charred before mixing it with the creamy ingredients.
- Fresh Lime is Key: Using fresh lime juice instead of bottled juice makes a significant difference in brightening the marinade and the corn topping.
- Reheat with Moisture: When reheating rice, always add a teaspoon of water to keep the grains from drying out and becoming hard.
- Adjust the Heat: If you prefer a spicier meal, consider adding diced jalapeños or a dash of cayenne pepper to the corn mixture.
Street Corn Chicken Rice Bowl
If you are looking for a meal that combines vibrant textures with a zesty kick, this Street Corn Chicken Rice Bowl is the perfect choice. Inspired by classic Mexican elote, it features tender seasoned chicken served over fluffy rice with a creamy, lime-infused corn topping. This dish is simple to prepare but offers a layered, restaurant-quality experience right at home.
Ingredients
Method
- Season the Chicken: In a mixing bowl, combine the lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let the chicken marinate in the refrigerator for 15 to 30 minutes to infuse the flavors.lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, black pepper, Boneless skinless chicken thighs
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for approximately 8 to 10 minutes per side until they are golden brown and fully cooked through. Remove the chicken from the pan, let it rest for a few minutes, and then slice into strips or chunks.Boneless skinless chicken thighs
- Prepare the Street Corn Topping: In a separate bowl, mix together the corn, red onion, sour cream, mayonnaise, Cotija cheese, and a sprinkle of chili powder. Add salt, pepper, and a squeeze of lime juice to taste, stirring until well combined.Sweet corn kernels, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, black pepper, lime juice
- Prepare the Rice: If using leftover rice, add a small splash of water and reheat in the microwave or a pan over low heat until it becomes warm and fluffy again.Cooked Jasmine rice
- Assemble the Bowls: Portion the rice into bowls and top with the sliced chicken and a generous scoop of the street corn mixture. Garnish with extra Cotija cheese and fresh cilantro.Cooked Jasmine rice, Boneless skinless chicken thighs, Sweet corn kernels, Cotija cheese, fresh cilantro
- Serve: Serve the bowls warm with a lime wedge on the side for an extra burst of freshness.lime wedges
Notes
Char the Corn: For a deeper, smokier flavor, cook your corn in a very hot skillet or on the grill until it is slightly charred before mixing it with the creamy ingredients.Fresh Lime is Key: Using fresh lime juice instead of bottled juice makes a significant difference in brightening the marinade and the corn topping.Reheat with Moisture: When reheating rice, always add a teaspoon of water to keep the grains from drying out and becoming hard.Adjust the Heat: If you prefer a spicier meal, consider adding diced jalapeños or a dash of cayenne pepper to the corn mixture.
FAQ
Can I use chicken breast instead of chicken thighs?
Yes, you can certainly use chicken breasts. However, keep in mind that thighs tend to stay juicier when seared. If using breasts, be careful not to overcook them so they remain tender.
What is the best substitute for Cotija cheese?
If you cannot find Cotija cheese at your local grocery store, feta cheese or queso fresco are the best substitutes as they provide a similar salty, crumbly texture.
Is this recipe good for meal prep?
Absolutely! You can store the cooked chicken and rice together, but it is recommended to keep the street corn topping in a separate container so you can reheat the base without warming the creamy sauce.
Can I use frozen corn?
Yes, frozen corn works perfectly. Simply sauté it in a pan for a few minutes until warmed through and slightly golden before adding it to the street corn mixture.