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Street Corn Chicken Rice Bowl

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Mexican
Ingredients Method Notes

Ingredients
  

For the Chicken
  • Boneless skinless chicken thighs or breasts
  • lime juice
  • avocado oil
  • chili powder
  • cumin powder
  • garlic powder
  • salt
  • black pepper
For the Street Corn Topping
  • Sweet corn kernels grilled or frozen
  • red onion thinly sliced
  • sour cream
  • mayonnaise
  • Cotija cheese crumbled
  • chili powder
For the Rice and Assembly
  • Cooked Jasmine rice or white, brown, or cauliflower rice
  • fresh cilantro for garnish
  • lime wedges for extra zest

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.