Street Corn Chicken Rice Bowl Recipe
Indulge in the vibrant flavors of the Street Corn Chicken Rice Bowl, a delightful fusion of tender grilled chicken thighs, sweet corn, and creamy Cotija cheese, all drizzled with a zesty lime sauce. Perfect for busy weeknights or casual gatherings, this dish offers a burst of flavor in every bite and is highly customizable with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder (or 2 minced garlic cloves)
- ½ tsp salt
- ¼ tsp black pepper
For the Corn Mixture
- 1 cup sweet corn kernels (grilled if possible, frozen acceptable)
- ¼ cup thinly sliced red onion
For the Sauce
- 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
To Serve
- 1 lime, cut into wedges
- 3 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Prepare the Chicken: In a mixing bowl, whisk together lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes to let the flavors meld.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C). Remove from heat and allow to rest before slicing to retain juiciness.
- Prepare the Corn Mixture: Grill fresh corn kernels until lightly charred for smoky flavor; if using frozen corn, heat through. Combine the corn kernels with thinly sliced red onion in a bowl and mix gently.
- Make the Sauce: In a separate bowl, mix sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper until smooth and well combined.
- Assemble Your Bowls: Divide cooked rice evenly among bowls. Top with sliced grilled chicken and the corn mixture. Drizzle with the prepared sauce and garnish with lime wedges and fresh cilantro before serving.
Notes
- Use fresh, high-quality chicken thighs for optimal juiciness.
- Grilling corn adds a smoky sweetness that elevates the dish.
- Adjust chili powder to control heat level according to preference.
- Mix the sauce ingredients thoroughly for a creamy texture.
- Serve immediately after assembly to maintain freshness and flavor.
- Customize toppings with avocado, black beans, or jalapeños for extra flavor and nutrition.
Keywords: street corn, chicken rice bowl, grilled chicken, Mexican rice bowl, cotija cheese, corn, lime sauce
