Try This Zesty Street Corn Chicken Rice Bowl Recipe Today

Spicing up weeknight dinners becomes effortless with this delectable street corn chicken rice bowl that combines zesty Mexican-inspired flavors.

Kernels of sweet corn dance alongside tender grilled chicken pieces nestled on a fluffy rice base.

Creamy cotija cheese adds a tangy punch to each delightful bite.

Vibrant cilantro and lime juice bring bright, fresh notes that complement the savory protein perfectly.

Bold seasonings like chili powder and cumin infuse the dish with authentic southwestern flair.

Quick to assemble and packed with robust flavors, you will find this recipe an instant favorite for casual meals.

Dive into a culinary adventure that promises satisfaction in every single spoonful.

Pairings That Complement Street Corn Chicken Rice Bowl

• Flavor Boost Beer Pairing: Crisp Mexican lager like Modelo Especial perfectly complements the zesty street corn chicken rice bowl, cutting through the richness of cheese and sour cream while enhancing the chili and lime notes.
• Cocktail Companion: Craft a refreshing margarita with tequila, lime juice, and a chili salt rim to mirror the bowl's bold Mexican-inspired flavors and provide a tangy, spicy counterpoint.
• Smoothie Sidekick: Blend a creamy avocado and mango smoothie to balance the bowl's spicy elements, offering a cool, tropical contrast that refreshes the palate between bites.
• Wine Match: Select a bright, acidic white wine like Sauvignon Blanc to cleanse the palate and highlight the dish's citrusy and grilled corn undertones.

Best Ways to Store Street Corn Chicken Rice Bowl

• Store leftovers in an airtight container within 2 hours of cooking. Keep chicken, rice, and street corn topping separately to maintain freshness for up to 3-4 days.
• Wrap individual portions in freezer-safe containers or bags. Chicken and rice can freeze for 2-3 months. Avoid freezing corn topping as it may separate.
• Warm sliced chicken in microwave at 50% power for 1-2 minutes, adding a splash of water to prevent drying. Alternatively, gently reheat in a skillet with a lid to retain moisture.

FAQs

• What are the key marinade ingredients for the chicken?

Lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper create a zesty and flavorful coating that tenderizes and adds depth to the chicken.

• Can I use a different type of cheese instead of Cotija?

Yes, you can substitute Cotija with feta or queso fresco if Cotija is unavailable. These cheeses offer similar tangy and salty characteristics.

• How long should I marinate the chicken?

Marinate the chicken for 15-30 minutes in the refrigerator. This allows the flavors to penetrate the meat without making it tough.

Street Corn Chicken Rice Bowl Loaded With Flavor

• Spice Up Your Meal: Bursting with bold Mexican-inspired flavors that transform a simple chicken and rice dish into a restaurant-worthy creation.
• Customize with Ease: Flexible recipe allows personal tweaks like adjusting spice levels, swapping proteins, or adding extra toppings to suit individual tastes.
• Quick and Nutritious Dinner Solution: Packed with protein from chicken, freshness from corn, and balanced with creamy cheese, making it a complete one-bowl meal that satisfies hunger and nutrition needs.
• Weekend Crowd-Pleaser: Perfect for casual gatherings, potlucks, or family dinners where everyone can build their own bowl and enjoy different flavor combinations.

Ingredients in Street Corn Chicken Rice Bowl

• Chicken Thighs: Tender meat that provides a flavorful protein base for the street corn rice bowl.

• White Rice: Fluffy and warm grain that serves as the foundation of the bowl.

• Corn, Grilled or Canned: Sweet and charred corn that adds a classic street food element to the dish.
• Red Onion: Sharp and crisp vegetable that provides a zesty crunch to the topping.
• Cotija Cheese: Salty and crumbly Mexican cheese that enhances the street corn flavor.
• Sour Cream: Creamy ingredient that adds richness and tanginess to the topping.
• Mayonnaise: Smooth condiment that helps bind the street corn mixture.

• Lime Juice: Bright and acidic citrus that tenderizes the chicken and adds freshness.
• Avocado Oil: Neutral cooking oil that helps with marinating and cooking the chicken.
• Chili Powder: Warm and slightly spicy seasoning that gives depth to the dish.
• Cumin Powder: Earthy spice that provides a traditional Mexican flavor profile.
• Garlic Powder: Aromatic seasoning that adds a savory undertone.
• Salt and Pepper: Essential seasonings that enhance the overall taste.

• Cilantro: Fresh herb that adds a bright, herbal note to the bowl.
• Lime Wedges: Citrus garnish that allows for additional freshness when squeezed.

• Tajin: Tangy and spicy Mexican seasoning that can add an extra flavor boost.

How to Make Street Corn Chicken Rice Bowl

Step 1: Marinate Chicken with Zesty Spices

• Lime juice
• Avocado oil
• Chili powder
• Cumin powder
• Garlic powder
• Salt
• Black pepper

Massage the marinade all over the chicken thighs, letting the flavors seep in for 15-30 minutes in the refrigerator.

Step 2: Sizzle the Chicken to Perfection

Fire up a skillet over medium-high heat.

Cook the chicken for 8-10 minutes on each side until it’s golden brown and cooked through. Let the chicken rest briefly before slicing into juicy strips.

Step 3: Whip Up Street Corn Magic

• Grilled corn kernels
• Diced red onion
• Sour cream
• Mayonnaise
• Crumbled Cotija cheese
• Chili powder

Season with a pinch of salt, crack of pepper, and a fresh squeeze of lime juice. Stir until everything is beautifully mixed.

Step 4: Fluff Up the Rice

Warm the cooked rice with a splash of water, creating a fluffy and inviting base for the bowl.

Step 5: Build Your Flavor Packed Bowl

• Warm rice
• Sliced spicy chicken
• Creamy street corn topping
• Extra Cotija cheese crumbles
• Fresh cilantro

Garnish with lime wedges for an extra pop of brightness.

Step 6: Kick It Up a Notch

For adventurous eaters, add a drizzle of sour cream or sprinkle Tajin for an explosive flavor experience.

Step 7: Serve and Devour

Serve the bowl piping hot, with an additional lime wedge for squeezing.

Enjoy your Spicy Southwestern Chicken Rice Feast!

Tips That Help With Street Corn Chicken Bowl

• Let chicken sit in the zesty lime marinade for at least 15 minutes to allow flavors to deeply penetrate the meat, creating a more flavorful dish.
• Grill corn beforehand or use canned corn for a faster preparation if fresh corn isn't available.
• Replace Cotija with feta or queso fresco for similar tangy flavor if traditional Mexican cheese isn't in your pantry.
• Rest cooked chicken for a few minutes to ensure juicy, tender meat that doesn't lose its moisture when sliced.
• Adjust chili powder and spice levels to match your heat tolerance, making the dish personalized to your taste preferences.

Different Styles of Street Corn Chicken Rice Bowl

• Spicy Jalapeño Kick: Add finely chopped jalapeños to the street corn topping for an extra spicy version of the chicken rice bowl.
• Mediterranean Fusion: Replace Cotija cheese with crumbled feta and add chopped cucumber and kalamata olives to create a Mediterranean-inspired variation.
• Smoky BBQ Transformation: Swap the original marinade with a smoky BBQ sauce and add grilled pineapple chunks to the street corn topping for a sweet and tangy profile.
• Vegetarian Swap: Replace chicken with grilled portobello mushrooms or crispy tofu, keeping the street corn topping and spice blend intact for a plant-based alternative.

Street Corn Chicken Rice Bowl Recipe

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4.7 from 36 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Mexican street corn meets comfort food in this chicken rice bowl, blending smoky grilled flavors with creamy, zesty goodness. Kernels of sweet corn, tender chicken, and perfectly seasoned rice create a satisfying meal that brings bold Southwest cuisine right to your plate.

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Ingredients

Scale 1x2x3x

Protein:

• 4 chicken thighs, boneless and skinless

Street Corn Topping:

• 1 cup sweet corn kernels (grilled or frozen)
• 1/2 cup Cotija cheese, crumbled
• 1/4 cup thinly sliced red onion
• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1 lime, cut into wedges

Seasonings and Herbs:

• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Base:

• 3 cups cooked rice

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Instructions

1. Whisk lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper to create a vibrant marinade for the chicken thighs.
2. Submerge chicken in the marinade and refrigerate for 15-30 minutes to enhance flavor penetration.
3. Preheat skillet to medium-high heat (around 375°F) and cook chicken for 8-10 minutes per side until internal temperature reaches 165°F.
4. Allow chicken to rest for 3-4 minutes, then slice against the grain for tender pieces.
5. Mix grilled corn kernels with diced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder to create a creamy street corn topping.
6. Season corn mixture with salt, pepper, and fresh lime juice for balanced flavor.
7. Reheat rice with a small splash of water, fluffing gently to restore moisture and texture.
8. Construct bowls by layering warm rice as the base, followed by sliced chicken.
9. Generously spoon street corn topping over chicken, ensuring even distribution.
10. Sprinkle additional Cotija cheese and chopped cilantro for garnish.
11. Optional: Add a light dusting of Tajin or drizzle extra sour cream for enhanced flavor profile.
12. Serve immediately with fresh lime wedges for an optional zesty squeeze.

Notes

• Letting chicken sit in lime juice mixture helps tenderize and infuse deep, zesty flavors without overwhelming the meat.
• Grill corn until slightly blackened for smoky, caramelized notes that enhance the street corn topping’s complexity.
• Customize chili powder and Tajin amounts to create mild or fiery versions suitable for different heat tolerances.
• Swap regular Cotija cheese for dairy-free alternatives and ensure all spices are certified gluten-free for sensitive diners.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 585 kcal
• Sugar: 4 g
• Sodium: 730 mg
• Fat: 35 g
• Saturated Fat: 11 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 115 mg