Street Corn Chicken Rice Bowl

The Street Corn Chicken Rice Bowl is an exciting and flavorful dish that combines tender, juicy chicken thighs with a zesty street corn topping, all served over a bed of fluffy rice. Inspired by the classic Mexican street corn (elote), this bowl offers a unique twist by pairing the sweet, smoky flavors of grilled corn with perfectly seasoned chicken. The creamy, tangy sour cream and mayonnaise topping, combined with the crumbled cotija cheese and chili powder, creates a mouthwatering contrast that will leave you wanting more. It’s a hearty, satisfying meal perfect for any occasion, from weeknight dinners to meal prepping for the week ahead.

This recipe is a celebration of bold flavors, with the chicken marinated in lime juice, chili powder, garlic powder, and avocado oil to create a succulent and flavorful base. The street corn topping adds a smoky-sweet kick that pairs beautifully with the savory chicken and rice. Whether you’re craving something fresh and flavorful or need a quick dinner option, this Street Corn Chicken Rice Bowl is sure to hit the spot.

Why You’ll Love This Recipe

1. Bold, Flavorful Toppings – The street corn with cotija cheese, chili powder, and lime adds a delightful, smoky, and creamy contrast to the savory chicken.
2. Quick and Easy – With simple ingredients and easy-to-follow steps, this recipe comes together in no time.
3. Customizable – Adjust the spice levels by adding more chili powder or hot sauce, or swap ingredients to fit your preferences.
4. Perfect for Meal Prep – This recipe is great for making ahead and storing for later, making it an ideal choice for weekly meal prep.
5. One-Pot Meal – Everything is assembled in one bowl, making it easy to serve and clean up after.

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs
• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder (or 2 minced garlic cloves)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Street Corn Topping:

• 1 cup sweet corn kernels (grilled, if possible, or frozen)
• ¼ cup thinly sliced red onion
• 1 cup sour cream (reserve half for drizzling)
• 2 tablespoons mayonnaise
• ½ cup crumbled cotija cheese (plus extra for garnish)
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 lime (cut into wedges)

For the Rice and Assembly:

• 3 cups cooked rice
• Fresh cilantro (for garnish)

Variations

• Add More Vegetables – Include diced bell peppers, avocado slices, or roasted poblano peppers for more texture and flavor.
• Spicy Version – Add some diced jalapeños or a few dashes of hot sauce to the street corn topping for an extra kick.
• Use Chicken Breasts – If you prefer chicken breasts, you can swap them for thighs, although thighs tend to be juicier and more flavorful.
• Make It Gluten-Free – This recipe is naturally gluten-free, but make sure to check that your ingredients (like mayonnaise) are labeled gluten-free if you’re sensitive to gluten.
• Vegan Version – Swap the chicken for tofu or grilled tempeh, and use a dairy-free sour cream and vegan mayonnaise for a plant-based version.

How to Make the Recipe

Step 1 – Prepare the Chicken

In a small bowl, combine the lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Rub the mixture evenly onto the chicken thighs, making sure they’re well-coated. Let the chicken marinate for 15-20 minutes to absorb the flavors.

Step 2 – Cook the Chicken

Heat a skillet or grill pan over medium heat. Cook the marinated chicken thighs for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and cooked through. Remove the chicken from the heat and let it rest for a few minutes before slicing.

Step 3 – Prepare the Street Corn Topping

In a medium bowl, combine the grilled (or frozen) corn kernels, red onion, sour cream, mayonnaise, cotija cheese, and chili powder. Season with salt and pepper to taste. Stir until everything is well mixed and creamy.

Step 4 – Assemble the Rice Bowl

Place a serving of cooked rice in each bowl. Top with sliced chicken, a generous amount of the street corn mixture, and a drizzle of reserved sour cream. Garnish with fresh cilantro and lime wedges on the side.

Step 5 – Serve

Serve the Street Corn Chicken Rice Bowls immediately, enjoying the vibrant and tangy flavors of the dish. The lime wedges can be squeezed over the top for an extra burst of freshness.

Tips for Making the Recipe

• Marinate the Chicken – For the best flavor, let the chicken marinate for at least 15-20 minutes, but you can also marinate it overnight for deeper flavor.
• Grill the Corn – Grilling the corn gives it a smoky flavor that elevates the dish. If you don’t have access to a grill, sautéing or roasting the corn can still yield delicious results.
• Adjust the Spice Level – If you like more heat, add extra chili powder to the chicken or street corn topping, or sprinkle in some cayenne pepper.
• Use Day-Old Rice – Day-old rice tends to hold up better and has a firmer texture, which makes it perfect for this dish.
• Rest the Chicken – Let the chicken rest after cooking to keep it juicy and tender.

How to Serve

Serve these Street Corn Chicken Rice Bowls as a complete meal on their own, or pair them with a side of tortilla chips and salsa or a light green salad. The fresh cilantro and lime wedges enhance the overall flavor, while the creamy street corn topping makes each bite rich and indulgent.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, street corn topping, and rice in separate airtight containers in the fridge for up to 3 days. Reheat the rice and chicken in the microwave or on the stove before assembling the bowl again.

Freezing

To freeze, place the chicken and rice in separate freezer-safe containers. The street corn topping can be stored in a sealed container for up to 1 month in the freezer. To reheat, simply thaw the ingredients overnight in the fridge and warm them up.

Reheating

To reheat, simply microwave the chicken, rice, and street corn mixture until hot. You can also reheat everything in a skillet over low heat for best results.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but thighs tend to be more flavorful and juicy.

2. How do I make this dish spicier?

Add more chili powder, chipotle peppers, or a few dashes of hot sauce to the street corn topping.

3. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but make sure all your ingredients (like mayonnaise) are gluten-free.

4. Can I use frozen corn?

Yes, frozen corn can be used, though grilling the corn will give it a better smoky flavor.

5. Can I meal prep this recipe?

Yes, you can prepare the chicken, street corn, and rice ahead of time and assemble the bowls when ready to serve.

6. Can I use other cheese instead of cotija?

Yes, you can substitute cotija with feta cheese or Parmesan for a different flavor.

7. How can I make this dish vegetarian?

Replace the chicken with grilled tofu or tempeh for a delicious plant-based version.

8. What if I don’t like sour cream?

You can substitute sour cream with Greek yogurt or a dairy-free yogurt if you prefer.

9. How do I store leftover rice bowls?

Store the components of the rice bowl separately in airtight containers in the fridge for up to 3 days.

10. Can I freeze the leftovers?

Yes, you can freeze the chicken and rice separately, but the street corn mixture is best enjoyed fresh.

Conclusion

This Street Corn Chicken Rice Bowl is the perfect combination of tender chicken, smoky grilled corn, and creamy toppings, all served over a bed of fluffy rice. It’s a flavorful and satisfying meal that’s easy to prepare and full of bold, delicious flavors. Whether you’re cooking for yourself, your family, or meal prepping for the week, this recipe will quickly become a favorite in your meal rotation.

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