Street Corn Chicken and Rice Bowl Recipe

This Street Corn Chicken and Rice Bowl is a vibrant and flavorful dish that brings the excitement of Mexican street food to your kitchen. Tender chicken, charred corn, and a creamy, cheesy topping are layered over fluffy rice for a satisfying and easy-to-assemble meal.

Ingredients

Here’s what you’ll need to create this delicious Street Corn Chicken and Rice Bowl:

For the Chicken:

• Chicken thighs: Boneless and skinless, for a tender and flavorful protein source.
• Lime juice: Adds brightness and a tangy flavor to the marinade.
• Avocado oil: Or any oil of your choice, for marinating the chicken.
• Chili powder and cumin powder: Adds warmth and depth of flavor.
• Garlic powder or minced garlic: Enhances the savory flavors.
• Salt and black pepper: To taste.

For the Street Corn Topping:

• Sweet corn kernels: Grilled or charred for a smoky flavor. Frozen corn can be used as a substitute.
• Red onion: Thinly sliced, for a bit of bite and sweetness.
• Sour cream: Adds a creamy and tangy base to the topping.
• Mayonnaise: Adds richness and helps bind the topping.
• Cotija cheese: Crumbled, adds a salty and slightly tangy flavor.
• Chili powder: Adds a touch of heat.
• Salt and pepper: To taste.
• Lime: Cut into wedges, for serving.

For the Rice and Assembly:

• Cooked rice: Use your favorite type of cooked rice, such as white rice, brown rice, or quinoa.
• Fresh cilantro: For garnish.

How to Make Street Corn Chicken and Rice Bowl

Step 1: Marinate and Cook the Chicken

Combine the lime juice, avocado oil, chili powder, cumin powder, garlic powder (or minced garlic), salt, and pepper in a bowl. Add the chicken thighs and marinate in the refrigerator for 15-30 minutes. Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes per side, or until golden brown and cooked through. Let the chicken rest for a few minutes before slicing.

Step 2: Prepare the Street Corn Topping

While the chicken is cooking, prepare the street corn topping. In a bowl, combine the grilled or sauteed corn kernels, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.

Step 3: Reheat the Rice

Reheat the cooked rice with a splash of water in a pot or microwave until warm and fluffy.

Step 4: Assemble the Bowls

To assemble the bowls, add a portion of the reheated rice, sliced chicken, street corn topping, extra crumbled cotija cheese, and fresh cilantro to each bowl. Garnish with lime wedges.

How to Serve

• Main Course: This Street Corn Chicken and Rice Bowl is a complete and satisfying meal on its own.
• Lunch or Dinner: Enjoy it for a quick and flavorful lunch or a casual dinner.
• Party Food: Serve it in smaller bowls or cups for a fun and festive appetizer at parties or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.

FAQs

Can I use a different type of protein? Yes, you can substitute the chicken with shrimp, steak, or tofu.

Can I use canned corn instead of frozen corn? Yes, you can use canned corn, but make sure to drain it well before using.

Can I make this dish vegetarian? Yes, you can omit the chicken or use a vegetarian alternative, such as black beans or lentils.

How can I make this dish spicier? Add more chili powder or a pinch of cayenne pepper to the chicken marinade or the street corn topping.

There you have it! A delicious and easy-to-make recipe for Street Corn Chicken and Rice Bowl that’s perfect for any occasion. Enjoy!

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