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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe
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★★★★★

4.8 from 18 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal featuring juicy, spice-rubbed chicken thighs served over fragrant cilantro-lime jasmine rice, topped with charred street-style corn, creamy lime crema, and crumbled cotija cheese. A perfect balance of smoky, tangy, and fresh flavors inspired by Mexican street food, ideal for an easy yet impressive weeknight dinner or meal prep.

Ingredients

Scale

For the Chicken:

  • 1 pound Boneless chicken thighs
  • 2 tablespoons Olive oil
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Paprika
  • 2 cloves Garlic – Minced
  • 1 Lime – Juice only
  • Salt & pepper – To taste

For the Rice:

  • 1.5 cups Jasmine rice
  • 3 cups Chicken broth
  • 0.25 cup Fresh cilantro – Chopped
  • 1 Lime – Zest and juice

For the Street Corn Topping:

  • 3 ears Fresh corn or 2 cups frozen corn
  • 2 tablespoons Mayonnaise
  • 0.5 cup Cotija cheese – Crumbled
  • 0.5 teaspoon Chili powder
  • Fresh cilantro – For garnish

For the Lime Crema:

  • 0.5 cup Mexican crema or sour cream
  • 1 Lime – Juice only
  • Salt – Pinch

Instructions

  1. Marinate the Chicken: In a bowl, combine the boneless chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and let it marinate for at least 30 minutes to allow the flavors to infuse.
  2. Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, combine the rice and chicken broth, then bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the rice with a fork.
  3. Mix Rice with Fresh Ingredients: Stir the chopped fresh cilantro, lime zest, and lime juice into the fluffed rice, enhancing it with fresh, zesty flavors. Keep warm until ready to serve.
  4. Prepare the Street Corn: Grill the fresh corn ears on a grill or stovetop grill pan until they develop a nice char, about 8-10 minutes, rotating occasionally. Let cool slightly, then cut the kernels off the cobs. If using frozen corn, sauté in a skillet until slightly charred. Toss the cooked corn kernels with mayonnaise and half of the chili powder for a creamy, spicy street corn flavor.
  5. Cook the Chicken: Grill or sear the marinated chicken thighs over medium-high heat until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into strips.
  6. Make the Lime Crema: In a small bowl, mix the Mexican crema or sour cream with fresh lime juice and a pinch of salt. Stir until smooth and creamy, adding a tangy brightness to the dish.
  7. Assemble the Bowls: In serving bowls, layer the cilantro-lime rice, sliced grilled chicken, and the street corn mixture. Sprinkle crumbled cotija cheese generously over the top. Drizzle with lime crema and garnish with fresh cilantro leaves and a wedge of lime if desired. Serve immediately.

Notes

  • For a spicier kick, add extra chili powder to the chicken marinade or sprinkle on the street corn topping.
  • Use frozen corn if fresh is unavailable; just be sure to char it well for that authentic street corn flavor.
  • Leftover bowls keep well in the fridge for up to 3 days; assemble toppings just before serving for best texture.
  • Mexican crema can be substituted with sour cream or Greek yogurt for a tangier crema.
  • To make this dish gluten-free, confirm that chicken broth and other seasonings do not contain gluten.
  • For a lighter version, use chicken breast instead of thighs and reduce mayonnaise in the corn topping.

Nutrition

Keywords: street corn chicken bowl, Mexican chicken rice bowl, cilantro lime rice, grilled corn topping, cotija cheese, lime crema

Find it online: https://tastybynova.com/street-corn-chicken-rice-bowl-recipe/