Street Corn Chicken Rice Bowl Recipe
Introduction
This Street Corn Chicken Rice Bowl combines juicy, flavorful chicken with the vibrant, creamy taste of Mexican street corn. It’s a satisfying and colorful meal that’s easy to prepare any night of the week.
Ingredients
- 1 lb boneless, skinless chicken thighs or chicken breast
- 3 cups cooked white rice
- 1 cup corn kernels (grilled or charred)
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tsp chili powder
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- Step 1: Season the chicken thighs or breast with salt, pepper, and chili powder evenly on both sides.
- Step 2: Grill or pan-sear the chicken over medium-high heat until cooked through, about 6-8 minutes per side depending on thickness. Let it rest, then slice into strips.
- Step 3: In a bowl, combine the grilled corn kernels with mayonnaise, chili powder, a squeeze of lime juice, and a pinch of salt. Mix well to coat.
- Step 4: To assemble, start with a base of cooked white rice in each bowl. Top with sliced chicken, the corn mixture, diced red onion, crumbled cotija cheese, and chopped cilantro.
- Step 5: Serve immediately with lime wedges on the side for extra brightness.
Tips & Variations
- Use leftover rotisserie chicken for a quicker version.
- Swap cotija cheese for feta or queso fresco if unavailable.
- Add a dash of hot sauce or a sprinkle of smoked paprika for more smoky heat.
- For a healthier option, use brown rice or cauliflower rice.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop. Assemble bowls fresh to keep the corn mixture and toppings crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this recipe?
Yes, thaw and drain the corn well before grilling or pan-searing to get a nice char and avoid excess moisture.
Is this recipe spicy?
The dish has a mild, smoky heat from the chili powder, but you can adjust the amount or add hot sauce to make it spicier if you prefer.
PrintStreet Corn Chicken Rice Bowl Recipe
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring tender grilled chicken, smoky charred corn tossed in a zesty chili-lime mayo, topped with fresh cilantro, tangy cotija cheese, and crisp red onions. This dish is a perfect balanced meal combining protein, grains, and smokey-spiced vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs or chicken breast
- Salt, to taste
- Black pepper, to taste
- 1 tsp chili powder
Rice
- 3 cups cooked white rice
Street Corn Mixture
- 1 cup corn kernels (grilled or charred)
- 1/4 cup mayonnaise
- 1 tsp chili powder
- Juice of 1 lime
- Pinch of salt
Toppings
- 1/2 cup diced red onion
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
Instructions
- Prepare the Chicken: Season the chicken thighs or breast generously with salt, black pepper, and 1 teaspoon of chili powder. Either grill the chicken over medium-high heat or pan-sear it on the stovetop until fully cooked, about 6-7 minutes per side depending on thickness. Once cooked, let it rest briefly and then slice into strips.
- Make the Street Corn Mixture: In a bowl, combine the grilled or charred corn kernels with mayonnaise, chili powder, fresh lime juice, and a pinch of salt. Mix well to evenly coat the corn with the tangy and spicy sauce.
- Assemble the Bowls: Divide the cooked white rice into serving bowls. Top each with sliced chicken, the street corn mixture, diced red onions, crumbled cotija cheese, and chopped cilantro. Serve immediately with lime wedges on the side for extra brightness.
Notes
- For best flavor, use freshly grilled or charred corn kernels. Alternatively, roast corn on the stovetop in a dry skillet or use frozen corn kernels that are thawed and lightly charred.
- Chicken thighs remain juicier and more flavorful, but chicken breast is a leaner option and works well too.
- Adjust the amount of chili powder based on your preferred spice level.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Make sure to let the cooked chicken rest before slicing to retain juices.
Keywords: street corn, chicken rice bowl, grilled chicken, Mexican street corn, cotija cheese, cilantro, chili powder, lime, summer bowl
