Description
I still remember the first time I took a bite of a street corn chicken rice bowl at my favorite local food truck. That perfect combination of seasoned chicken, smoky sweet corn, and zesty lime sauce danced on my taste buds, and I knew I had to recreate that magic at home. Fast forward to now, and this recipe has become a beloved staple in my kitchen—a delightful blend of flavors that feels both comforting and refreshing.
Whether it’s a busy weeknight dinner or a leisurely weekend lunch, this Street Corn Chicken Rice Bowl is a crowd-pleaser that you can easily customize. Imagine tender marinated chicken paired with vibrant street corn, all topped off with creamy Cotija cheese and fresh cilantro. You can add your own flair with toppings like avocado, black beans, or a spicy drizzle of hot sauce! It’s a delicious way to enjoy a taste of the streets, all while avoiding fast food. So grab your favorite bowl and let’s whip up something incredible that’ll make both your taste buds and your heart sing!
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons lime juice
- 2 tablespoons avocado oil
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups sweet corn kernels (frozen)
- 1 small red onion, thinly sliced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup Cotija cheese, crumbled
- 1 lime, cut into wedges
- 3 cups cooked rice (jasmine)
- 1/4 cup fresh cilantro, for garnish
Instructions
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In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs well and marinate for 15-30 minutes in the fridge to infuse those amazing flavors.
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Preheat a skillet over medium-high heat and place the marinated chicken in. Sear for about 8-10 minutes on each side until the chicken is golden brown and cooked through. Allow it to rest, then slice into bite-sized pieces.
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In a separate bowl, mix grilled or sautéed sweet corn, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice together. Blend until creamy and delicious!
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Using a splash of water, reheat the cooked rice in a pot over low heat until warm and fluffy. This will ensure the rice stays moist and delicious!
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In serving bowls, layer the rice, sliced chicken, and the vibrant street corn topping. Top with extra Cotija cheese and fresh cilantro. Don’t forget to garnish with lime wedges for a zesty finish!
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Enjoy your Street Corn Chicken Rice Bowl warm, drizzling with extra sour cream and sprinkling with Tajín if you desire a bit of extra spice.
Notes
- Marinate well for at least 30 minutes for maximum taste.
- Ensure your skillet is hot enough for a good sear.
- Customize your corn by grilling for a charred flavor or using frozen sweet corn sautéed quickly.
- Add a splash of water while reheating rice to keep it moist.
- Don’t be shy with fresh cilantro and lime wedges as garnishes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg