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This street corn chicken rice bowl brings vibrant flavors of grilled corn and spiced chicken together over fluffy rice for a wholesome and comforting meal. It has become one of my favorite weeknight dinners because everyone can customize their toppings, and the combination of sweet corn and smoky spices is totally irresistible.
I first whipped this up when we had leftover grilled corn and a few odds and ends in the fridge. Now, my friends ask for it every time they come over for a casual dinner night.
Gather Your Ingredients
- Chicken thighs: Boneless and skinless are juicy and full of flavor. Opt for air cooled or organic cuts for best texture.
- Avocado oil: Gives a neutral taste and higher smoke point than olive oil. You can use grapeseed oil as a substitute.
- Lime juice: Brightens the dish and keeps the chicken tender. Look for limes that feel heavy for their size.
- Chili powder and cumin powder: Provide warmth and depth. Seek out fresh spices for the most robust flavors.
- Garlic powder or fresh garlic cloves: Create an aromatic backbone.
- Salt and black pepper: Essential for bringing out every flavor.
- Sweet corn kernels: Grilled if possible or frozen. Add a char for that true street corn taste.
- Sour cream: Makes the base creamy without overpowering. The tang complements other ingredients. Save half to use as a drizzle.
- Mayonnaise: Adds richness and helps the corn topping cling.
- Thinly sliced red onion: Brings crunch and zing.
- Cotija cheese: Gives that salty cheesy finish. Crumbled feta is okay in a pinch.
- Fresh cilantro: For a pop of color and herby note.
- Cooked rice: The fluffy base. Use long grain or medium grain for best bowl texture.
- Lime wedges: For squeezing on that final punch of acid.
How to Make It
- Marinate the Chicken:
- Combine chicken thighs, lime juice, avocado oil, chili powder, cumin, salt, and black pepper in a bowl. Toss thoroughly so every bit of chicken is coated. Let marinate for at least fifteen minutes or up to overnight in the fridge which really lets the flavors soak in.
- Cook the Chicken:
- Heat a skillet over medium high until just shimmering. Add the marinated chicken thighs. Lay them flat and do not disturb for four to five minutes to get a deep golden sear. Flip and cook another five minutes until the chicken is firm and juices run clear. Transfer to a plate and let rest before slicing so all the juices stay inside.
- Make the Street Corn Mix:
- Combine the corn kernels either freshly grilled or thawed from frozen with half the sour cream, mayonnaise, chili powder, garlic powder, salt and pepper. Mix thoroughly until every kernel is coated. Taste and adjust seasoning as needed. The corn should be creamy and a little tangy.
- Prepare the Rice:
- Cook rice according to packet instructions or use leftover cooked rice. Reheat it gently with a splash of water for fluffiness. Spread the hot rice into each serving bowl.
- Assemble the Bowls:
- Slice the resting chicken into bite sized pieces. Top each rice bowl with sliced chicken, street corn mix, red onion, extra sour cream, cotija cheese, and cilantro. Drizzle more lime juice over and add lime wedges for squeezing. Encourage everyone to mix things up themselves at the table.
- Garnish and Serve:
- Sprinkle more cotija cheese and cilantro on top before serving. Serve right away while everything is warm and comforting.
Cotija cheese is always my favorite part of this dish whether melted into hot corn or scattered over the finished bowls for a salty finish. It reminds me of warm summer cookouts when my whole family would gather around the table laughing and piling toppings high.
Flavor Boosters
Sprinkle with hot sauce or diced jalapeno for an extra kick. Char the corn and chicken on the grill for a smokier depth of flavor.
Serving Suggestions
This bowl works beautifully as a stand alone meal but pairs well with a crisp green salad or roasted sweet potatoes. For gatherings, serve buffet style and let everyone build their own bowl.
Creative Twists
Substitute cotija with feta or queso fresco if needed. For a lighter bowl, swap mayonnaise for Greek yogurt. Go vegetarian by skipping the chicken and adding grilled zucchini or black beans.
This recipe brings everyone to the table for a fun, customizable meal. Each bite is the taste of summer no matter the season.
Common Questions About This Recipe
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs provide more tenderness and juiciness, enhancing the overall flavor of the dish.
- → How do I grill the corn for best results?
Grill corn kernels over medium-high heat until slightly charred, which brings out a smoky sweetness perfect for this bowl.
- → Is there a good substitute for cotija cheese?
Feta cheese or queso fresco can be used as alternatives, offering a similar crumbly texture and tangy flavor.
- → Can I prepare this bowl ahead of time?
Yes, you can prep ingredients separately and assemble just before serving to maintain freshness and texture.
- → What kind of rice works best for this dish?
Long-grain white rice or jasmine rice complements this bowl well, providing a light, fluffy base that absorbs the flavors nicely.