If you love vibrant flavors packed into one colorful, satisfying bowl, you are going to adore this Street Corn Chicken Rice Bowl Recipe. It brings together juicy, spiced chicken thighs, sweet and smoky grilled corn, creamy tangy sauce, and fluffy jasmine rice into a harmonious mix that feels like a festive street food feast right at home. Every bite bursts with freshness and a perfect balance of textures, making it a go-to weeknight dinner or casual weekend treat that everyone will rave about.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in creating those signature flavors and textures. From the tender, spice-rubbed chicken thighs to the creamy, tangy sauce and sprinkle of salty Cotija cheese, you’ll find this dish to be a beautiful balance of fresh, smoky, and zesty elements that brighten up every spoonful.
- Boneless, skinless chicken thighs: Juicy and flavorful, perfect for quick cooking and absorbing spice.
- Lime juice: Adds a bright, citrusy punch that cuts through the richness.
- Avocado oil: A mild, healthy oil great for cooking the chicken evenly.
- Chili powder: Provides a smoky warmth to both the chicken and sauce.
- Garlic powder: Adds deep, aromatic flavor without overpowering the dish.
- Salt and black pepper: Essential for seasoning and bringing out the best flavors.
- Sweet corn kernels: Grilled if possible, for that irresistible smoky sweetness.
- Red onion (optional): Thinly sliced for a crisp, sharp contrast.
- Sour cream and mayonnaise: Combined to make a creamy, tangy dressing for the corn.
- Cotija cheese: Crumbled for a salty, crumbly finish that ties everything together.
- Lime wedges: Served on the side to add extra freshness when desired.
- Cooked jasmine rice: A fragrant base that holds all the flavors together.
- Fresh cilantro (optional): For a herbaceous, fresh garnish that brightens the bowl.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Marinate the Chicken
Start by mixing the lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs in this vibrant marinade to infuse them with smoky, tangy flavor. Let them rest for at least 10 minutes or up to an hour if you have the time — this is where the magic begins, tenderizing the chicken and layering in delicious depth.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat and cook the marinated chicken thighs for about 5-7 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F. The chicken should be juicy and have a slightly crisp exterior that makes every bite a delight. Once cooked, let it rest briefly before slicing to keep the juices locked in.
Step 3: Prepare the Elote-Style Corn
Mix together the sour cream, mayonnaise, chili powder, salt, and black pepper in a bowl to create that iconic creamy sauce. Toss the grilled or roasted corn kernels in this dressing along with the red onion if using, then sprinkle generously with crumbled Cotija. This mixture delivers the unmistakable street corn flavor that brings so much character to the bowl.
Step 4: Assemble the Bowl
Spoon a bed of warm jasmine rice into each bowl. Top with sliced chicken thighs, followed by a generous scoop of the creamy street corn mixture. Garnish with fresh cilantro and serve immediately with lime wedges on the side. This assembly showcases the vibrant colors and ensures every spoonful combines the perfect flavors and textures.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Adding fresh cilantro is a simple but effective way to add a pop of herbaceous green and freshness that complements the smoky corn and zesty chicken. Don’t forget the lime wedges — a quick squeeze just before eating lifts all the flavors to a whole new level of brightness.
Side Dishes
This bowl stands strong as a complete meal but pairs beautifully with light Mexican-style sides like a crisp cabbage slaw, black bean salad, or even some warm, soft tortillas to wrap up the ingredients into handheld bites. Any crunchy or fresh side helps balance the creamy richness of the street corn sauce.
Creative Ways to Present
For an impressive twist, try layering the components in mason jars for a portable and visually appealing meal prep option. You can also serve the chicken sliced over a bed of greens instead of rice for a lighter, low-carb version that still packs all the classic flavors of the Street Corn Chicken Rice Bowl Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, rice, and corn mixture separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate prevents sogginess and helps maintain the textures and flavors for later meals.
Freezing
While the cooked chicken and rice freeze well, the creamy street corn mixture is best prepared fresh, as freezing can affect its texture. Freeze the chicken and rice in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop to avoid drying out the chicken. Add a splash of water or broth when reheating rice to keep it fluffy. Once warm, mix the corn sauce and toppings fresh, then assemble your bowl for the best flavor experience.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs tend to stay juicier and more flavorful after cooking. If you choose breasts, watch them closely to avoid overcooking and drying out the meat.
Is this dish spicy?
The Street Corn Chicken Rice Bowl Recipe has a gentle kick thanks to the chili powder, but it’s not overpoweringly spicy. You can always adjust the amount of chili powder to suit your preferred heat level or swap it for smoked paprika for a milder smoky flavor.
Can I make this recipe vegetarian?
Yes! Replace the chicken with grilled mushrooms, tofu, or roasted veggies like zucchini and bell peppers. The creamy street corn and flavorful rice make it a satisfying meal even without meat.
What type of rice works best?
Jasmine rice is recommended for its fragrant aroma and fluffy texture, but you can use basmati, brown rice, or even cauliflower rice for a low-carb option depending on your preference.
How can I make the corn taste smoky if I don’t have a grill?
You can char the corn kernels in a hot skillet or under a broiler to mimic that smoky grilled flavor. A light sprinkle of smoked paprika can also enhance the smokiness without a grill.
Final Thoughts
Getting cozy with the Street Corn Chicken Rice Bowl Recipe means inviting bright, bold, and comforting flavors to your dinner table. It’s a dish that feels special yet comes together easily, perfect for busy nights or casual gatherings. Give it a whirl, and I promise it will become one of your favorite go-to meals to share with everyone you love.
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-inspired
Description
This vibrant Street Corn Chicken Rice Bowl combines juicy, chili-spiced chicken thighs with a zesty and creamy street corn salad, served over fragrant jasmine rice. Topped with crumbled Cotija cheese, lime wedges, and fresh cilantro, this dish offers a perfect balance of smoky, tangy, and savory flavors in a quick, easy-to-prepare meal ideal for weeknights or casual get-togethers.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Street Corn Salad
- 1 cup sweet corn kernels (grilled, if possible)
- ¼ cup thinly sliced red onion (optional)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- ¼ cup Cotija cheese, crumbled
- ½ teaspoon chili powder
- Salt and black pepper, to taste
Assembly & Garnishes
- 2 cups cooked jasmine rice (or preferred rice)
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Prepare the Street Corn Salad: In a separate bowl, mix the grilled corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and black pepper. Adjust seasoning to taste. Set aside to let flavors meld while cooking the chicken.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a nice char on the outside. Remove from heat and let rest for a few minutes before slicing.
- Assemble the Rice Bowls: Divide the cooked jasmine rice evenly between four bowls. Top each with sliced chicken and a generous helping of the street corn salad. Garnish with fresh cilantro and lime wedges for squeezing over the top. Serve immediately for best flavor and texture.
Notes
- Grilling the corn kernels adds a smoky flavor but using sautéed or boiled corn works well too.
- Chicken thighs can be substituted with chicken breasts but may require slightly less cooking time.
- For a lighter option, use Greek yogurt instead of mayonnaise and sour cream in the corn salad.
- Adjust the spice level by increasing or decreasing the chili powder according to your taste preferences.
- Jasmine rice can be swapped for brown rice or quinoa for a healthier alternative.
