Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Street Corn Chicken Rice Bowl – A Flavorful Delight

  • Author: Jennifer
  • Total Time: 50 minutes

Description

This flavorful street corn chicken rice bowl features juicy grilled chicken thighs, sweet charred corn, creamy Cotija cheese, and a zesty lime sauce for a fresh, customizable meal. Top it with avocado, black beans, or extra cilantro to suit your taste!

Ingredients

Scale

For the Chicken:

  • 2 lbs boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust for spice preference)
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • Juice of 2 limes

For the Rice Base:

  • 4 cups jasmine or basmati rice
  • 8 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 tablespoon butter (or olive oil)
  • 1 teaspoon salt

For the Street Corn Topping:

  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon butter
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Juice of 1 lime
  • ½ cup crumbled feta cheese (or cotija cheese for authenticity)
  • ¼ cup fresh cilantro, chopped

For the Creamy Sauce:

  • ½ cup mayonnaise (or Greek yogurt for a lighter version)
  • Juice of 1 lime
  • ½ teaspoon chili powder

For the Garnish:

  • 1 cup diced avocado (about 2 medium avocados)
  • ½ cup diced red onion
  • 1 cup cherry tomatoes, halved
  • Extra lime wedges for serving

Variations and Alternatives:

If you’d like to enhance the flavor profile of your Street Corn Chicken Rice Bowl, consider adding:

  • Jalapeños for a spicy kick
  • Black beans for added protein and texture
  • Roasted red peppers for a sweet, smoky flavor
  • Using quinoa instead of rice for a healthier grain option

Feel free to adjust the toppings based on dietary preferences, such as using dairy-free cheese or yogurt alternatives, to cater to various dietary needs.

Instructions

1️⃣ Marinate the Chicken

  • In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, chili powder, salt, and black pepper.
  • Add lime juice and stir well.
  • Coat the chicken thighs in the marinade and let sit for at least 30 minutes (or up to 4 hours for deeper flavor).

2️⃣ Cook the Chicken

  • Heat a grill pan or skillet over medium-high heat.
  • Cook the marinated chicken for 6-7 minutes per side, until the internal temperature reaches 165°F (74°C).
  • Remove from heat and let it rest before slicing into bite-sized pieces.

3️⃣ Cook the Rice

  • In a large pot, bring the chicken broth to a boil.
  • Add rice, butter, and salt, then reduce heat to low.
  • Cover and cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
  • Fluff with a fork and set aside.

4️⃣ Prepare the Street Corn

  • If using fresh corn, grill the cobs until slightly charred, then slice off the kernels.
  • If using canned or frozen corn, sauté in a skillet with butter, chili powder, cumin, and lime juice over medium heat for 3-4 minutes, until heated and lightly caramelized.
  • Stir in the crumbled feta or cotija cheese and chopped cilantro.

5️⃣ Make the Creamy Sauce

  • In a small bowl, mix mayonnaise (or Greek yogurt), lime juice, and chili powder until smooth.

6️⃣ Assemble the Bowls

  • Start with a base of fluffy rice.
  • Add sliced chicken on top.
  • Spoon over the street corn mixture.
  • Garnish with diced avocado, red onion, cherry tomatoes, and a drizzle of creamy sauce.
  • Serve with extra lime wedges.

Enjoy this colorful and flavorful dish as a quick weeknight dinner or a meal prep favorite!

Notes

  • Char the Corn : For a richer flavor, grill or sear the corn in a hot skillet until lightly charred. This adds a smoky depth that complements the creamy toppings.
  • Use Fresh Lime Juice : Fresh lime juice in both the marinade and the street corn topping enhances the dish with a bright, zesty contrast to the creamy sour cream and mayo.
  • Reheat Rice with Water : When warming up rice, add a splash of water to keep it soft and fluffy, preventing it from drying out.
  • Prep Time: 30minutes
  • Cook Time: 20minutes
  • Category: Lunch & Dinner
  • Cuisine: American & Mexican

Nutrition

  • Serving Size: 8 people
  • Calories: 650 kcal
  • Sodium: 850mg
  • Fat: 28.2g
  • Carbohydrates: 70g
  • Fiber: 5g
  • Protein: 38g
  • Cholesterol: 110mg

Did you make this recipe?

Share your result with me on Pinterest at @JenniRecipes

Find it online: https://jennirecipes.com/street-corn-chicken-rice-bowl-a-flavorful-delight/