Name: Amazing Street Corn Chicken Rice Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1/4 cup olive oil; 2 tablespoons lime juice; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 4 ears of corn, shucked; 1/4 cup mayonnaise; 1/4 cup sour cream; 1/2 cup crumbled cotija cheese; 1/4 cup chopped cilantro; 1 jalapeno, seeded and minced; 1 lime, cut into wedges; Cooked rice, for serving; Optional toppings: avocado slices, hot sauce

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Crisp, charred corn meets juicy, smoky chicken in this vibrant and incredibly satisfying bowl. The combination of creamy, cheesy street corn with perfectly grilled chicken thighs, all served over fluffy rice, creates an explosion of flavor and texture in every bite. It’s a dynamic dish where the sweetness of the corn plays perfectly with the savory chicken and zesty lime dressing.

This Amazing Street Corn Chicken Rice Bowl recipe is more than just a meal; it’s an experience. It’s a celebration of fresh ingredients and bold flavors that come together quickly, making it ideal for a weeknight dinner or a fun weekend lunch. The beauty of this dish lies in its simplicity and adaptability.

Why you’ll love this Amazing Street Corn Chicken Rice Bowl

It’s a complete meal in a bowl, combining protein, carbs, and vegetables for a balanced and satisfying dish.
The combination of grilled chicken and creamy street corn creates a delightful contrast of textures and temperatures.
This amazing street corn chicken rice bowl recipe is bursting with flavor, from the smoky grilled chicken to the zesty lime dressing.
It’s quick and easy to make, perfect for busy weeknights.
You can customize the spice level to your preference by adjusting the amount of jalapeno and cayenne pepper.
It’s a crowd-pleaser that’s sure to be a hit with the whole family.

Ingredients & Substitutions

Ingredients for Amazing Street Corn Chicken Rice Bowl

1.5 lbs boneless, skinless chicken thighs
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
4 ears of corn, shucked
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro
1 jalapeno, seeded and minced
1 lime, cut into wedges
Cooked rice, for serving
Optional toppings: avocado slices, hot sauce

For a dairy-free version, substitute plant-based mayonnaise, sour cream, and cheese. Chicken breasts can be used in place of thighs, but be careful not to overcook them.

How to make Amazing Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

Street corn chicken rice bowl makes every moment feel satisfying. In a bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Add chicken thighs and marinate for at least 20 minutes, or up to 4 hours in the refrigerator.

Chef’s Tip: Marinating the chicken for longer will result in even more flavorful and tender meat.

Step 2: Grill the Chicken

Preheat grill to medium-high heat. Grill chicken thighs for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.

Chef’s Tip: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.

Step 3: Grill the Corn

While chicken is grilling, grill corn for 8-10 minutes, turning occasionally, until kernels are slightly charred. Let cool slightly, then cut kernels off the cob.

Chef’s Tip: Soaking the corn in water for 30 minutes before grilling can help prevent it from drying out.

Step 4: Make the Street Corn Salad

In a large bowl, combine grilled corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, and jalapeno. Season with salt and pepper to taste. Squeeze lime juice over the mixture.

Chef’s Tip: Taste and adjust seasonings as needed. Add more jalapeno for extra heat or lime juice for extra tang.

Step 5: Assemble the Bowls

Divide cooked rice among four bowls. Top with sliced grilled chicken and street corn salad. Garnish with lime wedges and optional toppings like avocado slices or hot sauce. Serve immediately.

Tips for Success

Don’t overcook the chicken. It should be cooked through but still juicy.
Char the corn for the best flavor, but don’t burn it.
Taste and adjust the seasonings of the street corn salad to your liking.
Use fresh, high-quality ingredients for the best flavor.

Serving Suggestions

This Amazing Street Corn Chicken Rice Bowl pairs well with a side of black beans or a simple green salad. For a refreshing drink, try a limeade or iced tea. It also goes great with a bowl of Mexican street corn soup!

Storage & Reheating

Store leftover chicken and street corn salad separately in airtight containers in the refrigerator for up to 3 days. To reheat chicken, microwave or pan-fry until heated through.

Frequently Asked Questions

Can I freeze this?

The chicken can be frozen for up to 2 months. The street corn salad is best enjoyed fresh and is not recommended for freezing.

Is this recipe spicy?

The spice level can be adjusted to your preference. The recipe includes a small amount of cayenne pepper and jalapeno, which can be omitted or reduced if you prefer a milder flavor. For a spicier kick, leave the seeds in the jalapeno or add more cayenne pepper.

Can I make this vegetarian?

Yes! Substitute grilled halloumi cheese or black beans for the chicken for a delicious vegetarian option.

This Amazing Street Corn Chicken Rice Bowl is a vibrant and flavorful meal that’s sure to become a new family favorite. With its combination of smoky chicken, creamy street corn, and fluffy rice, it’s a dish that’s both satisfying and easy to make. If you are looking for another satisfying dinner, try this easy chicken broccoli alfredo bake. Let us know in the comments what you think!

Ultimate Street Corn Chicken Rice Bowl Recipe: Easy & Flavorful