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Street Corn Chicken Rice Bowl Recipe

Amazing Street Corn Chicken Rice Bowl

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This street corn chicken rice bowl recipe is a vibrant and flavorful meal that brings the taste of summer to your table any time of year. Juicy chicken thighs are marinated in a smoky, slightly spicy blend, grilled to perfection, and then combined with a creamy, cheesy street corn salad and fluffy rice. Every bite is an explosion of textures and tastes, from the tender chicken and crisp corn to the zesty lime dressing. Perfect for a quick weeknight dinner or a fun weekend lunch, this bowl is sure to become a new family favorite. Get ready to experience a symphony of flavors that will transport you straight to a bustling street food market!

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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.

Notes

For a spicier kick, leave the seeds in the jalapeno or add a pinch of cayenne pepper to the street corn salad. 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. You can substitute chicken breast for chicken thighs, but be careful not to overcook them. For a vegetarian option, substitute grilled halloumi cheese for the chicken.

  • Author: Fork Haven
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 350mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 120mg

Find it online: https://forkhaven.com/street-corn-chicken-rice-bowl-recipe/

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