Description
This Easy Street Corn Chicken Rice Bowl combines tender marinated chicken, fluffy rice, and a flavorful creamy street corn topping for a vibrant and satisfying meal. Perfectly balanced with smoky spices, fresh lime juice, avocado, and tangy Cotija cheese, this dish is a delicious fusion of savory and fresh elements ideal for a wholesome dinner.
Ingredients
Scale
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
For the Rice
- 1.5 cups long-grain white rice
- 2.5 cups water or low-sodium chicken broth
- 0.5 tsp salt
- 1 tsp olive oil or unsalted butter (optional)
For the Corn Topping
- 4 cups corn kernels (fresh or frozen, thawed)
- 1 tbsp olive oil
- 0.25 cup mayonnaise
- 0.25 cup sour cream or plain Greek yogurt
- 2 tbsp fresh lime juice
- 0.25 cup finely chopped fresh cilantro
- 0.5 cup crumbled Cotija cheese (or Feta)
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.25 tsp sea salt
- 0.125 tsp black pepper
For Garnish & Serving
- 1 large ripe avocado, sliced or diced
- Extra fresh cilantro, chopped
- Lime wedges
- Hot sauce (optional)
Instructions
- Prepare & Marinate Chicken: Pat the chicken dry. If using breasts, slice horizontally or pound them to about 3/4 inch thickness for even cooking. In a mixing bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, sea salt, and black pepper to create the marinade. Coat the chicken thoroughly in this mixture and refrigerate for at least 30 minutes or up to overnight to develop flavor.
- Cook Chicken (Choose Method): Select your preferred cooking method:
- Pan-Frying: Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Cook in batches if necessary to avoid overcrowding.
- Baking: Preheat the oven to 400°F (200°C). Arrange the marinated chicken on a greased baking sheet. Bake for 20-30 minutes until cooked through and 165°F internal temperature. Optionally, broil for 2-3 minutes at the end to achieve a charred finish.
- Grilling: Preheat grill to medium-high (400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking. Grill chicken for 5-7 minutes per side until cooked to 165°F internal temperature.
- Rest & Slice Chicken: Transfer the cooked chicken to a cutting board and tent loosely with foil to rest for 5-10 minutes. This helps retain juices. Slice the chicken against the grain into bite-sized pieces or strips for easy serving.
- Cook Fluffy Rice: Rinse the rice under cold running water until the water runs clear to remove excess starch. In a saucepan with a tight-fitting lid, combine the rinsed rice, water or broth, salt, and optional olive oil or butter. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer gently for 15 minutes. Remove from heat but keep covered for another 10-15 minutes. Fluff rice with a fork before serving.
- Prepare & Char Corn: If using fresh corn, cut kernels off the cob. If frozen, thaw the corn and pat dry to avoid steam. Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5-8 minutes, stirring occasionally, until kernels are tender and slightly charred in spots. Transfer to a mixing bowl for the next step.
- Make Creamy Street Corn Topping: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, fresh lime juice, chili powder, garlic powder, sea salt, and black pepper until smooth. Pour this creamy mixture over the charred corn. Add chopped cilantro and crumbled Cotija cheese, then stir gently until the corn is evenly coated with the flavorful topping.
- Assemble Rice Bowls: Spoon a serving of the fluffy rice into individual bowls. Top each with slices of the prepared chicken, then add a generous scoop of the creamy street corn mixture. Garnish with fresh avocado slices or dices, extra chopped cilantro, and lime wedges for brightness. Optionally, drizzle with hot sauce or sprinkle additional Cotija cheese or chili powder for extra flavor. Serve immediately for the best taste.
Notes
- Marinate the chicken overnight for deeper flavor and tenderness.
- Use low-sodium chicken broth for cooking rice for extra flavor and to control salt content.
- Skillet pan-frying gives a nice crust, while baking or grilling offers healthier alternatives.
- Cotija cheese can be substituted with Feta or queso fresco for a similar tangy profile.
- Adjust the chili powder and hot sauce quantities to suit your preferred spice level.
- Leftovers keep well refrigerated for up to 3 days; reheat gently before serving.
- Prep Time: 45 minutes (including marinating time minimum 30 minutes)
- Cook Time: 40 minutes (includes chicken cooking, rice simmering, and corn sautéing)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
