Street Corn Chicken Rice Bowl: A Flavorful Fiesta in a Bowl

Hi I'm Paul

Everyday Culinary Delights👩‍🍳

Posted on



Looking for a dinner that’s packed with bold flavors, textures, and a bit of heat? This Street Corn Chicken Rice Bowl is a culinary celebration inspired by the beloved Mexican street corn (elote). Tender, spiced chicken thighs are paired with a creamy, zesty street corn topping and served over fluffy rice. This dish is not only satisfying but also quick and easy to assemble, making it a great option for weeknight meals or even meal prep. One bite, and you’ll be transported to a lively street food market!

Ingredients

For the Chicken:

  • 4 chicken thighs, boneless and skinless
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels (grilled, if possible – frozen works too)
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tbsp mayonnaise
  • ½ cup Cotija cheese, crumbled (plus extra for garnish)
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 1 lime, cut into wedges

For the Rice and Assembly:

  • 3 cups cooked rice
  • Fresh cilantro, for garnish

Instructions

  1. Marinate the Chicken : In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing to coat evenly. Let marinate for 10-15 minutes while preparing other ingredients.
  2. Cook the Chicken : Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, or until the chicken is cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.
  3. Prepare the Corn : If using frozen corn, thaw and dry it well. Grill the corn kernels in a skillet or on a grill until lightly charred, or use them as-is for convenience.
  4. Combine Ingredients : In a bowl, mix the grilled corn with red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt and pepper to taste. Squeeze a little lime juice into the mixture for extra zing.
  5. Prepare the Rice : Divide the cooked rice evenly into serving bowls.
  6. Top with Chicken and Corn : Arrange the sliced chicken thighs over the rice, then generously spoon the street corn topping over the chicken.
  7. Garnish and Serve : Garnish with fresh cilantro and additional Cotija cheese. Serve with lime wedges on the side for an extra burst of flavor.

Conclusion

This Street Corn Chicken Rice Bowl is a true crowd-pleaser, combining smoky, spiced chicken with the creamy and tangy street corn topping, all served over a bed of fluffy rice. It’s colorful, nutritious, and packed with flavor in every bite. Whether you’re feeding the family or meal prepping for the week, this bowl is guaranteed to be a hit. Try it once, and it’ll become a staple in your recipe collection!

Street Corn Chicken Rice Bowl: A Flavorful Fiesta in a Bowl

The Street Corn Chicken Rice Bowl is a vibrant mealfeaturing spiced chicken, creamy street corn, and fluffy rice, garnished withCotija cheese and cilantro for a perfect balance of flavors and textures.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican-inspired
Servings 4 bowls
Calories 450 kcal

Ingredients
  

For the Chicken:

  • 4 chicken thighs boneless and skinless
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels grilled, if possible – frozen works too
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tbsp mayonnaise
  • ½ cup Cotija cheese crumbled (plus extra for garnish)
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 lime cut into wedges

For the Rice and Assembly:

  • 3 cups cooked rice
  • Fresh cilantro for garnish

Instructions
 

  • Marinate the Chicken : In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing to coat evenly. Let marinate for 10-15 minutes while preparing other ingredients.
  • Cook the Chicken : Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, or until the chicken is cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.
  • Prepare the Corn : If using frozen corn, thaw and dry it well. Grill the corn kernels in a skillet or on a grill until lightly charred, or use them as-is for convenience.
  • Combine Ingredients : In a bowl, mix the grilled corn with red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt and pepper to taste. Squeeze a little lime juice into the mixture for extra zing.
  • Prepare the Rice : Divide the cooked rice evenly into serving bowls.
  • Top with Chicken and Corn : Arrange the sliced chicken thighs over the rice, then generously spoon the street corn topping over the chicken.
  • Garnish and Serve : Garnish with fresh cilantro and additional Cotija cheese. Serve with lime wedges on the side for an extra burst of flavor.
Keyword Street corn chicken rice bowl