Go Back
Welcome to the vibrant world of the Street Corn Chicken Rice Bowl, a delightful fusion dish that brings together the rich flavors of Mexican street corn with hearty chicken and fluffy rice. This bowl is a celebration of taste, texture, and nutrition, making it an ideal option for busy weeknight dinners or as a meal prep staple that can keep you fueled throughout the week. With its colorful ingredients and tantalizing spices, this dish is not only visually appealing but also offers a balanced meal that the whole family will love.

Street Corn Chicken Rice Bowl

Discover the deliciousness of the Street Corn Chicken Rice Bowl, a vibrant and nutritious dish that combines tender marinated chicken, fluffy jasmine rice, and sweet corn. Bursting with Mexican-inspired flavors, this bowl is topped with cotija cheese, fresh cilantro, and a squeeze of lime, creating a delectable fusion that the whole family will love. Perfect for busy weeknights or meal prep, this easy recipe brings a taste of street food right to your kitchen. Dive in and elevate your dinner game!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

For the Street Corn Topping:

2 cups corn kernels (fresh or frozen)

1 tablespoon butter

1 tablespoon mayonnaise

1 tablespoon lime juice

1/4 cup crumbled Cotija cheese

1/4 cup chopped fresh cilantro

1/2 teaspoon chili powder (for garnish)

For the Rice:

1 ½ cups jasmine rice

3 cups chicken broth

1 lime (zested and juiced)

Salt to taste

Garnishes:

Additional lime wedges

Extra cilantro

Avocado slices (optional)

Instructions
 

Prepare the Chicken:

    In a bowl, combine chicken thighs with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Coat well and let marinate for at least 30 minutes.

      Cook the Rice:

        In a medium saucepan, bring the chicken broth to a boil. Add the jasmine rice, salt, and lime zest, then reduce the heat to low. Cover and simmer for about 15-18 minutes, or until the rice is cooked and has absorbed the liquid. Remove from heat and fluff with a fork before stirring in the lime juice.

          Make the Street Corn:

            In a skillet over medium heat, melt the butter. Add the corn and sauté for about 5-7 minutes until slightly charred. Remove from heat and mix in mayonnaise, lime juice, Cotija cheese, and cilantro. Set aside.

              Cook the Chicken:

                Heat a grill pan or regular skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes per side until fully cooked and golden brown. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Once done, let rest for a few minutes before slicing.

                  Assemble the Bowls:

                    In a bowl, start with a base of the lime-infused rice. Top with sliced chicken thighs, generous amounts of the street corn mixture, and sprinkle with additional chili powder. Add avocado slices and lime wedges on the side for extra flavor.

                      Serve and Enjoy:

                        Garnish with extra cilantro and serve warm. Dive into your delicious, savory Street Corn Chicken Rice Bowl!

                          Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings