Description
This Easy Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining tender marinated chicken, fluffy white rice, and a creamy, charred street corn topping. Perfect for a nutritious and satisfying meal, it blends smoky chili spices, fresh lime, and Cotija cheese to create a Southwest-inspired bowl that’s simple to make and sure to please.
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 Serving & Garnish
- 1 large ripe avocado, sliced or diced
- Extra fresh cilantro, chopped
- Lime wedges
- Hot sauce (optional)
Instructions
- Prepare & Marinate Chicken: Pat chicken dry and slice horizontally or pound to 3/4 inch thickness. In a bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, sea salt, and black pepper. Coat chicken thoroughly and refrigerate for 30 minutes to overnight to let flavors meld.
- Cook Chicken (Choose Method):
– Pan-Frying: Heat olive oil in a skillet over medium-high heat. Sear chicken 4-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Cook in batches if needed.
– Baking: Preheat oven to 400°F (200°C). Arrange chicken on a greased baking sheet. Bake for 20-30 minutes until 165°F (74°C). Optionally broil for 2-3 minutes for a charred finish.
– Grilling: Preheat grill to medium-high heat (400-450°F / 200-230°C). Lightly oil grates. Grill chicken 5-7 minutes per side until cooked through and 165°F (74°C). - Rest & Slice Chicken: Transfer cooked chicken to a cutting board and tent with foil. Rest for 5-10 minutes to preserve juices. Slice against the grain into bite-sized strips or pieces.
- Cook Fluffy Rice: Rinse rice under cold water until water runs clear. In a saucepan with lid, combine rice, water or broth, salt, and olive oil or butter if using. Bring to boil, reduce heat to lowest, cover, and simmer for 15 minutes. Remove from heat and let rice rest covered for 10-15 minutes. Fluff with a fork before serving.
- Prepare & Char Corn: Cut kernels off fresh cobs or thaw frozen corn and pat dry. Heat olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, for 5-8 minutes until tender with some charred spots. Transfer corn to a bowl.
- Make Creamy Street Corn Topping: In a small bowl, whisk mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Pour over charred corn. Add chopped cilantro and Cotija cheese. Stir gently to evenly coat the corn.
- Assemble Rice Bowls: Divide fluffy rice into bowls. Top with sliced chicken followed by the creamy street corn mixture. Garnish with avocado slices, extra cilantro, and lime wedges. Add hot sauce or sprinkle additional Cotija or chili powder as desired. Serve immediately to enjoy the vibrant flavors.
Notes
- Marinate chicken for at least 30 minutes, but overnight yields best flavor.
- Use low-sodium chicken broth instead of water for more flavor in rice.
- Fresh corn offers best texture and flavor, but frozen corn works well when thawed.
- Adjust chili powder amount to suit spice preference.
- Store leftover components separately for best freshness.
- Chicken can be cooked by pan-frying, baking, or grilling according to preference and equipment.
- If desired, broil cooked chicken briefly to add a charred crust.
