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This hearty street corn chicken rice bowl has become my family's favorite weeknight dinner, combining the vibrant flavors of Mexican street corn with tender chicken and fluffy rice for a complete meal that's both satisfying and customizable.
The first time I made these bowls was for an impromptu dinner with friends, and everyone was grabbing spoons to scrape up every last bit of the creamy corn mixture. Now it's our go-to meal whenever we crave something comforting yet fresh.
Ingredients
- Boneless skinless chicken thighs: provide juicy, flavorful protein that stays tender even if slightly overcooked
- Lime juice: adds brightness and helps tenderize the chicken during marination
- Avocado oil: has a high smoke point perfect for searing chicken at higher temperatures
- Chili powder and cumin: create an authentic Mexican flavor profile without overwhelming heat
- Sweet corn kernels: form the base of the street corn topping ideally grilled for a smoky char
- Cotija cheese: brings a salty creaminess that balances the sweetness of the corn
- Sour cream and mayonnaise: create the creamy base for the street corn topping
- Fluffy cooked rice: serves as the perfect foundation to absorb all the delicious flavors
Step-by-Step Instructions
- Season and Marinate the Chicken:
- Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl to create a vibrant marinade. Coat the chicken thighs thoroughly, making sure each piece is well covered. Allow to marinate in the refrigerator for at least 15 minutes but no more than 30 minutes the acid in the lime juice will start breaking down the proteins if left too long.
- Cook the Chicken:
- Heat a skillet over medium-high heat until hot enough that water droplets sizzle on contact. Place the marinated chicken in the pan without overcrowding. Sear for 8-10 minutes on the first side until a golden crust forms, then flip and cook another 8-10 minutes until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep all the juices inside.
- Prepare the Street Corn Topping:
- Combine grilled or sautéed corn kernels with the red onion in a mixing bowl. Add the sour cream reserving half for drizzling later, mayonnaise, crumbled Cotija cheese, and chili powder. Gently fold everything together until well mixed. Season with salt and pepper to taste, then squeeze in fresh lime juice for brightness.
- Prepare the Rice:
- Reheat your cooked rice with a small splash of water, covered, until steaming hot. Fluff with a fork to separate the grains and prevent clumping. The water creates steam that revitalizes the rice, making it taste freshly cooked.
- Assemble the Bowls:
- Start with a base of warm rice in each bowl. Arrange slices of the rested chicken alongside the rice. Spoon generous portions of the street corn topping over the chicken and rice. Sprinkle with additional Cotija cheese and fresh cilantro. Place lime wedges on the side of each bowl for squeezing over the top at serving time.
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You Must Know
The street corn mixture is what makes this dish truly special. I discovered the magic combination one summer when trying to recreate the elote from our favorite taco truck. My daughter now requests this creamy corn as a side dish for almost everything we make.
Make Ahead Tips
You can prepare all components separately and store them in the refrigerator for up to 3 days. The street corn mixture actually develops deeper flavors overnight as the ingredients meld together. Store the chicken, corn mixture, and rice in separate containers, then reheat and assemble just before serving for the freshest result. The chicken can be reheated in a skillet with a splash of water to prevent drying out.
Easy Substitutions
This recipe welcomes many substitutions to suit dietary needs or what you have on hand. Boneless chicken breast works instead of thighs, though you may need to adjust cooking time to prevent drying out. For a vegetarian version, replace the chicken with roasted portobello mushrooms or black beans. Greek yogurt can substitute for sour cream for a lighter option with extra protein. Feta cheese makes a good replacement for Cotija if you cannot find it, though the flavor will be slightly tangier.
Serving Suggestions
For a complete feast, serve these bowls alongside simple sides that complement without overwhelming. A light cucumber salad with lime dressing provides refreshing contrast to the rich, creamy elements. Warm tortilla chips make great scoopers for any fallen corn mixture. For drinks, try serving with a classic lime margarita for adults or horchata for a family-friendly option. This dish also pairs beautifully with a side of quick-pickled red onions or jalapeños for added brightness.
Frequently Asked Questions
- → What type of chicken works best?
Boneless, skinless chicken thighs are ideal for their tenderness and flavor, but chicken breasts can be used as well.
- → Can I use canned or frozen corn?
Yes, frozen or canned corn works. For added flavor, grill or toast the corn to achieve a smoky taste.
- → What are some good toppings?
Avocado, black beans, pico de gallo, jalapeños, shredded lettuce, radish slices, and hot sauce are great topping choices.
- → How do I make this spicier?
Add jalapeños, cayenne pepper, or a drizzle of your favorite hot sauce to increase the spice level.
- → How can I reheat leftover rice?
Reheat rice with a splash of water to maintain its fluffy texture and prevent it from drying out.
- → Is there a vegetarian version?
Substitute chicken with grilled tofu or seasoned jackfruit, and use the same toppings for a flavorful vegetarian option.