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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is the ultimate comfort meal, combining juicy seasoned chicken with the vibrant, creamy flavors of Mexican elote. It is a perfect balance of textures and zesty lime that comes together quickly for a satisfying lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 512
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 boneless, skinless chicken thighs
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp garlic powder or 2 minced garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Street Corn Topping
  • 1 cup sweet corn kernels grilled or frozen
  • 1/4 cup red onion thinly sliced
  • 1 cup sour cream
  • 2 tbsp mayonnaise
  • 1/2 cup Cotija cheese crumbled
  • 1 tsp chili powder for the topping
Assembly
  • 3 cups Jasmine rice cooked
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Skillet
  • Mixing Bowls
  • Knife

Method
 

  1. Season and Marinate the Chicken: In a medium mixing bowl, combine the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing them to coat evenly. Let them marinate in the fridge for at least 15-30 minutes to infuse the flavors.
    4 boneless, skinless chicken thighs, 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, 1 tsp cumin powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook each side for about 8-10 minutes until golden brown and cooked through (reaching an internal temperature of 165°F). Remove the chicken from the pan, let it rest for a few minutes, then slice it into bite-sized chunks or strips.
    4 boneless, skinless chicken thighs
  3. Prepare the Street Corn Topping: In a separate mixing bowl, combine the corn (charred or warmed), thinly sliced red onion, half of the sour cream, mayonnaise, crumbled Cotija cheese, and a teaspoon of chili powder. Add salt, pepper, and a squeeze of lime juice to taste, mixing until creamy.
    1 cup sweet corn kernels, 1/4 cup red onion, 1 cup sour cream, 2 tbsp mayonnaise, 1/2 cup Cotija cheese, 1 tsp chili powder
  4. Prepare the Rice: If using leftover or cold jasmine rice, add a small splash of water and reheat it in a pan over low heat or in the microwave until it is warm and fluffy.
    3 cups Jasmine rice
  5. Assemble the Bowls: Start with a base of warm rice in each bowl. Top with a portion of the sliced chicken and a generous spoonful of the street corn mixture.
  6. Garnish and Serve: Add extra Cotija cheese, fresh cilantro, and a drizzle of the remaining sour cream. Place a lime wedge on the side and serve warm.
    Fresh cilantro, Lime wedges

Notes

Expert Tips / Pro TipsChar the Corn: For a deeper, smoky flavor, grill the corn or cook it in a very hot, dry skillet until it gets slightly charred before mixing it with the sauce.Use Fresh Lime: Always use fresh lime juice rather than bottled. The acidity in fresh lime brightens the heavy creaminess of the mayo and sour cream perfectly.Rest the Chicken: Do not cut the chicken immediately after taking it off the heat. Letting it rest for 5 minutes allows the juices to redistribute, ensuring every piece is tender.Rice Texture: When reheating rice, adding that splash of water is crucial to create steam, which prevents the grains from becoming hard or crunchy.