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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.9 from 72 reviews

A vibrant and flavorful Street Corn Chicken Rice Bowl combining juicy marinated chicken thighs, zesty cilantro-lime jasmine rice, and creamy charred street-style corn with Cotija cheese, perfect for a satisfying and colorful weeknight meal.

Ingredients

Scale

Chicken Marinade

  • 1 pound Boneless chicken thighs
  • 2 tablespoons Olive oil
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Paprika
  • 2 cloves Garlic, Minced
  • Juice of 1 Lime
  • Salt & pepper, To taste

Rice

  • 1.5 cups Jasmine rice
  • 3 cups Chicken broth
  • 0.25 cup Fresh cilantro, Chopped (divided)
  • Zest and Juice of 1 Lime (divided)

Street Corn

  • 3 ears Fresh corn (or 2 cups frozen corn)
  • 2 tablespoons Mayonnaise
  • 0.5 cup Cotija cheese, Crumbled (divided)
  • Salt & pepper, To taste

Instructions

  1. Prepare Cilantro-Lime Rice: Rinse the jasmine rice thoroughly. In a medium saucepan, sauté the rinsed rice with a splash of olive oil for 1-2 minutes to lightly toast it. Add the chicken broth and a pinch of salt, bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15-18 minutes until the liquid is absorbed. Remove from heat and allow it to rest covered for 5-10 minutes. Fluff the rice with a fork, then stir in the zest and half the juice of one lime, along with half of the chopped fresh cilantro to impart bright, fresh flavors.
  2. Marinate and Cook Chicken: Cut the boneless chicken thighs into 1-inch pieces for even cooking. In a bowl, mix 2 tablespoons olive oil, minced garlic, chili powder, cumin, paprika, juice of 1 lime, salt, and pepper. Toss the chicken pieces in this marinade to coat thoroughly. Allow the chicken to marinate for at least 30 minutes or refrigerate up to 4 hours for deeper flavor. Heat a skillet over medium-high heat and cook the chicken in a single layer for 4-6 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Let the chicken rest for 5 minutes to retain juices.
  3. Craft Creamy Street Corn: If using fresh corn, remove husks and char the ears on a hot skillet or grill pan for 8-10 minutes until lightly blackened. Then, cut the kernels off the cob. For frozen corn, cook in a hot skillet with a splash of olive oil for 7-10 minutes until you achieve a nice char. In a mixing bowl, combine mayonnaise with the remaining half of lime juice and zest. Add the charred corn, remaining chopped cilantro, and 1/4 cup crumbled Cotija cheese. Mix well and season with salt and pepper to taste, creating a creamy and tangy street corn salad.
  4. Assemble the Bowls: In serving bowls, spoon in the cilantro-lime rice as the base. Arrange the cooked, juicy chicken pieces on top of the rice. Add a generous scoop of the creamy street corn mixture alongside the chicken. Garnish the bowls with the remaining Cotija cheese for added flavor and texture. Serve immediately with extra lime wedges if desired to enhance the zesty balance.

Notes

  • For best flavor, marinate chicken at least 30 minutes but up to 4 hours.
  • Char corn perfectly using a grill pan or cast iron skillet for authentic smoky notes.
  • Use fresh lime zest and juice for vibrant brightness in both the rice and corn.
  • Substitute Cotija cheese with feta for a similar crumbly texture if unavailable.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat thoroughly before serving.

Keywords: street corn chicken bowl, cilantro lime rice, charred corn salad, Mexican inspired chicken recipe, easy weeknight dinner bowl

Find it online: https://spatulaqueen.com/street-corn-chicken-rice-bowl-recipe-3/