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This street corn chicken rice bowl brings together juicy marinated chicken with smoky corn, creamy cheese, and a pop of tangy lime. It is the kind of bowl I can toss together for a weeknight dinner or pack up for quick lunches that taste way fresher than takeout. Feel free to top it off with creamy avocado or extra cilantro for even more flavor.
The first time I made this, the smoky corn aroma filled the kitchen and my family hovered near the stove waiting to dig in. Even picky eaters go back for seconds of this one.
Ingredients
- Boneless skinless chicken thighs: Chicken thighs stay juicy and flavorful but breasts work fine if you prefer leaner meat Look for fresh chicken with no greyish spots
- Lime juice: Adds tangy brightness Use fresh limes for the boldest flavor
- Avocado oil: Avocado oil gives a light flavor and high smoke point Olive oil is a great backup
- Chili powder: Provides warmth and mild spice Choose a pure chili powder blend for a more authentic taste
- Garlic powder: Optional but adds earthy depth Use garlic cloves for even more oomph
- Salt and black pepper: Essential for balance and boosting all flavors Use sea salt or kosher salt for even seasoning
- Sweet corn kernels: Grilled corn brings smokiness but frozen or canned corn works in a pinch Look for bright yellow kernels
- Red onion: Optional for little zippy crunch Use red for sweet bite or sub with scallion
- Sour cream: Creaminess and cool tang Greek yogurt is a lighter substitute
- Mayonnaise: Adds classic richness Choose real mayo not a whipped dressing
- Cotija cheese: Crumbly and salty for creamy finish Feta or queso fresco also do the trick
- Chili powder: For the topping brings gentle heat and color
- Lime juice: More zest for the corn topping Fresh squeezed is best
- Jasmine rice: Fluffy fragrant base White brown or cauliflower rice all work just as well Choose one with minimal clumping for the best bowl
- Fresh cilantro: Optional for bright herbal garnish Use the leaves for freshness
Step by Step Instructions
- Marinate the Chicken:
- Mix lime juice avocado oil chili powder garlic powder salt and black pepper in a bowl until blended Add chicken and turn to coat every piece Cover and marinate for fifteen to thirty minutes to allow flavors to seep in
- Cook the Chicken:
- Preheat a skillet over medium-high heat Lay marinated chicken flat in one layer Sear each side for eight to ten minutes until deeply golden and cooked through Internal temperature should reach at least one hundred sixty five degrees Let chicken rest several minutes before slicing into bite-sized pieces
- Prepare the Street Corn Topping:
- In a mixing bowl combine grilled corn red onion sour cream mayonnaise crumbled cotija chili powder salt pepper and lime juice Stir until mixture is creamy and evenly coated Corn can be grilled for extra char or used right from the fridge
- Reheat the Rice:
- If rice was made ahead spoon it into a dish and sprinkle with a splash of water Heat gently in a microwave or over low heat in a pan just until steaming and fluffy
- Assemble the Bowls:
- Scoop warm rice into each bowl Arrange sliced chicken over the rice Spoon on a generous scoop of the street corn topping Add extra cotija and a sprinkle of fresh cilantro Place a lime wedge for squeezing onto each bowl
- Serve:
- Just before eating squeeze fresh lime juice over the top to wake up all the flavors
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Cotija cheese is my favorite part of this bowl Its salty crumbly texture is magic with sweet corn and zingy lime I love how the lime ties everything together and brings out the flavors The first time I made this my youngest son called it the best chicken he ever had and he asked for seconds before he finished his first bowl
Storage Tips
Once cooked and cooled store chicken rice and corn topping in separate airtight containers in the refrigerator Bowls are best eaten within three days Keep the lime and cilantro separate until serving to maintain freshness If you prefer to freeze make sure everything is cooled completely and freeze the chicken and corn topping separately from the rice Thaw overnight and reheat gently
Ingredient Substitutions
Use chicken breast instead of thighs for leaner meat Swap cotija for feta or queso fresco for a similar salty creaminess Sour cream and Greek yogurt are interchangeable based on your preference No fresh corn Grilled frozen corn tastes great and is quick Cilantro can be left out or sub with flat-leaf parsley if needed
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Serving Suggestions
Serve with sliced avocado fresh salsa or black beans for extra color and nutrition To turn this into a party spread set up a toppings bar with jalapeños shredded lettuce or roasted peppers A handful of blue corn chips on the side add crunch Perfect alongside chilled agua fresca or a crisp green salad
Cultural and Historical Context
Street corn or Elote is a classic Mexican snack found at roadside stands and markets Its creamy cheesy spicy corn flavor inspired this comfy rice bowl adaptation Using staple Mexican flavors in a one bowl format celebrates both the convenience and colorfulness of home cooking
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts for thighs. Adjust cooking time to prevent overcooking and dryness.
- → What type of cheese works best?
Cotija is traditional for street corn, lending a salty tang. Feta or queso fresco are good alternatives if cotija isn't available.
- → Can I prepare the components in advance?
Absolutely. Marinate chicken ahead of time, and both the corn mixture and rice can be prepped up to two days in advance for easy assembly.
- → How can I make this dish spicier?
Add diced jalapeños, a pinch of cayenne, or extra chili powder to the corn topping and chicken marinade for more heat.
- → Is there a low-carb option for the base?
Yes, swap out jasmine rice for cauliflower rice to keep the bowl light and low-carb without sacrificing flavor.
- → What toppings go well with this bowl?
Try avocado slices, black beans, pico de gallo, extra cilantro, or radish slices for added flavor and texture.