Street Corn Chicken Rice Bowl Recipe

Introduction

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal inspired by the classic Mexican street corn. Tender, spiced chicken pairs perfectly with zesty cilantro-lime rice and a creamy, charred corn salad topped with crumbly Cotija cheese. It’s a quick, satisfying dish that’s great for weeknight dinners or meal prep.

Ingredients

• 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 (for chicken marinade)
• Salt & pepper, to taste
• 1.5 cups jasmine rice
• 3 cups chicken broth
• 0.25 cup fresh cilantro, chopped
• Zest and juice of 1 lime (for rice and corn)
• 3 ears fresh corn (or 2 cups frozen corn)
• 2 tablespoons mayonnaise
• 0.5 cup Cotija cheese, crumbled

Instructions

1. Step 1: Prepare the cilantro-lime rice. Rinse the rice thoroughly. In a medium saucepan, sauté the rice with a splash of olive oil for 1-2 minutes. Add the chicken broth and a pinch of salt, then bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let the rice rest covered for 5-10 minutes. Fluff with a fork and stir in the lime zest, half of the lime juice, and half of the chopped cilantro.
2. Step 2: Marinate and cook the chicken. Cut chicken thighs into 1-inch pieces. In a bowl, combine 2 tablespoons olive oil, minced garlic, chili powder, cumin, paprika, juice of 1 lime, salt, and pepper. Add the chicken pieces and toss to coat evenly. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator. 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 cooked through (internal temperature should reach 165°F/74°C). Allow the chicken to rest for 5 minutes before serving.
3. Step 3: Craft the creamy street corn. If using fresh corn, remove the husks and char the ears on a hot skillet or grill pan for 8-10 minutes until lightly blackened. Cut the kernels off the cob. If using frozen corn, cook it in a hot skillet with a splash of olive oil for 7-10 minutes until charred. In a bowl, mix the mayonnaise with the remaining lime zest and juice. Add the charred corn, remaining cilantro, and 1/4 cup Cotija cheese. Stir well and season with salt and pepper to taste.
4. Step 4: Assemble the bowls. Spoon the cilantro-lime rice into serving bowls. Arrange the cooked chicken pieces over the rice. Add a generous scoop of the creamy street corn alongside. Garnish with the remaining Cotija cheese. Serve immediately with extra lime wedges if desired.

Tips & Variations

• For a smoky flavor, try grilling the chicken instead of pan-cooking it.
• Swap Cotija with feta cheese if unavailable for a similar salty tang.
• Add diced jalapeño to the street corn mixture for a little kick.
• Use brown rice instead of jasmine for a nuttier, heartier base; adjust cooking times accordingly.
• Make it vegetarian by substituting the chicken with grilled halloumi or roasted sweet potatoes.

Storage

Store leftover chicken, rice, and street corn separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stovetop until warmed through. Add the creamy street corn cold or at room temperature to maintain its fresh texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but be sure to fully thaw the chicken before marinating and cooking to ensure even cooking and proper texture.

What can I use if I don’t have Cotija cheese?

Feta cheese is a great substitute, offering a similar crumbly texture and salty flavor. Alternatively, Parmesan can work but will give a different taste profile.

Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

5 from 72 reviews

This Street Corn Chicken Rice Bowl combines juicy, spiced chicken thighs with fragrant cilantro-lime jasmine rice and a creamy, charred street corn salad topped with Cotija cheese. It’s a vibrant, flavorful one-bowl meal perfect for an easy weeknight dinner with Mexican-inspired flair.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken Marinade and Cooking

• 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 (for chicken marinade)
• Salt & pepper, to taste

Rice

• 1.5 cups jasmine rice
• 3 cups chicken broth
• 0.25 cup fresh cilantro, chopped
• Zest and juice of 1 lime (for rice and corn)

Street Corn Salad

• 3 ears fresh corn (or 2 cups frozen corn)
• 2 tablespoons mayonnaise
• 0.5 cup Cotija cheese, crumbled
• Salt & pepper, to taste (for corn salad)

Instructions

1. Prepare Cilantro-Lime Rice: Rinse the jasmine rice thoroughly. Heat a medium saucepan over medium heat, add a splash of olive oil and sauté the rice for 1-2 minutes to slightly toast it. Pour in the chicken broth and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer the rice for 15-18 minutes until cooked. Remove from heat and let it rest covered for 5-10 minutes. Fluff the rice with a fork and stir in the lime zest, half of the lime juice, and half of the chopped cilantro.
2. Marinate and Cook Chicken: Cut the boneless chicken thighs into 1-inch pieces. In a mixing bowl, combine 2 tablespoons olive oil, minced garlic, chili powder, cumin, paprika, juice of 1 lime, salt, and pepper. Add the chicken pieces to the marinade and toss to coat evenly. Let the chicken marinate for at least 30 minutes, or up to 4 hours refrigerated for deeper flavor. Heat a skillet over medium-high heat and cook the chicken pieces in a single layer for 4-6 minutes per side until golden brown and fully cooked with an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving.
3. Craft Creamy Street Corn: If using fresh corn, remove the 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. If using frozen corn, cook it in a hot skillet with a splash of olive oil for 7-10 minutes until charred. In a bowl, mix together mayonnaise with the remaining half of the lime zest and juice. Add the charred corn kernels, the remaining cilantro, and 1/4 cup of crumbled Cotija cheese. Stir well and season with salt and pepper to taste.
4. Assemble the Bowls: Spoon a generous amount of cilantro-lime rice into each serving bowl. Arrange the cooked chicken pieces on top of the rice. Add a generous scoop of the creamy street corn salad beside the chicken. Garnish with the remaining Cotija cheese. Serve immediately, optionally with extra lime wedges for added brightness.

Notes

• You can substitute chicken breasts for thighs, but adjust cooking time accordingly.
• The marinating time can be extended overnight for even more flavor.
• For a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the marinade or corn salad.
• If Cotija cheese is unavailable, feta or queso fresco can be used as alternatives.
• Leftover rice and chicken can be refrigerated for up to 3 days, corn salad for 1-2 days.
• To char corn without a skillet or grill, broil fresh corn on a baking sheet in the oven, turning occasionally.

Keywords: street corn, chicken rice bowl, cilantro lime rice, creamy corn salad, Mexican chicken bowl, one-pot chicken dinner, Cotija cheese recipe