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Street Corn Chicken Rice Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

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