Street Corn Chicken Rice Bowl
The Street Corn Chicken Rice Bowl combines Mexican street food flavors with grilled corn salad, tender chicken, and fluffy rice. It is quick, easy, and ready in under 30 minutes, perfect for busy weeknights or summer gatherings. The dish features a flavorful street corn mixture, including charred corn, creamy mayonnaise, lime, garlic, Cotija cheese, and smoked paprika.
Ingredients
- Chicken and Marinade Components:
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Chili powder
- Cumin
- Smoked paprika
- Garlic powder
- Onion powder
- Street Corn Mixture Essentials:
- 2 cups corn kernels
- 1/4 cup Cotija cheese
- Fresh cilantro
- Chili powder
- Lime juice
- Rice and Base Ingredients:
- 2 cups cooked white or brown rice
- Lime juice
- Chopped cilantro
- Garnishes and Toppings:
- Sliced avocado
- Diced tomatoes
- Extra Cotija cheese
- Salt and pepper
Instructions
- Marinate the Chicken: Mix chili powder, cumin, garlic powder, and lime juice in a small bowl. Coat the chicken and let it sit for 15 minutes.
- Cook the Rice: Use a 1:2 rice-to-water ratio and cook for 15-20 minutes until tender.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown. Rest the chicken before slicing.
- Prepare the Street Corn Mixture: Char the corn in a hot pan, then mix with mayo, lime juice, and spices. Crumble Cotija cheese over the top.
- Assemble the Bowl: Start with a base of rice, add sliced chicken, spoon the street corn mixture over the top, and garnish with extra Cotija cheese, cilantro, and a lime wedge.
Notes
4o mini