Tangy Street Corn Chicken Rice Bowl for Weeknights (Print Version)
Make a vibrant Street Corn Chicken Rice Bowl! Creamy, zesty, and packed with flavor, it's a weeknight dinner win.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Dairy-Free
# Ingredients:
→ Main Bowl Components
01 -
1 lb boneless, skinless chicken thighs
02 -
1 tbsp olive oil
03 -
1 tsp chili powder (for chicken)
04 -
Salt and black pepper to taste
05 -
1 cup long-grain white rice
06 -
2 cups water or chicken broth (for rice)
→ Zesty Street Corn Topping
07 -
3 cups frozen sweet corn (thawed)
08 -
1/2 cup mayonnaise
09 -
1/4 cup crumbled Cotija cheese
10 -
2 tbsp fresh lime juice (from 1-2 limes)
11 -
2 tbsp finely diced red onion
12 -
1/2 tsp chili powder (for corn)
13 -
1/2 tsp smoked paprika
14 -
1/4 cup fresh cilantro, chopped
→ Fresh Garnishes
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
Lime wedges, for serving
# Instructions:
01 -
First, rinse your rice until the water runs clear, then cook according to package directions. While that's simmering, pat the chicken thighs dry. Season them generously with 1 tsp chili powder, salt, and black pepper on both sides. This is your foundation for a flavorful Street Corn Chicken Rice Bowl.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove chicken from the skillet and let it rest on a cutting board while you continue.
03 -
In the same skillet (don't clean it, those bits add flavor!), add the thawed sweet corn. Cook over medium-high heat, stirring occasionally, for 5-7 minutes, until some of the kernels are nicely charred and have a smoky aroma. This char is key for the Street Corn Chicken Rice Bowl flavor.
04 -
While the corn is charring, whisk together the mayonnaise, 2 tbsp fresh lime juice, 1/2 tsp chili powder, and 1/2 tsp smoked paprika in a medium bowl. Taste and adjust seasonings as needed. I sometimes add a tiny bit more lime if I want extra zing!
05 -
Add the charred corn, crumbled Cotija cheese, and finely diced red onion to the bowl with the dressing. Stir well to combine everything. Fold in most of the chopped fresh cilantro, reserving a little for garnish. This is where your Street Corn Chicken Rice Bowl really starts to take shape!
06 -
Fluff the cooked rice and divide it among serving bowls. Slice the rested chicken thighs into strips or cubes and arrange them over the rice. Spoon a generous amount of the creamy street corn topping over the chicken and rice. Garnish with the reserved fresh cilantro and a lime wedge. Serve immediately and enjoy your vibrant Street Corn Chicken Rice Bowl!
# Notes:
01 -
Don't skimp on the fresh lime juice; it truly brightens up all the flavors.
02 -
For meal prep, store the street corn topping separately from the chicken and rice to avoid sogginess.
03 -
If you can't find Cotija, crumbled feta cheese is a decent substitute in a pinch.
04 -
A fried egg on top of your finished bowl adds a delicious extra layer of richness, trust me!
# Tools You'll Need:
01 -
Large skillet
02 -
medium saucepan
03 -
mixing bowls
04 -
whisk
05 -
cutting board
06 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 35 g
Total Carbohydrate: 55 g
Protein: 30 g