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A vibrant image showcasing a delicious Street Corn Chicken Rice Bowl, perfect for a quick and flavorful meal.

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is a flavor explosion of juicy, seasoned chicken, sweet and smoky charred corn, and creamy, tangy sauce over fluffy rice. It's a quick and customizable weeknight dinner that's sure to become a favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • Salt and pepper to taste
  • 2 ears of corn, husks removed
  • 2 tbsp butter, melted
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup crumbled Cotija cheese or feta
  • 2 tbsp chopped cilantro
  • 1/2 lime, juiced
  • Pinch of chili powder optional
  • 2 cups cooked rice white, brown, or your favorite
  • Optional toppings: avocado slices, pickled onions, hot sauce, extra cilantro, lime wedges

Equipment

  • Medium bowl
  • Large skillet or grill pan
  • Grill
  • tongs
  • sharp knife
  • cutting board
  • measuring cups and spoons
  • Serving bowls

Method
 

  1. In a medium bowl, combine the chicken pieces, olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and pepper.
  2. Mix well to ensure the chicken is evenly coated.
  3. Let the chicken marinate for at least 15 minutes, or up to an hour in the refrigerator.
  4. Heat a large skillet or grill pan over medium-high heat.
  5. Add the marinated chicken to the hot skillet in a single layer (you may need to do this in batches).
  6. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has a nice sear. The internal temperature should reach 165°F (74°C).
  7. Remove the chicken from the skillet and set aside. Let it rest for a few minutes before slicing or shredding (optional).
  8. Preheat your grill to medium-high heat.
  9. Brush the corn with melted butter.
  10. Grill the corn for about 8-10 minutes, turning occasionally, until the kernels are lightly charred and slightly softened.
  11. Alternatively, roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, or char directly over a gas stovetop burner.
  12. Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife.
  13. In a medium bowl, combine the corn kernels, mayonnaise, sour cream (or Greek yogurt), Cotija cheese, cilantro, lime juice, and chili powder (if using).
  14. Mix well to combine all the ingredients. Taste and adjust seasonings as needed.
  15. In a bowl, add a generous scoop of cooked rice.
  16. Top with the grilled chicken and the street corn mixture.
  17. Garnish with your favorite toppings, such as avocado slices, pickled onions, hot sauce, extra cilantro, and lime wedges.
  18. Serve immediately and enjoy!

Notes

Don't skip the marinade for more flavorful chicken. Get that char on the corn! Customize the spice level to your liking. You can cook the chicken and corn ahead of time. Get creative with toppings like black beans or salsa. For variations, try shrimp instead of chicken or halloumi for a vegetarian option. Queso Fresco is a good substitute for Cotija. Mix sriracha into the mayo for a spicy kick.