Irresistible Street Corn Chicken Rice Bowl Recipe

There’s something magical about a street corn chicken rice bowl that brings together the fresh crunch of corn, juicy chicken, and a delightful explosion of flavors in every bite. You can almost hear the sizzle from the grill and smell the smoky goodness wafting through your kitchen as you prepare this dish. It’s like a fiesta in a bowl, ready to dance its way into your heart.

Picture this: a sunny afternoon with friends gathered around, laughter filling the air, and suddenly someone serves up these vibrant bowls. That first bite? Pure bliss! This recipe isn’t just food; it’s an experience that turns any meal into a celebration.

Sharing this dish at our last family gathering made everyone smile—especially when my uncle mistook it for a dessert because of how colorful it looked!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Chicken Thighs: Choose thighs for juiciness; they cook up tender and flavorful.

• Fresh Corn: Look for bright yellow kernels; they add sweetness and crunch.

• Uncooked Rice: Use jasmine or basmati for their fragrant qualities; they pair beautifully with the other ingredients.

• Chili Powder: Opt for a mild variety if you’re sensitive to heat; it adds depth without overwhelming spice.

• Lime Juice: Fresh lime juice brightens flavors; bottled just won’t cut it here!

• Cilantro: Fresh cilantro is key; it adds that burst of freshness that ties everything together.

• Sour Cream or Greek Yogurt: A dollop on top adds creaminess and balances the dish’s spices.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Rice: Begin by rinsing one cup of rice under cold water until clear. Combine with two cups of water in a saucepan over medium heat. Bring to a boil, then cover and simmer on low for about 15 minutes until tender.

Prepare the Chicken Marinade: In a bowl, mix lime juice, chili powder, salt, and pepper. Marinate the boneless chicken thighs in this mixture for at least 30 minutes to infuse those vibrant flavors.

Sauté the Chicken: Heat oil over medium-high heat in a large skillet. Add marinated chicken thighs and cook for 6-7 minutes per side until golden brown and cooked through. Remove from heat and let rest before slicing.

Grill the Corn: While the chicken rests, throw fresh corn on a hot grill or stovetop grill pan. Cook each side for about 3-4 minutes until charred and juicy, then slice off the kernels using a sharp knife.

Assemble Your Bowls: Start with a base of fluffy rice topped with sliced chicken and grilled corn. Sprinkle with fresh cilantro and drizzle some sour cream or Greek yogurt over everything for extra creaminess.

Serve and Enjoy!: Grab your favorite bowls, serve up generous portions of this colorful feast, and dig in! Don’t forget to squeeze an extra lime wedge on top for that zesty kick.

With each step, let your senses guide you through creating this street corn chicken rice bowl that’s perfect for any occasion—whether it’s Taco Tuesday or a simple family dinner night!

Perfecting the Cooking Process

Start by marinating the chicken to infuse flavor while heating the rice. Cook corn on high heat for that perfect char, mixing everything together at the end for optimal taste.

Add Your Touch

Feel free to swap out the chicken for shrimp or tofu. Add jalapeños for heat or cilantro for freshness—customization is key to making this bowl your own!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. When reheating, warm gently on the stovetop to preserve texture and flavor.

Cooking this street corn chicken rice bowl takes me back to sunny afternoons spent with friends. The laughter and good food always turned my kitchen into a happy place where memories were made.

FAQ

Can I use frozen corn instead of fresh?

Absolutely! Just sauté it until heated through for that sweet flavor.

What can I substitute for rice?

Quinoa or cauliflower rice are fantastic alternatives if you’re looking for something different.

How spicy is this street corn chicken rice bowl?

It’s customizable! Adjust the jalapeños according to your spice preference—mild or wild!

Print

Street Corn Chicken Rice Bowl

---

• Author: Mark Taylor
• Total Time: 55 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Experience the vibrant flavors of our Street Corn Chicken Rice Bowl—a delightful medley of juicy chicken, sweet corn, and aromatic spices. Perfect for weeknight dinners or gatherings, this dish is not only quick to prepare but also customizable with your favorite toppings. Bursting with color and taste, it’s a meal that promises to create lasting memories.

---

Ingredients

Scale 1x2x3x

• 1 lb boneless chicken thighs
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup uncooked jasmine rice
• 2 tsp chili powder
• 2 tbsp fresh lime juice
• ¼ cup fresh cilantro, chopped
• ½ cup sour cream or Greek yogurt
• Salt and pepper to taste
• 2 tbsp olive oil

---

Instructions

1. Rinse rice under cold water until clear. Combine with water in a saucepan and bring to a boil. Cover and simmer on low for 15 minutes.
2. In a bowl, mix lime juice, chili powder, salt, and pepper. Marinate chicken thighs in this mixture for at least 30 minutes.
3. Heat olive oil in a skillet over medium-high heat. Cook marinated chicken thighs for 6–7 minutes per side until golden brown. Let rest before slicing.
4. Grill corn on high heat for about 3–4 minutes on each side until charred. Slice off kernels.
5. Assemble bowls with rice base topped with sliced chicken and grilled corn. Garnish with cilantro and a dollop of sour cream or Greek yogurt.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Grilling/Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (350g)
• Calories: 460
• Sugar: 5g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 140mg

Keywords: Feel free to substitute chicken with shrimp or tofu for different protein options. Add jalapeños for an extra kick or additional vegetables for more nutrition. Leftovers can be stored in an airtight container in the fridge for up to three days.