Street Corn Chicken Rice Bowl
Equipment
- 1 skillet
- 1 Wooden Cutting Board
- 1 Chef Knife
- Mixing bowls
Ingredients
For the Chicken
- Chicken thighs boneless, skinless – can substitute with chicken breasts
- Lime juice – adds freshness; lemon juice can be used instead
- Avocado oil – substitute with olive oil or vegetable oil
- Chili powder – adds smoky flavor; paprika can be used if preferred
- Garlic powder – or fresh garlic cloves optional, for seasoning
- Salt and black pepper
For the Street Corn Topping:
- Sweet Corn kernels grilled, if possible – fresh or frozen
- Red onion thinly sliced – optional, adds crunch
- Sour cream – can substitute with Greek yogurt
- Mayonnaise – adds creaminess; can omit or use extra sour cream if preferred
- Cotija cheese – substitute with feta or queso fresco
- Chili powder – adds flavor to the corn mixture
- Salt and black pepper to taste
- Lime wedges – for extra zest
For the Rice and Assembly:
- Cooked Jasmine rice – use white brown, or cauliflower rice for a low-carb option
- Fresh cilantro – optional or substitute with parsley or green onions for garnish
Instructions
Season the Chicken:
- In a bowl, combine the lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing them to coat evenly. Marinate in the fridge for at least 15-30 minutes to infuse flavor.
Cook the Chicken:
- Heat a skillet over medium-high heat and add the marinated chicken thighs. Cook each side for about 8-10 minutes until golden brown and cooked through. Remove the chicken, let it rest, then slice it into chunks or strips.
Prepare the Street Corn Topping:
- In a mixing bowl, combine the grilled corn, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and a sprinkle of chili powder. Add salt, pepper, and a squeeze of lime juice to taste, mixing everything well.
- side view of Grilled Corn for Street Corn Chicken Bowl
- overhead view of Elote corn for street corn chicken bowl
Prepare the Rice:
- If using cold or leftover jasmine rice, add a splash of water to it and reheat in the microwave or in a pan over low heat until it’s warm and fluffy. Stir occasionally to ensure even reheating.
Assemble the Bowls:
- Start with a base of rice in each bowl. Top with sliced chicken, a generous spoonful of the street corn mixture, extra Cotija cheese, and fresh cilantro. Place a lime wedge on the side for added zest.
Serve:
- Serve warm and, if desired, give a final squeeze of lime over the top just before eating.
Video
Notes
Tips for the Best Flavor
- Char the Corn – For a richer, smoky taste, grill or sear the corn in a hot skillet until slightly charred. This enhances its sweetness and adds depth to the dish.
- Use Fresh Lime Juice – Freshly squeezed lime juice in both the marinade and street corn topping brightens the flavors and balances the creaminess of the mayo and sour cream.
- Reheat Rice Properly – To keep reheated rice fluffy and moist, add a splash of water before warming it up.
- Boost the Heat – For extra spice, mix in chopped jalapeños or a pinch of cayenne pepper into the street corn topping.
Extra Topping Ideas
- Diced Avocado or Guacamole – Adds a creamy, rich texture that balances the smoky and spicy flavors.
- Pico de Gallo – A fresh mix of tomatoes, onions, and cilantro brings a juicy, vibrant element.
- Sliced Jalapeños – Whether fresh or pickled, they add a bold kick and a tangy bite.
- Shredded Lettuce – Provides a crisp, refreshing contrast to the warm ingredients.
- Radish Slices – Thinly sliced radishes contribute a mild, peppery crunch.
- Sliced Green Onions – Offer a subtle onion flavor that enhances the overall taste.
- Hot Sauce or Sriracha – A drizzle of heat-packed sauce for those who love extra spice.