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Irresistible Street Corn Chicken Rice Bowl Recipe You Need to Try - Featured Image

Irresistible Street Corn Chicken Rice Bowl Recipe You Need to Try

Learn how to make delicious Street Corn Chicken Rice Bowl. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 cups cooked white or brown rice (leftover rice works perfectly here)
  • 1 pound boneless, skinless chicken thighs (or breasts if preferred)
  • 1 tablespoon olive oil or avocado oil
  • 2 cups fresh or frozen corn kernels
  • 1/4 cup mayonnaise (for that creamy street corn vibe; can substitute Greek yogurt for a lighter option)
  • 1/2 cup crumbled cotija cheese (or feta cheese if cotija isn’t available)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 lime, juiced and zested
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped (optional but highly recommended)
  • Salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • Optional: sliced jalapeños or hot sauce for an extra kick

Instructions

  1. Start by heating the olive oil in a large skillet over medium-high heat. While it’s warming up, season your chicken thighs with salt, pepper, smoked paprika, chili powder, and cumin. I like to rub the spices in with my hands—it’s messy but feels like prepping with love.
  2. Place the chicken in the skillet and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the outside is golden and slightly charred. If you’re cooking breasts, be mindful they cook faster and can dry out, so watch closely.
  3. While the chicken cooks, prepare the street corn topping. In a separate pan or the same skillet after chicken is done, add the corn kernels and cook over medium heat until they start to brown and get a little smoky—about 5-7 minutes. You want that slight char that reminds me of summer nights and messy picnics.
  4. Remove the corn from heat and stir in mayonnaise (or Greek yogurt), minced garlic, lime juice, lime zest, and half of the crumbled cotija cheese. Mix until creamy and well combined. Taste and adjust salt, pepper, or lime if needed.
  5. Slice your cooked chicken into strips or bite-sized pieces. If you’re anything like me, you’ll sneak a piece or two before plating—it’s part of the cooking fun.
  6. To assemble, layer the cooked rice at the bottom of your bowl, top with the sliced chicken, and generously spoon over the creamy street corn mixture.
  7. Finish with the remaining cotija cheese, chopped cilantro, and if you’re feeling bold, some sliced jalapeños or a drizzle of your favorite hot sauce. My kids usually pass on the heat, but I love the extra kick.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Street Corn Chicken Rice Bowl, recipe, cooking, food