Description
There’s something deeply satisfying about a dish that combines vibrant flavors with hearty, filling ingredients. The Street Corn Chicken Rice Bowl is just that—a medley of smoky, tangy, creamy, and spicy elements, all tied together in a dish that feels like a celebration on a plate. Inspired by elote, a beloved Mexican street food, this recipe captures the essence of festive outdoor gatherings and brings it to your dining table in a hearty, meal-prep-friendly way.
Elote, or Mexican street corn, is traditionally served on the cob, slathered in mayonnaise, crema, cheese, lime, and chili powder. It’s the kind of dish that’s irresistible at summer cookouts or fairs, where the smoky aroma wafts through the air and beckons you for just one more bite. With this recipe, we’ve taken that classic flavor profile and transformed it into a full meal. Tender marinated chicken thighs, fluffy jasmine rice, and a creamy, zesty corn topping come together for a dish that’s both comforting and energizing.
Whether you’re looking for a new twist on chicken and rice or simply want a dish that’s bursting with flavor, this bowl has you covered. It’s quick to prepare, highly customizable, and satisfying enough to please a crowd or enjoy solo on a cozy weeknight.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tablespoon lime juice
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels (grilled, if possible)
- ¼ cup thinly sliced red onion (optional)
- ½ cup sour cream (or Greek yogurt)
- 2 tablespoons mayonnaise (or additional sour cream)
- ½ cup crumbled Cotija cheese (or feta cheese)
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- Lime wedges, for serving
For the Rice and Assembly:
- 3 cups cooked jasmine rice (or substitute white, brown, or cauliflower rice)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
Step 1: Marinate the Chicken
Start by creating a quick marinade for the chicken. In a medium bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat them evenly. Let the chicken marinate for at least 15-30 minutes in the refrigerator to absorb the bold flavors.
Step 2: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Once the pan is hot, add the marinated chicken thighs. Cook for about 6-8 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the heat and allow it to rest for a few minutes before slicing into strips.
Step 3: Prepare the Street Corn Topping
While the chicken is cooking, prepare the street corn topping. In a mixing bowl, combine grilled corn kernels, red onion (if using), sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Stir everything together until well blended. Adjust the seasoning with salt, black pepper, and a squeeze of fresh lime juice for that signature tang.
Step 4: Prep the Rice
Reheat your cooked rice if necessary. You can add a splash of water to prevent the rice from drying out during reheating. Fluff the rice with a fork to ensure it’s light and airy.
Step 5: Assemble the Bowls
Divide the rice evenly among four serving bowls. Layer the sliced chicken on top of the rice, then add a generous scoop of the street corn mixture. Garnish each bowl with chopped fresh cilantro and serve with lime wedges for squeezing over the top.
Notes
- Make it Vegetarian: Swap the chicken for grilled or roasted vegetables like zucchini, bell peppers, or mushrooms. For added protein, use black beans or grilled tofu.
- Dairy-Free Option: Substitute the Cotija cheese with a dairy-free cheese alternative, and use a plant-based yogurt instead of sour cream.
- Rice Alternatives: Feel free to use quinoa, farro, or even cauliflower rice for a low-carb version of this dish.
- Marinade Shortcut: If you’re short on time, use a pre-made taco seasoning blend instead of the individual spices for the chicken marinade.
- Make it Your Own: Don’t hesitate to get creative with toppings. From diced tomatoes and sliced radishes to a dollop of guacamole, the possibilities are endless.