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Street Corn Chicken Rice Bowl Recipe

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4.1 from 3 reviews

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal featuring perfectly seasoned baked chicken thighs, charred fire-roasted corn with a fresh cilantro and lime topping, creamy chili-lime mayo sauce, and fluffy cilantro-lime rice. Topped with optional avocado and cotija cheese, this dish captures the essence of Mexican street corn with a hearty protein and rice base for a satisfying and delicious bowl.

Ingredients

Chicken

  • 1 batch baked chicken thighs (see linked recipe)

Corn Topping

  • 1 tablespoon olive oil
  • 2 1/2 cups frozen corn (fire-roasted preferred)
  • 1 1/2 teaspoons minced garlic
  • 1/3 cup finely chopped cilantro
  • 1/3 cup thinly sliced green onions
  • 2 teaspoons diced jalapeño (optional)
  • 1 tablespoon lime juice (optional)
  • 1/4 teaspoon salt (for seasoning corn)
  • 1/4 teaspoon black pepper (for seasoning corn)

Chili Lime Sauce

  • 1/2 cup mayonnaise
  • Zest of 1/4 teaspoon lime
  • 3 tablespoons lime juice (from 2 limes)
  • 1/8 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground chili powder
  • 1 teaspoon Sriracha
  • 1/4 teaspoon salt (or to taste)
  • Pinch of black pepper (or to taste)

Rice

  • 1 batch cilantro-lime rice (see linked recipe or your favorite method)

Optional Toppings

  • 1 large ripe avocado, diced
  • Cotija cheese, for topping

Instructions

  1. Prepare Rice: Cook the cilantro-lime rice according to the linked recipe or your preferred method. Set aside until ready to assemble the bowls.
  2. Prepare Chicken: Bake or prepare seasoned chicken thighs following the linked recipe or your favorite method. Keep warm until assembling.
  3. Make Chili Lime Sauce: Zest and juice the limes to yield 1/4 teaspoon zest and 3 tablespoons juice. In a bowl, whisk together mayonnaise, lime zest, lime juice, ground cumin, paprika, chili powder, and Sriracha until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
  4. Cook Corn Topping: Heat a large nonstick pan over high heat. Add olive oil, then add the frozen corn. Cook for 5 to 8 minutes without stirring frequently to allow the corn to brown and char slightly. Season with salt and pepper. Add minced garlic and cook for an additional 15 seconds until fragrant. Remove from heat and transfer the corn to a bowl to cool briefly.
  5. Add Fresh Ingredients to Corn: Stir the cooled corn with chopped cilantro, green onions, diced jalapeño (if using), and 1 tablespoon of lime juice (if using) to create a fresh, flavorful corn topping.
  6. Assemble Bowls: In bowls, layer the cilantro-lime rice first. Add sliced or shredded baked chicken thighs on top of the rice. Spoon the corn topping generously over the chicken, then add diced avocado and sprinkle cotija cheese if desired.
  7. Serve: Drizzle the chili lime sauce generously over the assembled bowls. Serve immediately and enjoy a delicious and vibrant meal inspired by Mexican street corn.

Notes

  • For best flavor, use fire-roasted corn if available.
  • Adjust the amount of jalapeño and Sriracha according to your spice preference.
  • The rice and chicken components can be prepared ahead of time for faster assembly.
  • Leftover bowls keep well refrigerated and can be reheated gently.
  • Cotija cheese adds authentic salty flavor but can be omitted for a dairy-free option.

Find it online: https://yumntasty.com/street-corn-chicken-rice-bowl-recipe/