Description
This Street Corn Chicken Rice Bowl is a flavorful and hearty Mexican-American inspired dish featuring tender, spice-rubbed chicken thighs served over a bed of fluffy white rice, topped with a creamy, tangy street corn mixture loaded with cotija cheese, lime, and fresh cilantro. It’s an easy one-pan stovetop recipe perfect for a quick weeknight dinner that balances protein, carbs, and bold flavors.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
Rice and Corn Mixture
- 2 cups cooked white rice
- 1½ cups corn kernels (fresh, frozen, or canned and drained)
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese, crumbled
- 1 tablespoon lime juice
- ¼ cup chopped cilantro
- 1 jalapeño, seeded and finely diced (optional)
- Lime wedges for serving
Instructions
- Prepare the chicken: In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, chili powder, garlic powder, cumin, and salt until they are evenly coated with the seasoning mixture.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Make the street corn mixture: In a separate bowl, combine the corn kernels, mayonnaise, sour cream, crumbled cotija cheese, lime juice, chopped cilantro, and diced jalapeño (if using). Mix until all ingredients are well incorporated.
- Assemble the bowls: Divide the cooked white rice evenly among 4 bowls. Top each bowl with the cooked chicken pieces, then add generous scoops of the street corn mixture on top.
- Garnish and serve: Garnish with extra cilantro, additional cotija cheese, and lime wedges as desired to add freshness and brightness. Serve immediately.
Notes
- You can substitute chicken breasts for thighs if preferred.
- For a lighter version, use Greek yogurt instead of sour cream.
- Add avocado slices or diced tomatoes for extra freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
