Description
This Street Corn Chicken Rice Bowl combines tender, spiced chicken thighs with a vibrant cilantro-lime jasmine rice and a creamy, charred street corn salad featuring Cotija cheese. This flavorful bowl is perfect for a balanced, satisfying meal with Mexican-inspired flavors, offering a delightful mix of textures from juicy chicken to charred corn and zesty rice.
Ingredients
Scale
Chicken and Marinade
- 1 pound Boneless chicken thighs
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 2 cloves Garlic, Minced
- Juice of 1 Lime (for chicken marinade)
- Salt & pepper, To taste
Rice
- 1.5 cups Jasmine rice
- 3 cups Chicken broth
- 0.25 cup Fresh cilantro, Chopped
- Zest and Juice of 1 Lime (for rice and corn)
Creamy Street Corn Salad
- 3 ears Fresh corn (or 2 cups frozen corn)
- 2 tablespoons Mayonnaise
- 0.5 cup Cotija cheese, Crumbled
Instructions
- Prepare Cilantro-Lime Rice: Rinse the jasmine rice thoroughly. In a medium saucepan, sauté the rice with a splash of olive oil for 1-2 minutes to lightly toast it. Pour in 3 cups of chicken broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes until the rice is tender and liquid is absorbed. Remove from heat and let it rest covered for 5-10 minutes. Fluff the rice with a fork and gently stir in the zest and half the juice of one lime along with half the chopped fresh cilantro to infuse it with fresh citrus and herb flavor.
- Marinate and Cook Chicken: Cut the boneless chicken thighs into 1-inch pieces. In a mixing bowl, combine 2 tablespoons olive oil, minced garlic, chili powder, cumin, paprika, the juice of one lime, salt, and pepper. Add the chicken pieces and toss well to coat evenly. Allow the chicken to marinate for at least 30 minutes or refrigerate up to 4 hours for deeper flavor. Heat a skillet over medium-high heat and cook the chicken pieces in a single layer for 4-6 minutes per side until they turn golden brown and reach an internal temperature of 165°F (74°C). Once cooked, let the chicken rest for 5 minutes to retain its juices.
- Craft Creamy Street Corn: If using fresh corn, remove the husks and char the ears on a hot skillet or grill pan for 8-10 minutes until nicely charred on all sides. Cut the kernels off the cob. If using frozen corn, sauté it in a hot skillet with a splash of olive oil for 7-10 minutes until it gets a good char. In a mixing bowl, combine mayonnaise with the remaining half of the lime juice and zest. Add the charred corn kernels, the rest of the chopped cilantro, and 1/4 cup of crumbled Cotija cheese. Mix everything thoroughly and season with salt and pepper to taste to create a creamy and tangy street corn salad.
- Assemble the Bowls: Spoon the cilantro-lime rice into serving bowls as the base. Arrange the cooked chicken pieces over the rice. Add a generous scoop of the creamy street corn salad alongside the chicken. Garnish with the remaining crumbled Cotija cheese on top for added flavor and texture. Serve immediately with extra lime wedges on the side for an additional citrus kick if desired.
Notes
- Marinating the chicken for longer (up to 4 hours) enhances the flavor but is optional if short on time.
- Fresh corn adds more authentic charred flavor, but frozen corn works well as a convenient substitute.
- Adjust the amount of chili powder and paprika according to your desired spice level.
- For a lighter version, substitute mayonnaise with Greek yogurt in the corn salad.
- Leftover rice and chicken can be refrigerated and combined later for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: street corn, chicken rice bowl, cilantro lime rice, Mexican chicken bowl, creamy corn salad, cotija cheese, spiced chicken thighs
