Street Corn Chicken Rice Bowl Recipe You’ll Crave Every Week
Enjoy a vibrant Street Corn Chicken Rice Bowl, featuring chipotle-spiced chicken and grilled corn, perfect for weeknight dinners.
Equipment
- Medium saucepan
- Large mixing bowl
- Skillet
Ingredients
For the Rice
- 1 cup short or long grain white rice for perfect texture
- 2 cups chicken broth or vegetable broth for vegetarian
- 1 tablespoon butter substitute with olive oil for dairy-free
- 1 teaspoon salt adjust to taste
For the Chicken
- 1.5 pounds chicken thighs can use chicken breasts
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon chili powder more or less based on spice preference
- 1 teaspoon cumin
- 1 teaspoon paprika smoked paprika enhances flavor
- 1 teaspoon garlic powder or fresh garlic as substitute
- 1 teaspoon onion powder or fresh onion as substitute
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.5 teaspoon cayenne adjust for spice tolerance
For the Corn
- 2 cups corn kernels thaw frozen corn before use
- 1 tablespoon butter omit for dairy-free
For the Sauce
- 0.5 cup mayonnaise or Greek yogurt for lighter option
- 0.5 cup Mexican crema or sour cream as substitute
- 1 tablespoon lime juice or lemon juice
- 1 tablespoon lime zest
- 0.5 cup cotija cheese or feta/queso fresco as alternatives
- 0.25 cup cilantro for garnishing, omit if desired
For Garnishing
- 0.5 cup red onion or green onions as substitute
Instructions
Basic Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine rinsed rice with chicken broth, butter, and salt. Bring to a boil and then simmer for 18-20 minutes.
- In a large mixing bowl, combine chicken thighs with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Mix well.
- Heat a skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes until browned and 165°F internal temperature.
- In the same skillet, add butter and corn kernels. Cook for 4-5 minutes until charred. Add garlic and cook for an additional 30 seconds.
- In a small bowl, mix mayonnaise, Mexican crema, lime juice, lime zest, and half of the cotija cheese. Stir this into the skillet with charred corn and cilantro.
- Serve each bowl with fluffy rice, topped with spiced chicken and creamy corn mixture. Garnish with avocado, red onion, remaining cotija cheese, and lime wedges.
Notes
Optional: Drizzle extra lime juice for a refreshing kick.