Tangy Street Corn Chicken Rice Bowl Recipe (Print Version)

Build a vibrant Street Corn Chicken Rice Bowl with juicy chicken, creamy elote-inspired corn, and fluffy rice. A simple, flavorful weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Gluten-Free (if using GF spices)

# Ingredients:

→ Main Bowl Components

01 - 1 lb boneless, skinless chicken thighs
02 - 1 cup basmati rice
03 - 2 cups frozen corn kernels, thawed

→ Street Corn Sauce

04 - 1/2 cup mayonnaise (full-fat)
05 - 1/4 cup crumbled cotija cheese
06 - 2 tbsp fresh lime juice
07 - 1/4 cup fresh cilantro, chopped

→ Seasonings & Spices

08 - 1 tsp chili powder
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/4 tsp onion powder
12 - Salt and freshly ground black pepper to taste

→ Pantry Staples & Garnish

13 - 2 tbsp olive oil, divided
14 - Extra fresh cilantro, for garnish
15 - Lime wedges, for serving

# Instructions:

01 - First things first, get that rice going. Rinse your basmati rice under cold water until it runs clear – honestly, this step makes all the difference for fluffy rice, and it's where I always forget if I'm distracted! Cook it according to package directions. While that's bubbling away, pat your chicken thighs super dry. Season them generously with a mix of chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. You want them coated well. I usually do this on a cutting board, and it always gets a little messy, but that's part of the fun!
02 - Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it's shimmering, carefully place the seasoned chicken thighs in the pan. Don't overcrowd it, or they won't get that beautiful sear. Let them cook for about 5-7 minutes per side, until they're golden brown and cooked through. I love the smell of the spices toasting in the pan, it just fills the kitchen! Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing or shredding it. This step is crucial for juicy chicken, don't skip it!
03 - In the same skillet (don't clean it, those bits add flavor!), add another splash of olive oil. Toss in your thawed corn kernels. Let them cook for 5-7 minutes, stirring occasionally, until some of the kernels are beautifully charred. That smoky flavor is key to this Street Corn Chicken Rice Bowl! Remove the skillet from the heat. In a medium bowl, whisk together the mayonnaise, lime juice, a pinch more chili powder, and a good amount of finely chopped cilantro. Stir in the charred corn and crumbled cotija cheese. Taste it! Adjust the lime or chili powder to your liking. This mixture should be creamy, tangy, and a little spicy. Mmm, so good!
04 - Now for the fun part – building your bowls! Grab your favorite serving bowls. Start with a generous scoop of that fluffy basmati rice as your base. Next, arrange slices or shredded pieces of your perfectly cooked chicken over the rice. I like to fan out the chicken a bit, makes it look pretty, even if it's just for me! Then, spoon a big helping of that glorious street corn mixture right alongside the chicken. Make sure to get some of that creamy sauce in there. This is where all the components start to sing together.
05 - Finish off your Street Corn Chicken Rice Bowl with a sprinkle of fresh cilantro, maybe a little extra cotija cheese if you're feeling fancy (or just love cheese like I do!). A final squeeze of fresh lime juice over everything really brightens up the flavors and ties it all together. Sometimes, I add a few slices of avocado or a dash of hot sauce if I want an extra kick. This is your bowl, so make it exactly how you like it! It's such a vibrant dish, and the colors alone just make me happy.
06 - Take a moment to admire your handiwork before digging in. The aroma of the smoky corn, the zesty lime, and the savory chicken is just incredible. Mix everything up a bit as you eat to get all those amazing flavors in one bite. This Street Corn Chicken Rice Bowl is meant to be a satisfying, flavor-packed meal that transports you straight to a lively street fair. It's a dish I make when I need a little culinary pick-me-up, and it never disappoints. Enjoy every single bite!

# Notes:

01 - Always pat chicken dry for a better sear; it makes a huge difference.
02 - Store components separately to keep leftovers fresh and prevent sogginess.
03 - Don't be shy with the lime juice and cilantro; they really make the flavors pop!
04 - This Street Corn Chicken Rice Bowl pairs wonderfully with a cold Mexican lager.

# Equipment Needed:

01 - Large skillet
02 - medium saucepan
03 - mixing bowls
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 35g

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