The Street Corn Chicken Rice Bowl from Cocina Republic is a delightful fusion of tender marinated chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime-infused sauce, all served over a bed of rice. Inspired by Mexican street corn, this dish offers a harmonious blend of textures and flavors, making it a fresh and customizable meal option.
Why You’ll Love This Recipe
- Flavorful Combination: The savory marinated chicken pairs perfectly with the sweet, smoky notes of grilled corn and the tangy lime sauce.
- Texture Variety: Enjoy the tender juiciness of chicken alongside the crispness of corn and the creaminess of Cotija cheese.
- Customizable: Easily adapt the bowl with additional toppings like avocado slices, black beans, or extra Cotija cheese to suit your preferences.
- Meal Prep Friendly: Ideal for preparing in advance, making it a convenient option for quick lunches or dinners throughout the week.
Ingredients
For the Chicken:
- Boneless, skinless chicken thighs
- Lime juice
- Avocado oil
- Chili powder
- Garlic powder
- Salt and black pepper
For the Street Corn Topping:
- Sweet corn kernels (grilled, if possible)
- Thinly sliced red onion (optional)
- Sour cream
- Mayonnaise
- Cotija cheese
- Chili powder
- Salt and black pepper
- Lime wedges
For Assembly:
- Cooked jasmine rice (or your preferred type of rice)
- Fresh cilantro (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken: In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Let them marinate in the refrigerator for at least 15-30 minutes to enhance the flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs in the skillet and cook for about 8-10 minutes on each side, or until they are golden brown and fully cooked. Once done, remove the chicken from the skillet and let it rest before slicing.
- Prepare the Street Corn Topping: In a mixing bowl, combine the grilled corn kernels, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and black pepper. Mix until all ingredients are well incorporated.
- Assemble the Bowl: Start with a base of cooked jasmine rice in each bowl. Top the rice with sliced chicken and a generous portion of the street corn mixture. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: About 15 minutes.
- Marinating Time: 15-30 minutes.
- Cooking Time: Approximately 20 minutes.
- Total Time: Approximately 50-65 minutes.
Variations
- Protein Alternatives: Substitute chicken thighs with boneless, skinless chicken breasts, shrimp, or tofu for a different protein option.
- Grain Base: Replace jasmine rice with brown rice, quinoa, or cauliflower rice for a healthier or low-carb alternative.
- Additional Toppings: Enhance the bowl with extras like diced avocado, black beans, pickled jalapeños, or extra Cotija cheese.
- Spice Level: Adjust the heat by adding more chili powder or incorporating diced fresh jalapeños into the street corn topping.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken and rice in the microwave or on the stovetop until warmed through. To maintain freshness, it’s recommended to prepare the street corn topping fresh when serving, but if stored, keep it in a separate container and add it after reheating the chicken and rice.
FAQs
What is Cotija cheese, and can I substitute it?
Cotija is a crumbly Mexican cheese known for its salty and tangy flavor. If unavailable, you can substitute it with feta cheese or Parmesan for a similar taste and texture.
Can I use frozen corn instead of fresh?
Yes, frozen corn can be used. Thaw and drain it before grilling or sautéing to achieve a slightly charred flavor.
Is there a dairy-free option for the street corn topping?
To make the topping dairy-free, use dairy-free sour cream and mayonnaise, and replace Cotija cheese with a dairy-free cheese alternative or omit it entirely.
How can I make this dish spicier?
Increase the amount of chili powder, add cayenne pepper to the marinade, or include diced jalapeños in the street corn topping to add more heat.
Can I prepare components of this dish ahead of time?
Yes, you can marinate the chicken and prepare the street corn topping in advance. Store them separately in the refrigerator and cook the chicken fresh when ready to serve.
What other garnishes work well with this bowl?
Additional garnishes like sliced green onions, diced tomatoes, or a drizzle of hot sauce can complement the flavors of this dish.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as all the ingredients used, including seasonings and condiments, are free from gluten-containing additives.
Can I grill the chicken instead of cooking it on a skillet?
Absolutely! Grilling the chicken will add a smoky depth of flavor. Cook it over medium-high heat for about 6-8 minutes per side or until fully cooked.
What type of rice works best for this bowl?
Jasmine rice is recommended for its fragrant and slightly sticky texture, but you can use basmati, brown rice, or even cilantro-lime rice for a fresh twist.
Can I meal prep this dish?
Yes! Store the cooked chicken and rice in meal prep containers, keeping the street corn topping separate until ready to eat to maintain the best texture.
How do I get a better char on the corn?
For a more authentic street corn flavor, grill the corn on an open flame or in a hot skillet until lightly charred before mixing it into the topping.
Conclusion
The Street Corn Chicken Rice Bowl is a delicious and satisfying meal that brings together the bold flavors of Mexican street corn with tender, well-seasoned chicken. It’s easy to customize, great for meal prep, and perfect for a quick yet flavorful dinner. Whether you enjoy it as a simple weeknight meal or as a vibrant dish to impress guests, this recipe is sure to become a favorite. Try it out and make it your own with extra toppings and variations!
Print
Street Corn Chicken Rice Bowl
This Street Corn Chicken Rice Bowl combines juicy marinated chicken, smoky grilled corn, creamy Cotija cheese, and zesty lime sauce, all served over a bed of fragrant jasmine rice. Inspired by Mexican street corn, this dish is bursting with bold flavors and textures, making it a delicious and customizable meal for lunch or dinner. Perfect for meal prep, quick weeknight meals, or a flavorful family dinner!
- Total Time: 50-65 minutes
- Yield: 4 servings
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the Street Corn Topping:
- 1 cup sweet corn kernels (grilled, if possible)
- ¼ cup thinly sliced red onion (optional)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- ¼ cup Cotija cheese, crumbled
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- Lime wedges, for serving
For Assembly:
- 2 cups cooked jasmine rice (or preferred rice)
- Fresh cilantro, for garnish (optional)
Instructions
Marinate the Chicken:
- In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper.
- Add chicken thighs, ensuring they are well-coated.
- Let marinate in the refrigerator for 15-30 minutes.
2. Cook the Chicken:
- Heat a skillet over medium-high heat.
- Cook chicken for 8-10 minutes per side, or until golden brown and fully cooked.
- Remove from heat and let rest before slicing.
3. Prepare the Street Corn Topping:
- In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and black pepper.
- Stir until well combined.
4. Assemble the Bowl:
- Start with a base of cooked jasmine rice in each bowl.
- Top with sliced chicken and a generous portion of street corn topping.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Protein Alternatives: Swap chicken for shrimp, tofu, or grilled steak.
- Grain Swap: Use brown rice, quinoa, or cauliflower rice for a low-carb option.
- Extra Toppings: Add avocado, black beans, or pickled jalapeños.
- Make it Spicier: Use extra chili powder or diced fresh jalapeños.
- Dairy-Free Option: Replace sour cream and Cotija cheese with dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 35-50 minutes
- Category: Main Courses
- Method: Skillet Cooking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
