Flavor-packed Street Corn Chicken Rice Bowl

Discover the vibrant and delicious Flavor-packed Street Corn Chicken Rice Bowl, a perfect blend of juicy marinated chicken, smoky grilled corn, and fresh veggies over rice. This meal brings the essence of street food into your kitchen, making it ideal for lunch or dinner. With easy preparation and bold flavors, you can impress your family or guests while savoring a delightful culinary experience. Dive into this recipe that resonates with the rich traditions of Mexican cuisine, and enjoy a fiber-rich, satisfying dish that elevates your mealtime.

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Ingredients

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper, to taste

Juice of 1 lime

For the Street Corn:

2 ears of corn, husked

2 tablespoons mayonnaise

1 tablespoon sour cream (optional for extra creaminess)

1/4 cup crumbled cotija cheese

1 tablespoon fresh cilantro, chopped

1 teaspoon chili powder

Juice of 1 lime

For the Rice Bowl:

2 cups cooked white or brown rice

1 cup black beans, rinsed and drained

1 avocado, sliced

1/2 cup diced red onion

Optional garnishes: additional lime wedges, cilantro leaves, hot sauce

Instructions

Marinate the Chicken:

In a bowl, combine olive oil, paprika, cumin, garlic powder, salt, pepper, and lime juice. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for extra flavor).

Grill the Corn:

Preheat a grill or grill pan over medium-high heat. Place the husked corn on the grill and cook for about 10-12 minutes, turning occasionally, until charred and tender. Remove from the grill and let cool slightly before cutting the kernels off the cob.

Make the Street Corn Mixture:

In a medium bowl, combine the grilled corn kernels, mayonnaise, sour cream (if using), cotija cheese, cilantro, chili powder, and lime juice. Mix well and set aside.

Cook the Chicken:

In the same grill or grill pan (or a skillet if preferred), cook the marinated chicken thighs over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and they have a nice grill mark. Let rest for a few minutes before slicing into strips.

Assemble the Rice Bowl:

Start by placing a generous scoop of cooked rice at the bottom of each bowl. Layer in black beans, sliced chicken, street corn mixture, avocado slices, and diced red onion on top.

Garnish:

Add optional garnishes like lime wedges, cilantro leaves, and a drizzle of hot sauce for your desired spice level.

Prep Time: 15 min | Total Time: 45 min | Servings: 4