Description
These Street Corn Chicken Rice Bowls are a flavorful and vibrant meal featuring tender marinated chicken, charred corn mixed with a zesty creamy dressing, and toppings like marinated red onions, fresh cilantro, and cotija cheese served over warm rice for a satisfying and colorful dinner.
Ingredients
For the Chicken Marinade and Cooking
- 1 ½ pounds boneless skinless chicken breasts or boneless skinless chicken thighs, diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
For Charred Corn
- 1 tablespoon avocado oil or olive oil
- 2 medium ears fresh corn, kernels cut off (about 2 cups)
For Corn Salad Dressing
- 2 tablespoons plain full fat Greek yogurt
- 2 tablespoons mayonnaise
- 1 ½ tablespoons fresh lime juice
- 1 small garlic clove, grated or finely minced
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Corn Salad Mix-ins and Toppings
- 1 small jalapeño, finely diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons crumbled cotija cheese or feta cheese
- 1 medium avocado, diced
- 4 cups cooked plain long grain rice, warm
- ½ cup marinated red onions
- Lime wedges, for serving
- Extra chopped fresh cilantro, for serving
- Extra crumbled cotija cheese or feta cheese, for serving
Instructions
- Marinate the chicken: In a large bowl or zip-top bag, combine diced chicken, olive oil, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, cumin, and ground black pepper. Toss everything to coat the chicken evenly. Cover and refrigerate for at least 1 hour or up to overnight to allow flavors to develop.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces in an even layer and cook for 6 to 8 minutes, turning occasionally until the chicken is browned and cooked through. Ensure internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and let it rest for 5 minutes.
- Char the corn: In a 12-inch skillet, heat avocado oil or olive oil over medium-high heat. Add the corn kernels in an even layer, cover, and cook for 3 minutes. Uncover, stir the corn, then cook for another 2 to 3 minutes until the kernels are lightly charred in spots. Transfer the corn to a bowl and let it cool for 5 minutes.
- Make the corn salad dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, fresh lime juice, minced garlic, chili powder, kosher salt, and ground black pepper until smooth.
- Combine the corn salad: Add the dressing, finely diced jalapeño, and chopped fresh cilantro to the cooled charred corn. Stir well to combine, then fold in crumbled cotija or feta cheese and diced avocado. Taste and adjust seasoning with additional salt or lime juice if needed.
- Assemble the bowls: Divide warm cooked rice evenly into four shallow bowls. Top each with a portion of cooked chicken and a generous scoop of the street corn salad. Add marinated red onions, extra chopped cilantro, extra crumbled cheese, and lime wedges on the side. Serve warm or at room temperature.
Notes
- Marinating the chicken overnight enhances the flavor but at least 1 hour is sufficient.
- You can substitute cotija cheese with feta cheese if cotija is unavailable.
- Adjust the jalapeño quantity to control the heat level in the corn salad.
- If fresh corn is not available, frozen corn can be used but char on a skillet may be less pronounced.
- Long grain rice works best for this recipe to keep grains separate and fluffy.
