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Street Corn Chicken Rice Bowls Recipe

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4.1 from 82 reviews

  • Author: Diane
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This vibrant Street Corn Chicken Rice Bowl recipe brings together juicy baked chicken thighs marinated in lime, garlic, honey, and chili powder, paired with a flavorful street corn topping featuring corn sautéed to a light char and tossed with feta, green onions, and a zesty lime-mayo dressing. Served over fluffy rice and garnished with fresh cilantro and lime wedges, this dish is a deliciously easy dinner perfect for any night of the week.

Ingredients

Chicken Thighs

  • 8 skinless boneless chicken thighs
  • 1 lime, juiced
  • 5 garlic cloves, minced
  • 1 Tbsp chili powder
  • 2 Tbsp honey
  • 1 tsp salt

Street Corn Topping

  • Cooking spray
  • 1 can (12-oz) whole kernel corn, drained and rinsed
  • 2 Tbsp crumbled feta or cotija cheese (feta recommended)
  • 2 green onions, sliced thin
  • 2 Tbsp mayonnaise and/or plain Greek yogurt (1:1 ratio suggested)
  • ¼ lime, juiced
  • ¼ tsp salt
  • ¼ tsp chili powder

Assembly

  • Cooked rice (about 1 cup per bowl)
  • Chopped cilantro (optional)
  • Lime wedges, for serving

Instructions

  1. Preheat Oven: Position the oven rack in the middle and preheat the oven to 425°F (220°C) to prepare for baking the chicken thighs.
  2. Prepare Chicken: In a large baking dish, combine the chicken thighs with lime juice, minced garlic, chili powder, honey, and salt. Use a gloved hand or tongs to thoroughly coat each thigh with the marinade. Arrange the thighs flat in the pan with the smooth side down and minimal overlap for even baking. Bake for 30-35 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  3. Cook Corn: While the chicken bakes, heat a large sauté pan over medium-high heat and spray with cooking spray. Add the drained corn and cook for 3-4 minutes, stirring occasionally, until the corn develops a light brown char. Remove from heat and transfer corn to a mixing bowl to cool for 5 minutes.
  4. Make Street Corn Topping: To the cooled corn, add crumbled feta, sliced green onions, mayonnaise and/or Greek yogurt, lime juice, salt, and chili powder. Toss well to combine all ingredients. Adjust seasoning with additional lime juice, salt, or chili powder to taste.
  5. Rest Chicken and Assemble Bowls: Once the chicken is done, let it rest in the baking pan for 5 minutes to retain juices. To assemble, spoon cooked rice into bowls, place two chicken thighs on top, drizzle with pan juices, and generously add about ¼ of the street corn topping over each bowl. Garnish with chopped cilantro and serve with lime wedges for extra zest. Enjoy your flavorful, colorful street corn chicken rice bowls!

Notes

  • Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
  • Adjust the honey quantity in the chicken marinade according to your preferred sweetness level.
  • The lime juice in both the chicken and the street corn topping adds acidity to balance flavors; fresh lime is best.
  • For a creamier topping, increase the amount of mayonnaise or Greek yogurt as desired.
  • Substitute cotija cheese for feta if preferred to maintain authentic Mexican street corn flavor.
  • Cook rice ahead of time or use leftover rice to speed up meal prep.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired

Find it online: https://eatwithdiane.com/street-corn-chicken-rice-bowls-recipe/