Spicy Chicken Rice Bowl with Street Corn and Cotija Recipe

Introduction

This Chicken Rice Bowl combines juicy, spiced chicken thighs with a zesty street corn salad and creamy toppings. It’s a flavorful, satisfying meal that comes together quickly, perfect for busy weeknights or casual gatherings.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup sweet corn kernels
• 3 cups cooked rice
• ½ cup Cotija cheese
• Lime juice and wedges
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup thinly sliced red onion
• ½ cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon chili powder (for corn mixture)
• Salt and pepper, to taste

Instructions

1. Step 1: Marinate the chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Let it sit for 15 to 30 minutes to absorb the flavors.
2. Step 2: Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 8 to 10 minutes on each side until they turn golden brown and are cooked through. Let them rest briefly, then slice.
3. Step 3: In a bowl, combine the sweet corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Add a squeeze of fresh lime juice to brighten the mixture.
4. Step 4: Reheat the cooked rice and divide it into bowls. Top the rice with the sliced chicken and the prepared street corn mixture.
5. Step 5: Garnish each bowl with extra Cotija cheese, fresh cilantro if available, and lime wedges for squeezing over before eating.

Tips & Variations

• Use a grill or grill pan instead of a skillet for extra smoky flavor on the chicken.
• Swap Cotija cheese with feta or queso fresco if unavailable.
• Add diced avocado or sliced jalapeños to the corn mixture for creaminess or heat.
• For a vegetarian version, substitute grilled portobello mushrooms or tofu for the chicken.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently on the stove or microwave. Add fresh lime juice and garnish before serving to keep flavors vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs stay juicier and more flavorful when cooked this way. Adjust cooking time as breasts may cook faster and risk drying out.

Is pre-cooked corn acceptable?

Absolutely. You can use canned or frozen corn kernels; just drain and rinse canned corn, and thaw frozen if used. Grilling the corn first adds sweetness and a smoky touch but isn’t required.

Spicy Chicken Rice Bowl with Street Corn and Cotija Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This vibrant Chicken Rice Bowl combines juicy marinated chicken thighs with a zesty street corn mixture, served over warm cooked rice and topped with creamy Cotija cheese, fresh lime, and aromatic cilantro. Perfect for a flavorful and satisfying meal that comes together quickly on the stovetop.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken thighs
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Lime juice from 1 lime (for marinade)

Street Corn Mixture

• 1 cup sweet corn kernels (grilled or cooked)
• ¼ cup thinly sliced red onion
• ½ cup sour cream
• 2 tablespoons mayonnaise
• ½ cup Cotija cheese, plus extra for garnish
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Lime juice from 1 lime (for zest)

Base & Garnish

• 3 cups cooked rice (reheated)
• Lime wedges, for serving
• Fresh cilantro, chopped, for garnish

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Toss to coat evenly and let it marinate for 15-30 minutes to infuse flavors.
2. Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken thighs on the hot skillet and cook for 8-10 minutes on each side or until they develop a golden brown crust and reach an internal temperature of 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing.
3. Prepare the Street Corn Mixture: In a bowl, combine the grilled or cooked sweet corn kernels with thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze fresh lime juice over the mixture and stir well to combine for a creamy, tangy topping.
4. Assemble the Bowls: Reheat the cooked rice and evenly divide it among serving bowls. Top the rice with sliced chicken thighs, then spoon generous amounts of the street corn mixture over the chicken.
5. Garnish and Serve: Sprinkle additional Cotija cheese and chopped fresh cilantro on top. Serve each bowl with lime wedges on the side for extra zest and brightness.

Notes

• For extra smoky flavor, grill the chicken and corn instead of cooking in a skillet.
• Adjust chili powder in both marinade and street corn mixture to your spice preference.
• Use brown rice or cauliflower rice for a healthier variation.
• Resting the chicken after cooking helps retain its juices for a more tender bite.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: Chicken Rice Bowl, street corn, Cotija cheese, Mexican bowl, quick dinner, easy chicken recipes, skillet chicken, lime chicken bowl