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–+ servings
Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl features tender chicken thighs, grilled corn, creamy Cotija cheese, and tangy lime sauce, making it a fresh, customizable meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, lunch, Main Course
Cuisine American, Mexican
Servings 4 bowls
Calories 512 kcal

Equipment

  • Skillet
  • Wooden Cutting Board
  • Chef Knife
  • Mixing Bowls

Ingredients
  

For the Chicken

  • 4 pieces chicken thighs boneless and skinless
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 0.5 teaspoon garlic powder or 2 minced garlic cloves
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

For the Street Corn Topping

  • 1 cup sweet corn kernels grilled, if possible - frozen
  • 0.25 cup red onion thinly sliced
  • 1 cup sour cream save half to drizzle on top
  • 2 tablespoon mayonnaise
  • 0.5 cup cotija cheese crumbled (plus extra for garnish)
  • 1 teaspoon chili powder
  • salt to taste
  • pepper to taste
  • 1 piece lime cut into wedges

For the Rice and Assembly

  • 3 cups cooked rice
  • fresh cilantro for garnish

Instructions
 

Preparation

  • Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15-30 minutes in the fridge.
  • Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
  • Mix sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a bowl. Add salt, pepper, and lime juice to taste.
  • Reheat cooked rice with a splash of water until warm and fluffy.
  • Assemble bowls by adding rice, sliced chicken, street corn topping, extra Cotija, and cilantro. Garnish with lime wedges.
  • Optional: Drizzle extra sour cream on top if desired.
  • Optional: Finish with a sprinkle of Tajín for extra flavor.
  • Serve warm with an optional squeeze of lime.

Notes

For deeper flavor, grill or cook the corn until slightly charred. Use fresh lime juice for brightness. Reheat rice with water to keep it fluffy. Add extra heat with jalapeño or cayenne if desired.

Nutrition

Serving: 1bowlCalories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g
Keyword American cuisine, chicken bowl, corn recipe, Mexican dish, rice bowl, Street Corn Chicken Rice Bowl
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