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Street Corn Chicken Rice Bowl: A Flavorful Fiesta in a Bowl

The Street Corn Chicken Rice Bowl is a vibrant mealfeaturing spiced chicken, creamy street corn, and fluffy rice, garnished withCotija cheese and cilantro for a perfect balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican-inspired
Servings 4 bowls
Calories 450 kcal

Ingredients
  

For the Chicken:

  • 4 chicken thighs boneless and skinless
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels grilled, if possible – frozen works too
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tbsp mayonnaise
  • ½ cup Cotija cheese crumbled (plus extra for garnish)
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 lime cut into wedges

For the Rice and Assembly:

  • 3 cups cooked rice
  • Fresh cilantro for garnish

Instructions
 

  • Marinate the Chicken : In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing to coat evenly. Let marinate for 10-15 minutes while preparing other ingredients.
  • Cook the Chicken : Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, or until the chicken is cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.
  • Prepare the Corn : If using frozen corn, thaw and dry it well. Grill the corn kernels in a skillet or on a grill until lightly charred, or use them as-is for convenience.
  • Combine Ingredients : In a bowl, mix the grilled corn with red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt and pepper to taste. Squeeze a little lime juice into the mixture for extra zing.
  • Prepare the Rice : Divide the cooked rice evenly into serving bowls.
  • Top with Chicken and Corn : Arrange the sliced chicken thighs over the rice, then generously spoon the street corn topping over the chicken.
  • Garnish and Serve : Garnish with fresh cilantro and additional Cotija cheese. Serve with lime wedges on the side for an extra burst of flavor.
Keyword Street corn chicken rice bowl