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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

A flavorful Street Corn Chicken Rice Bowl featuring marinated chicken, street corn topping, and fluffy rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine 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
  • ½ teaspoon garlic powder or 2 minced garlic cloves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Street Corn Topping

  • 1 cup sweet corn kernels grilled if possible – frozen
  • ¼ cup red onion thinly sliced
  • 1 cup sour cream save half to drizzle on top
  • 2 tablespoon mayonnaise
  • ½ cup cotija cheese crumbled (plus extra for garnish)
  • 1 teaspoon chili powder
  • 1 to taste salt
  • 1 to taste pepper

For the Rice and Assembly

  • 3 cups cooked rice
  • 1 bunch fresh cilantro for garnish

Instructions
 

Prepare the Chicken

  • 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.

Prepare the Street Corn Topping

  • Mix sweet corn, red onion, sour cream, mayonnaise, cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.

Prepare the Rice

  • Reheat cooked rice with a splash of water until warm and fluffy.

Assemble the Bowls

  • Add rice, sliced chicken, street corn topping, extra cotija, and cilantro to each bowl. Garnish with lime wedges.
  • Drizzle extra sour cream on top if desired.
  • Finish with a sprinkle of Tajín for extra flavor (optional).

Serve

  • Serve warm with an optional squeeze of lime.

Notes

For deeper flavor, grill or cook the corn until slightly charred. Fresh lime juice brightens the dish and balances richness. Always reheat rice with a splash of water to keep it fluffy.

Nutrition

Serving: 1bowlCalories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g
Keyword chicken, dinner, healthy meal, Mexican recipe, rice bowl, Street Corn
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