Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 boneless skinless chicken thighs; 1 tablespoon lime juice; 1 tablespoon avocado oil; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup sweet corn kernels (grilled if possible; frozen works too); ¼ cup thinly sliced red onion; ½ cup sour cream; 2 tablespoons mayonnaise; ½ cup Cotija cheese (crumbled, plus extra for garnish); 1 teaspoon chili powder; Salt and pepper to taste; 1 lime (cut into wedges, plus juice for seasoning); 3 cups cooked rice; Fresh cilantro for garnish

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Introduction

This Street Corn Chicken Rice Bowl is a flavorful and satisfying meal that combines tender, spiced chicken with a creamy, tangy corn topping. It’s perfect for a quick weeknight dinner or a casual gathering, bringing vibrant tastes and textures in every bite.

This image shows a bowl with three layers of food. The bottom layer is white rice, soft and fluffy, covering the entire base of the bowl. On the left side, there is a bright yellow layer of cooked corn kernels, shiny and slightly glossy. The right side and center top are covered with grilled chicken pieces that are golden brown with charred marks, giving them a slightly crispy texture. The chicken is topped with white sauce mixed with small pieces of red onion and bits of green cilantro leaves scattered on top for a fresh look. The bowl is white with a brown speckled rim and sits on a white marbled surface, with some cilantro leaves and a sliced lime visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken thighs
1 tablespoon lime juice
1 tablespoon avocado oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup sweet corn kernels (grilled if possible, frozen works too)
¼ cup thinly sliced red onion
½ cup sour cream
2 tablespoons mayonnaise
½ cup crumbled Cotija cheese (plus extra for garnish)
1 teaspoon chili powder
Salt and pepper to taste
1 lime, cut into wedges
3 cups cooked rice
Fresh cilantro for garnish

Instructions

Step 1: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs with this marinade and refrigerate for 15–30 minutes.
Step 2: Heat a skillet over medium-high heat. Cook the chicken thighs for 8–10 minutes per side until fully cooked and golden brown. Remove from heat, let rest for a few minutes, then slice into strips.
Step 3: In a bowl, mix together the grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and a squeeze of lime juice to taste.
Step 4: Reheat the cooked rice with a splash of water until warm and fluffy.
Step 5: Divide the warm rice into serving bowls. Top with sliced chicken, a generous portion of the street corn mixture, extra Cotija cheese, and fresh cilantro. Add lime wedges on the side.
Step 6: Serve warm with an optional additional squeeze of lime juice for extra brightness.

Tips & Variations

For extra charred flavor, grill the corn on the cob before cutting off the kernels.
Use Greek yogurt instead of sour cream for a lighter topping.
Swap chicken thighs for chicken breasts if you prefer leaner protein.
Add a dash of smoked paprika for a smoky twist.
To make it vegetarian, omit the chicken and add black beans or grilled tofu instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the rice and chicken separate from the corn topping to maintain texture. Reheat gently in a microwave or skillet, adding a splash of water to loosen the rice if needed.

How to Serve

The image shows a white bowl filled with a layered dish. The bottom layer is white rice, topped with bright yellow corn kernels and thin slices of red onion. On top of this, there is orange-colored cooked chicken or meat with a slightly crispy texture. White creamy sauce is drizzled over the meat, and small green cilantro leaves are scattered on top. Two lime wedges are placed on the right edge of the bowl. Around the bowl on the white marbled surface, there are some scattered green cilantro leaves and broken tortilla chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of grilled corn?

Yes, frozen corn works well if you don’t have access to fresh grilled corn. Thaw and drain it before mixing with the other toppings for the best texture.

How do I know when the chicken is fully cooked?

Chicken thighs should be cooked to an internal temperature of 165°F (74°C). When cooked properly, the meat will be opaque and juices should run clear.