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Street Corn Chicken Rice Bowl

sophie
A flavorful and easy-to-make Street Corn Chicken Rice Bowl featuring grilled chicken, sweet corn, cotija cheese, and a tangy lime sauce served over a bed of rice. This recipe combines the best elements of street corn and a chicken rice bowl into one complete meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 people
Calories 512 kcal

Ingredients
  

For the Chicken:

  • 4 chicken thighs boneless and skinless
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp garlic powder or 2 minced garlic cloves
  • ½ tsp salt
  • ¼ tsp black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels grilled, if possible – frozen corn works too
  • ¼ cup thinly sliced red onion
  • 1 cup sour cream save half to drizzle on top
  • 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
 

Season and marinate the chicken:

  • In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15-30 minutes in the fridge.

Cook the chicken:

  • Heat a skillet over medium-high heat and cook the marinated chicken thighs for 8-10 minutes per side until golden brown and cooked through. Remove from the skillet, let it rest, and then slice it into chunks or strips.

Prepare the street corn topping:

  • In a mixing bowl, combine the grilled or sautéed corn, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and a sprinkle of chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.

Prepare the rice:

  • If using cold or leftover jasmine rice, reheat it with a splash of water to keep it fluffy.

Assemble the bowls:

  • Start with a base of rice in each bowl, top with sliced chicken, a generous spoonful of the street corn mixture, extra cotija cheese, and fresh cilantro. Serve with lime wedges and a drizzle of extra sour cream if desired.

Notes

  • For a smoky flavor, grill the corn instead of sautéing it.
  • Use fresh lime juice for the best flavor in both the chicken marinade and the street corn topping.
  • If you prefer extra heat, add chopped jalapeños or cayenne pepper to the corn mixture.
Keyword Chicken Rice Bowl Recipe, How to Make Street Corn Chicken Rice Bowl, Street Corn Chicken Bowl Recipe, Street Corn Chicken Rice Bowl, Street Corn Rice Bowl