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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl

A delicious and hearty bowl combining the flavors of street corn and marinated chicken over a bed of rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 670
Ingredients Equipment Method Notes

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
  • 1/2 tsp garlic powder or 2 minced garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Street Corn Topping
  • 1 cup sweet corn kernels grilled, if possible – frozen
  • 1/4 cup red onion thinly sliced
  • 1 cup sour cream save half to drizzle on top
  • 2 tbsp mayonnaise
  • 1/2 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

Equipment

  • Skillet

Method
 

  1. 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.
  2. Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.
  3. Mix corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
  4. Reheat cooked rice with a splash of water until warm and fluffy.
  5. Assemble the bowls with rice, sliced chicken, street corn topping, extra Cotija, and cilantro. Garnish with lime wedges. Drizzle extra sour cream on top if desired.
  6. Serve warm with an optional squeeze of lime.

Notes

This dish brings together bold flavors and textures, perfect for a satisfying meal. Feel free to adjust the spice level or add additional toppings such as avocado or jalapeños for extra flavor.