Go Back
Street Corn Chicken Rice Bowl
Pin Recipe Print Recipe

Street Corn Chicken Rice Bowl

This vibrant rice bowl combines juicy chicken thighs, smoky grilled corn, creamy Cotija cheese, and a tangy lime sauce. With endless topping options, it’s a versatile and flavorful dish perfect for lunch or dinner.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 512kcal

Ingredients

For the Chicken:

  • 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

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 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

For the Rice and Assembly:

  • 3 cups cooked rice
  • Fresh cilantro for garnish

Instructions

Season and Marinate the Chicken:

  • In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and let them rest in the fridge for 15-30 minutes.

Cook the Chicken:

  • Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side, or until fully cooked and golden. Remove from the skillet, let rest for a few minutes, then slice into strips.

Prepare the Street Corn Topping:

  • In a mixing bowl, combine the grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.

Prepare the Rice:

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

Assemble the Bowls:

  • Divide the warm rice into serving bowls. Top with sliced chicken, a generous portion of the street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.

Serve:

  • Serve warm with an optional squeeze of lime juice.

Notes

Char the Corn: Grilling or charring the corn adds a smoky flavor that elevates the dish.
Reheat Rice: Add a splash of water to keep rice moist when reheating.
Optional Toppings: Customize with avocado, black beans, pico de gallo, or jalapeños for extra flavor and texture.