Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken thighs; 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; 1 cup sweet corn kernels (grilled if possible, or frozen and sautéed); ¼ cup thinly sliced red onion; ½ cup sour cream (reserve half for drizzling on top); 2 tbsp mayonnaise; ½ cup crumbled Cotija cheese (plus extra for garnish); 1 tsp chili powder; Salt and pepper to taste; 1 tbsp lime juice (for seasoning the topping); 3 cups cooked rice; Fresh cilantro (for garnish); 1 lime, cut into wedges (for serving); Optional: Extra sour cream for drizzling; Optional: Tajín seasoning for extra flavor

Jump to Recipe

Introduction

This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal that combines juicy, spiced chicken with a creamy, tangy street corn topping. Perfect for a quick weeknight dinner or casual gathering, it brings the best of Mexican-inspired flavors all in one bowl.

A white bowl is filled with layers starting with white fluffy rice at the bottom mixed with yellow corn kernels. On top of the rice is a layer of grilled chicken pieces with a golden brown char, drizzled with a white crema sauce. Thin slices of red onion and chopped fresh green cilantro are scattered among the chicken and rice. Two green lime wedges rest on the side inside the bowl. The bowl is placed on a white marbled surface with scattered green cilantro leaves and broken yellow tortilla chips around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup sweet corn kernels (grilled, if possible; frozen 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)
3 cups cooked rice
Fresh cilantro (for garnish)

Instructions

Step 1: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly with this marinade and refrigerate for 15 to 30 minutes.
Step 2: Heat a skillet over medium-high heat. Cook the chicken thighs for 8 to 10 minutes on each side until fully cooked and browned. Remove from heat and let them rest before slicing.
Step 3: Prepare the street corn topping by mixing the grilled or sautéed corn kernels, thinly sliced red onion, half of the sour cream, mayonnaise, cotija cheese, and chili powder in a bowl. Season with salt, pepper, and a squeeze of lime juice to taste.
Step 4: Reheat the cooked rice by adding a splash of water and warming it until fluffy and hot.
Step 5: To assemble, place a bed of warm rice in each bowl. Top with sliced chicken and generous spoonfuls of the street corn mixture. Garnish with extra cotija cheese, fresh cilantro, and lime wedges. Drizzle with remaining sour cream if desired.
Step 6: Serve immediately with optional lime wedges to squeeze over and a sprinkle of Tajín for added zest.

Tips & Variations

For extra smoky flavor, grill the corn on the cob before cutting off the kernels.
Substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
Add sliced avocado or pickled jalapeños to the bowls for more texture and spice.
Use Greek yogurt instead of sour cream for a lighter topping.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken gently in the microwave or on the stove, then add the cold street corn topping fresh before serving. The topping is best enjoyed fresh and may lose some texture if reheated.

How to Serve

A white bowl filled with a base layer of cooked white rice mixed with some corn kernels and small cilantro leaves scattered around. On top of the rice, there are golden-brown grilled chicken pieces, some with charred edges, arranged evenly across the bowl. Bright yellow corn kernels sit on one side, with chunks of green avocado and a quarter slice of lime placed near the edge. The grilled chicken and other layers are drizzled with a creamy white sauce, and a light dusting of red seasoning is visible on the chicken. The bowl sits on a white marbled surface, with a lime half and some cilantro sprigs softly blurred in the background. 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 fresh grilled corn?

Yes, frozen corn works well. Sauté it briefly in a pan to add a bit of char and warmth before mixing with the other topping ingredients.

What can I substitute for cotija cheese?

If cotija cheese is unavailable, feta cheese is a good alternative as it offers a similar crumbly texture and salty flavor.