Street Corn Chicken Rice Bowl
This street corn chicken rice bowl starts with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh, customizable meal. Add your favorite toppings like avocado, black beans, or extra cilantro to make it your own.
Servings: 4 people
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Equipment (affiliate links)
- 1 Skillet
- 1 Wooden Cutting Board
- 1 Chef Knife
- 2 Mixing Bowls
Ingredients
For the Chicken:
- 4 chicken thighs boneless and skinless
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 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 thinly sliced red onion
- 1/2 cup sour cream
- 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
Instructions
Season and marinate the chicken:
- Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
Cook the chicken:
- Heat a skillet over medium-high heat. Cook chicken for 8-10 minutes per side until done. Rest, then slice.
Prepare the street corn topping:
- Mix 1 cup grilled corn, 1/4 cup thinly sliced red onion, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
Prepare the rice:
- Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
Assemble the bowls:
- Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
Serve:
- Serve warm with an optional squeeze of lime.
Notes
Tips
Char the CornFor deeper flavor, grill or cook the corn in a hot skillet until slightly charred. This adds a smoky taste that pairs well with the creamy toppings.
Use Fresh Lime JuiceFresh lime juice in both the marinade and the street corn topping brightens the dish and balances the richness of the sour cream and mayo.
Reheat Rice with WaterWhen reheating rice, add a splash of water to keep it fluffy and prevent it from drying out.
Add Extra HeatFor a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.
Extra Topping Ideas Diced Avocado or GuacamoleAdds creaminess and a rich flavor that balances the smoky and spicy elements in the bowl.
Pico de GalloFresh tomatoes, onions, and cilantro add a bright, juicy element.
Sliced JalapeñosFresh or pickled jalapeños bring heat and a nice tang.
Shredded LettuceAdds crunch and a refreshing contrast to the warm rice and chicken.
Radish SlicesThinly sliced radishes bring a mild peppery crunch.
Sliced Green OnionsAdds a mild onion flavor that complements the other ingredients.
Hot Sauce or SrirachaA drizzle of hot sauce or sriracha adds extra spice for those who love heat.
Use Fresh Lime JuiceFresh lime juice in both the marinade and the street corn topping brightens the dish and balances the richness of the sour cream and mayo.
Reheat Rice with WaterWhen reheating rice, add a splash of water to keep it fluffy and prevent it from drying out.
Add Extra HeatFor a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.
Extra Topping Ideas Diced Avocado or GuacamoleAdds creaminess and a rich flavor that balances the smoky and spicy elements in the bowl.
Pico de GalloFresh tomatoes, onions, and cilantro add a bright, juicy element.
Sliced JalapeñosFresh or pickled jalapeños bring heat and a nice tang.
Shredded LettuceAdds crunch and a refreshing contrast to the warm rice and chicken.
Radish SlicesThinly sliced radishes bring a mild peppery crunch.
Sliced Green OnionsAdds a mild onion flavor that complements the other ingredients.
Hot Sauce or SrirachaA drizzle of hot sauce or sriracha adds extra spice for those who love heat.
Nutrition
Serving: 1g | Calories: 512kcal | Carbohydrates: 43.5g | Protein: 22.6g | Fat: 28.2g