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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe

4.8 from 30 reviews

This Street Corn Chicken Rice Bowl is a delightful and flavorful dish that combines tender marinated chicken with a delicious street corn topping, served over fluffy rice. It’s a satisfying meal that brings together vibrant Mexican-inspired flavors in a bowl.

Ingredients

Scale

Marinated 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

Street Corn Topping:

  • 1 cup sweet corn kernels (grilled, if possible – frozen)
  • 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)

Additional Ingredients:

  • 3 cups cooked rice
  • Fresh cilantro (for garnish)

Instructions

  1. Season and Marinate the Chicken: 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. Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Rest, then slice.
  3. Prepare the Street Corn Topping: Mix grilled corn or sautéed sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
  4. Prepare the Rice: Reheat cooked rice with a splash of water until warm and fluffy.
  5. Assemble the Bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges. Optional: Drizzle extra sour cream and sprinkle Tajín for extra flavor.
  6. Serve: Serve warm with a squeeze of lime.

Nutrition

Keywords: Street Corn Chicken Rice Bowl, Mexican bowl recipe, chicken and corn bowl