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–+ servings
overhead view of street corn chicken rice bowl with crema and chips
Olga

Street Corn Chicken Rice Bowl

5 from 8 votes
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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 512
Ingredients Equipment Method Nutrition 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
  • ½ tsp garlic powder or 2 minced garlic cloves
  • ½ tsp salt
  • ¼ tsp black pepper
For the 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
For the Rice and Assembly:
  • 3 cups cooked rice
  • Fresh cilantro for garnish

Equipment

  • 1 Skillet
  • 1 Wooden Cutting Board
  • 1 Chef Knife
  • 2 Mixing Bowls

Method
 

Season and marinate the chicken:
  1. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
Cook the chicken:
  1. Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
Prepare the street corn topping:
  1. Mix 1 cup grilled corn or sauteed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
Prepare the rice:
  1. Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
Assemble the bowls:
  1. Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
    Optional: Drizzle extra sour cream on top if desired.
    Optional: Finish with a sprinkle of Tajín for extra flavor.
Serve:
  1. Serve warm with an optional squeeze of lime.

Nutrition

Calories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g

Notes

Tips

    • Char the Corn
      For 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 Juice
      Fresh 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 Water
      When reheating rice, add a splash of water to keep it fluffy and prevent it from drying out.
    • Add Extra Heat
      For a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.

Extra Topping Ideas

    • Diced Avocado or Guacamole
      Adds creaminess and a rich flavor that balances the smoky and spicy elements in the bowl.
    • Pico de Gallo
      Fresh tomatoes, onions, and cilantro add a bright, juicy element.
    • Sliced Jalapeños
      Fresh or pickled jalapeños bring heat and a nice tang.
    • Shredded Lettuce
      Adds crunch and a refreshing contrast to the warm rice and chicken.
    • Radish Slices
      Thinly sliced radishes bring a mild peppery crunch.
    • Sliced Green Onions
      Adds a mild onion flavor that complements the other ingredients.
    • Hot Sauce or Sriracha
      A drizzle of hot sauce or sriracha adds extra spice for those who love heat.

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