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Delicious Street Corn Chicken Rice Bowl topped with vibrant toppings.

Street Corn Chicken Rice Bowl

A vibrant and flavorful dish combining grilled chicken, creamy street corn, and fluffy rice, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken thighs
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper to taste
  • Juice of 1 lime
For the Corn Mixture
  • 1 cup sweet corn kernels
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise or vegan mayo if desired
  • ½ cup Cotija cheese
  • 1 teaspoon chili powder
For Serving
  • 3 cups cooked rice heated before serving

Method
 

Marinade
  1. Combine chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Let them soak up the flavor for 15-30 minutes.
Cooking the Chicken
  1. Heat a skillet over medium-high heat. Cook the marinated chicken for 8-10 minutes per side until golden brown. Let it rest and then slice it up.
Prepare the Corn Mixture
  1. In a bowl, combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze in lime juice for zest.
Assembling the Bowls
  1. Reheat the cooked rice and divide it among your bowls. Top each bowl with sliced chicken and the street corn mixture.
Garnishing
  1. Sprinkle on extra Cotija cheese, fresh cilantro, and serve with lime wedges.

Notes

Marinate longer for more flavor. Swap rice for quinoa for a healthier twist, and add jalapeños for extra spice.