Easy Street Corn Chicken Rice Bowl – Quick & Flavor-Packed
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 people
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: American, Mexican
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 (or 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
Instructions
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.
2. Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until done. Let rest, then slice.
3. Mix grilled corn or sautéed frozen sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
4. Reheat the cooked rice with a splash of water until warm and fluffy.
5. Assemble bowls by layering rice, sliced chicken, street corn topping, extra Cotija, and cilantro. Garnish with lime wedges.
6. Drizzle extra sour cream on top, if desired.
7. Finish with a sprinkle of Tajín for extra flavor, if using.
8. Serve warm with an optional squeeze of lime.
Notes
Char the corn for deeper flavor—grill or cook in a hot skillet until slightly charred.
Use fresh lime juice to brighten the dish and balance the richness of sour cream and mayo.
Reheat rice with a splash of water to keep it fluffy.
Add extra heat with chopped jalapeño or cayenne in the topping.
Extra topping ideas:
– Diced avocado or guacamole
– Pico de gallo
– Sliced jalapeños
– Shredded lettuce
– Radish slices
– Sliced green onions
– Hot sauce or sriracha