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Street Corn Chicken Rice Bowl

A delightful fusion of chicken, street corn, and flavorful toppings that creates a comforting and customizable meal perfect for sharing with family and friends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken thighs Choose thighs for juiciness and flavor.
  • 1 tablespoon lime juice Fresh lime juice is best.
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder Or use 2 minced garlic cloves.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked rice For added flavor, cook in chicken broth.
For the Street Corn Topping
  • 1 cup sweet corn kernels Grilled if possible, or frozen.
  • 1/4 cup thinly sliced red onion
  • 1 cup sour cream Save half for drizzling.
  • 2 tablespoons mayonnaise
  • 1/2 cup cotija cheese, crumbled Plus extra for garnish.
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 piece lime Cut into wedges for serving.
  • Fresh cilantro for garnish

Method
 

Marinate the Chicken
  1. In a bowl, whisk together the lime juice, avocado oil, chili powder, garlic powder (or minced garlic), salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Marinate for at least 15 minutes, or for more flavor, let them sit for up to 2 hours in the refrigerator.
Prepare the Street Corn Topping
  1. If using frozen corn, cook according to package instructions until tender. For fresh corn, grill it over medium-high heat until slightly charred. Once done, cut the kernels off the cob.
  2. In a separate bowl, combine the corn, red onion, half of the sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Stir until well mixed, adjusting seasoning as necessary.
Cook the Chicken
  1. Heat a grill pan or skillet over medium heat. Cook the marinated chicken thighs for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C). Let them rest for a few minutes before slicing them into strips.
Assemble the Rice Bowls
  1. Divide the cooked rice among bowls. Layer each bowl with sliced chicken and generous helpings of the street corn topping. Drizzle with the remaining sour cream, and sprinkle with fresh cilantro and extra cotija cheese. Serve with lime wedges on the side.

Notes

You can marinate the chicken ahead of time and store it in the fridge for up to 24 hours. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Cooked chicken can be frozen for up to three months.