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Street Corn Chicken Rice Bowl

Street corn chicken rice bowl recipe
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Main Dish
Cuisine Mexican-Inspired

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken thighs
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp garlic powder or 2 minced garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Street Corn Topping

  • 1 cup sweet corn kernels grilled or sautéed
  • 1/4 cup thinly sliced red onion
  • 1 cup sour cream use half for mixing, half for drizzling
  • 2 tbsp mayonnaise
  • 1/2 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
 

  • In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
  • Coat the chicken thighs evenly with the marinade and refrigerate for 15–30 minutes.
  • Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until fully cooked. Rest briefly, then slice.
  • In a bowl, mix corn, red onion, 1/2 cup sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and a squeeze of lime juice.
  • Reheat the cooked rice with a splash of water until warm and fluffy.
  • Assemble the bowls with rice, sliced chicken, street corn topping, extra cotija, and cilantro.
  • Drizzle with remaining sour cream and garnish with lime wedges before serving.

Notes

If cotija cheese isn’t available, feta cheese is a good substitute. For extra heat, sprinkle chili flakes or Tajín seasoning on top.