Easy Street Corn Chicken Rice Bowl Recipe

Introduction

This Easy Street Corn Chicken Rice Bowl combines juicy, flavorful chicken with a creamy, tangy street corn topping over fluffy rice. It’s a quick and satisfying meal perfect for busy weeknights or casual dinners.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup sweet corn kernels (grilled or frozen)
• ¼ cup thinly sliced red onion
• ½ cup sour cream
• 2 tablespoons mayonnaise
• ½ cup Cotija cheese, crumbled (plus extra for garnish)
• 1 teaspoon chili powder (for topping)
• Salt and pepper, to taste
• 1 lime, cut into wedges
• 3 cups cooked rice
• Fresh cilantro, for garnish

Instructions

1. Step 1: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly with this marinade. Refrigerate for 15-30 minutes to let the flavors develop.
2. Step 2: Heat a skillet over medium-high heat. Cook the marinated chicken thighs about 8-10 minutes per side until fully cooked and golden brown. Remove from heat and let rest before slicing into strips.
3. Step 3: In another bowl, mix grilled corn kernels, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt and pepper. Add a squeeze of lime juice and stir well.
4. Step 4: Reheat cooked rice in a saucepan or microwave with a splash of water until warm and fluffy.
5. Step 5: Divide warm rice among bowls. Top each with sliced chicken and generous spoonfuls of the street corn topping. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges on the side.
6. Step 6: Serve immediately, adding more lime juice to taste before enjoying.

Tips & Variations

• For extra smoky flavor, grill the chicken and corn instead of cooking on a skillet.
• Swap avocado oil with olive oil if preferred.
• Use Greek yogurt instead of sour cream for a lighter street corn topping.
• Add diced jalapeños to the corn mixture for a spicy kick.
• Serve with warm tortillas for a street corn chicken taco variation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove to keep them from drying out. The street corn topping is best served fresh but can be refrigerated separately and added before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well; just adjust cooking time to ensure they stay juicy and avoid overcooking.

What if I don’t have Cotija cheese?

Feta cheese is a good substitute that mimics the salty, crumbly texture of Cotija.

Easy Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

5 from 81 reviews

This Easy Street Corn Chicken Rice Bowl features tender, marinated chicken thighs cooked to golden perfection, topped with a zesty street corn mixture made from grilled corn, tangy Cotija cheese, and a creamy sauce. Served over warm, fluffy rice and garnished with fresh cilantro and lime wedges, this vibrant bowl brings together bold flavors and satisfying textures for a delicious, easy-to-make meal perfect for any day of the week.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-American Fusion

Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken thighs
• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Street Corn Topping:

• 1 cup sweet corn kernels (grilled, if possible; frozen works too)
• ¼ cup thinly sliced red onion
• ½ cup sour cream
• 2 tablespoons mayonnaise
• ½ cup Cotija cheese, crumbled (plus extra for garnish)
• 1 teaspoon 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. Season and Marinate the Chicken: In a mixing bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly with the marinade. Let them rest in the fridge for 15-30 minutes to absorb all those flavors.
2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs to the skillet. Cook each side for about 8-10 minutes until they are fully cooked and golden brown. Once done, remove from heat and let rest for a few minutes before slicing into strips.
3. Prepare the Street Corn Topping: In another mixing bowl, combine grilled corn kernels, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Mix well. Season with salt and pepper to taste. Squeeze some lime juice over it all for added zest.
4. Prepare the Rice: Reheat your cooked rice in a saucepan or microwave with a splash of water until warm and fluffy.
5. Assemble the Bowls: Divide warm rice among serving bowls. Top each bowl generously with sliced chicken and street corn topping. Sprinkle additional Cotija cheese on top along with fresh cilantro. Garnish with lime wedges on the side.
6. Serve: Serve your Easy Street Corn Chicken Rice Bowls warm. Feel free to squeeze more lime juice over each bowl before enjoying!

Notes

• Grilling the corn kernels enhances the flavor but frozen corn works great for convenience.
• Adjust chili powder to your preferred spice level.
• Leftover rice and chicken can be stored separately in the refrigerator for up to 3 days.
• Use chicken breasts as a leaner alternative, adjusting cooking time as needed.
• For extra creaminess, add a dollop of sour cream on top when serving.

Keywords: street corn chicken bowl, chicken rice bowl, Mexican chicken bowl, easy dinner recipe, street corn topping, Cotija cheese, grilled corn bowl