Easy Street Corn Chicken Rice Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare the Rice: Reheat your cooked rice in a saucepan or microwave with a splash of water until warm and fluffy.
- 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.
- 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
