Flavorful Street Corn Chicken Rice Bowl Recipe
A vibrant Mexican-American inspired meal bringing the flavors of street corn to a chicken rice bowl. Packed with zesty corn topping, juicy chicken, and aromatic rice for a satisfying, family-friendly dinner ready in 40 minutes.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing & Roasting
- Cuisine: Mexican-American
- Diet: Gluten-free
Ingredients
4 boneless, skinless chicken thighs
2 tbsp lime juice (1 tbsp for marinade, 1 tbsp for topping)
1 tbsp avocado oil
2 tsp chili powder (1 tsp for marinade, 1 tsp for topping)
1 tsp ground cumin
½ tsp garlic powder or 2 minced garlic cloves
¾ tsp salt (to taste)
¼ tsp black pepper
1 cup sweet corn kernels (fresh or frozen, grilled if possible)
¼ cup red onion, thinly sliced
1 cup sour cream (half for drizzling)
2 tbsp mayonnaise
½ cup cotija cheese (crumbled, plus extra for garnish)
3 cups cooked rice (brown or white)
Fresh cilantro (chopped, for garnish)
Lime wedges (for serving)
Instructions
Season chicken thighs with 1 tbsp lime juice, 1 tsp chili powder, cumin, garlic powder, half the salt, and black pepper. Let marinate for 5-10 minutes.
Heat 1 tbsp avocado oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 5-6 minutes per side. Set aside.
In a small bowl, mix remaining 1 tbsp chili powder, 1 tbsp lime juice, sour cream, mayonnaise, salt to taste, and a pinch of pepper to make the zesty corn topping.
Roast or sauté corn kernels until slightly charred (optional), then set aside.
Plate cooked rice in bowls, top with chicken pieces, corn, and the sour cream mixture. Garnish with crumbled cotija, fresh cilantro, and lime wedges.
Serve hot with extra cotija and lime on the side.
Notes
For a smoky flavor, grill the corn before adding to the bowl.
Substitute cotija for crumbled feta cheese if unavailable.
Use brown rice for a healthier option if preferred.
Store leftovers in an airtight container for up to 2 days.