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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl transforms the bold flavors of Mexican elote into a hearty, customizable meal with tender chicken, charred corn, and creamy chili-lime dressing layered over fluffy rice. It's a colorful, crave-worthy fusion of comfort and flavor that’s easy to prep, endlessly adaptable, and perfect for any day of the week.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken thighs
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder or 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels preferably grilled; frozen corn works as well
  • 1/4 cup thinly sliced red onion
  • 1 cup sour cream reserve half for drizzling on top
  • 2 tablespoons mayonnaise
  • 1/2 cup crumbled cotija cheese 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 white or brown
  • Fresh cilantro for garnish

Instructions
 

Season and marinate the chicken:

  • In a bowl, mix together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for 15 to 30 minutes to marinate.

Cook the chicken:

  • Heat a skillet over medium-high heat. Once hot, add the marinated chicken and sear for 8 to 10 minutes on each side, or until fully cooked through. Remove from the skillet, let the chicken rest for a few minutes, then slice into strips.

Prepare the street corn topping:

  • In a mixing bowl, combine grilled or sautéed sweet corn, thinly sliced red onion, half the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste. Stir well until fully combined.

Prepare the rice:

  • Warm 3 cups of cooked rice with a splash of water, either in the microwave or on the stovetop, until heated through and fluffy.

Assemble the bowls:

  • Divide the warm rice among serving bowls. Top each with sliced chicken, a generous scoop of the street corn mixture, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
  • Optional: Drizzle the remaining sour cream over the top for extra creaminess. Sprinkle with Tajín or your favorite chili-lime seasoning for added flavor.

Serve:

  • Enjoy your Street Corn Chicken Rice Bowls warm, with an optional squeeze of fresh lime juice for brightness.