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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl is a hearty, flavorful fusion of creamy Mexican street corn, tender spiced chicken, and fluffy rice, all layered into one easy-to-make and endlessly customizable meal. With bold spices, refreshing lime, and creamy textures, it’s perfect for any occasion—from meal prep to family dinners—while offering satisfying nutrition in every bite.
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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
  • ½ teaspoon garlic powder or 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels grilled if possible (frozen corn works too)
  • ¼ cup thinly sliced red onion
  • 1 cup sour cream reserve half for drizzling on top
  • 2 tablespoons mayonnaise
  • ½ 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
  • Fresh cilantro for garnish

Instructions
 

  • Season and marinate the chicken: In a bowl, mix together lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the 4 chicken thighs evenly and let them marinate in the fridge for 15 to 30 minutes.
  • Cook the chicken: Heat a skillet over medium-high heat and sear the chicken thighs for 8 to 10 minutes on each side until fully cooked. Remove from heat, let rest, then slice the chicken.
  • Prepare the street corn topping: Combine 1 cup of grilled corn or sautéed frozen sweet corn with ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup crumbled Cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and lime juice to taste, mixing well.
  • Prepare the rice: Warm up 3 cups of cooked rice by reheating it with a splash of water until it’s hot and fluffy.
  • Assemble the bowls: In each bowl, layer the warm rice, sliced chicken, and street corn topping. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges. Optionally, drizzle additional sour cream on top if desired. For extra flavor, sprinkle with Tajín seasoning.
  • Serve: Serve the bowls warm with an optional squeeze of fresh lime juice for brightness.

Notes

Tips
Char the Corn: For a richer, deeper flavor, grill the corn or cook it in a hot skillet until it gets slightly charred. This smoky touch pairs perfectly with the creamy toppings.
Use Fresh Lime Juice: Fresh lime juice in both the chicken marinade and the street corn topping brightens the overall dish and helps balance the richness from the sour cream and mayonnaise.
Reheat Rice with Water: When warming up rice, add a splash of water to keep it moist and fluffy, preventing it from drying out.
Add Extra Heat: For those who enjoy a spicy kick, add chopped jalapeños or sprinkle cayenne pepper into the street corn topping.
Extra Topping Ideas
Diced Avocado or Guacamole: Adds a creamy texture and rich flavor that balances the smoky and spicy notes in the bowl.
Pico de Gallo: Fresh tomatoes, onions, and cilantro add a bright and juicy freshness.
Sliced Jalapeños: Fresh or pickled jalapeños provide heat and a tangy bite.
Shredded Lettuce: Offers a crunchy and refreshing contrast to the warm chicken and rice.
Radish Slices: Thinly sliced radishes add a mild peppery crunch.
Sliced Green Onions: Bring a subtle onion flavor that complements the other ingredients.
Hot Sauce or Sriracha: A drizzle of hot sauce or sriracha amps up the spice for those who love extra heat.