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Delicious street corn chicken rice bowl with fresh ingredients and vibrant colors.

Easy Street Corn Chicken Rice Bowl

A comforting and forgiving bowl dinner that combines marinated chicken thighs, sweet corn, and creamy slaw over fluffy rice, perfect for weeknight cooking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 4 pieces 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
Street Corn Slaw
  • 1 cup sweet corn kernels
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • ½ cup Cotija cheese, crumbled
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
To Serve
  • 1 piece lime, cut into wedges
  • 3 cups cooked rice
  • Fresh cilantro, for garnish

Method
 

Marinate the Chicken
  1. Marinate chicken thighs in lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for at least 15 minutes.
Cook the Chicken
  1. Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes on each side until golden and cooked through. Let rest before slicing.
Prepare the Slaw
  1. In a mixing bowl, combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
Prepare the Rice
  1. Reheat cooked rice with a splash of water to keep it fluffy.
Assemble the Bowls
  1. Assemble bowls with warm rice topped with sliced chicken and street corn mixture. Garnish with extra Cotija cheese and cilantro.

Notes

You can use rotisserie chicken for a quicker option. If desired, substitute Cotija cheese with queso fresco.