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Delicious Easy Street Corn Chicken Rice Bowl with fresh ingredients.

Easy Street Corn Chicken Rice Bowl

A flavorful and comforting rice bowl packed with marinated chicken, sweet corn, and creamy toppings, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 650
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken thighs You can substitute with chicken breast if preferred.
  • 1 tablespoon lime juice Fresh lime juice is recommended.
  • 1 tablespoon avocado oil Can substitute with another oil.
  • 1 teaspoon chili powder Adjust based on spice preference.
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the corn mixture
  • 1 cup sweet corn kernels Frozen corn can be used.
  • ¼ cup thinly sliced red onion
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • ½ cup Cotija cheese, crumbled Can substitute with feta or queso fresco.
  • 1 teaspoon chili powder
For assembly
  • 1 lime cut into wedges
  • 3 cups cooked rice Reheat with a splash of water to keep it fluffy.

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.
  2. Let rest before slicing.
Prepare the Corn Mixture
  1. In a mixing bowl, combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
Assemble the Bowls
  1. Assemble bowls with warm rice topped with sliced chicken and street corn mixture.
  2. Garnish with extra Cotija cheese and cilantro.

Notes

Don’t skip the resting step for chicken, as it prevents soggy rice. This recipe can also be made with grilled tofu or chickpeas for a vegetarian option.