Street Corn Chicken Rice Bowl

A vibrant and hearty bowl featuring juicy chili-lime chicken thighs, smoky grilled corn topping with Cotija cheese and sour cream, served over fluffy rice. Bold Mexican-inspired flavors ready in 50 minutes.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 portions

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican

Calories: 512

Ingredients Equipment Method Notes

Ingredients

4 boneless, skinless chicken thighs
1 tbsp lime juice freshly squeezed preferred
1 tbsp avocado oil
1 tsp chili powder for the chicken marinade
0.5 tsp garlic powder
0.5 tsp salt
0.25 tsp black pepper
1 cup sweet corn kernels grilled preferred; frozen works too, char in a dry skillet after defrosting
0.25 cup red onion thinly sliced
0.5 cup sour cream
2 tbsp mayonnaise
0.5 cup Cotija cheese crumbled, plus extra for garnish. Substitute feta or Parmesan if unavailable.
1 tsp chili powder for the street corn topping
salt and pepper to taste
1 lime cut into wedges for serving
3 cups cooked rice white, brown, or cauliflower rice all work
fresh cilantro for garnish

Equipment

mixing bowls
Skillet or grill pan
Chef's knife
cutting board
Measuring spoons and cups
meat thermometer

Method

In a mixing bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat the chicken thighs evenly in the marinade and refrigerate for 15 to 30 minutes. For maximum flavor, marinate up to 24 hours.
Heat a skillet over medium-high heat. Cook the chicken thighs for 8 to 10 minutes per side until golden and fully cooked through to an internal temperature of 165 degrees F.
Remove chicken from the skillet and let rest for a few minutes, then slice into strips.
In a mixing bowl, combine the grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.
Reheat the cooked rice with a splash of water in the microwave or on the stovetop until warm and fluffy.
Divide rice into serving bowls. Top with sliced chicken and a generous portion of the street corn topping.
Sprinkle with extra Cotija cheese and fresh cilantro. Garnish with lime wedges and serve warm with an optional squeeze of lime juice.

Notes

Char the corn: Grilling or charring adds smoky depth. For frozen corn, defrost and sear in a hot dry skillet until golden. Cotija substitute: Use feta or grated Parmesan. Dairy-free: Use dairy-free sour cream and mayo, omit Cotija. Protein swap: Try grilled shrimp, steak strips, or roasted tofu. Storage: Refrigerate components separately for up to 3 days. Freeze chicken and rice for up to 3 months.