A bold and satisfying bowl layered with juicy chicken, creamy street corn, fluffy rice, and zesty lime.
This vibrant rice bowl is everything you want in a fresh, flavor-packed meal. Juicy chicken thighs are marinated with lime and spices, then seared until golden. The street corn topping is creamy, tangy, and full of Cotija cheese and chili. Paired with warm rice and garnished with fresh cilantro and lime wedges, this dish is perfect for lunch or dinner—and completely customizable with your favorite toppings like avocado, black beans, or jalapeños.
Ingredients (Serves 4)
For the Chicken: 4 boneless, skinless chicken thighs, 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon cumin powder, ½ teaspoon garlic powder (or 2 cloves minced), ½ teaspoon salt, ¼ teaspoon black pepper
For the Street Corn Topping: 1 cup sweet corn kernels (grilled if possible), ¼ cup thinly sliced red onion, 1 cup sour cream (reserve half for topping), 2 tablespoons mayonnaise, ½ cup crumbled Cotija cheese (plus extra for garnish), 1 teaspoon chili powder, salt and pepper to taste, juice from 1 lime
For the Rice and Assembly: 3 cups cooked rice, fresh cilantro (for garnish), lime wedges (for serving)
Instructions
Start by seasoning and marinating the chicken. In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken thighs in this mixture, cover, and let marinate in the fridge for 15 to 30 minutes.
While the chicken marinates, prepare the street corn topping. Mix together the grilled or sautéed corn, red onion, ½ cup sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste. Set aside.
Heat a skillet over medium-high heat. Sear the marinated chicken thighs for 8 to 10 minutes per side, or until fully cooked through and nicely browned. Let rest for a few minutes before slicing into strips.
Warm the rice by reheating it with a splash of water to restore its fluffy texture.
To assemble, divide the rice into bowls, top with sliced chicken, spoon over the creamy street corn mixture, and sprinkle with extra Cotija and fresh cilantro. Garnish each bowl with a lime wedge. Drizzle the reserved sour cream on top if desired, and for an extra flavor boost, add a light dusting of Tajín or a splash of hot sauce.
Tips & Notes
Char the corn in a dry skillet or grill it for a smoky depth that enhances the creamy topping. Use fresh lime juice in both the marinade and street corn—it brightens the dish and balances the richness of the sour cream and mayo. When reheating rice, always add a splash of water and cover to keep it fluffy. For a spicy version, stir in chopped jalapeño or a sprinkle of cayenne into the corn topping.
Extra Topping Ideas
Diced avocado or guacamole: Adds creamy texture and cool contrast
Pico de gallo: Brings freshness and brightness
Sliced jalapeños: Adds spice and tang
Shredded lettuce or thin radish slices: Offers crunch and a fresh bite
Green onions: Mild onion flavor that pairs well with all layers
Hot sauce or sriracha: Perfect for spice lovers
Nutrition (Per Serving, Approximate)
Calories: 512 kcal
Carbohydrates: 43.5 g
Protein: 22.6 g
Fat: 28.2 g
This street corn chicken rice bowl is a total crowd-pleaser. Make it your own with toppings you love, and enjoy a fresh, flavorful bowl that’s perfect for meal prep or last-minute dinners. Let me know if you want a version with cauliflower rice, a dairy-free twist, or something spicy!
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Street Corn Chicken Rice Bowl
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Description
This vibrant rice bowl is everything you want in a fresh, flavor-packed meal. Juicy chicken thighs are marinated with lime and spices, then seared until golden. The street corn topping is creamy, tangy, and full of Cotija cheese and chili. Paired with warm rice and garnished with fresh cilantro and lime wedges, this dish is perfect for lunch or dinner—and completely customizable with your favorite toppings like avocado, black beans, or jalapeños.
Ingredients
For the Chicken: 4 boneless, skinless chicken thighs, 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon cumin powder, ½ teaspoon garlic powder (or 2 cloves minced), ½ teaspoon salt, ¼ teaspoon black pepper
For the Street Corn Topping: 1 cup sweet corn kernels (grilled if possible), ¼ cup thinly sliced red onion, 1 cup sour cream (reserve half for topping), 2 tablespoons mayonnaise, ½ cup crumbled Cotija cheese (plus extra for garnish), 1 teaspoon chili powder, salt and pepper to taste, juice from 1 lime
For the Rice and Assembly: 3 cups cooked rice, fresh cilantro (for garnish), lime wedges (for serving)
Instructions
Start by seasoning and marinating the chicken. In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken thighs in this mixture, cover, and let marinate in the fridge for 15 to 30 minutes.
While the chicken marinates, prepare the street corn topping. Mix together the grilled or sautéed corn, red onion, ½ cup sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste. Set aside.
Heat a skillet over medium-high heat. Sear the marinated chicken thighs for 8 to 10 minutes per side, or until fully cooked through and nicely browned. Let rest for a few minutes before slicing into strips.
Warm the rice by reheating it with a splash of water to restore its fluffy texture.
To assemble, divide the rice into bowls, top with sliced chicken, spoon over the creamy street corn mixture, and sprinkle with extra Cotija and fresh cilantro. Garnish each bowl with a lime wedge. Drizzle the reserved sour cream on top if desired, and for an extra flavor boost, add a light dusting of Tajín or a splash of hot sauce.
Notes
Char the corn in a dry skillet or grill it for a smoky depth that enhances the creamy topping. Use fresh lime juice in both the marinade and street corn—it brightens the dish and balances the richness of the sour cream and mayo. When reheating rice, always add a splash of water and cover to keep it fluffy. For a spicy version, stir in chopped jalapeño or a sprinkle of cayenne into the corn topping.