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Street Corn Chicken Rice Bowl

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Harper 5★ Ratings

Times

  • Prep time: 10 minutes
  • Chill time: 15–30 minutes
  • Cook time: 8–10 minutes
  • Total time: 33–50 minutes

Yield

4 servings

Street Corn Chicken Rice Bowl

Ingredients

Chicken:
  • 4 chicken thighs, boneless and skinless
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp garlic powder or 2 minced garlic cloves
  • ½ tsp salt
  • ¼ tsp black pepper
Topping:
  • 1 cup sweet corn kernels, grilled if possible (or frozen)
  • ¼ cup thinly sliced red onion
  • 1 cup sour cream (save half for drizzling)
  • 2 tbsp mayonnaise
  • ½ cup Cotija cheese, crumbled (plus extra for garnish)
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 lime, cut into wedges
Assembly:
  • 3 cups cooked rice
  • Fresh cilantro (for garnish)

Instructions

  1. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs and marinate for 15–30 minutes in the fridge.
  2. Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until done. Rest, then slice.
  3. Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
  4. Cook rice until warm and fluffy.
  5. Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
  6. Optional: Drizzle extra sour cream or sprinkle Tajín on top for extra flavor.
  7. Serve warm with an optional squeeze of lime.

Notes

Nutrition Info:

Calories: 512kcal • Carbohydrates: 43.5g • Protein: 22.6g • Fat: 28.2g
“Street Corn Chicken Rice Bowl,” @Home Interior, 4/3/2025, https://www.facebook.com/homeinteriorsdc/posts/pfbid0WEwdRvSxw7aCsLSGd2CD5kUiq5qfkf9FHjNrzrWrmuot36XiD2MpXxVMZwdqsz35l.

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