A vibrant one-bowl meal combining juicy marinated chicken thighs with grilled street corn, tangy lime-cream topping, and rice. I like how it’s easy to prep and endlessly adaptable for busy weeknights or meal prep.
Why You’ll Love This Recipe
I love this recipe because it brings all the flavors of Mexican street corn into a hearty bowl. The chicken is juicy and well-seasoned, the creamy corn topping adds brightness, and the rice ties everything together. I can change it up with extra toppings, and it always feels satisfying without being heavy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken thighs
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1 tbsp lime juice
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1 tbsp avocado oil
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1 tsp chili powder
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1 tsp cumin powder
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½ tsp garlic powder (or 2 minced garlic cloves)
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½ tsp salt
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¼ tsp black pepper
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1 cup grilled or frozen sweet corn kernels
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¼ cup thinly sliced red onion
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½ cup sour cream
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2 tbsp mayonnaise
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½ cup crumbled Cotija cheese (plus extra for garnish)
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1 tsp chili powder (for corn topping)
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Salt and pepper, to taste (for corn topping)
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Cooked jasmine rice (about 3 cups)
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Fresh cilantro (for garnish)
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Lime wedges (for serving)
directions
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I combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. I add the chicken thighs, toss, and let them marinate in the fridge for 15–30 minutes.
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I heat a skillet over medium-high heat and cook the chicken for 8–10 minutes per side until golden and cooked through. I let it rest before slicing.
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I mix the corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder in a bowl. I season with salt, pepper, and lime juice.
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I add rice to my bowls, warming it if needed.
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I assemble by layering rice, sliced chicken, and street corn topping. I finish with Cotija, cilantro, and lime wedges. Sometimes I add a drizzle of sour cream or Tajín.
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I serve warm with an extra squeeze of lime.
Servings and timing
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Yield: 4 servings
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Prep Time: 30 minutes
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Cook Time: 20 minutes
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Total Time: 50 minutes
Variations
I like to swap jasmine rice for brown rice or cauliflower rice when I want something lighter. Sometimes I use grilled shrimp or steak instead of chicken for variety. Extra toppings like avocado, black beans, jalapeños, or radish slices make the bowl even more colorful and filling.
storage/reheating
I store leftovers in airtight containers in the fridge for up to 3 days. To reheat rice, I add a splash of water before microwaving to keep it from drying out. I keep the corn topping separate so it stays fresh and creamy when served again.
FAQs
Can I use chicken breast instead of thighs?
Yes, I sometimes use chicken breast, but I prefer thighs since they stay juicier and more flavorful.
Do I need to grill the corn?
Not at all. I often use frozen corn heated in a pan. When I want extra flavor, I char it quickly for smokiness.
What kind of cheese works if I can’t find Cotija?
I like to substitute with feta or queso fresco if Cotija isn’t available.
Can I make this ahead for meal prep?
Yes, I portion everything into containers. I keep the corn topping separate until I’m ready to eat, so it doesn’t lose its texture.
How do I make this spicier?
I add extra chili powder, sliced jalapeños, or a sprinkle of Tajín on top for more heat.
Conclusion
I enjoy this street corn chicken rice bowl because it’s bold, colorful, and customizable. It makes a great weeknight dinner or meal prep option, and every bite balances savory chicken, creamy corn, and tangy lime. It’s a dish I can keep coming back to.
Print
Street Corn Chicken Rice Bowl
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course, Bowl
- Method: Skillet / Assembly
- Cuisine: Mexican‑inspired, American
- Diet: Low Fat
Description
A vibrant one‑bowl meal combining juicy, marinated chicken thighs with grilled street corn, tangy lime‑cream topping, and rice—easy to prep and endlessly adaptable.
Ingredients
- 4 boneless, skinless chicken thighs
- 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
- 1 cup grilled or frozen sweet corn kernels
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tbsp mayonnaise
- ½ cup crumbled Cotija cheese (plus extra for garnish)
- 1 tsp chili powder (for corn topping)
- Salt and pepper, to taste (for corn topping)
- Cooked jasmine rice (about 3 cups)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Add chicken thighs, toss to coat. Marinate in the fridge for at least 15–30 minutes.
- Heat a skillet over medium‑high heat. Cook chicken thighs for about 8–10 minutes per side until golden and cooked through. Remove, let rest, then slice into strips.
- In a mixing bowl, combine corn kernels, sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste.
- If using pre‑cooked rice, add it to bowls. Warm rice with a little splash of water if needed.
- Assemble bowls: rice, sliced chicken, a generous spoonful of street corn topping. Garnish with extra Cotija cheese, fresh cilantro, and a lime wedge. Optionally, drizzle extra sour cream or sprinkle Tajín before serving.
- Serve warm with optional final squeeze of lime.
Notes
- Use frozen corn heated with a splash of water as a quick shortcut.
- Grilling or charring the corn adds a smoky depth to the flavor.
- Fresh lime juice brightens the dish—use in marinade and topping.
- To reheat rice without drying, add a splash of water before warming.
- Customize with extra toppings like avocado, black beans, pico de gallo, jalapeños, or radish slices.
Nutrition
- Serving Size: 1 bowl
- Calories: 512 kcal
- Fat: 28.2 g
- Carbohydrates: 43.5 g
- Protein: 22.6 g
