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Delicious Easy Street Corn Chicken Rice Bowl topped with fresh ingredients

Easy Street Corn Chicken Rice Bowl

A simple, layered meal with savory chicken, tangy street corn, and warm rice, perfect for weeknight dinners or meal prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless chicken thighs Use for moist, even cooking
  • 2 tbsp Lime juice Adds bright acidity
  • 2 tbsp Avocado oil High-heat oil for searing
  • 1 tbsp Chili powder Provides mild smoky heat
  • 1 tsp Garlic powder Adds background savory flavor
  • Salt and pepper To taste
For the Street Corn Mix
  • 2 cups Corn Fresh or thawed frozen corn
  • 1 small Red onion, diced Adds crunch and a mild sharp note
  • 1/2 cup Sour cream For a creamy base
  • 2 tbsp Mayonnaise For added creaminess
  • 1/4 cup Cotija cheese Adds a salty, crumbly finish
  • 1 tsp Chili powder To taste
  • Salt and pepper To taste
For Serving
  • 4 cups Cooked rice Reheated gently before serving
  • 1/4 cup Fresh cilantro For garnish
  • Lime wedges For serving Optional for extra acidity
  • Pickled jalapeños For serving Optional for heat

Method
 

Preparation
  1. Marinate the chicken: Toss chicken with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Let it rest for 15-30 minutes.
  2. Cook the chicken: Heat a skillet over medium-high heat and sear the thighs until golden and cooked through, about 8-10 minutes per side.
  3. Rest and slice: Transfer the chicken to a plate and let it rest for a few minutes before slicing against the grain.
Preparation of the Street Corn
  1. Mix the street corn: In a bowl, stir together corn, diced red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper until well combined.
  2. Warm the rice: Reheat the cooked rice gently with a splash of water if needed. Keep warm for assembly.
Assembly
  1. Assemble the bowls: Place warm rice in bowls, top with sliced chicken, then spoon the street corn mixture over everything. Garnish with extra Cotija and cilantro.

Notes

Pat chicken dry for better searing. Don't overcrowd the pan; cook in batches if needed. Rest the chicken before slicing for juicy results. Adjust spice levels to taste.