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Street Corn Chicken Rice Bowl with vibrant toppings and ingredients

Street Corn Chicken Rice Bowl

A delicious blend of grilled chicken, charred corn, and creamy sauces served over warm rice, perfect for weeknight dinners and 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
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless chicken thighs Use tender, juicy meat that holds flavor well.
  • 2 tbsp lime juice Adds bright acidity to the marinade.
  • 2 tbsp avocado oil Use high smoke-point oil for grilling.
  • 1 tbsp chili powder Brings smoky heat.
  • 1 tsp garlic powder Adds savory depth.
For the Rice and Corn Salad
  • 2 cups cooked rice Use white or brown as the base.
  • 2 cups grilled corn Fresh or frozen; charred for flavor.
  • 1/2 cup red onion Provides crunch and color.
  • 1/4 cup sour cream For the creamy dressing.
  • 1/4 cup mayonnaise To mix with sour cream for dressing.
  • 1/4 cup Cotija cheese Salty, crumbly cheese for topping.

Method
 

Preparation
  1. Mix the marinade: Combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Coat chicken and rest for 15 to 30 minutes.
  2. Cook the chicken: Heat a skillet or grill to medium-high and sear the chicken until cooked through and golden. Rest briefly and slice.
  3. Prepare the corn salad: Toss grilled corn with red onion, sour cream, mayonnaise, Cotija, chili powder, salt, and pepper. Squeeze extra lime.
  4. Warm the rice: Reheat or cook rice and divide among bowls.
  5. Assemble and finish: Top rice with sliced chicken and corn mixture. Garnish with extra Cotija, cilantro, and lime wedges.

Notes

Follow tips for marination time, high heat sear, resting meat, charred corn, and adjusting creaminess for best results.