This Street Corn Chicken Rice Bowl is bold, colorful, and packed with flavor. Juicy seasoned chicken thighs, creamy Mexican-style street corn, fluffy rice, and tangy Cotija cheese come together in one satisfying bowl. It’s quick enough for weeknights, fun for meal prep, and easy to customize with your favorite toppings like avocado, beans, or salsa.
4 boneless, skinless chicken thighs
1 tablespoon avocado oil
Juice of 1 lime
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup sweet corn kernels (fresh, frozen, or grilled)
¼ cup thinly sliced red onion
½ cup sour cream
2 tablespoons mayonnaise
½ cup Cotija cheese, crumbled
1 teaspoon chili powder
Salt and pepper, to taste
Lime juice, to taste
3 cups cooked rice
Extra Cotija cheese
Fresh cilantro
Avocado slices
Black beans
Lime wedges
In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper.
Coat chicken thighs and marinate for 15–30 minutes.
Heat a skillet over medium-high heat. Cook chicken for 8–10 minutes per side until golden brown and fully cooked.
Let rest for a few minutes, then slice.
In a bowl, combine corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper.
Add a squeeze of lime juice and stir well.
Divide warm rice into bowls. Top with sliced chicken and a generous scoop of the street corn mixture.
Add extra cheese, cilantro, and lime wedges. Serve immediately.
• Grill or char the corn for extra smoky flavor
• Use rotisserie chicken to save time
• Swap Greek yogurt for sour cream for a lighter option
• Brown rice or cauliflower rice works well too
• Prep ingredients ahead for easy meal prep bowls
Find it online: https://biteseason.com/street-corn-chicken-rice-bowl/