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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl with smoky chicken, creamy street corn, and fragrant jasmine rice, accented by fresh lime and Cotija cheese, creating a vibrant and satisfying meal.
prep time20 minutes
cook time20 minutes
total time40 minutes
Street Corn Chicken Rice Bowl
Print Recipe

Ingredients

For the Chicken:

  • 4 chicken thighs, boneless and skinless
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Street Corn Topping:

  • 2 cups sweet corn kernels, grilled if possible – thawed from frozen
  • ⅓ cup thinly sliced red onion
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons crumbled Cotija cheese, plus extra for garnish
  • 1 pinch chili powder
  • Salt and pepper to taste
  • 1 lime, cut into wedges

For the Rice and Assembly:

  • 4 cups cooked jasmine rice
  • Fresh cilantro for garnish

Instructions

  • Whisk lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken thighs, coat, cover, and chill for 15–30 minutes.
  • Heat skillet over medium-high. Cook marinated thighs 8–10 mins per side until done. Rest 5 mins, then slice.
  • Combine corn, red onion, sour cream, mayo, Cotija cheese, chili powder, salt, pepper, and lime in a bowl. Stir to mix.
  • Reheat 4 cups jasmine rice in microwave with water splash or in a pan until warm and fluffy.
  • Divide rice into four bowls. Top with sliced chicken and street corn mixture. Garnish with extra Cotija, cilantro, and lime wedges.
  • Drizzle with sour cream and sprinkle with Tajín or chili powder if desired. Serve warm with lime wedges.