Name: Easy Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 4 boneless, skinless chicken thighs or breasts (approx. 680 g); 2 tablespoons (30 ml) lime or lemon juice; 2 tablespoons (30 ml) avocado oil or olive oil; 1 teaspoon (3 g) chili powder or paprika; 1 teaspoon (3.5 g) garlic powder (optional); Salt and black pepper, to taste; 2 cups (320 g) sweet corn kernels (grilled if possible); ¼ cup (25 g) red onion, thinly sliced (optional); ¼ cup (60 g) sour cream or Greek yogurt; ¼ cup (60 g) mayonnaise; ¼ cup (30 g) crumbled cotija cheese (or feta/queso fresco); 1 teaspoon (3 g) chili powder; Salt and black pepper, to taste; 2 tablespoons (30 ml) lime juice; Lime wedges, for serving; 4 cups (760 g) cooked jasmine, white, brown, or cauliflower rice; Fresh cilantro, for garnish (optional)

Description

This Easy Street Corn Chicken Rice Bowl blends juicy grilled chicken with a creamy, chili-lime elote-style corn topping and fluffy rice. It’s a fast, flavorful Mexican-inspired dinner that’s as comforting as it is customizable. A weeknight win made with simple ingredients, bold flavor, and minimal effort.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs or breasts (approx. 680 g)
2 tablespoons (30 ml) lime or lemon juice
2 tablespoons (30 ml) avocado oil or olive oil
1 teaspoon (3 g) chili powder or paprika
1 teaspoon (3.5 g) garlic powder (optional)
Salt and black pepper, to taste

For the Street Corn Topping:

2 cups (320 g) sweet corn kernels (grilled if possible)
¼ cup (25 g) red onion, thinly sliced (optional)
¼ cup (60 g) sour cream or Greek yogurt
¼ cup (60 g) mayonnaise
¼ cup (30 g) crumbled cotija cheese (or feta/queso fresco)
1 teaspoon (3 g) chili powder
Salt and black pepper, to taste
2 tablespoons (30 ml) lime juice
Lime wedges, for serving

For the Rice & Assembly:

4 cups (760 g) cooked jasmine, white, brown, or cauliflower rice
Fresh cilantro, for garnish (optional)

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Instructions

1. Marinate the Chicken:
Whisk lime juice, oil, chili powder, garlic powder, salt, and pepper. Coat chicken in the marinade and let rest for 15–30 minutes.

2. Cook the Chicken:
Grill or pan-sear chicken over medium-high heat for 8–10 minutes per side. Let rest, then slice.

3. Make the Street Corn Topping:
In a bowl, mix corn, red onion (if using), sour cream, mayo, cotija, chili powder, lime juice, salt, and pepper until creamy.

4. Prepare the Rice:
Reheat or freshly cook your preferred rice and fluff before serving.

5. Assemble the Bowls:
Layer rice, sliced chicken, and a generous scoop of corn topping. Garnish with extra cotija, cilantro, and lime wedges.

Notes

Grilled corn brings out extra flavor—use frozen if fresh isn’t available.

Swap in tofu or shrimp for a vegetarian or pescatarian twist.

Greek yogurt adds protein and lightens up the creamy topping.

Keep components separate for best storage and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Plats
Method: Grilled / Stovetop
Cuisine: Mexican-Inspired