Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 4 boneless, skinless chicken thighs; 1 tbsp lime juice (15 ml); 1 tbsp avocado oil (15 ml); 1 tsp chili powder (5 g); 1 tsp cumin powder (5 g); 1/2 tsp garlic powder or 2 garlic cloves, minced (1.5 g); 1/2 tsp salt (3 g); 1/4 tsp black pepper (1 g); 1 cup sweet corn kernels, grilled or sautéed (160 g); 1/4 cup thinly sliced red onion (30 g); 1 cup sour cream, divided (120 g); 2 tbsp mayonnaise (30 g); 1/2 cup Cotija cheese, crumbled (60 g + extra for garnish); 1 tsp chili powder (5 g); Salt and pepper, to taste; 1 lime, cut into wedges; 3 cups cooked rice (600 g); Fresh cilantro, for garnish; Optional: Tajín for garnish

Description

A Mexican-inspired chicken and rice bowl topped with smoky corn, creamy Cotija, and a tangy lime drizzle. Juicy marinated chicken, fluffy rice, and bold street corn flavors come together in under an hour for a vibrant, hearty dinner that feels like a fiesta.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs
1 tbsp lime juice (15 ml)
1 tbsp avocado oil (15 ml)
1 tsp chili powder (5 g)
1 tsp cumin powder (5 g)
1/2 tsp garlic powder or 2 garlic cloves, minced (1.5 g)
1/2 tsp salt (3 g)
1/4 tsp black pepper (1 g)

For the Street Corn Topping:

1 cup sweet corn kernels, grilled or sautéed (160 g)
1/4 cup thinly sliced red onion (30 g)
1 cup sour cream, divided (120 g)
2 tbsp mayonnaise (30 g)
1/2 cup Cotija cheese, crumbled (60 g + extra for garnish)
1 tsp chili powder (5 g)
Salt and pepper, to taste
1 lime, cut into wedges

For the Rice and Assembly:

3 cups cooked rice (600 g)
Fresh cilantro, for garnish
Optional: Tajín for garnish

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Instructions

Marinate the Chicken: In a bowl, mix lime juice, oil, chili powder, cumin, garlic, salt, and pepper. Add chicken thighs and marinate 15–30 minutes.
Cook the Chicken: Heat skillet over medium-high heat. Cook chicken 8–10 minutes per side until golden and cooked through (165°F / 74°C). Rest 5 minutes, then slice.
Make the Street Corn Topping: Combine corn, onion, Cotija, half the sour cream, mayonnaise, chili powder, and seasonings. Add lime juice to taste.
Fluff the Rice: Warm cooked rice with a splash of water if needed.
Assemble the Bowls: Divide rice into 4 bowls. Top with sliced chicken, corn topping, extra Cotija, cilantro, and lime wedges. Drizzle with remaining sour cream.

Notes

Grilling chicken and corn adds smoky depth.

Use cilantro-lime rice or quinoa for variety.

Add jalapeños, hot sauce, or Tajín for extra spice.

The corn topping can be prepped a day in advance for stronger flavor.

Feta works as a Cotija substitute.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Dish, Rice Bowl
Method: Marinating + Skillet
Cuisine: Mexican-Inspired