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treet corn chicken rice bowl recipe

treet corn chicken rice bowl recipe

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4.9 from 26 reviews

This street corn chicken rice bowl recipe combines smoky, juicy chicken thighs with creamy Mexican-style street corn and fluffy rice for a satisfying meal packed with bold, vibrant flavors.

Ingredients

For the Chicken:

  • 4 chicken thighs, boneless and skinless
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp garlic powder or 2 minced garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Street Corn Mixture:

  • 1 cup sweet corn kernels, grilled or sautéed
  • 1/4 cup thinly sliced red onion
  • 1/2 cup sour cream (save half to drizzle)
  • 2 tbsp mayonnaise
  • 1/2 cup cotija cheese, crumbled (plus extra for garnish)
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 lime, cut into wedges

Additional Ingredients:

  • 3 cups cooked rice
  • Fresh cilantro, for garnish

Instructions

  1. Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15–30 minutes.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken for 8–10 minutes per side until golden and internal temperature reaches 165°F. Rest, then slice.
  3. Prepare the Street Corn Mixture: Mix corn, red onion, 1/2 cup sour cream, mayonnaise, cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.
  4. Warm the Rice: Warm cooked rice with a splash of water until fluffy.
  5. Assemble the Bowls: Create bowls with rice, sliced chicken, and street corn mixture. Garnish with extra cotija, cilantro, and lime wedges.
  6. Finishing Touches: Drizzle remaining sour cream and sprinkle with Tajín if desired. Serve warm.

Notes

  • For meal prep, store chicken, corn mixture, and rice separately for up to 3 days.
  • Feta cheese can substitute cotija if unavailable.
  • Adjust chili powder to taste for spice level.

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