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Best Street Corn Chicken Rice Bowl: Easy and Satisfying

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Craving those loaded rice bowls from your favorite taco spot but not in the mood to leave the house? This Street Corn Chicken Rice Bowl brings all that bold, smoky, creamy goodness straight to your table, no takeout run required. We’re talking spice-rubbed chicken, sweet charred corn, a punchy lime crema, and crumbles of Cotija over fluffy rice. It’s colorful, satisfying, and totally weeknight-friendly. Best part? You can prep everything ahead, then just build your bowl when the hunger hits.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

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

CORN

1 cup sweet corn kernels grilled, if possible – frozen

1/4 cup thinly sliced red onion

1 cup sour cream save half to drizzle on top

2 tbsp mayonnaise

1/2 cup cotija cheese crumbled

1 tsp chili powder

Salt and pepper to taste

1 lime cut into wedges

RICE

3 cups cooked rice

Fresh cilantro for garnish

Instructions

  1. Make the Marinade: Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs in the marinade and let them sit in the fridge for 15–30 minutes.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Sear the chicken for 8–10 minutes per side, until fully cooked through. Let it rest, then slice into strips.
  3. Make the Street Corn Topping: Mix the corn, red onion, sour cream, mayo, Cotija cheese, and chili powder in a bowl. Season with salt, pepper, and a splash of lime juice to taste.
  4. Warm the Rice: Reheat the cooked rice with a splash of water until it’s warm and fluffy.
  5. Assemble the Bowls: Layer each bowl with rice, sliced chicken, the street corn topping, extra Cotija, and fresh cilantro. Garnish with lime wedges.
  6. Optional: Drizzle extra sour cream over the top and sprinkle with Tajín for an extra pop of flavor.
  7. Serve: Enjoy warm, with a final squeeze of lime if you’d like!

Equipment

Notes

TIPS

  • Char the Corn: For extra flavor, grill or cook the corn in a hot skillet until it’s slightly charred. That little bit of smokiness makes the creamy topping even better.
  • Use Fresh Lime Juice: Squeeze fresh lime into both the marinade and the street corn topping, it adds brightness and cuts through the richness of the sour cream and mayo.
  • Reheat Rice with Water: When warming up rice, add a splash of water to keep it light and fluffy instead of dry and clumpy.
  • Add Extra Heat: Craving some spice? Toss in chopped jalapeño or sprinkle in a little cayenne to give the street corn topping a fiery twist.

TOPPING IDEAS

  • Diced Avocado or Guacamole: Adds creamy, rich flavor that smooths out the smoky and spicy notes in the bowl.
  • Pico de Gallo: Fresh tomatoes, onions, and cilantro bring a juicy, zesty burst of brightness.
  • Sliced Jalapeños: Whether fresh or pickled, they add heat and a tangy kick.
  • Shredded Lettuce: Brings cool crunch and a refreshing balance to the warm rice and chicken.
  • Radish Slices: Thinly sliced for a mild, peppery crunch that adds texture and color.
  • Sliced Green Onions: A light onion flavor that layers in nicely with everything else.
  • Hot Sauce or Sriracha: A bold drizzle over the top brings the heat for spice lovers.
  • Author: Jennifer West
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stove
  • Cuisine: American

Find it online: https://evryfoodie.com/street-corn-chicken-rice-bowl/