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–+ servings
A delicious Easy Street Corn Chicken Bowl filled with rice, grilled chicken, corn, red onion, and creamy sauce.

Easy Street Corn Chicken Bowl

This recipe offers a quick and flavorful weeknight dinner option, perfect for busy families and meal preppers. It combines seasoned chicken with a creamy street corn topping and rice for a satisfying meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 512
Ingredients Equipment Method Nutrition Notes

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
  • 0.5 tsp garlic powder or 2 minced garlic cloves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Street Corn Topping
  • 1 cup sweet corn kernels grilled, if possible – frozen
  • 0.25 cup thinly sliced red onion
  • 1 cup sour cream save half to drizzle on top
  • 2 tbsp mayonnaise
  • 0.5 cup cotija cheese crumbled (plus extra for garnish)
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 lime cut into wedges
For the Rice and Assembly
  • 3 cups cooked rice
  • Fresh cilantro for garnish

Equipment

  • Skillet
  • Wooden Cutting Board
  • Chef Knife
  • Mixing bowls

Method
 

  1. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
  2. Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
  3. Mix 1 cup grilled corn or sauteed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
  4. Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
  5. Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
  6. Serve warm with an optional squeeze of lime.

Nutrition

Calories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g

Notes

For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. Use fresh lime juice in both the marinade and the street corn topping. When reheating rice, add a splash of water to keep it fluffy. For a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.

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