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Street Corn Chicken Rice Bowl with charred corn, sliced chicken, cotija cheese and fresh cilantro

Easy Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl combines tender marinated chicken with smoky street corn, creamy cotija cheese, and tangy lime for a delicious one-bowl meal perfect for weeknights.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs or breasts, pounded to even thickness
  • 2 tablespoons lime juice for chicken marinade, freshly squeezed
  • 2 tablespoons avocado oil or olive oil
  • 1 teaspoon chili powder for chicken
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 cups sweet corn kernels fresh, frozen, or canned
  • 1/4 cup red onion thinly sliced
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese or feta cheese
  • 1 teaspoon chili powder for corn mixture
  • 2 tablespoons lime juice for corn mixture
  • Lime wedges for serving
  • 4 cups cooked jasmine rice white or brown rice work too
  • Fresh cilantro for garnish

Equipment

  • Large skillet
  • Cast-iron skillet (for charring corn)
  • Mixing bowls
  • Measuring cups and spoons
  • Knife and cutting board
  • Meat thermometer

Method
 

  1. Mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper in a bowl. Add chicken thighs and coat completely. Marinate at room temperature for 15 to 30 minutes, or refrigerate for up to 1 hour if prepping ahead.
  2. While chicken marinates, prepare your corn. If using fresh or frozen corn, heat a dry cast-iron skillet over high heat and char the kernels for 3 to 4 minutes until golden with dark spots, stirring occasionally. If using canned corn, drain and pat dry before charring.
  3. Heat your large skillet over medium-high heat for 2 minutes until hot. Add marinated chicken and cook 6 to 7 minutes per side until golden brown with crispy edges and internal temperature reaches 165°F. The chicken should release easily from the pan when ready to flip. Remove from heat and let rest 5 minutes, then slice into strips.
  4. In a bowl, combine charred corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Stir until creamy and well mixed.
  5. If your rice is cold, add a splash of water and reheat in the microwave for 1 to 2 minutes or on the stovetop over low heat until warm and fluffy, stirring occasionally.
  6. Build each bowl with 1 cup rice as the base. Top with sliced chicken, generous scoop of street corn mixture, extra cotija cheese, and fresh cilantro. Serve with lime wedges for squeezing over the top just before eating.

Notes

Marinating time: Marinate chicken for 15 to 30 minutes at room temperature, or up to 1 hour refrigerated for deeper flavor. Corn variations: Fresh or frozen corn should be charred for authentic street corn flavor. Canned corn works but won't have the same smoky taste. Chicken choice: Thighs stay juicier than breasts. If using breasts, pound to even thickness for consistent cooking. Storage: Store components separately in airtight containers for up to 4 days. Reheat chicken and rice, but serve corn mixture cold or at room temperature.