Description
This Easy Street Corn Chicken Rice Bowl combines tender marinated chicken, fluffy rice, and charred street-style corn tossed in a creamy, tangy sauce with bright fresh toppings. Perfect for a flavorful yet simple weeknight meal, you can cook the chicken your preferred way—pan-fried, baked, or grilled—for versatile options. The dish is inspired by Mexican street corn flavors and comes together with fresh lime, chili powder, Cotija cheese, and creamy avocado slices for a delicious, vibrant bowl.
Ingredients
Scale
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
For the Rice
- 1.5 cups long-grain white rice
- 2.5 cups water or low-sodium chicken broth
- 0.5 tsp salt
- 1 tsp olive oil or unsalted butter (optional)
For the Charred Corn
- 4 cups corn kernels (fresh or frozen, thawed)
- 1 tbsp olive oil
For the Creamy Street Corn Topping
- 0.25 cup mayonnaise
- 0.25 cup sour cream or plain Greek yogurt
- 2 tbsp fresh lime juice
- 0.25 cup finely chopped fresh cilantro
- 0.5 cup crumbled Cotija cheese (or Feta)
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.25 tsp sea salt
- 0.125 tsp black pepper
For Garnish
- 1 large ripe avocado, sliced or diced
- Extra fresh cilantro, chopped
- Lime wedges
- Hot sauce (optional)
Instructions
- Prepare & Marinate Chicken: Pat chicken dry. If using breasts, slice horizontally or pound to about 3/4 inch thickness for even cooking. In a bowl, whisk together olive oil, fresh lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Add chicken to the marinade, coat thoroughly, then refrigerate for at least 30 minutes or up to overnight for maximum flavor.
- Cook Chicken (Choose Method): You may pan-fry, bake, or grill the chicken according to your preference. For pan-frying, heat olive oil in a skillet over medium-high heat and sear chicken 4-6 minutes per side until golden and internal temperature reaches 165°F (74°C). For baking, preheat oven to 400°F (200°C), place chicken on greased sheet, bake 20-30 minutes until cooked through, optionally broil 2-3 minutes for a charred effect. For grilling, preheat grill to medium-high heat (400-450°F/200-230°C), oil grates lightly, grill chicken 5-7 minutes per side until done.
- Rest & Slice Chicken: Transfer cooked chicken to a cutting board, tent loosely with foil, and rest for 5-10 minutes to retain juices. Slice against the grain into bite-sized pieces or strips for serving.
- Cook Fluffy Rice: Rinse long-grain white rice under cold water until water runs clear to remove excess starch. In a saucepan with a tight-fitting lid, combine rinsed rice, water or broth, salt, and optional olive oil or butter. Bring to a boil, then reduce heat to the lowest setting and cover. Simmer for 15 minutes without lifting the lid. Remove from heat and keep covered, allowing rice to steam for an additional 10-15 minutes. Fluff with a fork before serving.
- Prepare & Char Corn: If fresh, cut kernels off the cob; if frozen, thaw completely and pat dry. Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for 5-8 minutes until kernels are tender and have some charred spots for smoky flavor. Transfer to a mixing bowl.
- Make Creamy Street Corn Topping: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, fresh lime juice, chili powder, garlic powder, sea salt, and black pepper until smooth. Pour this creamy mixture over the charred corn. Add chopped fresh cilantro and crumbled Cotija cheese, stirring gently to coat the corn evenly with the flavorful topping.
- Assemble Rice Bowls: Spoon a generous portion of fluffy rice into serving bowls. Top with sliced chicken pieces, then add a hearty scoop of the creamy street corn mixture. Garnish with diced or sliced ripe avocado, extra fresh cilantro, and lime wedges on the side. Add a drizzle of hot sauce or sprinkle more Cotija cheese and chili powder if desired. Serve immediately for best flavor and freshness.
Notes
- Marinating the chicken overnight enhances flavor and tenderness but 30 minutes will also suffice in a pinch.
- Choose your preferred cooking method for the chicken—pan-frying delivers a nice crust, baking is hands-off, and grilling adds smoky char.
- Rinsing the rice thoroughly prevents it from becoming sticky and ensures fluffy grains.
- You can use fresh or frozen corn; just make sure frozen kernels are fully thawed and dried before cooking to achieve good charring.
- Substitute Cotija cheese with Feta if unavailable, for a similar salty tang.
- For a lighter option, swap mayonnaise for extra Greek yogurt in the corn topping.
- Leftover components store well separately in the refrigerator for up to 3 days.
