Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled chicken rice bowl with corn, pickled onions, cotija, cilantro, and lime

Street Corn Chicken Rice Bowl


  • Author: Emma Hart
  • Total Time: 40
  • Yield: 4 bowls 1x

Description

Smoky, tangy, and creamy flavors inspired by Mexican street corn. Juicy marinated chicken, charred sweet corn, and fluffy rice topped with zesty cotija mixture, lime, and chili powder for a wholesome, colorful, satisfying meal.


Ingredients

Scale

Chicken
4 boneless, skinless chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
½ tsp garlic powder (or 2 garlic cloves, minced)
½ tsp salt
¼ tsp black pepper

Street Corn Topping
1 cup sweet corn kernels (grilled or frozen)
¼ cup thinly sliced red onion
1 cup sour cream (divided; half reserved for drizzle)
2 tbsp mayonnaise
½ cup cotija cheese, crumbled (plus extra for garnish)
1 tsp chili powder
Salt and pepper, to taste
1 lime, cut into wedges

Rice & Assembly
3 cups cooked rice
Fresh cilantro, for garnish


Instructions

  1. Combine lime juice, oil, chili powder, garlic powder, salt, and pepper. Coat chicken evenly and marinate 20–30 minutes at room temp or max 4 hours refrigerated.
  2. Heat skillet over medium-high. Add oil and cook chicken 5–6 minutes per side until golden and internal temp 165°F (74°C). Rest 5 minutes, then slice.
  3. Mix corn, red onion, ½ cup sour cream, mayo, cotija, chili powder, salt, and pepper. Add lime juice squeeze if desired.
  4. Divide rice among bowls. Top with sliced chicken and corn mixture.
  5. Drizzle remaining sour cream (thin with lime juice), sprinkle cotija and cilantro. Serve with lime wedges.

Notes

Grill chicken and corn for more smoky flavor.

Avoid crowding pan to ensure proper sear.

Swap Greek yogurt for lighter dressing alternative.

Keep components separate for meal prep; assemble just before eating.

Store up to 3 days in airtight containers.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Main Course
  • Method: Skillet / Grill
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 530
  • Sugar: 6g
  • Sodium: 730mg
  • Fat: 29g
  • Saturated Fat: 9g
  • Unsaturated Fat: 18g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 125mg

Keywords: street corn chicken bowl, elote rice bowl, mexican chicken rice, spicy chicken and corn bowl, meal prep chicken bowls