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Street Corn Chicken Rice Bowl with grilled corn, sliced chicken thighs, and creamy cotija topping in a white bowl

Street Corn Chicken Rice Bowl

A flavor-packed street corn chicken rice bowl featuring juicy marinated chicken, creamy Mexican street corn topping, fluffy rice, and zesty lime. The perfect easy weeknight dinner with a bold twist!
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Dish
Cuisine Fusion, Mexican
Servings 4 servings

Equipment

  • Mixing Bowl
  • Skillet
  • Cutting Board
  • Knife
  • Spoon

Ingredients
  

For the Chicken

  • 4 Boneless, skinless chicken thighs
  • 1 tablespoon Lime juice freshly squeezed
  • 1 tablespoon Avocado oil or olive oil
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin powder
  • 0.5 teaspoon Garlic powder or 2 garlic cloves, minced
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper freshly ground

For the Street Corn Topping

  • 1 cup Sweet corn kernels grilled or sautéed from frozen
  • 0.25 cup Red onion thinly sliced
  • 1 cup Sour cream divided
  • 2 tablespoons Mayonnaise
  • 0.5 cup Cotija cheese crumbled, plus extra for garnish
  • 1 teaspoon Chili powder
  • Salt and pepper to taste
  • 1 Lime cut into wedges

For the Rice and Assembly

  • 3 cups Cooked rice white or brown
  • Fresh cilantro chopped, for garnish
Keyword easy chicken dinner, elote chicken rice, grilled chicken bowl, Mexican rice bowl, street corn chicken