This Easy Street Corn Chicken Rice Bowl combines tender, marinated chicken with smoky, zesty street corn, creamy cotija cheese, and a tangy lime dressing. It’s an easy and delicious one-bowl meal, perfect for any occasion! Customize with your favorite toppings like avocado, black beans, or extra cilantro for a personalized twist. Great for meal prep or busy weeknights!
Why You’ll Love This Recipe
This dish is a true crowd-pleaser, offering a satisfying combination of flavors and textures. The juicy, marinated chicken complements the smoky street corn, while the creamy cotija cheese and tangy lime dressing tie everything together perfectly. Whether you’re looking for a delicious weeknight dinner or a meal prep option, this bowl delivers both flavor and convenience in one. Plus, it’s highly customizable to suit your tastes!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
-
4 boneless, skinless chicken thighs (or breasts)
-
2 tbsp lime juice (or lemon juice)
-
2 tbsp avocado oil (or olive oil)
-
1 tsp chili powder (or paprika)
-
1 tsp garlic powder (optional)
-
Salt and black pepper, to taste
For the Street Corn Topping:
-
2 cups sweet corn kernels (grilled, if possible)
-
¼ cup red onion, thinly sliced (optional)
-
¼ cup sour cream (or Greek yogurt)
-
¼ cup mayonnaise
-
¼ cup crumbled cotija cheese (or feta/queso fresco)
-
1 tsp chili powder
-
Salt and black pepper, to taste
-
2 tbsp lime juice (for extra zest)
-
Lime wedges, for serving
For the Rice and Assembly:
-
4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)
-
Fresh cilantro, for garnish (optional)
Instructions
1. Marinate the Chicken:
-
In a bowl, combine lime juice, avocado oil, chili powder, garlic powder (if using), salt, and pepper.
-
Add the chicken thighs and toss to coat. Let marinate for at least 15-30 minutes.
2. Cook the Chicken:
-
Heat a skillet over medium-high heat. Cook marinated chicken thighs for 8-10 minutes on each side, until golden and cooked through.
-
Remove from heat and let rest. Slice into strips or chunks.
3. Prepare the Street Corn Topping:
-
In a separate bowl, combine grilled corn, red onion (optional), sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and lime juice.
-
Mix thoroughly until everything is evenly combined.
4. Reheat the Rice:
-
If using cold rice, reheat with a splash of water in the microwave or over low heat in a pan.
5. Assemble the Bowls:
-
In each bowl, start with a base of rice.
-
Top with sliced chicken, the street corn mixture, additional cotija cheese, and cilantro.
-
Add a lime wedge on the side for extra zest.
6. Serve:
-
Squeeze fresh lime juice over the bowl just before serving.
Servings and Timing
Yield: 4 servings
Prep time: 15-30 minutes (for marinating chicken)
Cook time: 15-20 minutes
Total time: 45 minutes
Notes
-
Add Heat: For a spicier kick, incorporate diced jalapeños or cayenne pepper into the corn topping.
-
Low-Carb Option: Swap jasmine rice for cauliflower rice for a lighter, low-carb alternative.
-
Toppings: Customize with extra toppings like avocado, pico de gallo, or radish slices for added flavor and texture.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but chicken thighs are recommended for their juiciness and tenderness. If using breasts, reduce the cooking time slightly.
2. Can I make this recipe ahead of time?
Yes, the chicken and corn topping can be prepared ahead of time and stored in the refrigerator for up to 2 days. When ready to serve, simply reheat the rice and assemble the bowls.
3. Can I use frozen corn for the topping?
Frozen corn can be used, but fresh or grilled corn will provide the best flavor and texture. If using frozen, just thaw and warm the corn before adding it to the topping.
4. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that the ingredients you use (like mayonnaise and sour cream) are gluten-free.
5. Can I add more vegetables to the bowl?
Absolutely! You can add roasted bell peppers, sautéed spinach, or even some black beans for extra fiber and flavor.
6. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, it’s best to warm the chicken and rice separately to avoid overcooking.
7. Can I make this bowl vegetarian?
Yes, simply swap the chicken for grilled tofu, tempeh, or even more roasted vegetables like zucchini or bell peppers for a tasty vegetarian option.
8. Can I use a different cheese for the topping?
Yes, if you can’t find cotija cheese, you can use feta or queso fresco as an alternative.
9. How can I add more flavor to the chicken?
For extra flavor, you can marinate the chicken longer, or even add a little cumin or smoked paprika to the marinade.
10. Can I make this bowl spicy?
Yes! You can add hot sauce to the corn topping or drizzle it over the chicken for more heat, or even mix in some chopped jalapeños to the bowl.
Conclusion
This Easy Street Corn Chicken Rice Bowl is an explosion of bold, zesty flavors and textures. Whether you’re making it for a weeknight dinner, meal prep, or a quick and easy lunch, this dish is satisfying and customizable to your taste. From the juicy, marinated chicken to the smoky, creamy corn topping, every bite is a delicious experience. Enjoy this hearty, flavorful bowl as a meal on its own or pair it with your favorite sides!
Print
Easy Street Corn Chicken Rice Bowl
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Easy Street Corn Chicken Rice Bowl is a flavorful, one-bowl meal featuring tender, marinated chicken, smoky street corn, creamy cotija cheese, and a tangy lime dressing. Perfect for meal prep or busy weeknights, this customizable bowl is packed with vibrant textures and zesty flavors that will satisfy your cravings in no time!
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs (or breasts)
2 tbsp lime juice (or lemon juice)
2 tbsp avocado oil (or olive oil)
1 tsp chili powder (or paprika)
1 tsp garlic powder (optional)
Salt and black pepper, to taste
For the Street Corn Topping:
2 cups sweet corn kernels (grilled, if possible)
¼ cup red onion, thinly sliced (optional)
¼ cup sour cream (or Greek yogurt)
¼ cup mayonnaise
¼ cup crumbled cotija cheese (or feta/queso fresco)
1 tsp chili powder
Salt and black pepper, to taste
2 tbsp lime juice (for extra zest)
Lime wedges, for serving
For the Rice and Assembly:
4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb)
Fresh cilantro, for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder (if using), salt, and pepper. Add the chicken and toss to coat. Marinate for at least 15-30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat and cook marinated chicken for 8-10 minutes on each side until golden and cooked through. Remove and let rest before slicing into strips or chunks.
- Prepare the Street Corn Topping: In a separate bowl, combine grilled corn, red onion (optional), sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Mix until well-combined.
- Reheat the Rice: If using cold rice, reheat with a splash of water in the microwave or on low heat in a pan.
- Assemble the Bowls: In each bowl, start with a base of rice, then top with sliced chicken, street corn mixture, extra cotija cheese, and cilantro. Add a lime wedge on the side.
- Serve: Squeeze fresh lime juice over the bowl before serving
Notes
- Add Heat: For more spice, add diced jalapeños or cayenne pepper to the corn topping.
- Low-Carb Option: Swap jasmine rice for cauliflower rice for a lighter, low-carb meal.
- Toppings: Customize with avocado, pico de gallo, or radish slices for extra flavor and texture.
- Prep Time: 15-30 minutes (for marinating chicken)
- Cook Time: 15-20 minutes
- Cuisine: Mexican
