Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts or thighs (about 1 to 1½ lb); 2 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp salt (adjust to taste); 2 tbsp lime juice (fresh is best); 2 cups cooked rice (white, brown, or cilantro-lime rice); 1½ cups corn (fresh off the cob, frozen thawed, or canned drained); 1 tbsp butter; ¼ cup cotija cheese, crumbled (substitute feta if needed); ¼ cup cilantro, chopped; 1 avocado, sliced (optional); For the lime sauce:; ¼ cup sour cream; 2 tbsp mayo; 1 tbsp lime juice; ½ tsp garlic powder; ¼ tsp cayenne pepper (optional)

Description

A flavorful and quick street corn chicken rice bowl featuring zesty marinated chicken, charred corn, creamy lime sauce, and cotija cheese, perfect for busy weeknights.

Ingredients

2 boneless, skinless chicken breasts or thighs (about 1 to 1½ lb)
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt (adjust to taste)
2 tbsp lime juice (fresh is best)
2 cups cooked rice (white, brown, or cilantro-lime rice)
1½ cups corn (fresh off the cob, frozen thawed, or canned drained)
1 tbsp butter
¼ cup cotija cheese, crumbled (substitute feta if needed)
¼ cup cilantro, chopped
1 avocado, sliced (optional)
For the lime sauce:
¼ cup sour cream
2 tbsp mayo
1 tbsp lime juice
½ tsp garlic powder
¼ tsp cayenne pepper (optional)

Instructions

In a medium bowl, whisk together olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice. Add the chicken and turn to coat. Marinate for 15–30 minutes at room temperature or up to 4 hours in the fridge.
Heat a grill pan or heavy skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from the pan and tent with foil; let rest for 5 minutes, then slice.
Reduce heat to medium and add butter to the same pan. Once melted, add corn and cook, stirring occasionally, for 3–5 minutes until slightly charred. Season with a pinch of salt.
While the corn is charring, whisk together sour cream, mayo, lime juice, garlic powder, and cayenne until smooth. Taste and adjust lime, salt, or heat.
Assemble bowls by dividing rice among bowls. Top with sliced chicken, charred corn, drizzling with lime sauce, then sprinkle with cotija and cilantro. Add avocado slices if desired. Serve immediately.

Notes

Chicken thighs will stay juicier; smoked paprika gives that signature charred flavor. For dairy-free, substitute cotija and sauce with dairy-free yogurt or crema.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican