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Easy Street Corn Chicken Rice Bowl: Your New Weeknight Favorite

A vibrant Easy Street Corn Chicken Rice Bowl topped with cilantro and lime.
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A comforting and flavorful bowl combining Mexican street corn, marinated chicken, and fluffy jasmine rice for an easy, satisfying meal.

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 1 tbsp fresh lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup sweet corn kernels
  • 0.25 cup red onion, thinly sliced
  • 1 cup sour cream, divided
  • 2 tbsp mayonnaise
  • 0.5 cup cotija cheese, crumbled
  • 1 lime, cut into wedges
  • 3 cups cooked jasmine rice
  • Fresh cilantro leaves (optional)
  • Tajín seasoning (optional)

Instructions

1. In a bowl, mix lime juice, oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken thighs and coat well. Refrigerate for 15–30 minutes.

2. Cook jasmine rice according to package instructions until fluffy and tender.

3. Heat a skillet over high heat and char corn for 2–3 minutes per side until slightly blackened. Set aside to cool.

4. In a skillet over medium-high heat, cook marinated chicken for 8–10 minutes per side until fully cooked. Let rest, then slice.

5. In a bowl, combine charred corn, red onion, half of the sour cream, mayonnaise, and cotija cheese. Mix well and season to taste.

6. Assemble bowls with rice, sliced chicken, and corn mixture. Garnish with extra cotija, cilantro, lime wedges, and drizzle remaining sour cream. Serve immediately.

Notes

Substitute chicken thighs with chicken breasts if preferred.

Fresh lime juice enhances flavor more than bottled.

Add toppings like jalapeños or avocado for extra flavor.

Use brown rice or cauliflower rice for a healthier variation.

Nutrition

Find it online: https://paulakitchen.com/easy-street-corn-chicken-rice-bowl/