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Street Corn Chicken Rice Bowl

A quick, flavorful bowl featuring chili-lime chicken, charred corn, fluffy rice, and creamy sauce topped with cotija and cilantro, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts or thighs Thighs are juicier; breasts are leaner.
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 2 tbsp lime juice For marinade
For the Bowl
  • 2 cups cooked rice White, brown, or a mixture
  • 1 1/2 cups corn Fresh kernels, frozen (thawed), or drained canned
  • 1 tbsp butter
  • 1/4 cup cotija cheese Or feta as a substitute
  • 1/4 cup cilantro Chopped
  • 1 piece avocado Optional, sliced
For the Sauce
  • 1/4 cup sour cream
  • 2 tbsp mayo Or plain Greek yogurt for a lighter version
  • 1 tbsp lime juice
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper Optional

Method
 

Marinade
  1. In a bowl combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice.
  2. Rub the marinade all over the chicken and let it sit at room temperature for 15-30 minutes or refrigerate up to 2 hours.
Cook
  1. Heat a grill pan or heavy skillet over medium-high heat. Add a touch of oil and cook the chicken for 5-7 minutes per side, until the internal temperature reaches 165°F (75°C). Transfer to a cutting board and let it rest for 5-10 minutes.
  2. In the same pan, reduce heat to medium, add butter, and toss in the corn. Cook for 3-5 minutes, stirring occasionally, until kernels are slightly browned and a little charred at the edges. Season with a pinch of salt and a sprinkle of chili powder.
Sauce
  1. In a small bowl whisk together sour cream, mayo, lime juice, garlic powder, and cayenne until smooth. Taste and adjust lime or salt.
Assemble
  1. Divide warm rice between bowls. Slice the rested chicken and top rice with chicken and charred corn.
  2. Drizzle with the creamy sauce, then scatter cotija and cilantro. Add avocado slices if using.

Notes

Best served in shallow bowls to ensure every forkful gets rice, chicken, corn, sauce, and cotija. Pair with sides like crisp green salad or tortilla chips. Store components separately for up to 3-4 days.