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–+ servings
A close-up of the Easy Street Corn Chicken Bowl featuring seasoned chicken, corn, rice, cotija cheese, and a lime wedge.

Easy Street Corn Chicken Bowl

This recipe provides a quick, gluten-free meal perfect for busy families. You can prepare this flavorful chicken and street corn bowl in about 50 minutes, making it a great option for weeknight dinners when you need something fast and satisfying.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 512
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 chicken thighs boneless and skinless
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 0.5 tsp garlic powder or 2 minced garlic cloves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Street Corn Topping
  • 1 cup sweet corn kernels grilled or sauteed frozen save half of the sour cream to drizzle on top
  • 0.25 cup thinly sliced red onion
  • 1 cup sour cream
  • 2 tbsp mayonnaise
  • 0.5 cup cotija cheese crumbled plus extra for garnish
  • 1 tsp chili powder
  • 1 lime cut into wedges for serving
For the Rice and Assembly
  • 3 cups cooked rice
  • 1 Fresh cilantro for garnish

Equipment

  • Skillet
  • Wooden Cutting Board
  • Chef Knife
  • Mixing bowls

Method
 

  1. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15 to 30 minutes in the refrigerator.
  2. Heat a skillet over medium-high heat. Cook the chicken for 8 to 10 minutes per side until done. Rest the chicken, then slice it.
  3. Mix 1 cup grilled or sauteed corn, thinly sliced red onion, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
  4. Reheat 3 cups of cooked rice with a splash of water until it is warm and fluffy.
  5. Add rice, sliced chicken, street corn topping, extra Cotija cheese, and cilantro to each bowl. Garnish with lime wedges. You can drizzle extra sour cream on top if you want.
  6. Serve the bowls warm with an optional squeeze of lime.

Nutrition

Calories: 512kcalCarbohydrates: 43.5gProtein: 22.6gFat: 28.2g

Notes

For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. This adds a smoky taste that pairs well with the creamy toppings. Use fresh lime juice in both the marinade and the street corn topping to brighten the dish and balance the richness of the sour cream and mayo. When reheating rice, add a splash of water to keep it fluffy and prevent it from drying out. For extra spice, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.

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