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A delicious Street Corn Chicken Rice Bowl is shown as the featured image for a food blog post.

Irresistible Street Corn Chicken Rice Bowl

This recipe delivers a vibrant and flavorful street corn chicken rice bowl by focusing on flavor layering and texture contrast. The combination of marinated chicken, charred corn, creamy sauce, and fresh toppings creates a satisfying and delicious meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Black pepper to taste
  • 4 ears of corn, husked
  • 2 tbsp olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp chopped cilantro
  • 1 lime, juiced
  • 1/2 tsp chili powder
  • Salt to taste
  • Black pepper to taste
  • 2 cups cooked white rice
  • Avocado slices optional
  • Pickled red onions optional
  • Hot sauce optional

Equipment

  • mixing bowls
  • Measuring spoons
  • Measuring cups
  • large skillet
  • Grill
  • tongs
  • knife
  • cutting board
  • Juicer
  • Serving bowls

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Ensure the chicken is evenly coated.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and browned on all sides. Set aside.
  3. Preheat your grill to medium-high heat. Brush the husked corn with olive oil. Grill for 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. Alternatively, you can broil the corn in the oven.
  4. Once the corn is cool enough to handle, carefully cut the kernels off the cob. In a large bowl, combine the corn kernels with mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix well.
  5. Divide the cooked rice among bowls.
  6. Top with the cooked chicken and the street corn mixture.
  7. Garnish with avocado slices, pickled red onions, and hot sauce, if desired.
  8. Serve immediately.

Notes

For best results, marinate the chicken for at least 30 minutes before cooking. Adjust the amount of lime juice and chili powder in the sauce to your liking. Leftovers can be stored in the refrigerator for up to 3 days. The bowl is best enjoyed fresh.