Easy Street Corn Chicken Bowl – Perfect Weeknight Dinner Recipes
A bright, smoky bowl with spiced chicken, creamy street-corn salad, and fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
For the chicken marinade
- 4 boneless, skinless chicken thighs
- 1 tablespoon fresh lime juice
- 1 tablespoon avocado (or neutral) oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder (or 2 cloves garlic, minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the street-corn topping
- 1 cup corn kernels (charred on the grill or pan-seared from frozen)
- ¼ cup thinly sliced red onion
- ½ cup sour cream (reserve a little for drizzling)
- 2 tablespoons mayonnaise
- ½ cup crumbled cotija cheese (plus extra for finishing)
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 1 tablespoon fresh lime juice (adjust to your liking)
To serve
- 3 cups cooked rice, warm
- Fresh cilantro leaves
- Lime wedges
- Reserved sour cream and extra cotija for garnish
Instructions
Make the marinade. In a medium bowl whisk the lime juice, oil, chili powder, cumin, garlic powder (or minced garlic), salt, and pepper. Add the chicken and toss to coat every piece. Cover and chill 15–30 minutes so the flavors can penetrate.
Sear the thighs. Heat a skillet over medium-high. Add a splash of oil if the pan is dry. Place the marinated thighs in the hot skillet and cook about 8–10 minutes per side until the exterior is deeply browned and the meat is cooked through. Transfer to a cutting board and let rest 5–10 minutes, then slice into strips.
Bold tip: Let the chicken rest so the juices redistribute — that keeps the meat moist.
Build the corn salad. While the chicken rests, put the charred or pan-seared corn in a bowl. Add the sliced red onion, most of the sour cream (reserve a spoonful), mayonnaise, cotija, and chili powder. Stir in lime juice and season with salt and pepper. Taste and tweak — more lime for brightness, more chili for heat.
Warm the rice. Reheat your prepared rice gently in the microwave or on the stove with a splash of water until fluffy. Stir in chopped cilantro if you like a herby lift.
Assemble the bowls. Divide the warm rice among bowls. Top with sliced chicken and a generous scoop of the street-corn mixture. Finish with extra cotija, a few cilantro leaves, and a lime wedge. Drizzle the reserved sour cream if desired and sprinkle a pinch of chili powder or Tajín for extra zip.
Bold tip: Hold off on cheese and cilantro until serving — they look and taste best fresh.
Notes
Quick notes & swaps
Chicken breasts work, but watch them closely — they cook faster and dry out easier.
No cotija? Use crumbled feta or queso fresco.
Frozen corn works great; thaw and pat dry before charring so your topping won’t get watery.
Want it lighter? Replace some sour cream with Greek yogurt.
FYI: This stores well when components stay separated — rice, chicken, and corn in different containers keeps texture intact.
