Introduction

This Tasty Street Corn Chicken Bowl brings together juicy, spiced chicken with a creamy, zesty street corn topping over fluffy rice. It’s a vibrant, satisfying meal perfect for a quick weeknight dinner or casual entertaining.

A white bowl with three main layers is shown; the bottom layer is white rice, fluffy and soft; the middle layer is yellow grilled corn with small bits of green herbs sprinkled on top; the top layer features browned grilled chicken pieces with visible char marks, drizzled with a creamy light sauce, and garnished with finely chopped green herbs. On one side, thin rings of pinkish-purple pickled onions are topped with the same sauce and herbs. There are also two lime wedges on the edge of the bowl. The dish is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 tbsp freshly squeezed lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder or 2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 cup sweet corn kernels (grilled or sautéed from frozen)
1/4 cup sliced red onion
1/2 cup sour cream, separated
2 tbsp mayonnaise
1/2 cup crumbled cotija cheese, plus extra for topping
1 tsp chili powder (for the corn mixture)
Salt and pepper, as needed
1 tbsp lime juice (to taste)
3 cups prepared rice
Fresh cilantro leaves, for garnish
Lime wedges (from 1 lime)

Instructions

Step 1: In a bowl, combine 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder (or minced garlic), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes to marinate.
Step 2: Heat a skillet over medium-high heat. Add a touch of oil if needed, then place the marinated chicken in the pan. Sear for 8 to 10 minutes per side until cooked through and browned. Remove and let rest 5–10 minutes before slicing into strips.
Step 3: In a bowl, mix the sweet corn, sliced red onion, 1/2 cup sour cream, mayonnaise, 1/2 cup cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and 1 tablespoon lime juice to taste. Stir until well combined. Prepare this while the chicken cooks.
Step 4: Warm the prepared rice in a microwave-safe bowl or saucepan with a splash of water until hot and fluffy. Fluff with a fork, and optionally stir in chopped cilantro for extra flavor.
Step 5: To assemble, divide the rice among bowls. Top with sliced chicken and a generous scoop of the corn mixture. Sprinkle extra cotija cheese and fresh cilantro leaves. Garnish with lime wedges and a drizzle of reserved sour cream if desired. Serve warm with an extra squeeze of lime.

Tips & Variations

Use grilled or sautéed corn for the best flavor, but fresh or frozen corn kernels work well too.
Swap avocado oil for olive oil or another mild oil if unavailable.
Add a sprinkle of Tajín or smoked paprika on top for a smoky, spicy kick.
For a lighter option, substitute Greek yogurt for sour cream in the corn mixture.
Serve with warm tortillas on the side for a fun taco-inspired bowl.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently to avoid drying out. The corn topping is best served chilled or at room temperature and can be stirred before serving if it separates.

How to Serve

A white bowl filled with a bottom layer of fluffy white rice, topped with a layer of bright yellow grilled corn kernels on the right side, and thinly sliced pink-red onions on the left side. On top, there are several golden-brown grilled cubes of paneer or similar cheese, each with charred grill marks and a slightly crispy texture. A white creamy sauce is drizzled over the cubes and corn, sprinkled with chopped fresh green herbs. Two lime wedges sit against the edge of the bowl, adding a fresh green contrast. The bowl sits on a white marbled surface, with extra lime wedges scattered nearby and a second bowl with the same dish in soft focus behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and tend to be leaner. Adjust cooking time accordingly to avoid drying out.

Is this recipe spicy?

The dish has a mild, smoky heat from the chili powder, but you can adjust the spice level by adding more or less chili powder or topping with extra chili flakes or hot sauce.