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Street Corn Chicken Rice Bowl - A Fresh, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 1.5 lb boneless skinless chicken thighs (or breasts, but thighs stay juicier)
  • Marinade: 2 tbsp olive oil
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Zest and juice of 1 lime
  • Rice Base: 3 cups cooked white or brown rice (jasmine is great), warm
  • Street Corn Topping: 3 cups corn kernels (fresh off the cob, frozen, or canned and drained)
  • 1 tbsp neutral oil (canola or avocado)
  • 1 jalapeño, finely chopped (seeds removed for less heat)
  • 1/3 cup red onion, finely diced
  • 1/3 cup cilantro, chopped
  • 1/3 cup cotija or feta, crumbled
  • Chili-Lime Crema: 1/3 cup mayonnaise
  • 1/3 cup sour cream or Greek yogurt
  • 1–2 tsp hot sauce or adobo sauce from chipotles
  • 1 small garlic clove, grated
  • Juice of 1/2 lime (plus more to taste)
  • Pinch of salt
  • Extras for Serving: Lime wedges, sliced avocado, extra cilantro, extra cotija, and a sprinkle of chili powder or Tajín

Instructions
 

  • Marinate the chicken: In a bowl, whisk olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime zest/juice. Add chicken, toss to coat, and let sit for 20–30 minutes (or up to 8 hours in the fridge).
  • Cook the rice: Prepare rice according to package directions. Fluff with a fork and keep warm. For extra flavor, stir in a pinch of salt and a squeeze of lime.
  • Make the crema: Stir together mayonnaise, sour cream, hot sauce or adobo, grated garlic, lime juice, and salt. Taste and adjust lime or heat to your liking. Chill until ready to use.
  • Char the corn: Heat a large skillet over medium-high and add the oil. Add corn in an even layer and let it sit 2–3 minutes to get some char. Stir, then cook another 3–4 minutes until browned in spots. Add jalapeño and red onion; cook 1–2 minutes to soften slightly.
  • Toss the street corn: Remove the pan from heat. Stir in cilantro and cotija. Squeeze a little lime over the top and taste for salt.
  • Cook the chicken: Heat a grill pan or skillet over medium-high. Cook chicken 5–6 minutes per side (thighs) or 4–5 minutes per side (breasts), until browned and cooked through. Rest 5 minutes, then slice or chop.
  • Assemble the bowls: Add warm rice to each bowl. Top with sliced chicken and a generous scoop of street corn. Drizzle with chili-lime crema.
  • Finish with extras: Add avocado slices, more cotija, cilantro, a dusting of chili powder or Tajín, and lime wedges for squeezing.