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Easy Street Corn Chicken Bowl

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A quick and vibrant bowl featuring juicy spiced chicken, sweet charred corn, and creamy lime-infused rice.

Ingredients

  • 4 boneless skinless chicken thighs
  • 1/4 cup red onion, diced
  • 1/2 tsp garlic powder (or 2 cloves garlic, minced)
  • 1 lime, juiced (plus wedges for serving)
  • 1 tbsp lime juice, freshly squeezed
  • 2 tbsp mayonnaise
  • 3 cups rice, prepared
  • 1 tbsp avocado oil
  • 1/4 tsp ground black pepper
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup sour cream
  • 1 cup sweet corn kernels, grilled or sautéed from frozen
  • 1/2 cup cilantro, fresh leaves, chopped

Instructions

  1. Heat 1 tablespoon avocado oil in a skillet over medium heat.
  2. Pat the chicken thighs dry and season evenly with salt, ground black pepper, chili powder, and ground cumin.
  3. Add the thighs to the skillet. Sear without moving until a golden crust forms, about 5–7 minutes per side. Cook until the internal temperature reaches 165°F.
  4. Transfer the chicken to a cutting board and let it rest for 5 minutes. Chop into bite-sized pieces.
  5. In a bowl, combine the prepared rice, sweet corn, diced red onion, garlic powder (or minced garlic), 1 tablespoon freshly squeezed lime juice, and 2 tablespoons mayonnaise. Stir until evenly coated.
  6. Gently fold the chopped chicken into the rice-corn mixture.
  7. Serve topped with crumbled cotija, a spoonful of sour cream, and chopped cilantro. Add lime wedges on the side for squeezing.

Notes

Swap mayonnaise for plain Greek yogurt to lighten the dressing. If you can’t find cotija, crumbled feta makes an acceptable stand-in.

Find it online: https://www.wholesomeeasy.com/easy-street-corn-chicken-bowl/