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Street Corn Chicken Rice Bowl

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A vibrant bowl featuring juicy, lime-kissed chicken over fluffy rice, topped with charred street-style corn, tangy Cotija cheese, and a creamy lime sauce.

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 2 tbsp lime juice (fresh is best)
  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 ½ cups corn (fresh kernels or thawed frozen corn)
  • 1 tbsp butter
  • ¼ cup Cotija cheese, crumbled
  • ¼ cup cilantro, chopped
  • 1 avocado, sliced (optional)
  • ¼ cup sour cream
  • 2 tbsp mayo
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional, for heat)

Instructions

  1. In a bowl, whisk together olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice.
  2. Add the chicken and coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
  3. Heat a grill or skillet over medium-high heat. Cook the chicken 5–7 minutes per side until the internal temperature reads 165°F. Remove and let rest for 5 minutes, then slice.
  4. Reduce the pan heat to medium-low, add butter, then add corn. Cook, stirring occasionally, until the corn is slightly charred and heated through, about 3–5 minutes.
  5. In a small bowl, mix sour cream, mayo, lime juice, garlic powder, and cayenne (if using) until smooth. Taste and adjust lime or salt.
  6. Assemble bowls: divide cooked rice among bowls. Top with sliced chicken and charred corn. Drizzle with creamy lime sauce, sprinkle with Cotija and cilantro. Add sliced avocado if desired.

Notes

For a lower-fat sauce, swap Greek yogurt for half the sour cream. This recipe is naturally gluten-free; check your mayo if needed.

Find it online: https://www.wholesomeeasy.com/street-corn-chicken-rice-bowl-2/