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Mexican Street Corn Chicken Rice Bowl

Mexican Street Corn Chicken Rice Bowl

The Mexican Street Corn Chicken Rice Bowl combines the bold, creamy, and tangy flavors of elote with juicy grilled chicken and fresh ingredients, all served over a flavorful rice base for a balanced, satisfying meal. Perfect for busy weeknights or meal prep, this customizable bowl delivers a delicious fusion of classic street food and wholesome nutrition.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken thighs
  • 1 tablespoon fresh lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder or 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels grilled if possible; frozen works too
  • ¼ cup thinly sliced red onion
  • 1 cup sour cream reserve half for drizzling over the finished bowl
  • 2 tablespoons mayonnaise
  • ½ cup crumbled cotija cheese plus extra for garnish
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 lime cut into wedges

For the Rice and Assembly:

  • 3 cups cooked rice white, brown, or your choice
  • Fresh chopped cilantro for garnish

Instructions
 

Season and Marinate the Chicken:

  • In a small bowl, mix together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken thighs evenly with the marinade, then cover and refrigerate for 15 to 30 minutes to let the flavors develop.

Cook the Chicken:

  • Heat a skillet over medium-high heat. Once hot, add the marinated chicken and sear for 8 to 10 minutes on each side, or until fully cooked through and golden brown. Let the chicken rest for a few minutes before slicing.

Make the Street Corn Topping:

  • In a bowl, combine 1 cup of grilled corn (or sautéed frozen sweet corn), ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup crumbled cotija cheese, and 1 teaspoon chili powder. Season with salt, pepper, and fresh lime juice to taste. Stir until well mixed and creamy.

Prepare the Rice:

  • Warm up 3 cups of cooked rice with a splash of water until it’s hot and fluffy.

Assemble the Bowls:

  • To each bowl, add a generous scoop of warm rice, sliced chicken, and a big spoonful of the street corn topping. Sprinkle with extra cotija cheese and fresh cilantro. Garnish with lime wedges on the side.

Optional Finishes:

  • Drizzle the remaining sour cream over the top for added creaminess. For an extra burst of flavor, finish with a sprinkle of Tajín seasoning.

Serve:

  • Serve warm and enjoy, with an optional squeeze of fresh lime juice for a zesty finish.

Notes

Char the Corn for Extra Flavor
For a rich, smoky depth, grill the corn or sear it in a hot skillet until lightly charred. This brings out natural sweetness and adds a delicious contrast to the creamy toppings.
Use Fresh Lime Juice
Freshly squeezed lime juice enhances both the marinade and the street corn topping, adding brightness that cuts through the richness of the sour cream and mayo.
Reheat Rice with a Splash of Water
To keep rice soft and fluffy when reheating, stir in a small splash of water. This helps prevent it from becoming dry or clumpy.
Turn Up the Heat
If you like a bit of spice, mix in some chopped jalapeño or a pinch of cayenne pepper to the street corn topping for a fiery twist.