Quick Street Corn Chicken Rice Bowl
If you’re craving something fresh, flavorful, and totally satisfying, this Street Corn Chicken Rice Bowl is calling your name. It’s packed with juicy chicken, sweet corn, zesty lime, and creamy toppings—like your favorite Mexican street food in one easy bowl!
Servings: 2 people
Calories: 688kcal
Equipment
- MIxing Bowl To marinate the chicken
- Large skillet or grill pan For cooking the chicken and charring the corn
- Rice cooker or saucepan To cook your rice (if not using leftover)
- Serving bowls To assemble and serve your rice bowls
Ingredients
Chicken Marinade
- 2 chicken thighs or 1 large chicken breast
- 1 tablespoon avocado oil
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- Pinch of black pepper
- 1 tablespoon fresh lime juice
Rice Bowl
- 2 cup cooked rice
- ½ cup sweet corn kernels
- ⅓ cup black beans
- 1 tablespoon mayonnaise
- 1 tablespoon Mexican sour cream/ Crema
- 1 avocado diced
- 8 pieces cherry tomatoes halved
- ½ small jalapeño pepper sliced (optional)
- 2 tablespoons cotija cheese
- 2 tablespoons Red onion diced or sliced thinly
- 2 tablespoons chopped fresh cilantro
- 2 lime wedges
Instructions
- Marinate the Chicken: Combine avocado oil, lime juice, cumin, chili powder, paprika, salt, and pepper in a bowl. Add chicken and let it marinate for 30 minutes (or overnight for deeper flavor).2 chicken thighs or 1 large chicken breast, 1 tablespoon avocado oil, ¼ teaspoon cumin, ¼ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon salt, 1 tablespoon fresh lime juice, Pinch of black pepper
- Cook the Chicken: Heat a skillet over medium heat and cook the chicken until browned and cooked through—about 6–8 minutes per side depending on thickness. Let it rest, then slice or dice.
- Char the Corn: In the same skillet (or on a grill), cook the corn kernels until slightly charred for that signature smoky-sweet street corn vibe.½ cup sweet corn kernels
- Assemble the Bowl: In serving bowls, layer rice, black beans, cherry tomatoes, red onions, jalapeño, avocado, and street corn.2 cup cooked rice, ⅓ cup black beans, 8 pieces cherry tomatoes, ½ small jalapeño pepper, 2 tablespoons Red onion, 1 avocado
- Top It Off: Add sliced chicken, drizzle with mayo and sour cream, sprinkle cotija cheese, garnish with cilantro, and serve with lime wedges.1 tablespoon mayonnaise, 1 tablespoon Mexican sour cream/ Crema, 2 tablespoons cotija cheese, 2 tablespoons chopped fresh cilantro, 2 lime wedges
Notes
-
- Use canned corn if fresh isn’t available—just char it in a pan.
-
- Let chicken rest before slicing to keep it juicy.
-
- Layer the bowl with hot rice on the bottom to warm everything.
-
- Prep toppings while chicken cooks to save time.
- Add hot sauce or chipotle aioli for heat.
- Mix in a little Greek yogurt for a lighter elote topping.
- I sometimes stir in green onions or jalapeños for crunch and kick!
Nutrition
Calories: 688kcal | Carbohydrates: 63.9g | Protein: 20.1g | Fat: 31.1g
