Easy Street Corn Chicken Rice Bowl Recipe (Creamy, Spicy & 30-Minute Dinner!)
Craving bold flavors? This easy street corn chicken rice bowl recipe combines smoky grilled corn, juicy chicken, and zesty lime crema for a quick, customizable meal. Ready in 30 minutes!
Equipment
- Large skillet or grill pan
- Mixing bowls
- Chef’s knife
Ingredients
For the Chicken
- 1 lb chicken thighs (boneless)
- 1 tsp chili powder
- 1 tsp cumin
- 1 lime (juiced)
- 2 tbsp olive oil
For the Street Corn Topping
- 2 cups corn (fresh/frozen)
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 tsp smoked paprika
- 1/4 cup red onion, diced
For the Bowl
- 3 cups cooked jasmine rice
- 1 avocado, sliced
- 1/2 cup cotija cheese
- Fresh cilantro
- Lime wedges
Instructions
Cook the Chicken (10 Minutes)
- Season: In a bowl, mix 1 lb chicken thighs with 1 tsp chili powder, 1 tsp cumin, juice of 1 lime, and a pinch of salt.
- Sear: Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken 5-6 mins per side until golden and 165°F internally.
- Rest: Let chicken rest 5 mins, then slice.
- For grill flavor, cook chicken on a grill pan with char marks!
Whip Up the Street Corn Topping (7 Minutes)
- Char the Corn: In the same skillet, add 2 cups corn and cook 5 mins until slightly charred.
- mix: 1/4 cup mayo, 1/4 cup sour cream,1/2 tsp smoked paprika, Diced red onion, Salt to taste.
- Use frozen corn! Thaw and sauté with a dash of liquid smoke for depth.
Assemble Your Bowls (5 Minutes)
- Layer in this order for maximum flavor:
- Base: 3/4 cup cooked rice per bowl.
- Protein: Sliced chicken thighs.
- Street Corn: A generous scoop of the creamy corn mix.
- Toppings: Avocado, cotija cheese, cilantro, and lime wedges
- Optional Heat: Drizzle with hot sauce or add pickled jalapeños!