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Street Corn Rice Chicken Bowl
Daisy

Street Corn Chicken Rice Bowl

A bold and cozy bowl inspired by Mexican street corn. Juicy marinated chicken, creamy corn salad, and fluffy rice come together in one easy, flexible meal. Perfect for weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Calories: 520
Ingredients Equipment Method

Ingredients
  

Chicken Marinade
  • 1 ½ lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 ½ tsp chili powder
  • 1 tsp all-purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper (optional)
Street Corn Salad
  • 2 cups corn (canned, frozen, or fresh, drained)
  • 1 cup canned black beans, rinsed and drained
  • ¼ cup red onion, finely chopped
  • 1 clove garlic, minced
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp fresh lime juice
  • ½ tsp chili powder
  • ½ tsp all-purpose seasoning
Bowl Components
  • 2 cups cooked white rice
  • 1 tbsp fresh lime juice
  • ¼ cup chopped fresh cilantro
Optional Toppings
  • Guacamole
  • Pico de gallo
  • Shredded cheese
  • Sour cream

Equipment

  • Mixing bowls
  • Cutting board
  • Chef’s knife
  • Nonstick skillet or grill pan
  • Saucepan (for rice)
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. In a bowl, mix olive oil, lime juice, chili powder, seasoning, garlic powder, cumin, and cayenne.
  2. Add chicken thighs and toss until fully coated. Rest for 30 minutes.
  3. Cook chicken on grill, stovetop, or oven at medium heat until done.
  4. Let chicken rest for 5 minutes, then slice.
  5. In a bowl, mix mayo, sour cream, lime juice, and seasonings.
  6. Fold in corn, black beans, red onion, and garlic. Mix well.
  7. Cook rice according to package directions.
  8. Stir lime juice and cilantro into warm rice. Fluff gently.
  9. Assemble bowls with rice, chicken, corn salad, and toppings.