Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts or thighs (about 1 lb / 450 g); 2 tbsp olive oil (for marinade); 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder (marinade); 1 tsp onion powder; ½ tsp salt (plus extra to taste); 2 tbsp lime juice (marinade); 2 cups cooked rice (white or brown); 1½ cups corn (fresh kernels, frozen and thawed, or canned drained); 1 tbsp butter (for corn); ¼ cup cotija cheese, crumbled (or feta as a substitute); ¼ cup cilantro, chopped; 1 avocado (optional), sliced; ¼ cup sour cream; 2 tbsp mayo (or Greek yogurt for a lighter option); 1 tbsp lime juice; ½ tsp garlic powder; ¼ tsp cayenne pepper (optional)

Description

A comforting and flavorful one-bowl meal featuring seasoned chicken, charred corn, and creamy sauce over warm rice.

Ingredients

Scale

2 boneless, skinless chicken breasts or thighs (about 1 lb / 450 g)
2 tbsp olive oil (for marinade)
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder (marinade)
1 tsp onion powder
½ tsp salt (plus extra to taste)
2 tbsp lime juice (marinade)
2 cups cooked rice (white or brown)
1½ cups corn (fresh kernels, frozen and thawed, or canned drained)
1 tbsp butter (for corn)
¼ cup cotija cheese, crumbled (or feta as a substitute)
¼ cup cilantro, chopped
1 avocado (optional), sliced
¼ cup sour cream
2 tbsp mayo (or Greek yogurt for a lighter option)
1 tbsp lime juice
½ tsp garlic powder
¼ tsp cayenne pepper (optional)

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Instructions

In a bowl, whisk together olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and lime juice.
Coat the chicken in the marinade. Cover and refrigerate for 15–30 minutes (up to 4 hours).
Heat a grill pan or heavy skillet over medium-high heat. Add oil if needed. Cook chicken for 5–7 minutes per side until internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes before slicing.
In the same pan, melt butter over medium heat. Add corn and cook for 3–5 minutes until slightly charred. Season with a pinch of salt and chili powder.
In a small bowl, whisk together sour cream, mayo, lime juice, garlic powder, and cayenne until smooth. Adjust seasoning.
To assemble, divide rice among bowls. Top each with sliced chicken, charred corn, creamy sauce, cotija, cilantro, and avocado if desired. Serve with lime wedges.

Notes

For a lighter bowl, swap mayo for Greek yogurt. For vegetarian/vegan, replace chicken with tofu or tempeh.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 530
Sugar: 4g
Sodium: 725mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 40g
Cholesterol: 100mg