Go Back

Street Corn Chicken Rice Bowl

A delicious, customizable meal featuring chicken, corn, and a zesty chili lime sauce, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 batch baked chicken thighs Season and bake chicken thighs until cooked through.
For the rice
  • 1 batch cilantro-lime rice (or plain rice) Prepare according to preferred method.
For the corn topping
  • 1 tablespoon olive oil Used to sauté corn.
  • 2-1/2 cups frozen corn (fire-roasted if possible) For enhanced flavor, use fire-roasted corn.
  • 1-1/2 teaspoons minced garlic Add to corn during cooking.
  • 1/3 cup finely chopped cilantro To mix into cooked corn.
  • 1/3 cup thinly sliced green onions To mix into cooked corn.
  • 2 teaspoons diced jalapeño (optional) Add for spice.
  • 1 lime for juice Add lime juice to corn topping if desired.
For the sauce
  • 1/2 cup mayo You can substitute with Greek yogurt for a lighter option.
  • 2 limes for zest and juice Zest and juice are needed for the sauce.
  • 1/8 teaspoon ground cumin Adds flavor to the sauce.
  • 1/2 teaspoon paprika For color and flavor.
  • 1/2 teaspoon ground chili powder For spice.
  • 1 teaspoon Sriracha Adds additional heat.
Optional toppings
  • 1 large ripe avocado (diced, optional) Add before serving.
  • Cotija cheese (optional, for topping) Sprinkle on top for added flavor.

Method
 

Preparation
  1. Prepare cilantro-lime or plain rice according to your preferred method.
  2. Season and bake your chicken thighs.
  3. For the sauce, zest and juice the limes to get 1/4 teaspoon zest and 3 tablespoons juice. Whisk together with the mayo, cumin, paprika, chili powder, and Sriracha until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.
Cooking the corn
  1. Heat a large nonstick pan over high heat. Add olive oil and then the corn. Cook for 5-8 minutes, stirring occasionally until browned.
  2. Add minced garlic and cook for 15 seconds until fragrant. Remove from heat and transfer to a bowl.
  3. Let cool, then stir in cilantro, green onions, jalapeño (if using), and lime juice if desired.
Assembly
  1. Layer the rice in bowls, add the chicken, then spoon the corn topping over the top.
  2. Optionally, add diced avocado and any additional toppings. Drizzle the chili lime sauce generously over everything.

Notes

For storage, keep rice, chicken, corn, and sauce separately in the fridge for up to 4 days; cut avocado fresh before serving. For meal prep, store components separately and reheat rice, adding cold chicken to warm gently before serving.