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Street corn chicken rice bowl with sliced chili-lime chicken, creamy charred corn, rice, black beans, avocado, pickled onions, Cotija and lime.
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Street Corn Chicken Rice Bowl

This street corn chicken rice bowl combines honey chili-lime chicken with creamy charred corn, rice, black beans, avocado, pickled onions, and fresh toppings.
Prep Time20 minutes
Cook Time40 minutes
Marinating time30 minutes
Total Time1 hour 30 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 4 people
Author: Katie G.

Ingredients

Chili Lime Chicken

  • 4 boneless skinless chicken thighs
  • 1 lime juiced, about 2 to 3 tablespoons
  • 1 tablespoon avocado oil
  • 2 teaspoons honey
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Creamy Charred Street Corn

  • 2 ears fresh corn husks and silk removed
  • ¼ cup sour cream or Mexican crema
  • 2 tablespoons mayonnaise
  • ⅓ cup crumbled Cotija cheese
  • ¼ cup chopped fresh cilantro
  • 1 to 2 scallions thinly sliced
  • 1 teaspoon chili powder
  • Kosher salt to taste
  • Black pepper to taste
  • Fresh lime juice to taste

Rice and Optional Toppings

  • 1 cup cooked rice
  • Diced avocado, pickled red onions, black beans, sour cream or Mexican crema, Cotija cheese, fresh cilantro, chili powder or Tajín, and lime wedges, as desired
US Customary - Metric

Instructions

  • Combine the lime juice, avocado oil, honey, chili powder, smoked paprika, cumin, garlic powder, oregano, salt, and black pepper in a mixing bowl or resealable bag. Add the chicken and turn to coat. Refrigerate for 30 minutes to 3 hours.
  • Preheat a grill to medium or medium-high heat. Grill the corn, turning occasionally, until tender and charred in spots, about 10 to 12 minutes. Let it cool slightly.
  • Remove the chicken from the marinade and let the excess drip off. Grill for about 6 to 8 minutes per side, turning as needed, until browned and the thickest part reaches 165°F. Rest for 5 minutes, then slice or chop.
  • Carefully cut the corn kernels from the cobs.
  • Combine the corn, sour cream or crema, mayonnaise, Cotija, cilantro, scallions, and chili powder. Season with salt, pepper, and lime juice to taste.
  • Divide the rice among four bowls. Top with the chicken and creamy charred street corn.
  • Add avocado, pickled onions, black beans, crema, Cotija, cilantro, chili powder or Tajín, and lime wedges as desired.

Notes

  • To use a skillet, cook the chicken in a lightly oiled pan over medium to medium-high heat until browned and the thickest part reaches 165°F.
  • To cook the corn in a skillet, cut the raw kernels from the cobs and cook them in a lightly oiled skillet over medium-high heat for 6 to 8 minutes, stirring occasionally, until tender and browned in spots.
  • Frozen or canned corn can be used, but the kernels should be dried well before cooking so they brown instead of steam.
  • Store the chicken, rice, and creamy corn separately from the avocado and fresh garnishes for up to 3 days.
  • Feta can be substituted for Cotija.
Want more details? Scroll up for step-by-step instructions, tips and variations.

Nutrition

Calories: 514kcal | Carbohydrates: 27g | Protein: 53g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 167mg | Sodium: 1061mg | Potassium: 1083mg | Fiber: 2g | Sugar: 7g | Vitamin A: 963IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 2mg