For the Chicken:

4 boneless, skinless chicken thighs

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp cumin powder

½ tsp garlic powder or 2 minced garlic cloves

½ tsp salt

¼ tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled if possible, or frozen)

¼ cup thinly sliced red onion

½ cup sour cream (reserve some for drizzling)

2 tbsp mayonnaise

½ cup Cotija cheese, crumbled (plus extra for garnish)

1 tsp chili powder

Salt and pepper to taste

Lime wedges

For the Rice and Assembly:

3 cups cooked rice

Fresh cilantro for garnish

Equipment

Skillet

Wooden cutting board

Chef knife

2 mixing bowls

Cook Mode Prevent your screen from going dark

Season and Marinate the Chicken: Combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Toss chicken to coat evenly. Marinate for 15–30 minutes in the fridge.
Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken for 8–10 minutes per side until golden and cooked through. Rest, then slice.
Prepare the Street Corn Topping: Mix corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
Prepare the Rice: Reheat 3 cups of cooked rice with a splash of water until warm and fluffy.
Assemble the Bowls: Add rice to bowls, top with sliced chicken, street corn mixture, extra Cotija, and cilantro. Add lime wedges. Optional: drizzle with sour cream or sprinkle with Tajín.
Serve: Serve warm with a final squeeze of lime if desired.

Char the Corn: Adds a smoky flavor that elevates the dish.
Extra Heat: Add jalapeños or cayenne to the corn for a spicy kick.
Rice Tips: Reheat with a splash of water to keep it soft and fluffy.
Toppings: Customize with avocado, pico de gallo, radishes, or extra cheese for more texture and flavor.
Overhead view of street corn chicken rice bowl with crema and lime