A vibrant, flavor-packed rice bowl featuring juicy spiced chicken, creamy street corn topping, and jasmine rice—topped with fresh cilantro and lime.

Scale

For the Chicken:

For the Street Corn Topping:

For the Rice and Assembly:

Marinate the Chicken: In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken thighs and marinate in the fridge for 15–30 minutes.
Cook the Chicken: Heat a skillet over medium-high. Cook chicken for 8–10 minutes per side until cooked through. Let rest, then slice.
Make the Street Corn Topping: Mix grilled or sautéed corn with red onion, sour cream, mayo, Cotija cheese, chili powder, lime juice, salt, and pepper.
Prepare the Rice: Reheat or cook jasmine rice. Fluff with a splash of water if reheating.
Assemble the Bowl: In each bowl, layer rice, chicken slices, corn topping, and garnish with cilantro, lime wedges, and any extras like avocado or hot sauce.
Serve & Enjoy: Serve warm with a final squeeze of lime and optional drizzle of sour cream.

For extra flavor, grill the chicken instead of pan-searing. You can also swap Cotija cheese with feta or queso fresco if needed.

Keywords: street corn chicken bowl, elote bowl, Mexican rice bowl, grilled corn chicken