Can I use chicken breasts instead of thighs?

Yes—breasts work fine; just don’t overcook them. Thighs stay juicier for longer.

Can I make the corn ahead of time?

You can, but char it right before serving for peak flavor. If prepping, reheat in a hot skillet to revive smokiness.

Is there a vegetarian version?

Absolutely—roast cauliflower or pan-fry tofu and add lots of beans.

What if I don’t have fresh corn?

Frozen kernels work great; sauté them to get some char. This keeps the bowl on the Summer Dinner Easy side of the scale.

Where does Street Corn Chicken Rice Bowl Giada come from?

If you’ve seen a recipe with that tag, it likely nods to Giada De Laurentiis’s flavor-forward bowls. Use her inspiration for seasoning ratios if you want a slightly more herb-forward profile. (Keyword: Street Corn Chicken Rice Bowl Giada .)

Loaded Street Corn Chicken Rice Bowl — All The Taco-Bowl Vibes

Name: Loaded Street Corn Chicken Rice Bowl — All The Taco-Bowl Vibes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 boneless, skinless chicken thighs; 1 tablespoon lime juice; 1 tablespoon avocado oil; 1 teaspoon chili powder; 1 teaspoon cumin powder; ½ teaspoon garlic powder (or 2 minced fresh garlic cloves); ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 cup sweet corn kernels (grilled if you can — frozen works too); ¼ cup thinly sliced red onion; 1 cup sour cream (set half aside for drizzling later); 2 tablespoons mayonnaise; ½ cup crumbled Cotija cheese (plus more for garnish); 1 teaspoon chili powder; Salt and pepper, to taste; Juice of 1 lime, plus extra wedges for serving; 3 cups cooked rice (white, brown, or even cauliflower rice if you’re feeling fancy); Fresh cilantro, chopped, for garnish

Description

This Street Corn Chicken Rice Bowl is everything you want in a meal — smoky grilled chicken, sweet corn, zesty lime, and creamy Cotija cheese all piled over a bed of fluffy rice. It’s vibrant, customizable, and tastes like a sunny afternoon in a bowl. Want to make it extra fun? Load it up with avocado, black beans, or a sprinkle of chili powder for that perfect finishing touch.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs
1 tablespoon lime juice
1 tablespoon avocado oil
1 teaspoon chili powder
1 teaspoon cumin powder
½ teaspoon garlic powder (or 2 minced fresh garlic cloves)
½ teaspoon salt
¼ teaspoon ground black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled if you can — frozen works too)
¼ cup thinly sliced red onion
1 cup sour cream (set half aside for drizzling later)
2 tablespoons mayonnaise
½ cup crumbled Cotija cheese (plus more for garnish)
1 teaspoon chili powder
Salt and pepper, to taste
Juice of 1 lime, plus extra wedges for serving

For the Rice and Assembly:

3 cups cooked rice (white, brown, or even cauliflower rice if you’re feeling fancy)
Fresh cilantro, chopped, for garnish

Instructions

1. Marinate the Chicken:
In a bowl, mix together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add your chicken thighs, toss well to coat, and let them soak up all that flavor for at least 15–30 minutes in the fridge.

2. Cook the Chicken:
Heat a skillet over medium-high heat and drizzle in a little oil if needed. Once hot, add the marinated chicken. Sear for about 8–10 minutes per side, or until golden brown and cooked through. Remove from the pan and let the chicken rest for a few minutes before slicing it into strips or chunks.

3. Make the Street Corn Mixture:
In a mixing bowl, stir together the corn, red onion, sour cream, mayo, Cotija cheese, chili powder, and a good squeeze of lime. Add salt and pepper to taste. If your corn isn’t grilled, no worries — sauté frozen corn in a pan for a few minutes to give it a light char before mixing.

4. Warm the Rice:
If your rice is cold, add a splash of water and reheat it in a skillet or microwave until soft and steamy again. Fluff it with a fork to keep it nice and light.

5. Assemble Your Bowl:
Start with a generous scoop of rice, layer on the sliced chicken, and top with that creamy street corn mixture. Sprinkle on more Cotija cheese, a few cilantro leaves, and finish it with a wedge of lime for squeezing.

6. Make It Fancy (Optional):
Drizzle the reserved sour cream on top and dust with Tajín or a pinch of chili powder if you’re craving extra flavor.

Notes

Recipe Notes & Tips

Get That Char:
For the most flavor-packed corn, toss it on the grill or cook it in a hot skillet until it gets those delicious golden-brown bits. It makes a huge difference!

Fresh Lime Is Everything:
Bottled lime juice can’t compete. Fresh lime brightens up both the chicken and the corn topping — trust me, it’s worth it.

Reheat Rice the Right Way:
A splash of water and a quick toss on the stovetop (or in the microwave) keeps rice fluffy instead of clumpy or dry.

Spice It Up:
Feeling bold? Toss in some chopped jalapeños or a little cayenne pepper to bring the heat.

Topping Ideas

Avocado or Guacamole: Adds a creamy, buttery contrast.
Pico de Gallo: Fresh, juicy, and a nice balance to the richness.
Sliced Jalapeños: Fresh or pickled — either way, they bring that zing.
Shredded Lettuce: For extra crunch and freshness.
Radish Slices: Peppery and crisp, a perfect finishing touch.
Green Onions: Add a mild oniony bite.
Hot Sauce or Sriracha: For the spice lovers, go wild.

Serving Ideas

This bowl is perfect on its own, but it also works beautifully as part of a Rice Taco Bowl night with friends. Everyone can mix and match toppings for their own version. It’s also a stellar Summer Dinner Easy idea — light enough for warm weather but satisfying enough for a full meal.

Pair it with an icy drink (hello, lime spritzer or cold cerveza) and maybe a little side of chips and guac for good measure.

Nutrition

Calories: 512kcal
Fat: 28.2g
Carbohydrates: 43.5g
Protein: 22.6g