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A close-up of a chicken burrito bowl with grilled chicken, corn, rice, cotija cheese, red onion, cilantro, and lime.

Street Corn Chicken Rice Bowl

A vibrant and flavor-packed bowl featuring juicy air-fried chicken, zesty cilantro-lime rice, creamy esquites-style street corn, and a smoky chipotle-lime crema, perfect for a weeknight meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • Pinch black pepper
For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
For the Cilantro Lime Rice
  • 1 cup uncooked long-grain white rice
  • 2 cups water or chicken broth
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 1/2 tsp salt
For the Street Corn
  • 3 cups frozen corn thawed
  • 1 tbsp olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp lime juice
  • 1/2 cup crumbled cotija cheese
  • 2 tbsp fresh cilantro chopped
  • 1/4 tsp chili powder plus extra for garnish
  • Pinch salt
  • Pinch black pepper
For the Chipotle Lime Crema
  • 1/2 cup sour cream or Greek yogurt
  • 1-2 tbsp adobo sauce from canned chipotles in adobo
  • 1 tbsp lime juice
  • 1/4 tsp garlic powder
  • Pinch salt
For Assembling
  • 1 avocado sliced or diced
  • Lime wedges for serving

Equipment

  • Air Fryer
  • Large Skillet
  • Mixing bowls
  • Saucepan
  • Whisk

Method
 

Marinate and Cook the Chicken
  1. In a medium bowl, whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp salt, and a pinch of black pepper for the marinade.
  2. Add the chicken pieces to the marinade, toss to coat, and let marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
  3. Preheat your air fryer to 400°F (200°C).
  4. Arrange the marinated chicken in a single layer in the air fryer basket (work in batches if necessary to avoid overcrowding).
  5. Air fry for 10-14 minutes, flipping halfway through, until the chicken is cooked through and lightly charred. Internal temperature should reach 165°F (74°C). Set aside.
Prepare the Cilantro Lime Rice
  1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, 2 cups water (or broth), and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
  3. Remove from heat and let stand, covered, for 5 minutes.
  4. Fluff the rice with a fork, then stir in the chopped cilantro and 2 tbsp lime juice. Keep warm.
Make the Street Corn
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the thawed corn and cook for 5-7 minutes, stirring occasionally, until some kernels are lightly charred.
  2. Remove the skillet from heat. Stir in the mayonnaise, sour cream, 2 tbsp lime juice, crumbled cotija cheese, chopped cilantro, 1/4 tsp chili powder, pinch of salt, and pinch of black pepper. Mix until well combined. Keep warm.
Whip up the Chipotle Lime Crema
  1. In a small bowl, whisk together 1/2 cup sour cream, 1-2 tbsp adobo sauce, 1 tbsp lime juice, 1/4 tsp garlic powder, and a pinch of salt until smooth. Taste and adjust adobo sauce for desired spice level.
Assemble the Bowls
  1. Divide the cilantro-lime rice evenly among 4 bowls.
  2. Top each bowl with a generous portion of air-fried chicken, street corn, and sliced or diced avocado.
  3. Drizzle generously with the chipotle-lime crema.
  4. Garnish with extra cilantro, a sprinkle of chili powder, and serve with lime wedges on the side.

Notes

For a spicier kick, add a pinch of cayenne pepper to the chicken marinade or street corn. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. If you don't have an air fryer, you can bake the chicken at 400°F (200°C) for 20-25 minutes or cook in a skillet until done.