Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 chicken thighs, boneless and skinless; 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; 1 cup sweet corn kernels, grilled if possible – frozen; ¼ cup thinly sliced red onion; 1 cup sour cream (save half to drizzle on top); 2 tbsp mayonnaise; ½ cup cotija cheese, crumbled (plus extra for garnish); 1 tsp chili powder; Salt and pepper to taste; 1 lime, cut into wedges; 3 cups cooked rice; Fresh cilantro for garnish

Jump to Recipe

If you’re on the hunt for the ultimate weeknight dinner, the Street Corn Chicken Rice Bowl is about to become your new obsession. This dish packs everything you love about Mexican street corn—smoky, creamy, tangy goodness—and pairs it with juicy, flavor-packed chicken and fluffy rice. With its vibrant toppings and hearty base, every bite is both comforting and exhilarating. Whether you’re catering to picky eaters, prepping lunch for the week, or pulling together a stunning yet easy meal, these bowls truly deliver both punchy flavor and brilliant color.

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about turning a few basic ingredients into a crave-worthy bowl. Every component in the Street Corn Chicken Rice Bowl has a job to do—from the spice-rubbed chicken to the creamy, zesty corn topping, and right down to the fresh garnishes that bring everything together.

Chicken thighs: Deliver more flavor and stay juicy during cooking—boneless, skinless for fuss-free eating.
Lime juice: Brightens the marinade and wakes up the street corn topping with a citrusy kick.
Avocado oil: Handles high heat when searing chicken and adds a subtle buttery depth.
Chili powder: Provides mild heat and smoky complexity to both the chicken and corn mix.
Cumin powder: Infuses the chicken with classic earthy flavor—essential for a Southwest vibe.
Garlic powder or fresh garlic: Savory, punchy aromatics that couldn’t be easier to use.
Salt and black pepper: Everyday essentials that keep all the flavors sharp and balanced.
Sweet corn kernels: Grilled if possible, they bring sweetness, crunch, and a little charred flavor.
Red onion: Thinly sliced for bite and a pop of color in the corn topping.
Sour cream: The base of the street corn sauce—creamy, cool, and oh so rich.
Mayonnaise: Adds silkiness and just the right tang to the street corn mix.
Cotija cheese: Salty and crumbly, classic to street corn and absolutely irresistible as a garnish.
Lime wedges: Essential for squeezing over at the end; freshens every bite.
Cooked rice: Fluffy and hot, it soaks up all the flavor and turns this into a true meal.
Fresh cilantro: A sprinkle on top makes everything taste brighter and more complex.
Tajín (optional): Gives the final bowl a tart, spicy, colorful flair—if you like an extra pop.

How to Make Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

Start by combining lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper in a bowl for a zingy marinade. Coat the chicken thighs thoroughly and let them chill in the fridge for at least 15 minutes (or up to 30 for deeper flavor). This brief soak infuses every bite of chicken with juicy, bold, and balanced flavors that will absolutely shine in the final Street Corn Chicken Rice Bowl.

Step 2: Sear and Slice the Chicken

Heat your favorite skillet over medium-high and add a dash of oil. Lay the marinated thighs in the hot pan, letting them sizzle and develop a golden-brown crust. Cook each side for about 8 to 10 minutes, until the chicken is cooked through and irresistibly caramelized. Let the thighs rest for a few minutes, then slice them into pieces perfect for scooping up with rice and toppings.

Step 3: Whip Up the Street Corn Topping

Now comes the fun part—mixing together the sweet corn (grilled if you can for that authentic taste, or sautéed from frozen), thin red onion, half of the sour cream, mayonnaise, cotija cheese, and an extra dusting of chili powder. Give it all a dash of salt and pepper, and brighten things up with a healthy squeeze of lime. The result is everything you love about Mexican street corn, creamy and tangy, with bursts of spice and sweetness in every single spoonful.

Step 4: Warm Up the Rice

Take your pre-cooked rice—white, brown, or even a fun blend—and reheat it with a splash of water in the microwave or on the stovetop. You want it hot, fluffy, and ready to soak up all the chicken juices and street corn sauce you’re about to pile on top.

Step 5: Assemble Your Street Corn Chicken Rice Bowl

Time for the main event! Scoop a generous portion of rice into each bowl. Add slices of seared chicken, then pile high with the street corn topping. Sprinkle more cotija cheese and cilantro for color and flavor. Finish with fresh lime wedges, a drizzle of the reserved sour cream, and a scattering of Tajín if you’re feeling bold. Every bowl should look (and taste!) like a fiesta.

How to Serve Street Corn Chicken Rice Bowl

Garnishes

No Street Corn Chicken Rice Bowl is complete without a final flurry of toppings. Try extra cotija cheese, a rain of chopped cilantro, and plenty of lime wedges for that signature zip. If you have Tajín or smoked paprika, a little on top delivers extra color and a gentle heat. These finishing touches bring out the bold flavors and make every bite memorable.

Side Dishes

Keep things simple with tortilla chips and guac, or ramp up the meal with black beans, a zippy cabbage slaw, or a quick pico de gallo. A bowl of sliced watermelon or fresh pineapple on the side cuts the heat and adds a burst of sweetness that pairs perfectly with the savory, spicy elements of your Street Corn Chicken Rice Bowl.

Creative Ways to Present

Want to take things over the top? Try serving the bowls in colorful, rustic dishes, or set up a DIY Street Corn Chicken Rice Bowl bar where everyone customizes their own. You could even make mini versions in small Mason jars or cups for parties—the layers show off just how bright and playful this recipe really is. The possibilities are endless, and every approach looks gorgeous.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, you’re in luck—this bowl tastes just as good the next day. Store the chicken, rice, and street corn mixture in separate airtight containers in the fridge. They’ll stay fresh and delicious for up to 3 days, so you can quickly reassemble and recreate the magic anytime.

Freezing

Both the cooked chicken and rice freeze well, making this Street Corn Chicken Rice Bowl a meal prep superstar. Simply portion out the chicken and rice (keep the corn topping separate), and freeze for up to 2 months. The corn topping is best enjoyed fresh, but you can freeze it too in a pinch; just be aware it may lose some crunch after thawing.

Reheating

For best results, reheat chicken and rice in the microwave or on the stove with a splash of water to restore moisture. The street corn topping can be enjoyed cold, or gently warmed if you prefer; just avoid overheating so the sour cream and cheese stay creamy. Assemble your bowl and add fresh garnishes for a meal that tastes just-made.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts will work in your Street Corn Chicken Rice Bowl—they may just be slightly less juicy than thighs, so take care not to overcook. Slice thin and marinate well for best flavor.

Is there a substitute for cotija cheese?

If you can’t find cotija, try feta for similar salty tang, or even parmesan in a pinch. The goal is that crumbly, salty finishing touch that balances the creamy street corn topping perfectly.

Can I make this dish vegetarian?

Yes! Swap the chicken for grilled portobello mushrooms, roasted cauliflower, or even crispy tofu. The street corn topping and rice are already vegetarian-friendly, so you’re only one step away from a plant-based Street Corn Chicken Rice Bowl.

What rice works best?

Most types of rice can work—white rice keeps things classic, but brown, jasmine, or even cauliflower rice can all act as tasty bases. Just make sure it’s warm and fluffy for optimal bowl-building!

How spicy is this dish?

The Street Corn Chicken Rice Bowl is flavorful rather than fiery, but you control the heat. Bump up the chili powder, add sliced jalapeños, or sprinkle extra Tajín if you want a spicier kick. For a mild version, simply stick to the basics.

Final Thoughts

Once you make this Street Corn Chicken Rice Bowl, you’ll want it on repeat—it’s simply that satisfying. Whether you’re hosting friends or just treating yourself on a busy night, this bowl delivers huge on taste, freshness, and pure joy. Give it a try and see just how easy and delicious homemade street food can be!

Street Corn Chicken Rice Bowl Recipe

★★★★★

4.8 from 20 reviews

Author: lilan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Street Corn Chicken Rice Bowl recipe is a flavorful and satisfying dish that combines tender marinated chicken with a zesty street corn topping, served over fluffy rice. Perfect for a delicious and easy weeknight meal.

Instructions

Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
Cook the chicken: Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
Prepare the street corn topping: Mix grilled or sautéed frozen sweet corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice.
Prepare the rice: Reheat cooked rice with a splash of water until warm and fluffy.
Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
Optional: Drizzle extra sour cream and sprinkle Tajín for added flavor.
Serve: Warm bowls with a squeeze of lime.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sauté, Grill
Cuisine: Mexican