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’ve been looking for a fresh, vibrant meal that perfectly blends smoky char, creamy richness, and bold Mexican flavors, the Street Corn Chicken Rice Bowl will sweep you off your feet. Juicy, spice-kissed chicken lies atop tender rice, crowned with a street corn topping so addictive you’ll want to eat it by the spoonful—crispy corn, creamy cotija, zippy lime, and a pop of chili. It’s a power-packed, colorful bowl that feels both hearty and light, bringing street food magic right to your dinner table. Trust me, this is one recipe you’ll return to any time you crave something special without fuss.

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple, accessible ingredients to craft this Street Corn Chicken Rice Bowl, but every single one plays an essential role—whether it’s adding depth of flavor, sunshine-bright color, creamy richness, or just the right kick of heat. Gather these, and you’re more than halfway to a delicious meal.

Chicken thighs: Boneless, skinless for tender, juicy bites and easy slicing.
Lime juice: Freshly squeezed brings brightness that wakes up all the flavors.
Avocado oil: Neutral, healthy, and perfect for getting a gorgeous sear.
Chili powder: Adds a gentle heat and vivid color to both the chicken and corn topping.
Cumin powder: Earthy, smoky notes that echo classic Mexican street food.
Garlic powder or fresh garlic: Puts a rounded punch in the marinade—even better with fresh minced garlic if you love that zing.
Salt and black pepper: The foundation of any good seasoning—don’t skimp!
Sweet corn kernels: Grilled if possible for extra flavor, but sautéed frozen corn still works wonders.
Red onion: Thinly sliced for sharpness and crunch, balancing the creamy elements.
Sour cream: A bit tangy and smooth, makes every forkful luscious; reserve some for that essential final drizzle.
Mayonnaise: Adds body and silkiness to the street corn topping, tying all the flavors together.
Cotija cheese: Crumbly, salty, and utterly irresistible—don’t forget extra for garnish.
Lime wedges: For serving—everyone loves that customizable squeeze of citrus.
Cooked rice: Your favorite type—make sure it’s hot and fluffy to anchor the bowl.
Fresh cilantro: Optional but highly recommended, its herbal freshness pops on top.

How to Make Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

Start by mixing up your marinade: in a medium bowl, whisk together lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Toss the chicken thighs in this punchy mixture, making sure each piece is well-coated for maximum flavor. Let it chill in the fridge for at least 15 minutes (up to 30 if you have time)—this step really infuses the chicken with those bright, bold flavors.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat (cast iron is perfect if you have one), then lay in the marinated chicken thighs. Cook for about 8 to 10 minutes per side—give them a good sear to lock in juiciness and get those perfect golden edges. Once they’re cooked through, let them rest a few minutes before slicing—a little patience here means extra-tender chicken in every bite of your Street Corn Chicken Rice Bowl.

Step 3: Prepare the Street Corn Topping

While the chicken rests, pull together your crave-worthy street corn topping. In a mixing bowl, combine grilled or sautéed corn, thinly sliced red onion, half the sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Squeeze in a bit of lime, and taste for salt and pepper. It should be creamy, zingy, a little smoky, and so tempting you’ll want to eat a spoonful right then and there.

Step 4: Warm the Rice

No one wants cold rice in their bowl! Take your cooked rice and reheat it with a splash of water on the stovetop or in the microwave, just until it’s warm, fluffy, and ready to soak up all the toppings. If you love a little extra flavor, you can stir in some fresh chopped cilantro.

Step 5: Assemble the Bowls

It’s time for the fun part: layering up! Scoop a generous amount of hot rice into each bowl, top with slices of juicy chicken, then spoon on that luscious street corn mixture. Sprinkle with extra Cotija and a flurry of cilantro, add lime wedges for squeezing, and if you like, finish with a drizzle of the reserved sour cream. For a little extra pop, a dusting of Tajín is divine.

How to Serve Street Corn Chicken Rice Bowl

Garnishes

Garnishing your Street Corn Chicken Rice Bowl is the perfect way to make each bowl feel special and restaurant-worthy. Extra Cotija cheese and a generous handful of chopped cilantro give it classic flair, while lime wedges offer a fresh squeeze of acidity that balances every bite. If you adore heat, a finishing sprinkle of chili powder or Tajín transforms each bowl into a flavor fiesta.

Side Dishes

Round out your meal by pairing these hearty bowls with something light and fresh—think a crisp cucumber salad, zesty pico de gallo, or slices of creamy avocado. Hand-cut tortilla chips are always a welcome addition, especially for scooping up extra street corn topping. If you’re feeling celebratory, a chilled hibiscus tea or agua fresca on the side makes dinner feel like a special occasion.

Creative Ways to Present

Why not set up a build-your-own Street Corn Chicken Rice Bowl bar? Lay out each bowl component in separate dishes for a casual dinner party where everyone customizes their creation. Mini bowls make a delightful appetizer at a summer gathering, or serve everything family-style and let everyone dig in. However you serve it, these colorful bowls are bound to impress.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, lucky you! Store each component—chicken, rice, and street corn topping—in separate airtight containers in the refrigerator. This keeps everything tasting fresh and allows you to assemble a quick bowl anytime hunger strikes. The flavors actually deepen and meld beautifully overnight.

Freezing

For longer storage, both the cooked chicken and rice can be frozen in freezer-safe containers for up to two months. Skip freezing the street corn topping though, as the dairy won’t hold up well to thawing. When you’re craving a Street Corn Chicken Rice Bowl, just thaw your portions overnight in the fridge.

Reheating

Gently reheat the chicken and rice either in the microwave or on the stovetop with a splash of water to keep everything moist and fluffy. The street corn topping is best enjoyed cold or brought to room temperature before assembling your bowl. Add a squeeze of fresh lime at the end, and your bowl will taste brand new!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs stay extra juicy and flavorful, boneless skinless chicken breast works well too—just keep a close eye so you don’t overcook and dry them out.

What’s the best rice for these bowls?

This recipe is super flexible! Use whatever you love—fluffy white rice, brown rice for a nutty vibe, or even cauliflower rice for a lighter twist. It’s all about your personal preference.

Is there a dairy-free option for the street corn topping?

Yes! Try swapping the sour cream and mayo for dairy-free alternatives, and use a crumbly vegan cheese in place of Cotija. The result is still tangy, creamy, and totally crave-worthy.

Can I grill the chicken instead?

Definitely. Fire up your grill for maximum char and smoky flavor on the chicken—it’s especially delicious in summer, and gives your Street Corn Chicken Rice Bowl that real street food touch.

How can I spice it up even more?

Add extra chili powder or Tajín on top, include diced jalapeno in the corn topping, or offer hot sauce at the table. Customizing the heat level lets everyone make their bowl just right.

Final Thoughts

Dig into this Street Corn Chicken Rice Bowl once, and you’ll quickly see why it’s a go-to favorite for friends, family, and the pickiest eaters alike. It’s colorful, cheerful, filling, and so easy to put together. Give it a try—you’ll want to put it on repeat for weeknights and gatherings alike!

Street Corn Chicken Rice Bowl Recipe

★★★★★

5.3 from 20 reviews

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

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Description

This Street Corn Chicken Rice Bowl recipe combines tender marinated chicken with a flavorful street corn topping, served over warm rice for a delicious and satisfying meal.

Instructions

Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat chicken thighs and marinate for 15-30 minutes.
Cook the chicken: Heat a skillet, cook the chicken for 8-10 minutes per side. Rest, then slice.
Prepare the street corn topping: Mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season to taste.
Prepare the rice: Reheat cooked rice with water until warm.
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.
Serve: Serve warm with a squeeze of lime.