Name: street corn chicken rice bowl recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken thighs; 1 tbsp lime juice; 1 tbsp avocado oil; 1 tsp chili powder; 1 tsp cumin powder; 1/2 tsp garlic powder or 2 minced garlic cloves; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup sweet corn kernels, grilled or sautéed; 1/4 cup thinly sliced red onion; 1/2 cup sour cream (divided); 2 tbsp mayonnaise; 1/2 cup crumbled cotija cheese, 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· 4.8 from 12 reviews

If you love bold flavors paired with simple comfort, this street corn chicken rice bowl recipe is about to become your new dinnertime obsession. Imagine tender, lime-marinated chicken laid over fluffy white rice, crowned with heaps of creamy, zesty Mexican street corn and finished with all the fixings. It’s vibrant and filling, with just the right amount of heat and tang. This is the kind of hearty bowl you’ll want to whip up any night of the week—and I can’t wait to share my favorite tips to make sure every bite lives up to the hype!

street corn chicken rice bowl recipe - Recipe Image

Ingredients You’ll Need

This street corn chicken rice bowl recipe proves that the most mouthwatering meals often use everyday staples. Each ingredient brings something essential: bright pops of color, irresistibly creamy texture, or that big, punchy hit of spice and citrus. Here’s what you’ll gather:

Chicken thighs: Go for boneless, skinless thighs for juicy, tender pieces that soak up all the marinade flavor.
Lime juice: Fresh lime adds tangy brightness to both the chicken and the corn mixture—don’t skip it!
Avocado oil: Gives the chicken a golden, crisp exterior and a mild, buttery flavor.
Chili powder: A must for warmth and a gentle kick that runs through the whole dish.
Cumin powder: Deepens the chicken’s flavor with earthy, smoky notes.
Garlic powder or minced garlic: Brings mellow, fragrant depth—choose minced for a fresher punch.
Salt & black pepper: Just enough to enhance every other ingredient’s flavor.
Sweet corn kernels: Whether grilled or sautéed, corn is the star—its natural sweetness is magic here.
Red onion: A little sharpness and crunch to balance the creamy, sweet corn.
Sour cream: Half goes into the corn, half gets drizzled on top for creaminess in every bite.
Mayonnaise: Helps turn the corn mixture rich and almost decadent.
Cotija cheese: That fluffy, salty, crumbly cheese you always see on street corn—plus extra for topping!
Extra chili powder: For dusting the corn with that signature street food flair.
Rice: Any fluffy white rice will work—perfect for soaking up all the sauces.
Fresh cilantro: A fragrant finish and a burst of green.
Lime wedges: Serve on the side so everyone can customize their citrus hit.

How to Make street corn chicken rice bowl recipe

Step 1: Marinate the Chicken

Start by whisking together lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper in a large bowl. Add the chicken thighs, tossing to fully coat every piece. Let everything mingle for at least 15 minutes—30 is even better if you have the time. This quick soak gives your chicken that flavorful, tender base that the whole street corn chicken rice bowl recipe depends on!

Step 2: Cook the Chicken

Heat a skillet over medium-high and add a splash of oil. Lay the marinated chicken thighs in the pan, letting them sizzle away for 8 to 10 minutes per side. You want a deep golden crust and juicy centers—just be sure the chicken hits 165°F inside. Rest your chicken briefly before slicing, so all the flavorful juices stay right where they belong.

Step 3: Make the Street Corn Mixture

In a mixing bowl, combine grilled or sautéed corn, thinly sliced red onion, half the sour cream, the mayonnaise, cotija cheese, and a sprinkling of chili powder. Stir it all together and season with salt, pepper, and a little more lime juice if you like a tangier profile. This creamy corn topping is the soul of the street corn chicken rice bowl recipe!

Step 4: Prep the Rice

Fluff up your cooked rice and warm it with a splash of water if needed—soft, steamy rice is key for soaking up all those bold street corn flavors. The rice is the sturdy, comforting foundation for every layer you’ll pile on top.

Step 5: Assemble the Bowls

To bring everything together, scoop rice into serving bowls, then top each with sliced chicken and a generous helping of the creamy corn mixture. Add a flourish of extra cotija, fresh cilantro, and lime wedges. Drizzle the remaining sour cream over the top—or rake on a little extra chili powder or Tajín if you’re after real street food vibes. That’s the street corn chicken rice bowl recipe all ready for digging in!

How to Serve street corn chicken rice bowl recipe

Garnishes

When plating the street corn chicken rice bowl recipe, finishing touches make all the difference. Sprinkle more crumbled cotija over each bowl, tuck in fresh cilantro leaves, and add a lime wedge or two for a splash of citrus right before you eat. If you like extra color and a little more heat, dust everything with chili powder or Tajín—and don’t hold back on that extra drizzle of sour cream!

Side Dishes

This bowl truly stands on its own, but if you’re looking to round it out, try serving with a crisp cabbage slaw, sliced avocado, or a simple black bean salad. Tortilla chips are a crunchy favorite, especially for scooping up any extra corn mixture left at the bottom of your bowl. Even a fresh fruit salad pairs beautifully with the earthy spice and creamy richness.

Creative Ways to Present

Lean into a fun, casual vibe by serving your street corn chicken rice bowls in colorful, individual serving dishes or wide-mouthed glasses. Try making a “bowl bar” for family or guests, letting everyone assemble their own with extra toppings like sliced jalapeños, pickled onions, or spicy salsa. Or, for potlucks, pile all the layers into a big platter for a vibrant, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, you’re in luck! The components of the street corn chicken rice bowl recipe keep fabulously when stored separately. Pile the chicken, corn mixture, and rice into their own airtight containers and refrigerate for up to three days. This method keeps the freshness and texture of each layer intact when you’re ready for round two.

Freezing

You can absolutely freeze the cooked chicken and plain rice for future easy meals—store each separately to avoid sogginess. The corn mixture is best made fresh, but if you want to freeze it, skip the sour cream and mayonnaise until after thawing. When frozen properly, chicken and rice will keep up to two months in airtight containers.

Reheating

Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water to bring back their moisture. Warm the corn topping separately or let it come to room temperature for a contrasting cool-and-hot effect. Once everything is warmed through, assemble your bowl and finish with fresh garnishes for that just-made taste.

FAQs

Can I use chicken breasts instead of thighs?

Definitely! Chicken breasts work well if you prefer a leaner cut, just be careful not to overcook them so they stay juicy. Adjust the cook time and slice thin for best results in the street corn chicken rice bowl recipe.

What if I don’t have cotija cheese?

No worries—crumbled feta is a great substitute and brings a similar salty, tangy flavor. Queso fresco is another delicious option if you have it on hand!

How do I make it spicier or milder?

Simply adjust the amount of chili powder or add fresh diced jalapeños for more heat. For a milder bowl, use less chili powder or skip it from the corn mixture.

Can I make the street corn chicken rice bowl recipe dairy-free?

Yes! Swap out sour cream and mayonnaise for plant-based alternatives, and use a dairy-free cheese or skip it altogether. The bowl will still be packed with flavor.

What’s the best way to grill the corn for this recipe?

Brush the corn cobs with a touch of oil and grill over high heat, turning until lightly charred all around. Let it cool, then cut the kernels away from the cob and use them in your street corn chicken rice bowl recipe for unbeatable smoky flavor!

Final Thoughts

This street corn chicken rice bowl recipe is the kind of meal that brings joy to your table—colorful, flavorful, and completely satisfying every single time. Whether you’re feeding your family or meal-prepping for the week ahead, you’ll love how easy and versatile it is. Trust me, once you try it, this bowl will become one of your favorites just like it is mine. Give it a go and let the street corn magic win you over!