Name: Easy Street Corn Chicken Rice Bowl Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken thighs (or breasts); 2 tbsp lime juice (or lemon juice); 2 tbsp avocado oil (or olive oil); 1 tsp chili powder (or paprika); 1 tsp garlic powder (optional); Salt and black pepper, to taste; 2 cups sweet corn kernels (grilled, if possible); 1/4 cup red onion, thinly sliced (optional); 1/4 cup sour cream (or Greek yogurt); 1/4 cup mayonnaise; 1/4 cup crumbled cotija cheese (or feta/queso fresco); 1 tsp chili powder; Salt and black pepper, to taste; 2 tbsp lime juice (for extra zest); 4 cups cooked jasmine rice (or white/brown rice, or cauliflower rice for low-carb); Fresh cilantro, for garnish (optional); Lime wedges, for serving

Jump to Recipe

If you’re searching for your next weeknight dinner hero or a dish that instantly transports you to a festive food truck right at home, look no further than the Easy Street Corn Chicken Rice Bowl. This recipe brings together juicy, flavorful chicken, tangy lime, and creamy, zesty street corn topping, all neatly tucked into a bed of fluffy jasmine rice. With pops of color and flavor from fresh cilantro and crumbly cotija, every bite really feels like a celebration in a bowl. Plus, this beauty comes together without fuss, making it equally perfect for meal prep, family dinners, or even impressing guests with its simple brilliance.

Easy Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

This Easy Street Corn Chicken Rice Bowl is a masterclass in using simple, familiar ingredients to deliver bold, memorable flavors. Each element plays a key role, whether it’s adding smokiness, creaminess, or that zippy hit of citrus that makes the whole dish come alive.

Chicken thighs (or breasts): Juicy and tender, chicken thighs deliver rich flavor, but breasts work well too for a lighter option.
Lime juice (or lemon juice): This infuses the marinade with brightness and keeps the chicken irresistibly juicy.
Avocado oil (or olive oil): With a high smoke point, these oils help achieve that perfect golden char and keep everything tender.
Chili powder (or paprika): Lends subtle heat and a vibrant color that ties the street corn and chicken together.
Garlic powder (optional): Adds a savory, aromatic layer to the chicken marinade, elevating every bite.
Salt and black pepper, to taste: Balances flavors and brings out the best in each ingredient.
Sweet corn kernels (grilled if possible): Grilled corn adds a smoky sweetness that’s the heart of the street corn topping.
Red onion, thinly sliced (optional): A splash of color and a bit of crunch for the creamy topping.
Sour cream (or Greek yogurt): For that luscious, tangy base in the street corn mixture.
Mayonnaise: Lends extra creaminess and helps meld all the street corn flavors together.
Cotija cheese (or feta/queso fresco): Crumbled cheese brings authenticity and a salty punch to every bowl.
Additional chili powder: For dusting the corn mixture and the final dramatic sprinkle.
Extra salt and black pepper: Fine-tuning the final flavor balance—don’t skip the taste test!
Additional lime juice (for zest): A second squeeze wakes up the street corn topping and the whole bowl.
Lime wedges, for serving: Makes that last-minute citrus squeeze effortless and fun.
Cooked jasmine rice (or white/brown/cauliflower rice): Fluffy, aromatic jasmine is classic, but feel free to adapt for any dietary needs.
Fresh cilantro, for garnish (optional): A final burst of herbal freshness that ties the street corn chicken rice bowl together.

How to Make Easy Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

In a bowl, mix together your lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs (or breasts), toss them thoroughly until they’re beautifully coated, and let them marinate. Even a short 15-minute soak works wonders, but a full 30 minutes will give you the most flavor-packed, juicy chicken possible!

Step 2: Cook the Chicken

Fire up your skillet to medium-high and sear those marinated chicken pieces on each side for about 8–10 minutes, or until the outside is golden and the inside is cooked through. Resting the chicken once it’s done ensures it will be moist and tender when you slice it into strips or hearty chunks.

Step 3: Prepare the Street Corn Topping

In a bowl, combine those sweet, (preferably grilled) corn kernels with sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, pepper, and a splash of extra lime juice. Stir well until it forms a creamy, colorful, irresistible mixture—the secret weapon of this Easy Street Corn Chicken Rice Bowl.

Step 4: Reheat the Rice

If your rice is freshly cooked, you’re already in business! If it’s been in the fridge, pop it in the microwave with a little splash of water or gently rewarm over low heat in a pan to keep it fluffy, not dry.

Step 5: Assemble the Bowls

Start with a scoop of rice in each bowl, then layer on slices of your rested chicken, a generous helping of street corn mixture, and a crumble of cotija cheese. Top with a flourish of cilantro and tuck a lime wedge on the side for that finishing touch.

Step 6: Serve

Right before diving in, squeeze a fresh lime wedge over the bowl to wake up all those flavors. Take a pause and admire your Easy Street Corn Chicken Rice Bowl—it’s as gorgeous as it is delicious!

How to Serve Easy Street Corn Chicken Rice Bowl

Garnishes

For a truly authentic finish, don’t skip the classics: more crumbled cotija, a sprinkling of chili powder, and a flurry of chopped cilantro. If you like things spicier, a dash of hot sauce or sliced jalapeños does wonders. A lime wedge on the side not only looks inviting but lets everyone adjust the tanginess to their taste.

Side Dishes

This Easy Street Corn Chicken Rice Bowl is a party all on its own, but it pairs beautifully with a side of tortilla chips and guacamole, a crisp green salad tossed with avocado, or simply a few slices of fresh watermelon for a refreshing, cooling note.

Creative Ways to Present

Turn your Easy Street Corn Chicken Rice Bowl into a build-your-own bar for family or guests—set out the rice, chicken, street corn, and toppings separately. Or, try layering everything into a mason jar for a fun portable lunch, or create bite-sized versions over tortilla chips for shareable street corn chicken nachos!

Make Ahead and Storage

Storing Leftovers

Leftovers of this Easy Street Corn Chicken Rice Bowl are a treat for busy days. Store the chicken, rice, and corn topping components in separate airtight containers in the refrigerator for up to 3 days for the freshest flavor and best texture.

Freezing

For longer storage, freeze the cooked chicken and plain rice in airtight containers for up to 2 months. While it’s best to make the corn topping fresh for maximum creaminess and crunch, you can prep the corn and cheese together ahead and add the creamy elements day-of.

Reheating

Reheat the chicken and rice together in the microwave or on the stovetop, sprinkling in a little water if needed to refresh. The street corn topping is best enjoyed cold or at room temperature, so add it after the warm elements are already in your bowl.

FAQs

Can I use rotisserie chicken instead of cooking from scratch?

Absolutely! Shredded rotisserie chicken is a great shortcut for an Easy Street Corn Chicken Rice Bowl on super busy nights. Toss the chicken in the marinade for a few minutes before heating to infuse it with flavor.

What type of corn is best for the street corn topping?

Grilled corn on the cob is traditional for that smoky char, but thawed frozen corn or drained canned corn work well if you’re short on time—just toast them briefly in a skillet for an extra flavor boost.

How spicy is this recipe?

The Easy Street Corn Chicken Rice Bowl has mild heat from the chili powder, but you can easily dial it up or down. For more heat, add a pinch of cayenne, diced jalapeños, or serve with hot sauce.

Is there a dairy-free substitute for the cotija and creamy toppings?

Try dairy-free yogurt or mayonnaise alternatives for the creamy topping, and swap cotija for a vegan feta or skip it all together—the bowl will still be packed with flavor!

Can I make this gluten-free?

Yes! All the ingredients in the Easy Street Corn Chicken Rice Bowl are naturally gluten-free. Just double-check your mayo and spice blends to make sure there are no hidden gluten ingredients.

Final Thoughts

If you’re craving something both comforting and colorful, the Easy Street Corn Chicken Rice Bowl always delivers. It’s bold, fresh, and incredibly versatile—no matter how you customize it, this is one of those dishes that keeps you coming back for just one more bite. I can’t wait for you to try it and fall in love with these lively flavors at your own table!

Easy Street Corn Chicken Rice Bowl Recipe

★★★★★

4.7 from 21 reviews

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

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Description

This Easy Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines tender marinated chicken with a flavorful street corn topping served over a bed of rice. It’s a perfect balance of protein, veggies, and grains in one bowl.

Instructions

Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 15-30 minutes.
Cook the Chicken: Heat a skillet over medium-high heat. Cook marinated chicken thighs for 8-10 minutes on each side, until golden and cooked through. Remove from heat and let rest. Slice into strips or chunks.
Prepare the Street Corn Topping: In a separate bowl, combine grilled corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and lime juice. Mix thoroughly.
Reheat the Rice: If using cold rice, reheat with a splash of water in the microwave or over low heat in a pan.
Assemble the Bowls: In each bowl, start with a base of rice. Top with sliced chicken, street corn mixture, additional cotija cheese, and cilantro. Add a lime wedge on the side.
Serve: Squeeze fresh lime juice on top just before serving.

Notes

You can customize the toppings with your favorite ingredients like avocado, salsa, or pickled jalapenos.
For a vegetarian option, swap the chicken for grilled tofu or black beans.
This recipe is easily adaptable to suit your dietary preferences or restrictions.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican