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 ever wandered through a summer festival and caught a whiff of smoky charred corn, juicy grilled chicken, and a burst of fresh lime, you’re about to fall in love with this Street Corn Chicken Rice Bowl. This recipe brings together everything that’s irresistible about street food—the vibrant spices, zesty toppings, and satisfying rice base—into one hearty, flavor-packed bowl you can savor at home. Whether you’re whipping up a low-key weeknight dinner or hosting friends for a fun build-your-own bowl night, this is a dish that brings people together around bold, crave-worthy taste.

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

The magic of a Street Corn Chicken Rice Bowl really lies in its honest, wholesome ingredients. Each component is thoughtfully chosen to layer flavor, create contrast, and add pops of color. You probably have most of these on hand, but trust me—every one matters!

Chicken thighs: Juicy and tender, boneless and skinless thighs soak up all the marinade flavors and stay moist after cooking.
Lime juice: Adds fresh brightness and that essential tang in both the marinade and the topping.
Avocado oil: For richness and to help the chicken brown beautifully; you can sub with olive oil if needed.
Chili powder: Delivers just the right smoky, spicy warmth in both chicken and the street corn topping.
Cumin powder: Earthy depth that makes everything taste a little more complex and comforting.
Garlic powder (or fresh garlic): Amp up the savoriness; use fresh garlic for maximum punch if you have it.
Salt and black pepper: Add these with intention—they pull together all the other flavors into harmony.
Sweet corn kernels: Grill them if you can, or give frozen corn a quick skillet char for that signature street corn flavor.
Red onion: Thin slices add crunch and just a hint of sharpness against the creamy topping.
Sour cream: Luscious and cooling, balancing the spice and tang while making the street corn topping ultra-creamy.
Mayonnaise: Helps the topping cling to every kernel of corn, keeping it rich and indulgent.
Cotija cheese: The salty, crumbly, can’t-miss finish; an absolute classic with street corn.
Extra chili powder (for topping): For a pop of color and spice on top of the bowl.
Lime wedges: The final zesty touch—don’t skip for max flavor!
Cooked rice: Any white or brown rice works, so use your favorite; it’s the fluffy base for the whole bowl.
Fresh cilantro: Sprinkle over everything to brighten up the dish and make it irresistible.

How to Make Street Corn Chicken Rice Bowl

Step 1: Season and Marinate the Chicken

In a large bowl, combine the lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken thighs and massage the marinade into them so every piece is well-coated. Cover and pop them into the fridge for at least 15 minutes, ideally up to 30 minutes. This quick marinade is a total game-changer, infusing every bite of chicken with vibrant, savory flavor.

Step 2: Cook the Chicken

Heat a cast-iron or nonstick skillet over medium-high heat. Once hot, add the marinated chicken thighs and let them sear undisturbed for 8 to 10 minutes per side—look for deep golden color and slightly crisp edges. When the chicken is cooked through, rest it on a cutting board for a few minutes before slicing. That quick rest keeps the meat juicy and lets all those spices settle in.

Step 3: Prepare the Street Corn Topping

While the chicken rests, grab a bowl and toss together the grilled or skillet-charred corn, sliced red onion, half the sour cream, mayonnaise, cotija cheese, and chili powder. Squeeze in a bit of lime juice, then season with a pinch of salt and pepper. Mix everything together until the kernels are evenly coated and the mixture is creamy yet chunky. This topping has it all: creaminess, tang, crunch, and a touch of heat.

Step 4: Prepare the Rice

Reheat your cooked rice in the microwave or on the stovetop with a splash of water to restore its fluffiness and warmth. Warm rice is essential for a cozy, satisfying bowl, and it acts as the perfect pillow for all that juicy chicken and bold corn topping.

Step 5: Assemble the Bowls

Spoon a generous helping of rice into each bowl. Arrange the sliced chicken on top, then crown it with a big scoop of the street corn topping. Finish strong: scatter over extra cotija cheese, sprinkle with cilantro, and nestle a few lime wedges on the side. If you’re feeling fancy, drizzle with more sour cream (thin with a splash of water to make it drizzle-able) or dust with Tajín for extra zing. The best part? Everyone gets to build their bowl just the way they like it!

How to Serve Street Corn Chicken Rice Bowl

Garnishes

Don’t underestimate the power of a good garnish! Extra cotija cheese, fresh cilantro, and a generous squeeze of lime take every bite of your Street Corn Chicken Rice Bowl from delicious to dazzling. If you’re a fan of a little extra heat, a sprinkle of Tajín or extra chili powder does wonders. For a beautiful, creamy finish, swirl a thin drizzle of sour cream on top.

Side Dishes

This vibrant bowl stands strong on its own, but if you’re feeding a crowd or want something extra, add a side of tortilla chips and guacamole, a quick pico de gallo, or a simple green salad with lime vinaigrette. Roasted plantains or grilled peppers round out the meal with even more color and fun flavors.

Creative Ways to Present

Bring a little street-fair flair to your table by serving your Street Corn Chicken Rice Bowl in deep, rustic bowls or colorful plates. If you’re hosting, set up a “build-your-own-bowl” bar and let everyone customize with their favorite extras—think pickled jalapeños, diced avocado, or quick-pickled onions. For a picnic twist, layer the ingredients in glass jars and take them on the go!

Make Ahead and Storage

Storing Leftovers

Leftovers of your Street Corn Chicken Rice Bowl are the lunch of dreams! Store the chicken, rice, and street corn topping in separate airtight containers in the refrigerator. This helps everything stay fresh and prevents the rice from getting soggy. They’ll keep well for up to three days.

Freezing

You can freeze the cooked chicken and rice for longer storage, just pack them in airtight containers or freezer bags. The street corn topping is best enjoyed fresh, since the sour cream and mayo don’t freeze well—make a fresh batch when you’re ready to serve again. Don’t forget to label and date for easy meal prep.

Reheating

For the best taste and texture, reheat the chicken and rice in the microwave or gently on the stovetop with a splash of water to rehydrate. Slice the chicken after reheating to retain moisture. Add the street corn topping and garnishes after warming—never before—so those bright, creamy flavors stay just right.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are juicier and more forgiving on the stove, chicken breast works great. Just be careful not to overcook—slice it thin or pound it out for extra tenderness in your Street Corn Chicken Rice Bowl.

What kind of rice is best for this bowl?

Classic white rice is the most traditional, but brown rice, jasmine, or even cauliflower rice all work well. Choose what you love or what you have on hand—the real magic is in the toppings and chicken!

How spicy is this Street Corn Chicken Rice Bowl?

It has gentle warmth from the chili powder and optional Tajín, but it’s easy to dial up the spice with extra chili or hot sauce, or keep it mild by skipping those steps. The creamy street corn topping helps mellow out any heat.

Can I make this dish vegetarian?

Definitely! Swap the chicken for roasted vegetables like zucchini, bell pepper, or portobello mushrooms, or even use a plant-based protein like grilled tofu. The street corn topping and rice shine in every version.

What’s the difference between cotija and feta cheese?

Cotija is a Mexican cheese that’s crumbly, salty, and perfect for street corn. Feta is more tangy and moist but makes a solid substitute in a pinch! Either way, you’ll still get that signature bite in your Street Corn Chicken Rice Bowl.

Final Thoughts

If you’re craving a colorful, bold, and outrageously tasty meal, this Street Corn Chicken Rice Bowl is calling your name. Give it a try—you’ll be amazed how quickly it disappears, and it just might become your new go-to for any night that needs a little extra fun. Let your kitchen feel like a summer street fair, bowl by vibrant bowl!

Street Corn Chicken Rice Bowl Recipe

★★★★★

5.2 from 9 reviews

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

Print Recipe

Description

Enjoy the flavors of Mexican street corn in a hearty rice bowl topped with seasoned chicken, creamy corn mixture, and fresh cilantro. This Street Corn Chicken Rice Bowl is a satisfying and vibrant dish that brings together a variety of delicious ingredients.

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 1 cup grilled corn or sautéed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
Prepare the rice: Reheat 3 cups 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 on top if desired. Optional: Finish with a sprinkle of Tajín for extra flavor.
Serve: Serve warm with an optional squeeze of lime.