Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 30 min
Cook time: 19 min
Ingredients: 1.5 lbs chicken thighs – juicier and more flavorful than breasts.; 2 tbsp lime juice – helps tenderize and add brightness.; 1 tbsp avocado oil – perfect for high-heat cooking without overpowering flavor.; 1 tsp chili powder – adds mild spice and depth.; 1 tsp cumin powder – brings a warm (earthy flavor.); ½ tsp garlic powder – enhances the savory notes.; Salt and black pepper to taste – essential for seasoning.; 2 cups grilled corn kernels – use fresh or charred frozen corn for the best taste.; 3 tbsp sour cream – for that creamy (tangy base.); 2 tbsp mayonnaise – adds richness to the mix.; ¼ cup cotija cheese – salty (crumbly, and authentic (sub with feta if needed).); ¼ cup finely diced red onion – gives crunch and bite.; ½ tsp chili powder – adds a smoky touch.; 1 tbsp lime juice – ties all the flavors together.; Salt and pepper to taste.; For the Rice and Garnish; 2 cups cooked jasmine rice – light and fluffy (perfect base.); Fresh cilantro – adds freshness and color.

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Street Corn Chicken Bowl Recipe: Southwest Flavors in Every Bite

I made this Street Corn Chicken Rice Bowl on a whim one evening, and it instantly became a weeknight favorite. It’s like everything I love about Mexican street corn—but turned into a full, hearty meal.

The chicken is juicy, the corn topping is creamy and zesty, and the rice ties everything together in the most satisfying way.

I love that I can prep everything in advance and still get something that looks (and tastes) restaurant-worthy. Honestly, it’s one of those dishes that looks impressive but is super easy to pull off!

Ingredients

This bowl is built on bold flavors and fresh, simple ingredients that shine in every bite.

For the Chicken

1.5 lbs chicken thighs – juicier and more flavorful than breasts.
2 tbsp lime juice – helps tenderize and add brightness.
1 tbsp avocado oil – perfect for high-heat cooking without overpowering flavor.
1 tsp chili powder – adds mild spice and depth.
1 tsp cumin powder – brings a warm, earthy flavor.
½ tsp garlic powder – enhances the savory notes.
Salt and black pepper to taste – essential for seasoning.

For the Street Corn Topping

2 cups grilled corn kernels – use fresh or charred frozen corn for the best taste.
3 tbsp sour cream – for that creamy, tangy base.
2 tbsp mayonnaise – adds richness to the mix.
¼ cup cotija cheese – salty, crumbly, and authentic (sub with feta if needed).
¼ cup finely diced red onion – gives crunch and bite.
½ tsp chili powder – adds a smoky touch.
1 tbsp lime juice – ties all the flavors together.
Salt and pepper to taste.

For the Rice and Garnish

2 cups cooked jasmine rice – light and fluffy, perfect base.
Fresh cilantro – adds freshness and color.

Note: This recipe serves about 4 people generously.

Variations

Don’t be afraid to play around with this bowl! Here are a few ways I’ve switched it up.

Ingredient Substitution

Use boneless chicken breasts for a leaner option.
Swap cotija for feta or queso fresco.
Greek yogurt works great instead of sour cream.

Flavor Enhancements

Add avocado slices or guacamole for richness.
Toss in black beans or roasted bell peppers.
Sprinkle Tajín or cayenne for more heat.

Cooking Time

Here’s what to expect time-wise:

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Equipment You’ll Need

Keep these tools handy for smooth cooking:

Skillet: For cooking the marinated chicken evenly.
Mixing bowls: For marinating chicken and combining the corn topping.
Cutting board: To prep chicken and dice the onions.
Sharp knife: For slicing chicken and chopping garnish.

How to Make Street Corn Chicken Rice Bowl?

Ready to dive in? Let’s get cooking and layering all those bold flavors.

Marinate the Chicken

Start by mixing lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs evenly with this mixture. I let mine sit for at least 20–30 minutes to soak up all the flavor—longer if I have the time! This step makes the chicken juicy and zesty.

Cook the Chicken

Heat a skillet over medium-high heat and add a splash of oil. Place the marinated chicken thighs in the skillet and sear for about 8–10 minutes per side, until golden brown and fully cooked through. I like to let the chicken rest for a few minutes before slicing it up into strips or chunks—it keeps it super juicy.

Make the Street Corn Topping

In a bowl, mix together grilled corn kernels, sour cream, mayo, cotija cheese, red onion, and chili powder. Squeeze in fresh lime juice and season with salt and pepper to taste. I always give it a taste before serving—it’s creamy, tangy, and honestly addictive.

Prepare the Rice

Use freshly cooked rice or reheat leftovers with a splash of water. Jasmine rice is my go-to, but you can use whatever you like. Fluff it with a fork before assembling the bowls so it’s light and not clumpy.

Assemble the Bowls

Grab your serving bowls and start with a scoop of rice. Top with the sliced chicken, then pile on the creamy street corn topping. I finish with chopped cilantro and a wedge of lime. Sometimes, I sprinkle extra cotija on top—it just looks so good.

Time to Serve

Serve your bowls right away while everything’s warm. For extra flavor, add guacamole, hot sauce, or sliced jalapeños. It’s one of those meals where each bite is better than the last!

Additional Tips for Making this Recipe Better

Here’s what I’ve learned after making this dish a few times:

Let the chicken rest after cooking – it keeps the juices locked in.
Char the corn in a skillet if you don’t have a grill—it adds great smoky flavor.
Use fresh lime juice instead of bottled—it really makes a difference.
Marinate the chicken longer if you can—I sometimes leave it overnight.
Don’t overcook the chicken – check that it reaches 165°F with a thermometer.

How to Serve Street Corn Chicken Rice Bowl?

This bowl is perfect just the way it is, but there are fun ways to dress it up too. I like to serve it in wide, shallow bowls so the layers are visible. Garnish with chopped cilantro, lime wedges, and a sprinkle of cotija. For parties or meal prep, I keep all the ingredients separate and let everyone build their own bowl. Tortilla chips on the side? Always a yes.

Nutritional Information

Here’s a quick glance at the nutrition per serving:

Calories: 512
Protein: 22.6g
Carbohydrates: 43.5g
Fat: 28.2g

Make Ahead and Storage

Here’s how I manage leftovers and prep in advance:

Meal Prep in Advance: You can marinate and cook the chicken, make the corn topping, and cook rice a day or two ahead. Store everything separately in airtight containers and assemble fresh when serving.
Refrigerate: The cooked components last up to 3 days in the fridge. I keep rice, chicken, and toppings separate so they stay fresh.
Freeze: Cooked chicken freezes well for up to 3 months. I thaw it overnight in the fridge and reheat gently before adding to the bowl.

Why You’ll Love This Recipe?

There are so many reasons this bowl keeps coming back to my table:

It’s full of bold, fresh flavor – creamy, zesty, smoky, and satisfying.
So easy to prepare – great for beginners or busy nights.
Perfect for meal prep – make-ahead friendly and reheats beautifully.
Customizable to your taste – from spicy to dairy-free options.
It’s always a hit – whether for lunch, dinner, or parties, people love it!

Ash Tyrrell