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Street Corn Chicken Rice Bowl Recipe
Ash Tyrrell

Street Corn Chicken Rice Bowl Recipe

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.
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Prep Time 30 minutes
Cook Time 19 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • 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.