Street corn chicken rice bowl

This Street Corn Chicken Rice Bowl brings together smoky, tangy, and creamy flavors inspired by classic Mexican street corn all in one hearty and wholesome bowl. Juicy marinated chicken, charred sweet corn, and fluffy rice come together with a zesty, creamy topping that makes every bite irresistible.

It’s a one-bowl wonder: satisfying enough for dinner but simple enough for lunch meal prep. Packed with texture, color, and bold flavor, this recipe is comfort food with a fresh twist.

Why You’ll Love This Street corn chicken rice bowl

This Street Corn Chicken Rice Bowl turns classic flavors into a complete, all-in-one meal that’s bursting with freshness. The smoky chicken, creamy corn topping, and soft rice create a perfect balance of flavor and texture.

It’s filling but not heavy, quick to prepare, and endlessly customizable. Whether you’re cooking for your family, meal prepping for the week, or craving something tangy and satisfying, this bowl delivers sunshine and spice in every bite.

Ingredients

For the Chicken:

• 4 chicken thighs, boneless and skinless
• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder, or 2 minced garlic cloves
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Street Corn Topping:

• 1 cup sweet corn kernels (grilled or frozen if possible)
• ¼ cup thinly sliced red onion
• 1 cup sour cream (save half to drizzle on top)
• 2 tablespoons mayonnaise
• ½ cup cotija cheese, crumbled (plus extra for garnish)
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 lime, cut into wedges

For the Rice and Assembly:

• 3 cups cooked rice
• Fresh cilantro, for garnish

Step-by-Step Method

Step 1: Marinate the chicken

In a bowl, combine lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Add chicken thighs and toss until evenly coated. Let marinate for 20–30 minutes at room temperature or up to 4 hours in the refrigerator.

Step 2: Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of oil, then place the chicken thighs in the pan. Cook for 5–6 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

Transfer the chicken to a cutting board and let rest for 5 minutes. Slice into strips or bite-sized pieces.

Step 3: Prepare the street corn topping

In a medium bowl, combine grilled corn kernels, red onion, ½ cup sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper. Mix well until evenly combined. Taste and adjust seasoning if needed a little lime juice can add extra brightness.

Step 4: Assemble the rice bowls

Divide the cooked rice among four bowls. Top each bowl with sliced chicken and a generous spoonful of the street corn mixture.

Drizzle the remaining sour cream over the top (thin it out with a squeeze of lime juice if you prefer a lighter drizzle). Sprinkle with extra cotija cheese, fresh cilantro, and a dash of chili powder.

Step 5: Serve

Serve warm with lime wedges on the side for squeezing over the top just before eating. The burst of citrus ties all the flavors together.

Expert Tips for Success

• Grill for more flavor: If possible, grill the chicken and corn for that smoky, caramelized touch.

• Sear properly: Don’t overcrowd the pan giving the chicken space ensures a golden, crispy finish.

• Use leftovers wisely: This bowl is a fantastic way to use leftover grilled or roasted chicken.

• Add a creamy drizzle: Mix a tablespoon of water or lime juice into the reserved sour cream for an easy drizzle consistency.

• Meal prep friendly: Assemble the components separately to keep everything fresh mix them together right before eating.

Tasty Variations to Try

• Spicy kick: Add a pinch of cayenne or a drizzle of hot sauce to the corn topping.

• Avocado touch: Dice an avocado and add it to the bowl for extra creaminess.

• Vegetarian version: Skip the chicken and substitute grilled tofu or roasted chickpeas.

• Cheese swap: If cotija isn’t available, feta or queso fresco make great substitutes.

• Rice alternatives: Try quinoa, cauliflower rice, or brown rice for different textures and nutrition profiles.

If you liked this recipe you’ll also love this Bang Bang Chicken Bowl.

Serving Ideas

• Family dinner: Serve everything family-style, letting everyone build their own bowl.

• Lunch prep: Pack in individual containers with the sour cream drizzle on the side.

• BBQ companion: The street corn flavor pairs beautifully with grilled veggies or baked potatoes.

• Party platter: Double the recipe and lay it out buffet-style for guests to assemble their own bowls.

• Fresh toppings: Add sliced jalapeños, crushed tortilla chips, or shredded lettuce for crunch.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breast works perfectly just be careful not to overcook it, as it can dry out more easily.

Can I make this bowl ahead of time?

Definitely. Store the chicken, rice, and corn mixture separately in airtight containers in the fridge for up to 3 days. Assemble when ready to eat.

Can I use canned corn?

Absolutely. Drain it well and dry it on a paper towel before charring it lightly in a skillet to enhance the flavor.

What can I use instead of sour cream?

Greek yogurt is a great alternative for a lighter, protein-packed creamy base.

How do I store leftovers?

Keep ingredients separate and refrigerate in sealed containers for up to 3 days. Reheat the chicken and rice before assembling.

Street Corn Chicken Rice Bowl

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• Author: Emma Hart
• Total Time: 40
• Yield: 4 bowls 1x

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Description

Smoky, tangy, and creamy flavors inspired by Mexican street corn. Juicy marinated chicken, charred sweet corn, and fluffy rice topped with zesty cotija mixture, lime, and chili powder for a wholesome, colorful, satisfying meal.

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Ingredients

Scale 1x2x3x

Chicken
4 boneless, skinless chicken thighs

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

½ tsp garlic powder (or 2 garlic cloves, minced)

½ tsp salt

¼ tsp black pepper

Street Corn Topping
1 cup sweet corn kernels (grilled or frozen)

¼ cup thinly sliced red onion

1 cup sour cream (divided; half reserved for drizzle)

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

Rice & Assembly
3 cups cooked rice

Fresh cilantro, for garnish

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Instructions

1. Combine lime juice, oil, chili powder, garlic powder, salt, and pepper. Coat chicken evenly and marinate 20–30 minutes at room temp or max 4 hours refrigerated.
2. Heat skillet over medium-high. Add oil and cook chicken 5–6 minutes per side until golden and internal temp 165°F (74°C). Rest 5 minutes, then slice.
3. Mix corn, red onion, ½ cup sour cream, mayo, cotija, chili powder, salt, and pepper. Add lime juice squeeze if desired.
4. Divide rice among bowls. Top with sliced chicken and corn mixture.
5. Drizzle remaining sour cream (thin with lime juice), sprinkle cotija and cilantro. Serve with lime wedges.

Notes

Grill chicken and corn for more smoky flavor.

Avoid crowding pan to ensure proper sear.

Swap Greek yogurt for lighter dressing alternative.

Keep components separate for meal prep; assemble just before eating.

Store up to 3 days in airtight containers.

• Prep Time: 15
• Cook Time: 25
• Category: Main Course
• Method: Skillet / Grill
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 530
• Sugar: 6g
• Sodium: 730mg
• Fat: 29g
• Saturated Fat: 9g
• Unsaturated Fat: 18g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 125mg

Keywords: street corn chicken bowl, elote rice bowl, mexican chicken rice, spicy chicken and corn bowl, meal prep chicken bowls