This Street Corn Chicken Rice Bowl is a bold, flavorful meal inspired by classic Mexican street corn. Juicy chili-lime chicken, creamy corn topping, fluffy rice, and fresh garnishes come together in one satisfying bowl that’s perfect for lunch or dinner.
Why You’ll Love This Recipe
- Packed with vibrant, crave-worthy flavors
- Easy to prep and perfect for meal prep
- Customizable with your favorite toppings
- A complete, balanced bowl in one dish
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder (or 2 minced garlic cloves)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels, grilled or sautéed
- 1/4 cup thinly sliced red onion
- 1 cup sour cream (use half for mixing, half for drizzling)
- 2 tbsp mayonnaise
- 1/2 cup cotija cheese, crumbled (plus extra for garnish)
- 1 tsp 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
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Coat the chicken thighs evenly with the marinade and refrigerate for 15–30 minutes.
- Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until fully cooked. Rest briefly, then slice.
- In a bowl, mix corn, red onion, 1/2 cup sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and a squeeze of lime juice.
- Reheat the cooked rice with a splash of water until warm and fluffy.
- Assemble the bowls with rice, sliced chicken, street corn topping, extra cotija, and cilantro.
- Drizzle with remaining sour cream and garnish with lime wedges before serving.
Tips & Tricks
- Grill the corn for extra smoky flavor
- Let the chicken rest before slicing to keep it juicy
- Use chicken breast if preferred, adjusting cook time
- Add sliced avocado for extra creaminess
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, gluten-free
Notes
If cotija cheese isn’t available, feta cheese is a good substitute. For extra heat, sprinkle chili flakes or Tajín seasoning on top.
Nutrition (Approximate per serving)
- Calories: 620
- Protein: 38 g
- Carbohydrates: 55 g
- Fat: 28 g
FAQ
Can I make this ahead of time?
Yes, store components separately and assemble before serving.
Can I use frozen corn?
Absolutely. Sauté it until lightly charred for best flavor.
Is this recipe spicy?
It’s mildly spicy, but you can adjust chili powder to taste.
What rice works best?
White, jasmine, or brown rice all work well.
Can I make it dairy-free?
Use dairy-free sour cream and cheese alternatives.
Storage
- Fridge: Store components separately for up to 3 days
- Freezer: Freeze cooked chicken and rice for up to 2 months
- Reheating: Reheat chicken and rice gently, add toppings fresh
Similar Recipes
Street Corn Chicken Rice Bowl
Ingredients
For the Chicken
- 4 boneless skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp garlic powder or 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels grilled or sautéed
- 1/4 cup thinly sliced red onion
- 1 cup sour cream use half for mixing, half for drizzling
- 2 tbsp mayonnaise
- 1/2 cup cotija cheese crumbled (plus extra for garnish)
- 1 tsp 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
Instructions
- In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Coat the chicken thighs evenly with the marinade and refrigerate for 15–30 minutes.
- Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until fully cooked. Rest briefly, then slice.
- In a bowl, mix corn, red onion, 1/2 cup sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and a squeeze of lime juice.
- Reheat the cooked rice with a splash of water until warm and fluffy.
- Assemble the bowls with rice, sliced chicken, street corn topping, extra cotija, and cilantro.
- Drizzle with remaining sour cream and garnish with lime wedges before serving.
Notes
Conclusion
This Street Corn Chicken Rice Bowl delivers bold flavors, creamy textures, and satisfying comfort in every bite. It’s an easy, crowd-pleasing recipe that fits perfectly into busy weeknights or meal prep plans.