Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican-inspired
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 - or frozen and thawed); ¼ cup thinly sliced red onion; 1 cup sour cream (reserve half for drizzling); 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)

There’s something incredibly satisfying about digging into a bowl that packs the bold flavors of Mexican street food with the comfort of a homemade meal, which is exactly why the Street Corn Chicken Rice Bowl Recipe has become one of my go-to dinners. The blend of smoky grilled corn, zesty lime, and tender chicken makes each bite a little party in your mouth.

The dish is a white bowl filled with plain white rice at the bottom layer. On top of the rice, there is a layer of bright yellow corn kernels mixed with chunks of green avocado and fresh green cilantro leaves. The top layer shows grilled pieces of chicken, browned and slightly charred, scattered generously over the corn and rice. A drizzle of white creamy sauce is spread across the chicken pieces with a light sprinkling of reddish seasoning. A fresh green lime wedge is placed on the edge inside the bowl. The bowl is set on a white marbled surface with a halved lime and some cilantro leaves visible nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Street Corn Chicken Rice Bowl Recipe
Top Tip
How to Serve Street Corn Chicken Rice Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Street Corn Chicken Rice Bowl Recipe

Why You'll Love This Recipe

I’ve made this bowl countless times, and it never gets old. The balance between creamy, tangy, spicy, and smoky hits every note perfectly, and the best part is how customizable it is. Once you get the base down, you can tailor it exactly to your taste buds.

Vibrant Flavors: The combination of grilled corn, Cotija cheese, and chili powder creates a lively, authentic street-food vibe at home.
Simple Ingredients: You can find everything at your local grocery without hunting for specialty items.
Comforting yet Fresh: The lime juice and cilantro brighten the hearty chicken and rice base for a balance that feels indulgent but fresh.
Easy Meal Prep: Perfect for making ahead on busy nights or doubling up to enjoy lunches throughout the week.

Ingredients & Why They Work

This recipe shines because of how each ingredient plays off the others. The juicy chicken thighs soak up the spices beautifully, while the grilled corn adds a smoky sweetness that’s balanced by the creamy Cotija mixture. A few simple seasonings and lime juice pull everything together effortlessly.

Flat lay of boneless, skinless chicken thighs, a small pile of golden grilled sweet corn kernels, a few thin slices of vibrant red onion, a small white bowl of creamy sour cream, a small white bowl of mayonnaise, crumbled white cotija cheese, a halved lime with bright green wedges, a handful of fresh cilantro sprigs, a small white bowl with golden avocado oil, a small white bowl with bright lime juice, a scattering of ground chili powder and cumin powder, a few whole garlic cloves, a small white bowl of coarse salt, and freshly ground black pepper, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: They stay juicy and tender, perfect for soaking up spices and balancing the fresh toppings.
Lime juice: Adds that zesty brightness that lifts the whole bowl.
Avocado oil: A neutral, healthy oil that helps get a great sear on the chicken.
Chili powder: Gives a gentle smoky heat without overpowering the other flavors.
Cumin powder: Adds earthiness that complements the chili and lime.
Garlic powder: Or fresh garlic – adds a savory depth that you don’t want to skip.
Salt and black pepper: Essential seasonings to balance and highlight flavors.
Sweet corn kernels: I love grilling fresh corn to bring out the charred flavor, but frozen works well too in a pinch.
Red onion: Thinly sliced for a sharp, crunchy contrast.
Sour cream & mayonnaise: This combo makes a creamy, tangy sauce for the corn that’s just irresistible.
Cotija cheese: Crumbly and salty, it adds an authentic Mexican street corn vibe and a nice texture.
Cooked rice: A trusty base that soaks up all the juices.
Fresh cilantro: A final touch of herbal freshness that ties the bowl together beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage friends to make this Street Corn Chicken Rice Bowl Recipe their own. I personally love swapping the chicken thighs for chicken breasts when I want it leaner or adding avocado slices for extra creaminess. You can really experiment with toppings and find what fits your mood or pantry.

Variation: Once, I tried adding black beans and a drizzle of chipotle hot sauce for a smoky kick — it turned out fantastic and added fiber and protein.
Seasonal twist: Roasted poblano peppers mixed in the corn add a nice heat and complexity, especially in summer.
Easy swap: For dairy-free, swap sour cream and Cotija for a cashew-based crema and nutritional yeast respectively.

Step-by-Step: How I Make Street Corn Chicken Rice Bowl Recipe

A white bowl sits on a white marbled surface filled with three layers: the bottom layer is fluffy white rice mixed with bright yellow corn kernels, the middle layer has grilled pieces of golden-brown chicken with charred edges, and the top layer includes thin slices of red onion and chopped green cilantro sprinkled over the dish. There are two lime wedges placed on the right side of the bowl adding a fresh green color, while a light drizzle of white creamy sauce covers parts of the chicken. Around the bowl on the white marbled surface, there are scattered pieces of tortilla chips, cilantro leaves, and a lime wedge. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken

Start by whisking together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Toss your chicken thighs in this marinade, coating each piece well. I like to let it sit for at least 20 minutes or even up to an hour for deeper flavor. You’ll notice once it’s time to cook, the chicken feels tender and smells vibrant — a good sign it’s soaking up all those spices.

Step 2: Grill the Corn and Chicken

If you have fresh corn, grilling it directly on the grill or stovetop pan until lightly charred makes a huge flavor difference. If you’re using frozen corn, just toss it in a hot skillet until it starts to brown. Then, cook chicken thighs over medium-high heat until they get a nice crust and are cooked through — about 6-7 minutes per side. Rest them for a few minutes before slicing.

Step 3: Prepare the Creamy Street Corn Mixture

Mix the sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, and pepper together in a bowl. Stir in the grilled corn and sliced red onion until everything is well combined and creamy. This part instantly reminds me of enjoying elote from a street vendor — creamy, tangy, and loaded with texture.

Step 4: Assemble Your Bowl

Start with a base of warm cooked rice, then top with sliced chicken and a generous scoop of the street corn mixture. Crumble a bit more Cotija cheese over the top along with fresh cilantro and a lime wedge for squeezing.

Top Tip

Over the years, I’ve learned a few things that make this Street Corn Chicken Rice Bowl Recipe perfect every time. Trust me, these tips will save you time and help avoid common pitfalls!

Don’t skip marinating: Even a short 20-minute soak lets the chicken take on zesty, complex flavors that a simple seasoning can’t match.
Dry your chicken well before cooking: It helps get a perfect sear instead of steaming it.
Use fresh lime wedges: Squeezing fresh lime juice over your bowl right before serving brightens all the flavors instantly.
Prepare toppings in advance: It saves you last-minute rushing, so you can enjoy assembling — and eating — in peace.

How to Serve Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Bowl - Serving Suggestion

Garnishes

I usually finish my bowls with lots of fresh cilantro and a sprinkle of extra Cotija cheese — it adds that final touch of saltiness and gorgeous color. A little drizzle of extra sour cream or a dash of hot sauce can be fantastic if you like some punch. Lime wedges are non-negotiable in my kitchen; fresh lime juice just brings everything alive.

Side Dishes

Since this dish is filling on its own, I like pairing it with a simple green salad or some crunchy tortilla chips on the side for texture contrast. Sometimes I serve it with black bean salad or pickled jalapeños to add a bit of acidity and spice variation.

Creative Ways to Present

For special dinners, I’ve served this Street Corn Chicken Rice Bowl Recipe in individual mini cast iron skillets – it keeps everything warm and looks beautiful on the table. Another trick is layering the ingredients in a transparent jar for a grab-and-go lunch with eye-catching layers of color.

Make Ahead and Storage

Storing Leftovers

I recommend storing the chicken, rice, and street corn mixture separately in airtight containers to keep textures fresh. This way, the creamy corn sauce doesn’t make the rice soggy overnight.

Freezing

While I don’t usually freeze the assembled bowl, the marinated chicken thighs freeze beautifully. I prep extra marinade, freeze chicken in portions, and grill fresh when I want a quick, tasty meal without sacrificing flavor.

Reheating

Reheat the chicken and rice gently in a pan or microwave, then add the street corn topping fresh or cold for the best texture contrast. This keeps the creamy sauce from separating or getting watery.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Street Corn Chicken Rice Bowl Recipe?

Yes, you can swap chicken breasts for thighs if you prefer leaner meat. Just be careful not to overcook them since breasts dry out faster—cook until just done and slice thinly for the best results.

Is it necessary to grill the corn for this bowl?

Grilling the corn enhances the smoky flavor that is signature to Mexican street corn, but if you don’t have access to a grill, roasting or pan-searing frozen or fresh corn will still provide great taste.

How long can I store leftovers of this recipe?

Stored separately in airtight containers, leftovers will keep well in the refrigerator for up to 3 days. Always add the creamy corn topping fresh to maintain the best texture before serving.

Can I make the sauce dairy-free?

Absolutely! Substitute the sour cream and mayonnaise with plant-based alternatives like cashew cream and vegan mayo. Use nutritional yeast in place of Cotija cheese for that cheesy flavor.

Final Thoughts

I love sharing this Street Corn Chicken Rice Bowl Recipe because it transforms simple ingredients into something special and satisfying that feels like a genuine treat any night of the week. I hope you enjoy making it as much as I do and find your own favorite twists along the way. Give it a try—you might just find your new favorite weeknight meal!