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 - frozen); ¼ cup thinly sliced red onion; ½ cup sour cream (reserve half to drizzle on top); 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)

Imagine biting into juicy, seasoned chicken mingled with creamy, tangy street-style corn — all nestled atop fluffy rice. That’s exactly the magic behind this Street Corn Chicken Rice Bowl Recipe, a dish bursting with flavors and textures that make weeknight dinners feel like a celebration.

A white bowl filled with three main layers starting with white rice at the bottom, topped with bright yellow corn kernels mixed with green chopped cilantro and avocado pieces on one side. On top, there are browned, grilled chicken cubes seasoned with spices, scattered with more fresh cilantro leaves. The grilled chicken is drizzled with a creamy white sauce and sprinkled with reddish chili powder. A wedge of green lime sits at the edge of the bowl. The bowl is placed on a white marbled surface with a lime half and cilantro sprigs 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 Street Corn Chicken Rice Bowl Recipe countless times, and what keeps me coming back is how easy it is to make but still packed with bold, fresh flavors that satisfy every craving.

Flavor Explosion: The lime, chili powder, and cotija cheese create an irresistibly tangy and smoky combo.
Simple Ingredients: You probably have most of what you need already in your pantry and fridge.
Customizable: Whether you want it spicy, creamy, or packed with veggies, this bowl adapts to your taste.
Comfort Meets Freshness: It’s a perfect balance of hearty chicken and bright street corn that keeps dinner exciting.

Ingredients & Why They Work

The magic of this Street Corn Chicken Rice Bowl Recipe really comes down to harmony—every ingredient has its part to play, combining smoky, creamy, tangy, and slightly spicy notes in a single bowl.

Flat lay of four raw boneless skinless chicken thighs, a small white bowl of bright yellow grilled sweet corn kernels, a small white bowl of creamy white sour cream, a small white bowl of pale beige mayonnaise, a small white bowl of crumbled white Cotija cheese, a few thin slices of fresh red onion, a whole fresh lime cut into wedges, a handful of fresh green cilantro sprigs, a small white bowl with light green lime juice, a small white bowl of golden avocado oil, small white bowls containing deep red chili powder, warm brown cumin powder, pale beige garlic powder, fine white salt, and coarse black pepper, a small mound of fluffy cooked white rice, all 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: Stay tender and juicy, perfect for soaking up that lime and spice marinade.
Lime juice: Adds brightness and balances the richness of the chicken and cheese.
Avocado oil: A neutral, heart-healthy oil that helps the chicken sear nicely without overpowering flavors.
Chili powder: Gives a subtle smoky heat that plays well with cumin and garlic.
Cumin powder: Adds a warm earthiness key to that street-corn vibe.
Garlic powder: Or minced garlic for a fresh punch that lifts the whole bowl.
Sweet corn kernels: Fresh or grilled is best - the smokiness from grilling adds authenticity.
Red onion: Thinly sliced for crunch and a mild sharpness.
Sour cream and mayonnaise: Together, they create a luscious sauce that coats every bite.
Cotija cheese: Crumbled for salty richness and creamy texture—plus it’s a street corn essential!
Cooked rice: The comforting base that pulls everything together.
Fresh cilantro: Adds a burst of herbaceous freshness against the rich ingredients.
Lime wedges: To squeeze on top and elevate brightness just before eating.

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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

Personally, I love mixing this up depending on the season or mood. It’s the kind of dish that’s easy to tweak, whether you want more heat or a creamy avocado twist.

Variation: For a spicier kick, I sometimes add a dash of cayenne or swap the chili powder for chipotle powder – heavenly for smoky depth!
Vegetarian tweak: Skip the chicken and add black beans or grilled tofu; it’s still satisfying and fills the bowl with protein.
Extra crunch: Toss in some toasted pepitas or crushed tortilla chips just before serving.
Seasonal swaps: In summer, fresh grilled corn is unbeatable, but frozen works perfectly any time of the year.

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

The dish is served in a white bowl placed on a white marbled surface. The bottom layer is white rice mixed with yellow corn kernels, scattered with bits of chopped green herbs. On top of that are large, grilled pieces of chicken with a rich, browned, and slightly charred texture. Thin slices of purple onion are layered between the chicken. The whole dish is drizzled with a creamy white sauce and sprinkled with red spices. Two lime wedges sit on the edge of the bowl, adding a fresh green color. Some tortilla chip pieces and cilantro leaves are scattered around the bowl on the surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinade Magic

Start by mixing lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs thoroughly with this mixture and let them marinate for at least 20 minutes, or even better, an hour if you have the time. This step infuses every bite with that delicious tang and spice.

Step 2: Get that Grill or Pan Hot

I prefer grilling the chicken for that beautiful char, but a hot pan works great too. Cook the thighs over medium-high heat until nicely browned and cooked through—about 6-7 minutes per side depending on thickness. Resist the urge to move the chicken too often; you want a good sear for flavor.

Step 3: Prepare the Street Corn Mix

While the chicken cooks, in a bowl combine grilled or thawed sweet corn kernels with mayo, half the sour cream, cotija cheese, sliced red onion, chili powder, and salt and pepper to taste. This creamy, spicy corn mixture is the heart of the bowl.

Step 4: Build Your Bowl

Start with a bed of warm cooked rice, add a scoop of the street corn mixture, then slice the chicken thighs on top. Drizzle with the remaining sour cream, sprinkle extra cotija and fresh cilantro, and don’t forget those lime wedges for squeezing.

Top Tip

Having made this Street Corn Chicken Rice Bowl Recipe many times, these tips saved me from common pitfalls and made every meal a joy to prepare.

Marinate Longer: Whenever possible, let the chicken soak in the marinade for an hour or more—it really amps up the flavor and tenderness.
Don’t Overcrowd the Pan: Cook the chicken thighs with some space between them to get that perfect sear instead of steaming.
Use Grilled Corn: If you can, grill the corn kernels separately or on the cob for smoky notes that make the dish sing.
Fresh Cilantro Last: Always add cilantro right before serving to keep its bright burst of flavor and color intact.

How to Serve Street Corn Chicken Rice Bowl Recipe

Garnishes

I always top mine with extra crumbly cotija cheese and a sprinkle of chopped cilantro — it gives the bowl that fresh, salty pop that keeps me reaching for seconds. A lime wedge squeezed right at the end adds just the perfect brightness.

Side Dishes

Pairing this bowl with a crisp green salad or some crunchy pickled vegetables balances the richness perfectly. I also like serving it alongside tortilla chips and guacamole for a fun Tex-Mex vibe.

Creative Ways to Present

For gatherings, I layer everything in individual mason jars or mini bowls for a colorful, grab-and-go style. Or set up a toppings bar so everyone can customize their own Street Corn Chicken Rice Bowl — it’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, keeping the sauce separate to prevent the corn from getting soggy. Recombining them when ready to eat preserves texture and flavor.

Freezing

This recipe freezes okay if you separate the chicken and corn mixture from the rice. Freeze each in freezer-safe containers and thaw overnight in the fridge before reheating.

Reheating

I reheat the chicken and rice gently in a skillet or microwave, then stir in the corn mixture to keep it creamy but fresh. Adding a little extra lime juice before serving brightens things right back up.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts if you prefer leaner meat. Just be sure to watch the cooking time closely to avoid drying them out—chicken breasts cook faster than thighs and benefit from marinating to stay moist.

Is it okay to use frozen corn?

Absolutely! Frozen corn works perfectly when fresh or grilled corn isn't available. Thaw and pat it dry before mixing it in to avoid excess moisture, and consider sautéing it briefly to add some color and flavor.

Can I make this recipe vegan?

With some swaps, yes! Replace the chicken with grilled tofu or tempeh, use vegan mayo and sour cream alternatives, and substitute cotija cheese with a plant-based cheese or nutritional yeast for that umami kick.

What kind of rice works best?

Long-grain white rice is great for its fluffiness, but brown rice or even cauliflower rice work well if you want a different texture or a gluten-free, lower-carb option. Just make sure to cook the rice ahead and keep it warm before assembling your bowls.

Final Thoughts

Honestly, this Street Corn Chicken Rice Bowl Recipe holds a special place in my rotation because it’s both comforting and exciting at the same time. It’s one of those meals that impresses guests yet is simple enough for a weeknight. I can’t wait for you to try it and make it your own—it’s like a little fiesta in every bite!