Hey there, food lovers! If you’ve been craving something hearty, flavorful, and just a little bit different, you’re in for a treat today! I’m so excited to share this Street Corn Chicken Rice Bowl with you. It’s a brilliant mix of juicy chicken, smoky grilled corn, creamy toppings, and fluffy rice—all served up in one convenient bowl. This recipe brings together the rich flavors of street corn (you know, the kind you get from food trucks) with a comforting and satisfying rice bowl, making it perfect for lunch, dinner, or a fun family meal.
Ready to dive in? I’ve made sure this recipe is as simple as it is delicious, so grab your apron, and let’s get cooking!
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Why You’ll Love This Street Corn Chicken Rice Bowl
There are so many reasons this recipe is a winner! First off, it combines the best of all worlds—tender chicken thighs, crunchy corn, zesty lime, creamy sour cream, and a slight smoky kick from the chili powder. But here’s the kicker—each bite is better than the last, and it’s so customizable to suit your tastes.
Whether you’re a fan of extra spice, a sprinkle of cotija cheese, or a squeeze of lime, you can make it as bold or as mild as you like. Plus, this dish comes together quickly, making it a go-to for weeknight dinners or meal prep. It’s easy to whip up, and the end result is a feast for the senses. Oh, and did I mention it’s absolutely delicious?
Ingredients for the Street Corn Chicken Rice Bowl
For the Chicken:
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4 boneless, skinless chicken thighs
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1 tbsp lime juice
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1 tbsp avocado oil
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1 tsp chili powder
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1 tsp cumin powder
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½ tsp garlic powder (or 2 minced garlic cloves)
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½ tsp salt
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¼ tsp black pepper
For the Street Corn Topping:
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1 cup sweet corn kernels (grilled, if possible—frozen works too)
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¼ cup thinly sliced red onion
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1 cup sour cream (save half to drizzle on top)
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2 tbsp mayonnaise
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½ cup crumbled cotija cheese (plus extra for garnish)
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1 tsp chili powder
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Salt and pepper to taste
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1 lime (cut into wedges)
For the Rice and Assembly:
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3 cups cooked rice (your choice of variety)
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Fresh cilantro for garnish
How to Make the Street Corn Chicken Rice Bowl
Step 1: Season and Marinate the Chicken
Start by mixing together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Then, coat the chicken thighs in the marinade and let them rest in the fridge for 15 to 30 minutes. The longer it marinates, the more flavor the chicken will soak up, but if you’re in a rush, 15 minutes will still do the trick!
Step 2: Cook the Chicken
Once your chicken is ready to go, heat a skillet over medium-high heat. Add the chicken thighs and cook them for 8-10 minutes per side, until they’re nicely seared and fully cooked through. Trust me, the sizzling sound of that chicken is music to your ears! Let the chicken rest for a few minutes, then slice it up.
Step 3: Prepare the Street Corn Topping
In a mixing bowl, combine the grilled or sautéed sweet corn, sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and chili powder. Add salt and pepper to taste, then finish it off with a splash of fresh lime juice. The corn topping will be creamy, tangy, and have just the right amount of heat from the chili powder. Mmm!
Step 4: Reheat the Rice
Reheat your 3 cups of cooked rice in a pot with a splash of water to make sure it stays fluffy and tender. Stir occasionally and keep an eye on it, making sure it doesn’t dry out.
Step 5: Assemble the Bowls
Now for the fun part—assembling the bowls! Start by spooning the rice into your serving bowls. Then, top with the sliced chicken, the street corn topping, and a generous sprinkle of extra cotija cheese. Garnish with fresh cilantro and a wedge of lime for that perfect pop of color and flavor.
Optional: For a little extra creaminess, drizzle some of the reserved sour cream on top. Want more heat? Add a sprinkle of Tajín or chopped jalapeños for an extra kick!
Step 6: Serve and Enjoy!
Serve these bowls warm, with lime wedges on the side for that zesty squeeze of citrus. The best part? You can easily make this dish your own by adding your favorite toppings. I love the idea of fresh pico de gallo, sliced radishes, or a handful of shredded lettuce for extra crunch. Get creative!
Tips for the Perfect Street Corn Chicken Rice Bowl
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Char the Corn: If you have a grill, definitely take the time to grill the corn—it adds a smoky flavor that’s absolutely perfect for this dish. However, if you’re using frozen corn, you can sauté it in a hot skillet for a few minutes to give it a little char and extra flavor. This small step will elevate the dish, making it even more delicious!
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Use Fresh Lime Juice: Don’t skip the fresh lime juice in both the chicken marinade and the corn topping! It really brings brightness to the dish and helps balance out the richness of the sour cream and mayo. Additionally, fresh lime juice enhances the overall flavor profile, giving it that perfect tang.
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Reheat Rice with Water: When you’re reheating your rice, make sure to add just a splash of water. This helps keep it fluffy and prevents it from drying out. Trust me, a little goes a long way, and it ensures the rice stays soft and tender when you assemble the bowls.
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Add Extra Heat: If you love spice, try adding chopped jalapeños or a sprinkle of cayenne pepper to the street corn topping for an extra kick. Alternatively, you can drizzle some hot sauce or add a pinch of chili flakes to adjust the heat to your preference.
Extra Topping Ideas
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Diced Avocado or Guacamole: Creamy avocado adds a smooth richness that pairs beautifully with the smoky chicken and spicy corn.
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Pico de Gallo: Fresh tomatoes, onions, and cilantro bring a burst of freshness to the bowl.
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Pickled Jalapeños: Add a tangy, spicy twist.
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Shredded Lettuce: Fresh and crisp lettuce is a great way to add a crunchy contrast.
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Radish Slices: For a mild, peppery crunch, thinly slice some radishes on top.
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Hot Sauce or Sriracha: For those who want an extra level of heat!
Frequently Asked Questions (FAQ)
1. Can I make this bowl vegetarian?
Yes, simply replace the chicken with grilled tofu or black beans for a delicious plant-based alternative.
2. What type of rice should I use?
You can use any rice you prefer, but jasmine rice is a great choice for its soft, fluffy texture. Quinoa or cauliflower rice also work well for a lower-carb option.
3. Can I make this dish spicy?
Absolutely! Add chopped jalapeños, cayenne pepper, or a drizzle of hot sauce to the street corn topping or the chicken marinade for an extra kick.
4. How long can I store leftovers?
Leftovers will keep in the fridge for 3-4 days. Make sure to store the chicken, rice, and corn topping separately to keep everything fresh.
5. Can I freeze this recipe?
Yes, you can freeze the chicken and rice, but it’s best to keep the corn topping separate and fresh.
6. Can I use frozen corn?
Yes, frozen corn works just as well. Just sauté it in a hot skillet until it’s heated through and a bit charred for extra flavor.
7. What can I serve with this dish?
This bowl pairs wonderfully with a side of chips, guacamole, or a simple green salad.
8. Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, making this a perfect option for those with gluten sensitivities.
9. How can I make the chicken more tender?
Marinating the chicken for at least 30 minutes helps ensure it stays tender and flavorful.
10. Can I make this dish ahead of time?
Yes! You can marinate the chicken, prep the corn topping, and cook the rice ahead of time. Just
Conclusion
This Street Corn Chicken Rice Bowl is everything you need in a meal—flavorful, filling, and customizable. Whether you’re serving it for a weeknight dinner or bringing it to a potluck, it’s sure to impress. And the best part? It’s easy to make and totally adaptable to your taste preferences.
If you try this recipe, I’d love to hear from you! Leave a review below or tag me on Pinterest with your creation. I can’t wait to see how you make this dish your own.
Looking for More Peachy Goodness?
If you loved this, why not try some other flavor-packed recipes like:
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Southwest Chicken Salad: A Flavor-Packed Easy Meal – A vibrant salad that’s as fresh as it is filling!
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Marry Me Chicken Pasta – Comforting, creamy, and irresistibly delicious, this chicken pasta is guaranteed to win hearts.
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Mediterranean Lemon Chicken with Artichokes & Olives – A light and zesty Mediterranean-inspired chicken dish that pairs perfectly with a glass of white wine!
Follow me on Pinterest for more inspiring recipes like this one: Pinterest.
Print
Street Corn Chicken Rice Bowl: A Flavor-Packed Fiesta in a Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant, flavor-packed dish combining juicy chicken thighs, smoky grilled corn, creamy street corn topping, and fluffy rice. It’s the perfect meal for weeknights or meal prep, with a balance of fresh lime, smoky chili, and rich cotija cheese. Ready in just under an hour, this bowl is everything you need for a satisfying, quick dinner.
Ingredients
For the Chicken:
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4 boneless, skinless chicken thighs
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1 tbsp lime juice
-
1 tbsp avocado oil
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1 tsp chili powder
-
1 tsp cumin powder
-
½ tsp garlic powder (or 2 minced garlic cloves)
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½ tsp salt
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¼ tsp black pepper
For the Street Corn Topping:
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1 cup sweet corn kernels (grilled, if possible—frozen works too)
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¼ cup thinly sliced red onion
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1 cup sour cream (save half to drizzle on top)
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2 tbsp mayonnaise
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½ cup crumbled cotija cheese (plus extra for garnish)
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1 tsp chili powder
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Salt and pepper to taste
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1 lime (cut into wedges)
For the Rice and Assembly:
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3 cups cooked rice
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Fresh cilantro for garnish
Instructions
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Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Add the chicken thighs, tossing them to coat. Let the chicken marinate for 15-30 minutes in the fridge.
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Cook the Chicken: Heat a skillet over medium-high heat. Add the chicken thighs and cook for 8-10 minutes per side until fully cooked through (internal temperature of 165°F). Once cooked, let the chicken rest for a few minutes before slicing.
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Prepare the Street Corn Topping: In a mixing bowl, combine grilled or sautéed corn, thinly sliced red onion, sour cream, mayonnaise, crumbled cotija cheese, and chili powder. Season with salt and pepper, and squeeze in fresh lime juice to taste.
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Reheat the Rice: If you’re using leftover rice, reheat it in a pan with a splash of water until warm and fluffy.
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Assemble the Bowl: Start with a base of rice in each bowl. Top with sliced chicken, a generous portion of the street corn topping, extra cotija cheese, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
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Optional: Drizzle extra sour cream or a dash of Tajín on top for extra flavor and heat!
Notes
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For a smoky flavor, grill the corn on a high heat until lightly charred, or sauté frozen corn in a hot skillet for a few minutes.
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Add a kick by mixing chopped jalapeños or cayenne pepper into the street corn topping.
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Feel free to substitute chicken thighs with breasts for a leaner option, or try shrimp for a seafood twist.
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If you’re preparing this for meal prep, store each component separately in airtight containers for up to 4 days.
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For a dairy-free version, use coconut cream in place of sour cream and dairy-free mayo.
- Equipment:
1 Skillet
1 Wooden Cutting Board
1 Chef Knife
2 Mixing Bowls
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop, Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 512 kcal
- Sugar: 4.8g
- Sodium: 529mg
- Fat: 28.2g
- Saturated Fat: 5.4g
- Unsaturated Fat: 18.3g
- Trans Fat: 0g
- Carbohydrates: 43.5g
- Fiber: 4.2g
- Protein: 22.6g
- Cholesterol: 92mg
Keywords: Street corn, chicken rice bowl, grilled corn, Mexican rice bowl, cilantro lime rice, easy chicken recipe