If your taste buds could take a trip to Mexico, this Street Corn Chicken Bowl would be their passport. Imagine juicy, chili-lime grilled chicken piled high over warm rice and topped with creamy, cheesy street corn bursting with zesty flavor—it’s like a fiesta in a bowl.
Whether you’re craving a quick Mexican-inspired dinner or looking to upgrade your weeknight meal routine, this recipe delivers big flavor with minimal effort. It’s comforting yet vibrant, indulgent yet balanced, and it brings all the joy of street food without having to hunt down a taco truck.
I’ve made this dish countless times for my family, and it never fails to make everyone smile (and fight for seconds). If you love tangy lime, smoky spices, and that irresistible crunch of grilled corn bowl toppings, this one’s for you.
Why You’ll Love This Street Corn Chicken Bowl
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Perfectly seasoned chicken that’s juicy and flavorful.
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Creamy, tangy street corn topping with Cotija cheese and lime.
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A wholesome, balanced meal ready in under an hour.
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Great for meal prep or an easy weeknight Mexican-inspired dinner.
Street Corn Chicken Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Street Corn Chicken Bowl brings all the vibrant, zesty flavors of Mexican street food into one hearty bowl. Juicy chili-lime marinated chicken thighs are grilled to perfection and layered over fluffy rice, then topped with creamy, cheesy street corn bursting with smoky, tangy flavor. Finished with Cotija cheese, lime, and cilantro, this colorful dinner is a quick and comforting meal that’s ready in under an hour — perfect for weeknights or meal prep.
Ingredients
For the Chicken:
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4 boneless, skinless chicken thighs
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15 ml (1 tbsp) lime juice
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15 ml (1 tbsp) avocado oil
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5 g (1 tsp) chili powder
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2 g (1 tsp) cumin powder
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2.5 g (½ tsp) garlic powder or 2 minced garlic cloves
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2.5 g (½ tsp) salt
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1 g (¼ tsp) black pepper
For the Street Corn Topping:
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160 g (1 cup) sweet corn kernels, grilled or sautéed
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30 g (¼ cup) red onion, thinly sliced
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120 g (1 cup) sour cream (half reserved for topping)
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30 g (2 tbsp) mayonnaise
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60 g (½ cup) Cotija cheese, crumbled (plus extra for garnish)
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5 g (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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600 g (3 cups) cooked rice
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Fresh cilantro, for garnish
Instructions
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Marinate the Chicken:
In a bowl, whisk lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken thighs and coat evenly. Marinate for 15–30 minutes in the fridge. -
Cook the Chicken:
Heat a skillet over medium-high heat. Cook the chicken for 8–10 minutes per side until golden and fully cooked. Let rest for 5 minutes, then slice. -
Prepare the Street Corn Topping:
In a bowl, mix grilled corn, red onion, half the sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and lime juice. Stir until creamy. -
Assemble the Bowls:
Add rice to bowls, then layer sliced chicken and spoon over the corn mixture. -
Garnish and Serve:
Drizzle with remaining sour cream, top with Cotija cheese and cilantro, and serve with lime wedges. For spice, sprinkle Tajín or chopped jalapeños.
Notes
Use fresh corn for the best smoky sweetness; frozen or canned works too.
Swap rice for quinoa or cauliflower rice for a lighter option.
Marinate the chicken the night before for even deeper flavor.
Don’t skip the lime—it balances the richness perfectly.
Add cayenne or hot sauce for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
For the Chicken:
-
4 boneless, skinless chicken thighs
-
15 ml (1 tbsp) lime juice
-
15 ml (1 tbsp) avocado oil
-
5 g (1 tsp) chili powder
-
2 g (1 tsp) cumin powder
-
2.5 g (½ tsp) garlic powder or 2 minced garlic cloves
-
2.5 g (½ tsp) salt
-
1 g (¼ tsp) black pepper
For the Street Corn Topping:
-
160 g (1 cup) sweet corn kernels, grilled or sautéed
-
30 g (¼ cup) red onion, thinly sliced
-
120 g (1 cup) sour cream (half reserved for topping)
-
30 g (2 tbsp) mayonnaise
-
60 g (½ cup) Cotija cheese, crumbled (plus extra for garnish)
-
5 g (1 tsp) chili powder
-
Salt and pepper to taste
-
1 lime, cut into wedges
For the Rice and Assembly:
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600 g (3 cups) cooked rice
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Fresh cilantro, for garnish
How to Make Street Corn Chicken Bowls
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Marinate the Chicken:
In a bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken thighs and toss to coat evenly. Let marinate for 15–30 minutes in the fridge. -
Cook the Chicken:
Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 8–10 minutes per side, or until golden and fully cooked. Let it rest for 5 minutes, then slice into strips. -
Prepare the Street Corn Topping:
In a large bowl, combine grilled corn, red onion, half the sour cream, mayonnaise, Cotija cheese, chili powder, salt, pepper, and a squeeze of lime. Stir until creamy and flavorful. -
Assemble the Bowls:
Reheat the rice, then layer it as the base of each bowl. Add sliced chicken, spoon over the creamy corn mixture, and finish with extra Cotija cheese, fresh cilantro, and a drizzle of the remaining sour cream. -
Garnish and Serve:
Add lime wedges on the side and, for a spicy kick, sprinkle Tajín or chopped jalapeños on top.
Cooking Tips for the Perfect Grilled Corn Bowl
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Use Fresh Corn if You Can: It adds unbeatable sweetness and char flavor. But frozen or canned corn works too—just sauté it until slightly golden.
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Don’t Skip the Lime: That citrusy tang ties all the creamy and smoky flavors together.
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Get Creative: Swap rice for quinoa or cauliflower rice if you want a lighter bowl.
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Amp Up the Spice: Add a pinch of cayenne or a drizzle of hot sauce if you like heat.
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Make It Ahead: Marinate the chicken the night before—dinner will come together in a snap!
And remember, cooking isn’t about perfection—it’s about having fun (and licking the spoon when no one’s watching).
A Little Story from My Kitchen
I first made this Street Corn Chicken Bowl on a night when I was craving elote but didn’t want to stand outside grilling in the heat. I figured, “Why not throw it all in a bowl?”—and that’s how this recipe was born.
It’s become a family favorite, especially during summer when corn is at its sweetest. My husband calls it “the comfort food of vacation,” and my daughter loves to top hers with extra Cotija cheese (and by extra, I mean a lot). It’s one of those dishes that fills the house with the aroma of lime and chili, instantly lifting everyone’s mood.
Every bite reminds me that the best meals don’t need to be complicated—they just need heart, flavor, and a sprinkle of love (and cheese).
What to Serve with Street Corn Chicken Bowls
This bowl is a complete meal, but if you want to jazz up your dinner table, here are a few pairing ideas:
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Fresh Guacamole or Pico de Gallo: Adds brightness and freshness.
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Tortilla Chips or Plantain Chips: Great for scooping up extra corn topping.
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Side Salad with Lime Vinaigrette: Balances the creaminess beautifully.
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Margarita or Agua Fresca: Because what’s a Mexican-inspired dinner without a refreshing drink?
How to Store and Reheat
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Refrigerate: Store leftovers in airtight containers for up to 3 days.
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Freeze: Keep the chicken and rice in separate freezer-safe containers for up to 2 months (avoid freezing the corn topping—it’s best fresh).
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Reheat: Warm the chicken and rice in a skillet or microwave, then top with fresh corn mixture and sour cream before serving.
Pro tip: Add a squeeze of lime after reheating—it instantly revives the flavors!
FAQs About Street Corn Chicken Bowls
Can I use chicken breast instead of thighs?
Yes! Just be careful not to overcook it—breasts dry out faster than thighs.
Is Cotija cheese necessary?
It’s highly recommended for authentic flavor, but feta or queso fresco works in a pinch.
Can I make this without rice?
Absolutely! Try cauliflower rice, quinoa, or even shredded lettuce for a low-carb option.
How can I make it spicier?
Add diced jalapeños, hot sauce, or a sprinkle of chili flakes to turn up the heat.
A Flavorful Finish
This Street Corn Chicken Bowl is everything we love about comfort food—warm, creamy, tangy, and utterly satisfying. It’s got that perfect mix of textures and flavors, from smoky chicken to crisp grilled corn and creamy Cotija cheese.
Whether it’s a cozy weeknight dinner or your next weekend meal prep star, this Mexican-inspired dinner brings big flavor to your table with minimal effort. So grab your skillet, zest up those limes, and let your kitchen feel like a street food market—one delicious bite at a time.
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