Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 4 boneless, skinless chicken thighs; 1 tbsp lime juice (15 ml); 1 tbsp avocado oil (15 ml); 1 tsp chili powder (5 g); 1 tsp cumin powder (5 g); 1/2 tsp garlic powder or 2 garlic cloves, minced (1.5 g); 1/2 tsp salt (3 g); 1/4 tsp black pepper (1 g); 1 cup sweet corn kernels, grilled or sautéed (160 g); 1/4 cup thinly sliced red onion (30 g); 1 cup sour cream, divided (120 g); 2 tbsp mayonnaise (30 g); 1/2 cup Cotija cheese, crumbled (60 g + extra for garnish); 1 tsp chili powder (5 g); Salt and pepper, to taste; 1 lime, cut into wedges; 3 cups cooked rice (600 g); Fresh cilantro, for garnish; Optional: Tajín for garnish

Jump to Recipe

When you’re craving something hearty, vibrant, and a little out of the ordinary, this Street Corn Chicken Rice Bowl is your answer. Imagine juicy marinated chicken layered over fluffy rice, topped with smoky-sweet corn, creamy Cotija, and a zesty lime drizzle. It’s a dinner that checks all the boxes: satisfying, colorful, and full of flavor.

This isn’t just another rice bowl dinner—it’s a bowl that feels like a mini vacation. Think of it as the best parts of Mexican street food, reimagined into a wholesome, at-home meal. The marinated chicken gives you that grilled chicken recipe satisfaction, the street corn topping adds creamy-crunchy magic, and the fresh lime sauce ties everything together with a tangy kick.

And here’s the real win: it’s weeknight-friendly. You can have this beauty on the table in under an hour, but it looks and tastes like you went all out. Perfect for family dinners, casual entertaining, or when you just want to treat yourself to something special without leaving home.

So, tie on your apron—or just grab a big spoon—because tonight’s going to taste like a fiesta in a bowl.

Why You’ll Love This Street Corn Chicken Rice Bowl

Bursting with flavor from marinated chicken, smoky corn, and tangy lime.
A Mexican-inspired bowl that feels both fresh and comforting.
Perfect balance of creamy, crunchy, and zesty textures.
Easy to customise with your favourite toppings.

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs
1 Tbsp lime juice (15 ml)
1 Tbsp avocado oil (15 ml)
1 tsp chili powder (5 g)
1 tsp cumin powder (5 g)
½ tsp garlic powder or 2 minced garlic cloves (1.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)

For the Street Corn Topping:

1 cup sweet corn kernels, grilled or sautéed (160 g)
¼ cup thinly sliced red onion (30 g)
1 cup sour cream, divided (120 g)
2 Tbsp mayonnaise (30 g)
½ cup Cotija cheese, crumbled (60 g + extra for garnish)
1 tsp chili powder (5 g)
Salt and pepper, to taste
1 lime, cut into wedges

For the Rice and Assembly:

3 cups cooked rice (600 g)
Fresh cilantro, for garnish
Optional: Tajín for a tangy, spicy kick

Step-by-Step Instructions

Marinate the Chicken
In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic, salt, and black pepper. Add chicken thighs, coat evenly, and marinate 15–30 minutes.
Cook the Chicken
Heat a skillet over medium-high heat. Cook chicken 8–10 minutes per side until golden and cooked through (165°F / 74°C). Rest 5 minutes, then slice.
Prepare the Street Corn Topping
Mix corn, red onion, Cotija cheese, half the sour cream, mayonnaise, chili powder, and seasonings. Add lime juice to taste.
Fluff the Rice
Warm cooked rice with a splash of water until fluffy.
Assemble the Bowls
Divide rice into 4 bowls. Top with sliced chicken, generous spoonfuls of corn topping, extra Cotija, cilantro, and lime wedges. Drizzle with reserved sour cream.

Tips for Making the Perfect Street Corn Chicken Rice Bowl

Grill if you can: While a skillet works, grilling the chicken and corn adds unbeatable smoky flavor.
Rice upgrade: Swap white rice for cilantro-lime rice, brown rice, or even quinoa if you’re feeling adventurous.
Spice it up: Add jalapeños, hot sauce, or Tajín to give it extra zing.
Prep ahead: Make the corn topping a day in advance—it tastes even better after the flavors meld.

Think of this recipe as a canvas—you can mix and match, but the lime, Cotija, and creamy corn topping are the stars you don’t want to skip.

A Story From My Kitchen

The first time I served this Mexican-inspired bowl, it was a last-minute dinner experiment after a farmers’ market trip. I had fresh corn, Cotija, and some chicken thighs thawing in the fridge. Instead of my usual taco night, I decided to try something new.

The reaction? My family went silent on the first bite (always the best sign), then my husband asked if this was a “restaurant recipe.” The kids, who normally pick out onions, didn’t even notice because the creamy street corn topping won them over. Now, this dish has become one of our regulars—especially when we want something that feels a little special but doesn’t take all day.

What to Serve with Street Corn Chicken Rice Bowl

This dish is hearty on its own, but pairing it with the right sides makes it a feast. Try it with:

Fresh guacamole and tortilla chips for a crunchy starter.
A crisp side salad with avocado and cucumber for extra freshness.
Spicy black beans or refried beans for added protein.
Margaritas or sparkling lime water to keep the fiesta vibe going.

It’s one of those meals that feels like it belongs at a summer cookout but works perfectly for a cozy weeknight too.

How to Store Leftovers

Refrigerate: Keep chicken, rice, and corn topping in separate airtight containers. They’ll last 3–4 days.
Reheat: Warm chicken and rice in a skillet or microwave, then top with chilled corn mixture for contrast.
Freeze: The chicken and rice freeze well for up to 2 months. The corn topping is best enjoyed fresh.

FAQs About Street Corn Chicken Rice Bowl

Can I use chicken breast instead of thighs?

Yes, chicken breast works! Just watch the cooking time so it doesn’t dry out.

What if I don’t have Cotija cheese?

Feta is a great substitute. It has a similar crumbly texture and tang.

Can I make this dairy-free?

Swap sour cream and mayo with a dairy-free alternative, and use vegan cheese or skip it altogether.

Is this recipe spicy?

Not really—it’s more smoky than spicy. Add jalapeños or hot sauce if you want extra heat.

The Final Scoop

This Street Corn Chicken Rice Bowl is everything you want in a weeknight dinner: bold flavours, creamy toppings, and that irresistible combo of rice and juicy chicken. Whether you call it a grilled chicken recipe masterpiece or your new favourite rice bowl dinner, one thing’s for sure—you’ll come back to it again and again.

And don’t forget the lime wedge squeeze at the end—it’s the magic touch that makes the whole dish sing.

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