Street Corn Chicken Rice Bowl

Name: Street Corn Chicken Rice Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 4 chicken thighs (boneless, skinless); 1 tbsp lime juice; 1 tbsp avocado oil; 1 tsp chili powder; 1 tsp cumin powder; 1/2 tsp garlic powder or 2 minced garlic cloves; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup sweet corn kernels (grilled or sautéed frozen corn); 1/4 cup thinly sliced red onion; 1 cup sour cream (half reserved for drizzle); 2 tbsp mayonnaise; 1/2 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 jasmine rice; Fresh cilantro for garnish

Jump to Recipe

When I first tried to recreate the vibrant flavors of Mexican street corn at home, it turned into a happy accident: a hearty rice bowl packed with juicy chicken, grilled corn, creamy cheese, and a zesty lime sauce.

This Street Corn Chicken Rice Bowl quickly became my go-to when I needed an easy sheet pan dinner or something bright and satisfying after a busy day. It’s perfect for beginners because it’s simple to make, doesn’t require fancy techniques, and delivers bold, crowd-pleasing flavors with minimal effort. Plus, it fits right into your rotation of quick and healthy meals without feeling like a compromise.

Why This Recipe is Special

This dish takes everything we love about traditional Mexican elote—sweet grilled corn, tangy lime, creamy toppings, and a touch of chili—and turns it into a complete meal. Every element works together: the savory chicken adds protein, the rice provides a comforting base, and the toppings bring freshness and spice. It’s versatile, easily customizable, and perfect for meal prep, family dinners, or an easy solo lunch. Best of all, it teaches beginner cooks how simple ingredients can layer into something truly exciting.

Ingredients and Preparation

Chicken Thighs: They stay juicy and tender during cooking, making them forgiving for beginners. Chicken breasts can be swapped in for a leaner option.

Lime Juice: Provides a fresh, bright acidity that cuts through the richness. Lemon juice works as a good backup.

Avocado Oil: Great for high-heat cooking, but olive oil or vegetable oil can substitute easily.

Chili Powder: Adds a gentle smoky heat. Paprika can be used if you prefer a milder flavor.

Cumin Powder: Lends a warm, earthy note that deepens the dish’s flavor.

Garlic Powder: Brings a mellow, savory taste. Fresh minced garlic can be used if you want more punch.

Salt and Black Pepper: Essential for balancing and enhancing all other flavors.

Sweet Corn Kernels: Grilled for smoky depth; frozen corn can be a handy, quick alternative.

Red Onion: Provides crunch and sharpness. Omit if you prefer a milder topping.

Sour Cream: Creamy richness that ties the topping together. Greek yogurt offers a healthier alternative.

Mayonnaise: Boosts creaminess, though extra sour cream can substitute if you prefer a lighter option.

Cotija Cheese: Salty and crumbly, Cotija gives authentic street corn vibes. Feta or queso fresco are excellent swaps.

Cooked Jasmine Rice: A fluffy, fragrant base. Feel free to use brown rice, white rice, or even cauliflower rice for a low-carb version.

Fresh Cilantro: Brings herbal freshness. If you’re not a fan, green onions or parsley are good alternatives.

Step-by-Step Instructions

Step 1
In a large bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper to create a marinade. Add the chicken thighs, tossing them thoroughly to coat, and let them marinate in the refrigerator for at least 15 to 30 minutes so the flavors absorb deeply.

Step 2
Heat a skillet over medium-high heat and place the marinated chicken thighs in the pan. Cook each side for 8 to 10 minutes until golden brown and fully cooked through. The chicken should reach an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips or chunks.

Step 3
In a separate bowl, mix grilled corn kernels with thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, a sprinkle of chili powder, and a squeeze of fresh lime juice. Add salt and black pepper to taste, stirring until everything is well combined.

Step 4
If you’re using leftover or cold jasmine rice, reheat it gently with a splash of water either in the microwave or in a pan over low heat, stirring occasionally to keep it fluffy and moist.

Step 5
To assemble, scoop a generous serving of rice into each bowl, top with slices of chicken, add a hearty spoonful of the street corn topping, and sprinkle extra Cotija cheese and fresh cilantro over everything. Finish with a lime wedge on the side for squeezing right before eating.

Beginner Tips and Notes

If the veggies overcook or burn slightly, don’t worry—the extra char actually adds smoky flavor.
If your chicken browns too quickly but isn’t cooked inside, reduce the heat slightly and cover the pan to allow gentle cooking through.
Always slice cooked chicken against the grain for the juiciest bites.
If you don’t have a skillet, you can roast the chicken in the oven at 400°F for about 20 minutes.
Using frozen corn? Just sauté it in a dry pan for 5 to 6 minutes until it gets a little color.

Serving Suggestions

Pair your Street Corn Chicken Rice Bowl with a simple green salad tossed in a citrus vinaigrette for a refreshing side.
A dollop of guacamole or a quick pico de gallo on the side can add even more vibrant flavors.
To store leftovers, keep the rice, chicken, and toppings separate in airtight containers for up to 3 days. Reheat the rice and chicken gently before assembling fresh bowls.

Conclusion

I hope you feel inspired to try this Street Corn Chicken Rice Bowl and see how easy it is to create something delicious from simple ingredients. It’s a fantastic way to learn layering flavors, and the flexibility lets you make it truly your own. If you give it a go, I’d love to hear how it turned out—drop a comment below and let’s celebrate your kitchen win together!

FAQ About Street Corn Chicken Rice Bowl

1. Can I use chicken breasts instead of thighs in this recipe?

Yes, you can substitute chicken breasts if you prefer a leaner option. Just be careful not to overcook them as they tend to dry out faster than thighs.

2. What can I use instead of Cotija cheese?

If you can’t find Cotija, feta cheese or queso fresco are great substitutes that provide a similar salty, crumbly texture and flavor.

3. How can I make this Street Corn Chicken Rice Bowl spicier?

For extra heat, add diced jalapeños to the corn mixture, sprinkle cayenne pepper over the chicken, or drizzle your bowl with a bit of hot sauce or sriracha.

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