Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
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; 1 cup sour cream (save 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)

There’s something about vibrant, zesty flavors all wrapped up in one bowl that just hits the spot. This Street Corn Chicken Rice Bowl Recipe brings together juicy, spice-rubbed chicken and that irresistibly creamy, tangy street corn mix you know and love—perfect for a satisfying meal any day of the week.

A white bowl filled with three layers: the bottom layer is white rice with a soft texture, lightly mixed with green cilantro leaves; the middle layer is bright yellow corn kernels, settled mostly on one side of the bowl; the top layer consists of grilled chicken pieces with a golden-brown, slightly charred surface, drizzled with a white creamy sauce and sprinkled with red spices; there are chunks of fresh green avocado and more cilantro leaves scattered on top, with a lime wedge placed near the edge of the bowl; the bowl is set on a white marbled textured surface with a partial lime visible next to it 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 was hooked the first time I made this Street Corn Chicken Rice Bowl Recipe. It’s such a vibrant, fresh twist on a classic dinner that feels like a fiesta in every bite. Plus, it’s surprisingly easy to whip up, and you can totally make it your own with simple swaps and add-ins.

Bold, bright flavors: The lime, chili powder, and Cotija cheese create a flavor combo that’s fresh and exciting.
Simple ingredients: No fancy or hard-to-find items—just stuff you can easily grab at your local store.
Versatile and customizable: Whether you want to add avocado, black beans, or extra spice, this recipe adapts beautifully to your taste.
Great for meal prep: It holds up well in the fridge and tastes great reheated, so it’s perfect for lunches or busy weeknights.

Ingredients & Why They Work

This recipe is a winner because it balances juicy, spiced chicken with that creamy, tangy street corn topping over fluffy rice. Each ingredient plays a key role—whether it’s for flavor, texture, or a pop of color. I always recommend using fresh lime and good-quality Cotija cheese for the best taste.

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 smooth mayonnaise, a small white bowl of crumbled white Cotija cheese, a few thin slices of fresh red onion arranged neatly, one whole fresh lime cut into wedges, a handful of fresh green cilantro sprigs, a small white bowl with golden avocado oil, a small white bowl of vibrant lime juice, small piles of chili powder, cumin powder, garlic powder, salt, and black pepper neatly arranged on the white marble surface, 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: I prefer thighs because they stay juicy and tender, especially when marinated with spices and lime.
Lime juice: Adds that fresh, zesty flavor that brightens the whole bowl.
Avocado oil: Ideal for grilling chicken because of its high smoke point and neutral flavor.
Chili powder and cumin powder: These spices give the chicken a smoky, warm flavor that’s not overpowering.
Garlic powder or fresh garlic: Adds a savory depth to the chicken’s seasoning.
Sweet corn kernels: Grilled if possible, for that smoky char that really takes this bowl to the next level.
Red onion: Thinly sliced for a bit of crunch and sharpness to contrast the creamy sauce.
Sour cream & mayonnaise: Mixed to create the luscious street corn sauce that’s tangy and rich.
Cotija cheese: This crumbly Mexican cheese adds saltiness and creaminess, with extra for garnish.
Salt and pepper: Essential for balancing and bringing out all the flavors.
Lime wedges: For squeezing over the finished bowl—never skip this step!
Cooked rice: A fluffy base that soaks up all the tasty juices and sauce.
Fresh cilantro: The final herbaceous garnish that lifts the entire dish.

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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

I love making this bowl my own depending on what’s in season or what I have on hand. You can easily add black beans for protein, swap chicken thighs for chicken breast if you prefer leaner meat, or even throw in some sliced avocado for creaminess. The street corn sauce always steals the show, so I keep that classic and tweak the rest.

Variation: One time, I made a spicy version by adding a dash of cayenne to the chicken rub and doubling the chili powder in the sauce. It was fiery but balanced perfectly by the sour cream.
Vegetarian twist: Skip the chicken and grill extra corn and peppers—then load up with black beans and avocado. Still super satisfying!
Side salad upgrade: Add a quick cabbage slaw on the side with lime dressing for extra crunch and freshness.

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

A white bowl on a white marbled surface holds a layered dish starting with a base of fluffy white rice mixed with yellow corn kernels. On top, there are pieces of grilled chicken with a golden brown and slightly charred surface, drizzled with white sauce. Thin slices of purple onion are scattered among the chicken, along with chopped green cilantro leaves. Two lime wedges are placed on the edge of the bowl. Around the bowl on the surface, there are scattered yellow tortilla chips, cilantro leaves, and a lime wedge. A light dusting of red spice powder is sprinkled on the dish and surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

I start by mixing lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper to create a flavorful marinade. Then, I toss the chicken thighs in it and let them sit for at least 20 minutes—sometimes up to a couple of hours if I have time. This little rest time really helps all those spices penetrate deeply, making the chicken juicy and packed with flavor.

Step 2: Cook the Chicken to Juicy Perfection

Preheat your grill or skillet—medium-high heat works great. Cook the chicken thighs for about 5-7 minutes per side, depending on thickness. You want a nice char on the outside but still juicy inside—using an instant-read thermometer to check for 165°F helps avoid drying them out. Once done, let the chicken rest a few minutes before slicing.

Step 3: Prepare the Creamy Street Corn Mix

While the chicken cooks, toss grilled corn kernels with sour cream, mayonnaise, crumbled Cotija cheese, chili powder, salt, and pepper. The blend of creamy, tangy, and spicy elements in this street corn mix steals the spotlight. If you can grill the corn or get those smoky frozen kernels, go for it—it makes a world of difference.

Step 4: Assemble Your Bowl

Start with a base of warm cooked rice, then add sliced chicken thighs on top. Spoon over a generous helping of the creamy street corn mixture, sprinkle extra Cotija cheese and red onions, and finish with fresh cilantro and lime wedges. Each bite should have a bit of everything—creamy, spicy, savory, and bright.

Top Tip

From my experience, nailing the marinade and cooking times makes all the difference with this Street Corn Chicken Rice Bowl Recipe. Here are the best tips I’ve learned after a few tries so you get it just right every time.

Marinate longer for deeper flavor: If you can, marinate the chicken for 1-2 hours; it really boosts juiciness and spice penetration.
Don’t overcook the chicken: Use a meat thermometer or check for firmness to avoid drying it out—it should still feel tender.
Use grilled corn if you can: Fresh or frozen corn is fine, but grilling adds that smoky sweetness that elevates the bowl.
Finish with fresh lime juice: This simple squeeze brightens every bite and balances the creamy sauce perfectly.

How to Serve Street Corn Chicken Rice Bowl Recipe

street corn chicken - Serving Suggestion

Garnishes

My go-to garnishes are extra crumbled Cotija for that salty kick, fresh cilantro for herbaceous brightness, and lime wedges for that zesty pop. I also like adding a few thin slices of red onion for crunch and a drizzle of reserved sour cream mixed with a pinch of chili powder for a creamy finish.

Side Dishes

I often serve this bowl with a light cabbage slaw tossed in lime juice and chili flakes, or some warm, soft tortillas on the side to make little wraps. A simple black bean salad or guacamole also complements the flavors perfectly without overpowering them.

Creative Ways to Present

For a fun presentation at parties, I’ve layered the ingredients in clear glass jars or mini Mason jars. It looks colorful and inviting, plus it’s easy to serve. Another time, I served these bowls with a festive sprinkling of crushed tortilla chips on top for extra texture and crunch—everyone loved it!

Make Ahead and Storage

Storing Leftovers

After enjoying a big bowl, I store leftovers in airtight containers in the fridge—separating the chicken and corn sauce from the rice if possible to keep textures fresh. They stay good for up to 3 days, making for an easy lunch the next day.

Freezing

I’ve frozen cooked chicken thighs before, but I recommend freezing just the chicken (not the corn sauce or rice) for best texture. Thaw overnight in the fridge and reheat gently. The street corn sauce tastes best fresh, so I usually make that just before serving.

Reheating

To reheat leftovers, I gently warm the chicken and rice in the microwave or stovetop, then add fresh street corn sauce on top. This keeps the creamy topping just right without drying out the chicken. A quick squeeze of lime after reheating really lifts the flavors back up.

Frequently Asked Questions:

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

Yes! You can substitute chicken breasts if you prefer leaner meat. Just be sure to watch the cooking time closely to avoid drying out the chicken; breasts cook a bit faster and benefit from marinating as well.

What’s the best way to grill the corn for this recipe?

If you have fresh corn on the cob, grilling it directly over medium-high heat until it’s charred in spots adds amazing smoky flavor. Rotate frequently for even cooking, about 7-10 minutes. Then cut the kernels off to mix into the bowl. Frozen grilled corn works too if fresh isn’t available.

Can I make this recipe dairy-free?

Absolutely! To make a dairy-free Street Corn Chicken Rice Bowl Recipe, substitute the sour cream and Cotija cheese with dairy-free alternatives such as cashew crema and nutritional yeast or a dairy-free cheese. The flavors will still be delicious and creamy without dairy.

How spicy is the Street Corn Chicken Rice Bowl Recipe?

This recipe has a mild to moderate level of spice thanks to chili powder and cumin. If you prefer it spicier, you can easily add cayenne pepper or a pinch of chili flakes to the marinade and sauce. For a milder version, simply reduce the amount of chili powder.

Final Thoughts

This Street Corn Chicken Rice Bowl Recipe quickly became one of my favorites because it’s flavor-packed, comforting, and so easy to make. I hope you’ll enjoy the perfect balance of smoky, creamy, and tangy flavors as much as I do. It’s the kind of meal that feels special but doesn’t take all day to put together—like a little celebration on a busy weeknight. Give it a try and then tweak it until it’s your perfect bowl.