This Street Corn Chicken Rice Bowl is packed with flavor, featuring tender marinated chicken thighs, smoky grilled corn, creamy Cotija cheese, and a tangy lime sauce. It’s a customizable, vibrant meal that brings together the best of savory, spicy, and fresh ingredients in every bite. Perfect for any occasion, whether you’re craving a satisfying dinner or looking for a dish to impress your guests!

Why You’ll Love This Recipe

The combination of juicy chicken thighs, smoky street corn, and a creamy Cotija cheese topping makes this rice bowl a winner every time. The tangy lime sauce brings it all together, balancing the rich flavors. It’s a fresh, customizable meal that’s as easy to make as it is delicious. You can add your favorite toppings like avocado, black beans, or extra cilantro to make it your own, making it the perfect dish for any day of the week!

Street Corn Chicken Rice Bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

4 boneless, skinless chicken thighs
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

For the Street Corn Topping:

1 cup sweet corn kernels (grilled or sautéed, or use 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

For the Rice and Assembly:

3 cups cooked rice
Fresh cilantro for garnish

Directions

Season and Marinate the Chicken:

In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper.
Coat the chicken thighs in the marinade and refrigerate for 15-30 minutes to allow the flavors to meld.

Cook the Chicken:

Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8-10 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C).
Let the chicken rest for a few minutes before slicing it into strips.

Prepare the Street Corn Topping:

In a bowl, mix the grilled or sautéed corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder.
Season with salt, pepper, and lime juice to taste. Mix until well combined.

Prepare the Rice:

Reheat the rice in a pan with a splash of water until it’s warm and fluffy.

Assemble the Bowls:

Add a serving of rice to each bowl.
Top with sliced chicken, street corn topping, extra Cotija cheese, and fresh cilantro.
Garnish with lime wedges on the side.

Optional:

Drizzle extra sour cream on top.
Finish with a sprinkle of Tajín or hot sauce for added flavor and heat.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings

Variations

Add Avocado: For extra creaminess and richness, add slices of avocado on top of the bowl.
Vegetarian Option: Replace the chicken with grilled or sautéed veggies like bell peppers, zucchini, or mushrooms for a delicious vegetarian version.
Spicy Kick: Add extra jalapeños, hot sauce, or a sprinkle of cayenne pepper for more heat in the street corn topping or chicken marinade.

Storage/Reheating

Storage: Store any leftover chicken, street corn topping, and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheating: To reheat, microwave the rice and chicken separately, and heat the street corn topping in a pan over low heat to keep everything fresh and flavorful.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but chicken thighs tend to be juicier and more flavorful. If using chicken breasts, you may want to marinate them for a bit longer to prevent them from drying out during cooking.

2. Can I make this ahead of time?

Yes, you can marinate the chicken and prepare the street corn topping ahead of time. Store everything separately in the refrigerator until you’re ready to assemble and serve.

3. Can I use frozen corn?

Yes, frozen corn works perfectly well! Just thaw and sauté or grill it to get that smoky flavor.

4. Can I make this dish spicier?

If you like it spicy, you can add extra jalapeños or a bit of hot sauce to the street corn topping or chicken marinade.

5. Can I make this bowl with quinoa or cauliflower rice?

Yes! You can swap out the rice for quinoa or cauliflower rice for a lighter or gluten-free option.

6. How can I make the rice fluffier?

To make the rice fluffier, use a fork to fluff it after reheating and add a small splash of water to help steam it back to its fluffy state.

7. Can I grill the chicken?

Yes, grilling the chicken is a great option! Just cook it over medium-high heat, and be sure to cook until the internal temperature reaches 165°F (74°C).

8. How do I make sure the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s fully cooked.

9. Can I make this bowl in a slow cooker?

Yes, you can cook the chicken in a slow cooker! Add the marinated chicken to the slow cooker and cook on low for 4-6 hours until tender. Shred the chicken and then assemble the bowls as directed.

10. How do I know when the street corn is done?

The street corn is ready when it’s golden brown and slightly charred. If using frozen corn, sauté it until heated through and slightly browned.

Conclusion

This Street Corn Chicken Rice Bowl is a fun, flavorful, and customizable meal that’s perfect for any occasion. The combination of juicy marinated chicken, smoky grilled corn, creamy Cotija cheese, and tangy lime sauce makes for an irresistible dish. Whether served for a weeknight dinner or a special gathering, this vibrant and satisfying bowl is sure to become a family favorite!

Street Corn Chicken Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emma
Total Time: 50 minutes
Yield: 4 servings

Print Recipe

Description

This Street Corn Chicken Rice Bowl is a flavorful and vibrant dish featuring marinated chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce. It’s a customizable meal perfect for any occasion, and you can easily add toppings like avocado, black beans, or extra cilantro. Fresh, delicious, and satisfying!

Instructions

Season and Marinate the Chicken: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat the chicken thighs in the marinade and refrigerate for 15-30 minutes.
Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side, or until fully cooked. Let rest for a few minutes before slicing.
Prepare the Street Corn Topping: In a bowl, mix the grilled or sautéed corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste.
Prepare the Rice: Reheat the rice in a pan with a splash of water until it’s warm and fluffy.
Assemble the Bowls: Add a serving of rice to each bowl, top with sliced chicken, street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
Optional: Drizzle extra sour cream on top, and finish with a sprinkle of Tajín or hot sauce for added flavor and heat.

Notes

For an extra kick, add avocado, black beans, or extra lime wedges as toppings.
If you prefer a spicier version, top with hot sauce or chili flakes.
The street corn topping can be made ahead and stored in the fridge for up to 2 days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Skillet, Grilling, Sautéing
Cuisine: Mexican