Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken thighs; 1 tablespoon avocado oil; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 3 cups cooked rice; 1 cup sweet corn kernels; ½ cup Cotija cheese; ¼ cup thinly sliced red onion; ½ cup sour cream; 2 tablespoons mayonnaise; Lime juice and wedges, to taste

Introduction

This Street Corn Chicken Rice Bowl combines the smoky, spicy flavors of Mexican street corn with tender chicken and fluffy rice for a satisfying, easy meal. It’s a vibrant bowl loaded with fresh ingredients and creamy toppings that bring bold flavors to your dinner table.

A white bowl filled with three layers of food, placed on a white marbled surface. The bottom layer is yellow corn kernels with a juicy look. On top of the corn, there are pieces of grilled cauliflower that are golden brown with small charred spots. The top layer is a creamy white sauce drizzled all over, garnished with small green cilantro leaves and some red chili flakes scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 cup sweet corn kernels
3 cups cooked rice
½ cup Cotija cheese
Lime juice and wedges
1 tablespoon avocado oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup thinly sliced red onion
½ cup sour cream
2 tablespoons mayonnaise

Instructions

Step 1: In a small bowl, mix chili powder, garlic powder, salt, and black pepper. Rub this seasoning evenly over the chicken thighs.
Step 2: Heat avocado oil in a skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, until cooked through and golden brown. Remove from heat and let rest.
Step 3: In the same skillet, add sweet corn kernels and cook for 3-4 minutes, stirring occasionally, until slightly charred and tender. Remove from heat.
Step 4: In a small bowl, combine sour cream, mayonnaise, and a squeeze of lime juice to make a creamy sauce. Mix well and set aside.
Step 5: Slice the rested chicken thighs into strips.
Step 6: To assemble each bowl, start with a base of cooked rice. Top with charred corn, sliced chicken, thinly sliced red onion, and a sprinkle of Cotija cheese.
Step 7: Drizzle the creamy lime sauce over the bowl and serve with lime wedges on the side for extra zest.

Tips & Variations

Substitute Cotija cheese with feta if Cotija is unavailable.
Add fresh cilantro or chopped jalapeño for extra brightness and heat.
Use grilled chicken or leftover rotisserie chicken for a time-saving option.
For a vegan version, replace chicken with grilled vegetables and use vegan sour cream and mayo alternatives.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and corn gently in a skillet or microwave. Add fresh toppings and sauce after reheating for best flavor and texture.

How to Serve

The dish is served in a white bowl filled with a base layer of bright yellow cooked corn, topped with a middle layer of grilled cauliflower pieces that are golden brown with some darker charred spots. The top layer is a drizzle of creamy white sauce, sprinkled with red chili flakes and garnished with small green cilantro leaves scattered across the bowl. The background shows a white marbled surface with a few loose cilantro leaves around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Thaw and drain it before cooking to avoid excess moisture in the dish.

What is Cotija cheese and can I substitute it?

Cotija is a crumbly, salty Mexican cheese similar to feta. If you can’t find it, feta cheese is a great substitute that provides a similar flavor and texture.

Street Corn Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

This Street Corn Chicken Rice Bowl is a flavorful and vibrant dish that combines tender, seasoned chicken thighs with sweet corn, creamy Cotija cheese, and a zesty lime-infused sauce over a bed of warm rice. With a hint of chili and garlic powders, this bowl delivers a deliciously balanced Mexican-inspired meal perfect for a quick weeknight dinner or a satisfying lunch.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Mexican

Ingredients

Scale

Chicken

4 boneless, skinless chicken thighs
1 tablespoon avocado oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Rice and Corn

3 cups cooked rice
1 cup sweet corn kernels

Toppings and Sauce

½ cup Cotija cheese
¼ cup thinly sliced red onion
½ cup sour cream
2 tablespoons mayonnaise
Lime juice and wedges, to taste

Instructions

Prepare the Chicken: In a bowl, toss the boneless, skinless chicken thighs with avocado oil, chili powder, garlic powder, salt, and black pepper until evenly coated.
Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 6-8 minutes per side or until fully cooked and golden brown on the outside. Remove from heat and let rest.
Prepare the Sauce: In a small bowl, mix the sour cream and mayonnaise together. Add lime juice to taste, adjusting for desired tanginess.
Warm the Corn and Rice: In the same skillet or a separate pan, lightly warm the sweet corn kernels and cooked rice just until heated through.
Assemble the Bowls: Divide the warm rice evenly between bowls. Top with the warm sweet corn and sliced chicken thighs.
Add Toppings: Drizzle the prepared sour cream-lime sauce on top, sprinkle with Cotija cheese and red onion slices. Serve with lime wedges on the side for additional flavor.