Street Corn Chicken Rice Bowl

Whenever I’m craving something with a mix of textures and a little kick, this street corn chicken rice bowl is my go-to.

It starts with tender, seasoned chicken thighs over rice, topped with grilled corn, cotija cheese, and a tangy, lime-infused sauce.

Inspired by classic street corn, this bowl brings in all the essentials—roasted corn, a hint of chili, and a creamy lime sauce. I like to top it with whatever I have on hand, like avocado, black beans, or a little extra cilantro.

It’s simple to make, but always feels like the perfect meal.

The first time I made this bowl, I was inspired by my love for elote, that classic Mexican street corn with lime, chili, and cheese.

I wanted to take those same flavors and turn them into a meal that didn’t need a ton of extra sides.

Now, it’s one of those dishes I turn to when I want something fresh and filling, and it never disappoints!

The toppings are always the best part, too—everyone can add a little more chili, cotija, or cilantro to make it their own.

• Combines the best parts of street corn with tender, juicy chicken and rice—all in one bowl.
• The lime, chili powder, and Cotija cheese give it a nice balance of tang and spice.
• Super versatile—add avocado, black beans, or extra toppings to make it your own.
• It’s quick and easy to pull together, but still feels like a special, layered meal.
• Great for meal prep or weeknight dinners with minimal fuss!

Equipment

• 1 Skillet
• 1 Wooden Cutting Board
• 1 Chef Knife
• Mixing Bowls

Ingredients and Substitutions

For the Chicken

• Chicken thighs (boneless, skinless) – can substitute with chicken breasts
• Lime juice – adds freshness; lemon juice can be used instead
• Avocado oil – substitute with olive oil or vegetable oil
• Chili powder – adds smoky flavor; paprika can be used if preferred
• Garlic powder – or fresh garlic cloves, optional, for seasoning
• Salt and black pepper

For the Street Corn Topping:

• Sweet Corn kernels (grilled, if possible) – fresh or frozen
• Red onion, thinly sliced – optional, adds crunch
• Sour cream – can substitute with Greek yogurt
• Mayonnaise – adds creaminess; can omit or use extra sour cream if preferred
• Cotija cheese – substitute with feta or queso fresco
• Chili powder – adds flavor to the corn mixture
• Salt and black pepper, to taste
• Lime wedges – for extra zest

For the Rice and Assembly:

• Cooked Jasmine rice – use white, brown, or cauliflower rice for a low-carb option
• Fresh cilantro – optional, or substitute with parsley or green onions for garnish

Step by Step Instructions For The Best Street Corn Chicken Rice Bowl

Season the Chicken:
In a bowl, combine the lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing them to coat evenly. Marinate in the fridge for at least 15-30 minutes to infuse flavor.

Cook the Chicken:
Heat a skillet over medium-high heat and add the marinated chicken thighs. Cook each side for about 8-10 minutes until golden brown and cooked through. Remove the chicken, let it rest, then slice it into chunks or strips.

Prepare the Street Corn Topping:
In a mixing bowl, combine the grilled corn, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and a sprinkle of chili powder. Add salt, pepper, and a squeeze of lime juice to taste, mixing everything well.

Prepare the Rice:
If using cold or leftover jasmine rice, add a splash of water to it and reheat in the microwave or in a pan over low heat until it’s warm and fluffy. Stir occasionally to ensure even reheating.

Assemble the Bowls:
Start with a base of rice in each bowl. Top with sliced chicken, a generous spoonful of the street corn mixture, extra Cotija cheese, and fresh cilantro. Place a lime wedge on the side for added zest.

Serve:
Serve warm and, if desired, give a final squeeze of lime over the top just before eating.

Top Tips

• Char the Corn
  For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. This adds a smoky taste that pairs well with the creamy toppings.
• Use Fresh Lime Juice
  Fresh lime juice in both the marinade and the street corn topping brightens the dish and balances the richness of the sour cream and mayo.
• Reheat Rice with Water
  When reheating rice, add a splash of water to keep it fluffy and prevent it from drying out.
• Add Extra Heat
  For a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.

Extra Topping Ideas

• Diced Avocado or Guacamole
  Adds creaminess and a rich flavor that balances the smoky and spicy elements in the bowl.
• Pico de Gallo
  Fresh tomatoes, onions, and cilantro add a bright, juicy element.
• Sliced Jalapeños
  Fresh or pickled jalapeños bring heat and a nice tang.
• Shredded Lettuce
  Adds crunch and a refreshing contrast to the warm rice and chicken.
• Radish Slices
  Thinly sliced radishes bring a mild peppery crunch.
• Sliced Green Onions
  Adds a mild onion flavor that complements the other ingredients.
• Hot Sauce or Sriracha
  A drizzle of hot sauce or sriracha adds extra spice for those who love heat.