Street Corn Chicken Rice Bowl Recipe

Meet your new obsession: the Street Corn Chicken Rice Bowl! This vibrant one-bowl wonder brings together juicy marinated chicken, creamy and tangy elote-style corn, fluffy rice, and all the toppings your tastebuds crave. Whether you’re meal-prepping or gathering with friends, it’s everything you love about Mexican street food, served up in a hearty, flavor-packed meal that’s as fun to eat as it is to make. The Street Corn Chicken Rice Bowl gives every bite a perfect balance of creamy, spicy, and zesty.

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

This dish is all about bold, harmonious flavors — and surprisingly, you don’t need anything fancy to make it happen. Each ingredient brings a special touch to the table, from the smoky spices to the creamy cheese and fresh, zippy garnishes. Here’s what you’ll need for the ultimate Street Corn Chicken Rice Bowl:

  • Chicken Thighs: The juiciest cut for rich, savory flavor and unbeatable tenderness.
  • Lime Juice: Adds brightness and zing to both the chicken and the corn topping.
  • Avocado Oil: Perfect for searing the chicken and keeping everything moist.
  • Chili Powder: Lends warmth and a gentle kick of spice.
  • Cumin Powder: Rounds out the chicken’s flavor with earthy depth.
  • Garlic Powder or Fresh Garlic: Because every savory dish deserves a touch of garlicky goodness!
  • Salt and Black Pepper: For seasoning and bringing all the flavors together.
  • Sweet Corn Kernels: Use grilled for the most authentic street corn flavor, but frozen works well in a pinch.
  • Red Onion: Adds a sharp pop of color and crunch to the corn topping.
  • Sour Cream: The luscious base for your street corn sauce and as a velvety drizzle on top.
  • Mayonnaise: Blends seamlessly with the sour cream for creamy richness.
  • Cotija Cheese: A crumbly, salty cheese that’s basically elote’s best friend. Grab extra for garnish!
  • Chili Powder (again for the topping): Layer in the flavor for maximum depth.
  • Rice: Fluffy, warm rice is the sturdy foundation for your bowl.
  • Fresh Cilantro: Just a sprinkle brightens the whole dish and brings out its Mexican roots.
  • Lime Wedges: Squeeze a wedge over before serving for an irresistible tangy finish.
  • Optional: Tajín: This chili-lime seasoning is a game changer if you like things zesty!

How to Make Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

Start by whisking together lime juice, avocado oil, chili powder, cumin, garlic (powder or fresh), salt, and pepper. This vibrant marinade infuses your chicken thighs with tons of flavor in just 15 to 30 minutes. Don’t rush this step — the chicken only gets better as it soaks.

Step 2: Sear and Cook the Chicken

Heat a skillet over medium-high, then lay in your marinated chicken thighs. Let them sizzle and develop a golden, caramelized crust, about 8 to 10 minutes per side. They’re done when juicy and cooked through. Rest them for a few minutes, then slice into hearty strips — perfect for topping your rice bowl.

Step 3: Prep the Street Corn Topping

While the chicken rests, make the star of the show. In a bowl, mix grilled or sautéed corn, red onion, half the sour cream, mayonnaise, Cotija cheese, and chili powder. Stir in salt, pepper, and a good squeeze of lime. It should be creamy, zesty, and packed with corn flavor — basically, summer in a spoon.

Step 4: Warm Up the Rice

Fluffy rice is essential for every great Street Corn Chicken Rice Bowl. Just add a splash of water and reheat cooked rice until it’s steamy and light. Good rice makes the perfect blank canvas for all those bold toppings.

Step 5: Build Your Bowl

Now, the fun part! Spoon the warm rice into your bowl, add a pile of sliced chicken, then heap on the lush street corn topping. Sprinkle extra Cotija cheese for good measure and scatter fresh cilantro all around. Top with lime wedges, and if you love a little extra tang, add a final drizzle of sour cream or dusting of Tajín.

How to Serve Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl Recipe - Recipe Image

Garnishes

A beautiful Street Corn Chicken Rice Bowl deserves some flair. I always finish with extra Cotija cheese, a sprinkle of fresh cilantro, and a generous squeeze of fresh lime. If you want to dial up the heat or add more color, a tiny pinch of chili powder or Tajín on top does the trick.

Side Dishes

This bowl is fantastic on its own, but you can easily serve it with simple sides. Tortilla chips or warm corn tortillas are perfect for scooping. A side of black beans or a fresh, crunchy cucumber salad would round things out and keep things extra satisfying.

Creative Ways to Present

Think family-style and let everyone build their own Street Corn Chicken Rice Bowl, adding their favorite toppings. You can also serve it as a platter for a party, or prep everything ahead in meal-prep containers for easy grab-and-go lunches. For something different, roll the chicken and corn in a large tortilla and make epic burritos!

Make Ahead and Storage

Storing Leftovers

Got extras? Store the chicken, corn topping, and rice in separate airtight containers in the fridge. This way, everything stays fresh, and you can easily assemble new bowls all week long. Each component keeps well for up to 3 days.

Freezing

While the chicken and rice freeze beautifully, the creamy corn topping is best enjoyed fresh. If you want to freeze, pack only the cooked chicken and plain rice, then whip up the corn mixture just before serving for the best texture.

Reheating

For best results, reheat rice and chicken separately in the microwave or on the stove with a splash of water to keep everything tender. The corn topping can be enjoyed cold from the fridge, or let it sit out for a few minutes to take off the chill before adding to your fresh bowl.

FAQs

Can I substitute chicken breast for chicken thighs?

Absolutely! Chicken breast works just fine if you prefer a lighter cut. Just keep an eye on the cook time so it stays nice and juicy in your Street Corn Chicken Rice Bowl.

How can I make this Street Corn Chicken Rice Bowl vegetarian?

Swap out the chicken for hearty grilled portobello mushrooms or tofu. Just marinate and cook them the same way as the chicken — they’ll soak up all those zesty flavors just as beautifully.

What kind of rice is best?

Any fluffy white rice works great, but feel free to use brown rice or even quinoa for a wholesome twist. Jasmine or basmati rice add a subtle fragrance that pairs well with all the other flavors.

Is there a dairy-free alternative for the street corn topping?

Yes! Substitute vegan mayo and a plant-based sour cream, and use a salty vegan cheese or crumbled tofu instead of Cotija. That way you still get all the creamy, tangy magic in every Street Corn Chicken Rice Bowl bite.

Can I prepare the components in advance?

You bet! Cook the chicken and rice up to two days ahead, and prep the street corn topping the day of for the freshest flavor. This makes it easy to throw together bowls in minutes, whether for lunch or dinner.

Final Thoughts

There’s just something irresistible about piling every flavor-packed layer into your own Street Corn Chicken Rice Bowl. It’s fun, customizable, and bursting with the bold, bright tastes you love. I can’t wait for you to try it — your tastebuds are in for a fiesta!

Print

Street Corn Chicken Rice Bowl Recipe

This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that brings together the flavors of grilled chicken, street corn, and fluffy rice in a bowl. Perfect for a quick and flavorful dinner!

  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling, Sautéing
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Scale

For the Chicken:

  • 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

For the Street Corn Topping:

  • 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

For the Rice and Assembly:

  • 3 cups cooked rice
  • Fresh cilantro for garnish

Instructions

  1. Season and marinate the chicken: Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.
  2. Cook the chicken: Heat a skillet over medium-high heat. Cook (sear) the chicken for 8-10 minutes per side until done. Rest, then slice.
  3. Prepare the street corn topping: Mix 1 cup grilled corn or sautéed frozen sweet corn, ¼ cup thinly sliced red onion, ½ cup sour cream, 2 tablespoons mayonnaise, ½ cup Cotija cheese, and 1 teaspoon chili powder. Add salt, pepper, and lime juice to taste.
  4. Prepare the rice: Reheat 3 cups cooked rice with a splash of water until warm and fluffy.
  5. Assemble the bowls: Add rice, sliced chicken, street corn topping, extra Cotija, and cilantro to each bowl. Garnish with lime wedges.
  6. Optional: Drizzle extra sour cream on top if desired.
  7. Optional: Finish with a sprinkle of Tajín for extra flavor.
  8. Serve: Serve warm with an optional squeeze of lime.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 23g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 120mg

Keywords: Street Corn Chicken Rice Bowl, Chicken Rice Bowl, Mexican Bowl Recipe, Street Corn Recipe

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