Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican-inspired
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 incredibly satisfying about the mix of smoky grilled corn, juicy chicken, and zesty lime all nestled in a bowl. This Street Corn Chicken Rice Bowl Recipe brings all those flavors together effortlessly, making it a go-to for cozy dinners or casual get-togethers.

A white bowl filled with a bottom layer of fluffy white rice mixed with small pieces of yellow corn and bits of green cilantro. On top of the rice is a layer of small grilled chicken cubes, showing a charred, golden-brown texture with a slight crisp on the edges. Over the chicken, there is a drizzle of white sauce sprinkled with red seasoning. Around the edges of the bowl, there are chunks of green avocado and several fresh cilantro leaves, with a lime wedge resting on the side. The bowl sits on a white marbled surface with a half lime and some cilantro leaves nearby. 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 first tried a street corn-inspired chicken bowl at a food truck, and I instantly knew I had to recreate it at home. This recipe is just that—packed with bold flavors, creamy textures, and a perfect balance of spice and freshness that keeps me coming back for more.

Bold, Layered Flavors: The mix of chili powder, cumin, lime, and cotija cheese brings that classic street corn vibe straight to your plate.
Perfectly Juicy Chicken: Using boneless, skinless thighs means tender, flavorful meat every time without drying out.
Customizable & Fresh: The rice bowl format allows you to add your favorite toppings or swap out ingredients easily.
Great for Meal Prep: Make a big batch ahead of time, and the flavors only deepen when reheated.

Ingredients & Why They Work

Every ingredient here plays a crucial role—from the spices that build up the flavor profile to the creamy elements that balance the heat. Here's why I don't skip any of them and my tips for picking the best versions:

Flat lay of four boneless skinless chicken thighs, a small white bowl of bright yellow grilled sweet corn kernels, a small white bowl of creamy sour cream, a small white bowl of thick mayonnaise, a small white bowl of crumbled white cotija cheese, a fresh whole lime cut into wedges, a small white bowl of thinly sliced red onions, a few sprigs of fresh cilantro, a small white bowl of cooked white rice, a small white bowl of avocado oil, a small white bowl of vibrant lime juice, a small white bowl containing a mix of red chili powder and ground cumin with a pinch of garlic powder, a small white bowl of coarse salt, a small white bowl of cracked black pepper, all arranged symmetrically and balanced 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: These stay juicy and tender, unlike breasts that can get dry, so they're perfect for this recipe.
Lime juice: Adds brightness and acidity that cuts through the richness beautifully.
Avocado oil: I prefer this for its high smoke point and mild flavor, but olive oil works too.
Chili powder & cumin: They create warm, smoky depth—essential for nailing that street corn essence.
Garlic powder or fresh garlic: Fresh garlic amps flavor, but powder works fine if you’re short on time.
Salt & black pepper: Balances and enhances all the other flavors.
Sweet corn kernels: Grilled fresh corn is ideal for that authentic char and sweetness, but frozen works well in a pinch.
Red onion: Thin slices bring a subtle sharpness and crunch.
Sour cream & mayonnaise: Mix together to create a creamy, tangy sauce that mimics Mexican street corn sauce perfectly.
Cotija cheese: This crumbly, salty cheese is the magic finishing touch.
Cooked rice: Serves as a neutral backdrop that soaks up all the delicious juices.
Fresh cilantro: Bright herbal notes that make the whole bowl pop with freshness.

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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 switching up the toppings or swapping the type of rice depending on what I have on hand. Making the bowl your own is half the fun, and it’s super flexible for any season or mood.

Variation: For an extra protein boost, I sometimes add black beans or grilled shrimp instead of chicken, and it’s just as satisfying.
Vegetarian twist: Skip the chicken and double up on corn and cotija, adding some roasted veggies for texture.
Spice level: Feel free to amp up the chili powder or add fresh sliced jalapeños if you like a little more heat.

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

A white bowl filled with three main layers: the bottom layer is fluffy white rice mixed with scattered yellow corn kernels, the middle layer has grilled chicken pieces with a slightly charred golden-brown texture, and the top layer shows a drizzle of white sauce and a sprinkling of green chopped cilantro and red spice powder. Thin slices of purple onion are placed on top along with two lime wedges on the side. Tiny yellow tortilla chips and green cilantro leaves are scattered on a white marbled surface around the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

I start by mixing the lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper in a small bowl. Toss the chicken thighs in this marinade, making sure they’re well coated. I like letting mine sit for at least 20 minutes, but if you have time, an hour really lets those flavors soak in deeply.

Step 2: Grill or Sauté the Chicken

You can grill the chicken for that authentic smoky char, or sauté it in a pan if you’re indoors. Cook on medium-high heat about 5-6 minutes per side until the chicken is nicely browned and cooked through. Avoid flipping too often—letting one side get that crust makes all the difference.

Step 3: Prepare the Street Corn Sauce and Mix-ins

While the chicken rests, I grill or lightly char the corn kernels on a skillet for a few minutes. Then, I mix the sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper to create the creamy sauce that brings everything together. Stir in the sliced red onion for a little crunch and bite.

Step 4: Assemble the Bowls

Start with a generous scoop of cooked rice at the base of your bowl. Slice or cube the chicken thighs and layer on top. Spoon over the corn mixture, drizzle extra sour cream if you like, and sprinkle with more cotija and fresh cilantro. Don’t forget a wedge of lime on the side for that final squeeze of brightness.

Top Tip

I’ve made this bowl dozens of times, and these tips really helped me perfect the recipe and avoid any slip-ups in the kitchen.

Don’t rush the marinade: Even a quick 20-minute soak gives the chicken a big flavor boost, but longer is better if you’ve got the time.
Char your corn well: Whether fresh or frozen, getting a little char on the kernels adds that smoky sweetness that makes the bowl sing.
Use cotija generously: Its salty tang really cuts through the creaminess and spices, giving the bowl an authentic punch.
Rice temperature matters: Warm rice helps soak up sauces better and keeps the bowl comforting—even if you prepare components in advance.

How to Serve Street Corn Chicken Rice Bowl Recipe

Garnishes

I usually top the bowl with extra crumbled cotija, a handful of chopped fresh cilantro, and a lime wedge on the side. Sometimes, I add sliced avocado or a sprinkle of smoked paprika for an extra layer of flavor and a pop of color.

Side Dishes

This bowl stands on its own, but I like pairing it with a simple watermelon salad or a crisp green salad with a citrus vinaigrette to keep things fresh and balanced.

Creative Ways to Present

For a party, I’ve served everything deconstructed—rice in one bowl, grilled chicken on skewers, corn salad in a separate dish—so everyone can build their own bowls. It’s fun and feels way more interactive!

Make Ahead and Storage

Storing Leftovers

Store the chicken, corn mixture, and rice separately in airtight containers in the fridge. This keeps everything fresh and stops the rice from getting soggy.

Freezing

I haven't frozen the corn mixture because the texture changes, but the cooked chicken freezes beautifully if you want to prep in bulk. Just thaw overnight in the fridge before reheating.

Reheating

Gently reheat the chicken in a skillet to keep it juicy, and warm the rice in the microwave with a damp paper towel to retain moisture. Add fresh sauce and toppings after reheating for the best texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this Street Corn Chicken Rice Bowl Recipe?

You can definitely use chicken breasts if that’s your preference. Just be careful not to overcook them since they dry out faster than thighs. Marinate and cook them gently to keep them tender.

Is it okay to use frozen corn in this recipe?

Absolutely. Frozen corn works well if you don’t have access to fresh. Just thaw and give it a quick char in a hot pan to bring out the sweetness and mimic that grilled flavor.

Can I prepare this recipe ahead of time?

Yes! You can marinate and grill the chicken in advance. Store components like rice and corn sauce separately. Assemble bowls just before serving to keep everything fresh and vibrant.

What can I substitute for cotija cheese?

Feta cheese is a great substitute if cotija isn’t available. It has a similar crumbly texture and salty tang that complements the dish perfectly.

Final Thoughts

This Street Corn Chicken Rice Bowl Recipe feels like a little celebration in every bite. It’s one of those dishes I keep coming back to because it’s comforting but never boring. Trust me, once you try it, it’ll be on your regular dinner rotation too—easy, flavorful, and totally satisfying.