Flavor-packed Street Corn Chicken Rice Bowl

Have you ever craved a meal that’s a little bit fresh, a little bit smoky, and a whole lotta flavor? I totally get that feeling, especially after a busy day when you need something that’s quick yet satisfying. That’s exactly what inspired this Street Corn Chicken Rice Bowl—a meal that combines tender grilled chicken, sweet street corn, and creamy Cotija cheese for a mouthwatering, customizable dinner.

Cilantro Lime Grilled Chicken Salad with sliced chicken, corn, avocado, lime, and rice.

The best part? This recipe is versatile! You can add your favorite toppings like creamy avocado, black beans, or even a drizzle of hot sauce to give it a personal touch. So, let’s get started, and trust me—you’re going to love how simple and delicious this meal is.

Why You’ll Love This Recipe

  • Quick & Easy: This meal comes together in just 50 minutes, making it perfect for a weeknight dinner or a meal prep option.
  • Packed with Flavor: The grilled chicken and street corn are bursting with smoky, tangy goodness, topped off with Cotija cheese and lime for a fresh kick.
  • Healthy & Customizable: This is a balanced meal with lean protein, vegetables, and grains. Plus, you can mix and match toppings to fit your cravings.

Ingredients

Here’s what you’ll need for the Street Corn Chicken Rice Bowl:

For the Chicken:
Boneless, skinless chicken thighs, fresh lime juice, avocado oil, chili powder, ground cumin, garlic powder (or freshly minced garlic), salt, black pepper.

For the Street Corn Topping:
Sweet corn kernels (grilled or frozen), red onion (thinly sliced), sour cream (reserve some for topping), mayonnaise, crumbled Cotija cheese (extra for garnish), chili powder, salt, pepper, lime wedges.

For the Rice and Assembly:
Cooked rice, fresh cilantro (for garnish).

Step-by-Step Instructions

  1. Season & Marinate the Chicken:
    In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken thighs with this marinade and refrigerate for 15-30 minutes. The longer it marinates, the more flavorful your chicken will be!
  2. Cook the Chicken:
    Heat a skillet over medium-high heat. Sear the chicken thighs for about 8-10 minutes per side, or until they’re fully cooked. Let the chicken rest for a few minutes, then slice it thinly.
  3. Prepare the Street Corn Topping:
    In a bowl, combine grilled corn (or sautéed frozen corn), red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt and pepper to taste. For extra zing, squeeze a little lime juice into the mix!
  4. Prepare the Rice:
    Reheat the rice by adding a splash of water and warming it in the microwave or on the stove. This keeps the rice fluffy and prevents it from drying out.
  5. Assemble the Bowls:
    Start with a layer of rice, followed by the sliced chicken, street corn topping, extra Cotija cheese, and cilantro. Garnish with lime wedges, and if you’re feeling extra indulgent, drizzle some sour cream on top. Optional: Finish with a sprinkle of Tajín for that extra burst of flavor.
Chipotle Chicken Rice Bowl with grilled chicken, corn, avocado, jalapenos, and rice.

Tips & Variations

  • Char the Corn: For a smokier flavor, grill the corn or cook it in a hot skillet until slightly charred. This adds a depth of flavor that perfectly complements the creamy toppings.
  • Use Fresh Lime Juice: Fresh lime juice brings brightness to both the marinade and the street corn topping. It helps balance the richness of the sour cream and mayo.
  • Make It Spicy: If you like heat, feel free to toss in chopped jalapeños or a sprinkle of cayenne pepper into the street corn topping for a fiery kick.
  • Extra Toppings: This recipe is so versatile! Try adding diced avocado, pico de gallo, shredded lettuce, or even radish slices for some extra crunch.

Serve It With These Amazing Recipes

Looking for more healthy dinner ideas for meal prep or exciting chicken meals to try? Here are some delicious options to mix up your weeknight dinners:

FAQs

Can I use chicken breasts instead of thighs?

Yes! If you prefer chicken breasts, they’ll work just as well. Just be sure not to overcook them—chicken breasts can dry out more easily than thighs.

Can I make this dish ahead of time?

Absolutely! This is a great easy meal prep with chicken. You can marinate the chicken the night before, and the street corn topping can be made in advance too. Just assemble the bowls when you’re ready to eat!

Can I make this vegetarian?

Yes! Skip the chicken and add a plant-based protein, such as black beans or grilled portobello mushrooms, to keep it hearty and satisfying.

Final Thoughts

This Street Corn Chicken Rice Bowl is everything you need in one meal—delicious, healthy, and super customizable. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, it’s sure to satisfy. I hope this recipe inspires you to get in the kitchen and create something fresh and exciting.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Street Corn Chicken Rice Bowl with grilled chicken, corn, red onion, cilantro, and rice.

Street Corn Chicken Rice Bowl


  • Author: Sarah
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

A flavorful and vibrant chicken rice bowl topped with smoky street corn, creamy Cotija cheese, and a zesty lime kick. Perfect for a quick, satisfying meal that brings a touch of summer to your table!


Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder (or 2 minced garlic cloves)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Street Corn Topping:

  • 1 cup sweet corn kernels (grilled or frozen)
  • ¼ cup thinly sliced red onion
  • 1 cup sour cream (save half for topping)
  • 2 tablespoons mayonnaise
  • ½ cup Cotija cheese (crumbled, plus extra for garnish)
  • 1 teaspoon 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

  • Prepare the Chicken:

    • Start by patting the boneless, skinless chicken thighs dry with paper towels. This helps them sear better when cooking.
    • In a small bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder (or minced garlic), salt, and black pepper. Whisk everything together until the marinade is well combined.
    • Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Toss the chicken to ensure it is evenly coated, then let it marinate in the refrigerator for at least 15-20 minutes, or up to an hour for more intense flavor.
  • Cook the Chicken:

    • Heat a large skillet or grill pan over medium-high heat. Once hot, add a little avocado oil to the pan.
    • Add the marinated chicken thighs to the skillet, cooking them for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and cooked through.
    • Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Slice it into strips or bite-sized pieces for serving.
  • Prepare the Street Corn Topping:

    • If using frozen corn, cook it according to the package instructions. If using fresh corn, grill it over medium heat until charred, or sauté it in a pan for 5-6 minutes until golden brown and slightly crispy.
    • Once the corn is cooked, transfer it to a large bowl. Add the thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and chili powder. Stir to combine, ensuring the corn is evenly coated with the creamy mixture.
    • Season with salt and pepper to taste. Squeeze in a bit of fresh lime juice for extra flavor.
  • Assemble the Rice Bowl:

    • Scoop cooked rice into individual serving bowls. You can use any type of rice you prefer, but white or brown rice works best.
    • Top the rice with a portion of the grilled chicken slices.
    • Spoon the street corn mixture generously over the chicken and rice.
    • Garnish with fresh cilantro and additional Cotija cheese, if desired. Serve with lime wedges on the side for a zesty kick.
  • Serve and Enjoy:

    • Your Street Corn Chicken Rice Bowl is now ready to be enjoyed! You can add a side of avocado, roasted veggies, or a simple salad for extra flavor and texture. Enjoy the perfect balance of savory, creamy, and tangy flavors in each bite.

Notes

Feel free to adjust the seasoning to your taste! The street corn topping can be made ahead for convenience. This dish is versatile and pairs well with additional veggies like avocado or bell peppers.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Skillet Cooking
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: Chicken rice bowl, street corn, Mexican chicken, easy chicken recipe, healthy chicken meal

Honey Lime Grilled Chicken Bowl with chicken, corn, rice, and lime wedges.

Leave a Comment

Recipe rating