Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is the ultimate comfort meal, combining juicy seasoned chicken with the vibrant, creamy flavors of Mexican elote. It is a perfect balance of textures and zesty lime that comes together quickly for a satisfying lunch or dinner.

Why You Will Love This Recipe

• Irresistible Flavor Profile: It combines the best parts of street corn with tender, juicy chicken and rice all in one bowl.
• Perfect Balance: The lime, chili powder, and Cotija cheese give it a nice balance of tang and spice.
• Customizable: It is super versatile; you can add avocado, black beans, or extra toppings to make it your own.
• Quick and Easy: It’s simple to pull together but still feels like a special, layered meal.
• Meal Prep Friendly: This recipe is great for weeknight dinners with minimal fuss and stays delicious for next-day lunches!

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sweet corn kernels (grilled or frozen)
• 1/4 cup thinly sliced red onion
• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 cup crumbled Cotija cheese
• 1 teaspoon chili powder (for the topping)
• 3 cups cooked Jasmine rice
• Fresh cilantro for garnish
• Lime wedges for serving

Step-by-Step Instructions

1. Season and Marinate the Chicken: In a medium mixing bowl, combine the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing them to coat evenly. Let them marinate in the fridge for at least 15-30 minutes to infuse the flavors.
2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook each side for about 8-10 minutes until golden brown and cooked through (reaching an internal temperature of 165°F). Remove the chicken from the pan, let it rest for a few minutes, then slice it into bite-sized chunks or strips.
3. Prepare the Street Corn Topping: In a separate mixing bowl, combine the corn (charred or warmed), thinly sliced red onion, half of the sour cream, mayonnaise, crumbled Cotija cheese, and a teaspoon of chili powder. Add salt, pepper, and a squeeze of lime juice to taste, mixing until creamy.
4. Prepare the Rice: If using leftover or cold jasmine rice, add a small splash of water and reheat it in a pan over low heat or in the microwave until it is warm and fluffy.
5. Assemble the Bowls: Start with a base of warm rice in each bowl. Top with a portion of the sliced chicken and a generous spoonful of the street corn mixture.
6. Garnish and Serve: Add extra Cotija cheese, fresh cilantro, and a drizzle of the remaining sour cream. Place a lime wedge on the side and serve warm.

Expert Tips / Pro Tips

Char the Corn: For a deeper, smoky flavor, grill the corn or cook it in a very hot, dry skillet until it gets slightly charred before mixing it with the sauce.

Use Fresh Lime: Always use fresh lime juice rather than bottled. The acidity in fresh lime brightens the heavy creaminess of the mayo and sour cream perfectly.

Rest the Chicken: Do not cut the chicken immediately after taking it off the heat. Letting it rest for 5 minutes allows the juices to redistribute, ensuring every piece is tender.

Rice Texture: When reheating rice, adding that splash of water is crucial to create steam, which prevents the grains from becoming hard or crunchy.

Variations & Substitutions

Protein Swap: You can easily substitute the chicken thighs with chicken breasts, shrimp, or even steak. For a vegetarian version, roasted chickpeas or black beans work beautifully.

Lighter Sauce: If you want to cut back on calories, substitute the sour cream and mayonnaise with plain Greek yogurt. It provides a similar tang with more protein.

Low Carb Option: Replace the Jasmine rice with cauliflower rice or a bed of shredded romaine lettuce for a “street corn salad” feel.

Cheese Alternatives: If you cannot find Cotija, feta cheese is the best substitute as it has a similar salty, crumbly texture. Queso fresco is another great mild option.

Serving Suggestions

This Street Corn Chicken Rice Bowl is a complete meal on its own, but you can elevate it with various side additions. Serving it with a side of crispy tortilla chips provides a great crunch. For extra richness, add diced avocado or a scoop of guacamole on top. If you enjoy extra acidity, a spoonful of pico de gallo or pickled red onions adds a wonderful brightness. For those who love heat, a drizzle of Sriracha or your favorite hot sauce is highly recommended.

Storage, Freezing & Reheating

Storage: Store the components separately if possible. The chicken and rice will stay fresh in airtight containers in the refrigerator for up to 4 days. Keep the street corn topping in a separate container to maintain its texture.

Freezing: You can freeze the cooked chicken and rice for up to 3 months. However, the street corn topping (containing sour cream and mayo) does not freeze well and should be made fresh.

Reheating: Reheat the chicken and rice in the microwave with a damp paper towel over the top to keep them moist. Once warm, add the cold street corn topping and fresh garnishes.

Nutrition Information

Street Corn Chicken Rice Bowl

This Street Corn Chicken Rice Bowl is the ultimate comfort meal, combining juicy seasoned chicken with the vibrant, creamy flavors of Mexican elote. It is a perfect balance of textures and zesty lime that comes together quickly for a satisfying lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 512

Ingredients Equipment Method Notes

Ingredients

  

Chicken & Marinade

• 4 boneless, skinless chicken thighs
• 1 tbsp lime juice
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp cumin powder
• 1/2 tsp garlic powder or 2 minced garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper

Street Corn Topping

• 1 cup sweet corn kernels grilled or frozen
• 1/4 cup red onion thinly sliced
• 1 cup sour cream
• 2 tbsp mayonnaise
• 1/2 cup Cotija cheese crumbled
• 1 tsp chili powder for the topping

Assembly

• 3 cups Jasmine rice cooked
• Fresh cilantro for garnish
• Lime wedges for serving

Equipment

• Skillet
• Mixing Bowls
• Knife

Method

 

1. Season and Marinate the Chicken: In a medium mixing bowl, combine the lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing them to coat evenly. Let them marinate in the fridge for at least 15-30 minutes to infuse the flavors.
   4 boneless, skinless chicken thighs, 1 tbsp lime juice, 1 tbsp avocado oil, 1 tsp chili powder, 1 tsp cumin powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook each side for about 8-10 minutes until golden brown and cooked through (reaching an internal temperature of 165°F). Remove the chicken from the pan, let it rest for a few minutes, then slice it into bite-sized chunks or strips.
   4 boneless, skinless chicken thighs
3. Prepare the Street Corn Topping: In a separate mixing bowl, combine the corn (charred or warmed), thinly sliced red onion, half of the sour cream, mayonnaise, crumbled Cotija cheese, and a teaspoon of chili powder. Add salt, pepper, and a squeeze of lime juice to taste, mixing until creamy.
   1 cup sweet corn kernels, 1/4 cup red onion, 1 cup sour cream, 2 tbsp mayonnaise, 1/2 cup Cotija cheese, 1 tsp chili powder
4. Prepare the Rice: If using leftover or cold jasmine rice, add a small splash of water and reheat it in a pan over low heat or in the microwave until it is warm and fluffy.
   3 cups Jasmine rice
5. Assemble the Bowls: Start with a base of warm rice in each bowl. Top with a portion of the sliced chicken and a generous spoonful of the street corn mixture.
6. Garnish and Serve: Add extra Cotija cheese, fresh cilantro, and a drizzle of the remaining sour cream. Place a lime wedge on the side and serve warm.
   Fresh cilantro, Lime wedges

Notes

Expert Tips / Pro TipsChar the Corn: For a deeper, smoky flavor, grill the corn or cook it in a very hot, dry skillet until it gets slightly charred before mixing it with the sauce.Use Fresh Lime: Always use fresh lime juice rather than bottled. The acidity in fresh lime brightens the heavy creaminess of the mayo and sour cream perfectly.Rest the Chicken: Do not cut the chicken immediately after taking it off the heat. Letting it rest for 5 minutes allows the juices to redistribute, ensuring every piece is tender.Rice Texture: When reheating rice, adding that splash of water is crucial to create steam, which prevents the grains from becoming hard or crunchy.

FAQ