There’s something magical about street corn—charred, creamy, tangy, and just the right amount of smoky spice. Now imagine all those irresistible flavors tucked into a hearty, customizable bowl with juicy chicken, fluffy rice, and a lime-kissed topping that ties everything together. That’s exactly what this Street Corn Chicken Rice Bowl delivers.
This dish takes inspiration from elote, the classic Mexican street corn, and transforms it into a full, satisfying meal. You’ll get tender marinated chicken, a creamy street corn mixture loaded with Cotija cheese and chili powder, and a base of warm rice to catch all the flavors. Whether you keep it simple or pile on extras like avocado, black beans, or jalapeños, this bowl feels special while still being easy enough for a weeknight dinner.
❤️ Why You’ll Love This Recipe
- Bold, Fresh Flavors: Lime, chili, and Cotija cheese balance tang, spice, and creaminess.
- One-Bowl Meal: Chicken, rice, and street corn topping make this a filling, complete dinner.
- Customizable: Add your favorite toppings like avocado, pico de gallo, or hot sauce.
- Great for Meal Prep: Stores well and reheats beautifully.
- Quick & Easy: Simple steps with big payoff—ready in under an hour.
I love this recipe because it has the fun, street-food feel of elote but with enough protein and grains to make it a wholesome, hearty meal. It’s comfort food with a fresh twist!
🛒 Ingredients You’ll Need
For the Chicken
- 4 boneless, skinless chicken thighs (can use chicken breasts)
- 1 tbsp lime juice (fresh is best)
- 1 tbsp avocado oil (or olive/vegetable oil)
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder (or 2 minced fresh cloves)
- ½ tsp salt
- ¼ tsp black pepper
For the Street Corn Topping
- 1 cup sweet corn kernels (grilled if possible; frozen works too)
- ¼ cup red onion, thinly sliced
- 1 cup sour cream (reserve half for drizzling)
- 2 tbsp mayonnaise
- ½ cup Cotija cheese, crumbled (plus extra for garnish; substitute feta if needed)
- 1 tsp chili powder
- Salt & pepper, to taste
- 1 lime, cut into wedges
For the Rice & Assembly
- 3 cups cooked jasmine rice (sub white, brown, or cauliflower rice)
- Fresh cilantro, chopped, for garnish
👉 Optional toppings: avocado slices, pico de gallo, shredded lettuce, jalapeños, radishes, green onions, or hot sauce.
👩🍳 Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat. Marinate in the fridge for 15–30 minutes to allow the flavors to soak in.
2. Cook the Chicken
Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8–10 minutes per side, until golden brown and cooked through. Remove from heat, let rest for a few minutes, then slice into strips or chunks.
3. Make the Street Corn Topping
In a mixing bowl, combine grilled (or sautéed) corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice. Mix until creamy and well combined.
💡 Shortcut: If using frozen corn, sauté it in a pan for 5–6 minutes until slightly charred, then cool before mixing.
4. Prepare the Rice
If using cold or leftover rice, reheat with a splash of water in a pan or microwave until warm and fluffy.
5. Assemble the Bowls
Spoon rice into bowls as the base. Top with sliced chicken, a generous scoop of the street corn mixture, and extra Cotija cheese. Garnish with cilantro and lime wedges.
For extra flair, drizzle reserved sour cream on top and sprinkle Tajín or extra chili powder for a zesty kick.
🌟 Chef’s Tips
- Char the Corn: A quick grill or skillet char adds smoky flavor.
- Use Fresh Lime Juice: It brightens the dish and balances the richness of the toppings.
- Reheat Rice Properly: Always add a splash of water so it stays fluffy, not dry.
- Turn Up the Heat: Add jalapeños, cayenne, or hot sauce for more spice.
🥡 Storing & Reheating
- Store: Keep leftovers in airtight containers in the fridge for up to 3 days.
- Reheat: Warm chicken and rice in a skillet or microwave, then add fresh toppings for best flavor.
- Meal Prep Tip: Store components separately and assemble bowls just before eating.
❓ FAQ
Can I use chicken breasts instead of thighs?
Yes—just adjust cooking time to avoid drying out.
Can I make it vegetarian?
Absolutely! Swap chicken for black beans or grilled tofu.
What’s the best cheese substitute for Cotija?
Feta or queso fresco both work well.
Street Corn Chicken Rice Bowl – Fresh, Flavorful, and Satisfying
Ingredients
Method
- Marinate the Chicken
- In a bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat. Marinate in the fridge for 15–30 minutes to allow the flavors to soak in.
- Cook the Chicken
- Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 8–10 minutes per side, until golden brown and cooked through. Remove from heat, let rest for a few minutes, then slice into strips or chunks.
- Make the Street Corn Topping
- In a mixing bowl, combine grilled (or sautéed) corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice. Mix until creamy and well combined.
- 💡 Shortcut: If using frozen corn, sauté it in a pan for 5–6 minutes until slightly charred, then cool before mixing.
- Prepare the Rice
- If using cold or leftover rice, reheat with a splash of water in a pan or microwave until warm and fluffy.
- Assemble the Bowls
- Spoon rice into bowls as the base. Top with sliced chicken, a generous scoop of the street corn mixture, and extra Cotija cheese. Garnish with cilantro and lime wedges.
- For extra flair, drizzle reserved sour cream on top and sprinkle Tajín or extra chili powder for a zesty kick.
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