Street Corn Chicken Rice Bowl

Whenever I’m craving something with a mix of textures and a little kick, this street corn chicken rice bowl is my go-to.

It starts with tender, seasoned chicken thighs over rice, topped with grilled corn, cotija cheese, and a tangy, lime-infused sauce.

Inspired by classic street corn, this bowl brings in all the essentials—roasted corn, a hint of chili, and a creamy lime sauce. I like to top it with whatever I have on hand, like avocado, black beans, or a little extra cilantro.

It’s simple to make, but always feels like the perfect meal.

Why You’ll Love This Recipe

• Combines the best parts of street corn with tender, juicy chicken and rice—all in one bowl.
• The lime, chili powder, and Cotija cheese give it a nice balance of tang and spice.
• Super versatile—add avocado, black beans, or extra toppings to make it your own.
• It’s quick and easy to pull together, but still feels like a special, layered meal.
• Great for meal prep or weeknight dinners with minimal fuss!

Equipment

• 1 Skillet
• 1 Wooden Cutting Board
• 1 Chef Knife
• Mixing Bowls

Ingredients and Substitutions

For the Chicken

• Chicken thighs (boneless, skinless) – can substitute with chicken breasts
• Lime juice – adds freshness; lemon juice can be used instead
• Avocado oil – substitute with olive oil or vegetable oil
• Chili powder – adds smoky flavor or paprika can be used if preferred
• Cumin powder – adds earthiness
• Garlic powder – or fresh garlic cloves, optional, for seasoning
• Salt and black pepper

For the Street Corn Topping:

• Sweet Corn kernels (grilled, if possible) – fresh or frozen sweet corn
• Red onion, thinly sliced – optional, adds crunch
• Sour cream – can substitute with Greek yogurt
• Mayonnaise – adds creaminess; can omit or use extra sour cream if preferred
• Cotija cheese – substitute with feta or queso fresco
• Chili powder – adds flavor to the corn mixture
• Salt and black pepper, to taste
• Lime wedges – for extra zest

For the Rice and Assembly:

• Cooked Jasmine rice – use white, brown, or cauliflower rice for a low-carb option
• Fresh cilantro – optional, or substitute with parsley or green onions for garnish

See the exact measurements and detailed instructions in the recipe card below.

Step by Step Instructions For The Best Street Corn Chicken Rice Bowl

Season the Chicken:
In a 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. Marinate in the fridge for at least 15-30 minutes to infuse flavor.

Cook the Chicken:
Heat a skillet over medium-high heat and add the marinated chicken thighs. Cook each side for about 8-10 minutes until golden brown and cooked through. Remove the chicken, let it rest, then slice it into chunks or strips.

Prepare the Street Corn Topping:
In a mixing bowl, combine the grilled corn, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and a sprinkle of chili powder. Add salt, pepper, and a squeeze of lime juice to taste, mixing everything well.

Prepare the Rice:
If using cold or leftover jasmine rice, add a splash of water to it and reheat in the microwave or in a pan over low heat until it’s warm and fluffy. Stir occasionally to ensure even reheating.

Assemble the Bowls:
Start with a base of rice in each bowl. Top with sliced chicken, a generous spoonful of the street corn mixture, extra Cotija cheese, and fresh cilantro. Place a lime wedge on the side for added zest.

For extra flavor, add a drizzle of extra sour cream on top and sprinkle with Tajín or chili powder.

Serve:
Serve warm and, if desired, give a final squeeze of lime over the top just before eating.

Top Tips

• Char the Corn
  For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. This adds a smoky taste that pairs well with the creamy toppings.
• Use Fresh Lime Juice
  Fresh lime juice in both the marinade and the street corn topping brightens the dish and balances the richness of the sour cream and mayo.
• Reheat Rice with Water
  When reheating rice, add a splash of water to keep it fluffy and prevent it from drying out.
• Add Extra Heat
  For a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.

Extra Topping Ideas

• Diced Avocado or Guacamole
  Adds creaminess and a rich flavor that balances the smoky and spicy elements in the bowl.
• Pico de Gallo
  Fresh tomatoes, onions, and cilantro add a bright, juicy element.
• Sliced Jalapeños
  Fresh or pickled jalapeños bring heat and a nice tang.
• Shredded Lettuce
  Adds crunch and a refreshing contrast to the warm rice and chicken.
• Radish Slices
  Thinly sliced radishes bring a mild peppery crunch.
• Sliced Green Onions
  Adds a mild onion flavor that complements the other ingredients.
• Hot Sauce or Sriracha
  A drizzle of hot sauce or sriracha adds extra spice for those who love heat.

Nutrition