When I’m in the mood for something with different textures and a bit of spice, this street corn chicken rice bowl is my top choice.
It features tender chicken thighs on rice, topped with grilled corn, cotija cheese, and a tangy lime sauce.
This dish is inspired by classic street corn. It includes roasted corn, a touch of chili, and a creamy lime sauce. I like to add avocado, black beans, or extra cilantro on top.
It’s easy to make but always feels like a special meal.
Why You’ll Love This Recipe
- It combines the best of street corn with juicy chicken and rice in one bowl.
- The lime, chili powder, and Cotija cheese offer a great balance of tang and spice.
- It’s very versatile—add avocado, black beans, or extra toppings to make it your own.
- It’s quick and easy to make, yet feels like a special, layered meal.
- Perfect for meal prep or weeknight dinners with minimal effort!
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; paprika can be used if preferred
- 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
- 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, mix lime juice, avocado oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, tossing 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 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.
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.
If you make this chicken fajita burrito bowl, I’d love to know what you think! Leave a comment or a recipe rating—I always enjoy hearing from you and try to respond to everyone.
And if you take a photo, be sure to tag me on Instagram! I love seeing how your dishes turn out.
Street Corn Chicken Rice Bowl
Equipment
- 1 skillet
- 1 Wooden Cutting Board
- 1 Chef Knife
- Mixing bowls
Ingredients
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; paprika can be used if preferred
- 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
- 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
Instructions
Season the Chicken:
- In a bowl, combine the lime juice, avocado oil, chili 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.
- side view of Grilled Corn for Street Corn Chicken Bowl
- overhead view of Elote corn for street corn chicken bowl
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.
Serve:
- Serve warm and, if desired, give a final squeeze of lime over the top just before eating.
Video
Notes
Tips for the Best Flavor
- Char the Corn – For a richer, smoky taste, grill or sear the corn in a hot skillet until slightly charred. This enhances its sweetness and adds depth to the dish.
- Use Fresh Lime Juice – Freshly squeezed lime juice in both the marinade and street corn topping brightens the flavors and balances the creaminess of the mayo and sour cream.
- Reheat Rice Properly – To keep reheated rice fluffy and moist, add a splash of water before warming it up.
- Boost the Heat – For extra spice, mix in chopped jalapeños or a pinch of cayenne pepper into the street corn topping.
Extra Topping Ideas
- Diced Avocado or Guacamole – Adds a creamy, rich texture that balances the smoky and spicy flavors.
- Pico de Gallo – A fresh mix of tomatoes, onions, and cilantro brings a juicy, vibrant element.
- Sliced Jalapeños – Whether fresh or pickled, they add a bold kick and a tangy bite.
- Shredded Lettuce – Provides a crisp, refreshing contrast to the warm ingredients.
- Radish Slices – Thinly sliced radishes contribute a mild, peppery crunch.
- Sliced Green Onions – Offer a subtle onion flavor that enhances the overall taste.
- Hot Sauce or Sriracha – A drizzle of heat-packed sauce for those who love extra spice.
