Dinner

Street Corn Chicken Rice Bowl Recipe

ByLana Polati January 28, 2026January 28, 2026

Introduction

This Street Corn Chicken Rice Bowl combines juicy marinated chicken with a creamy, spicy corn topping over fluffy rice. It’s a vibrant and satisfying meal that’s perfect for a flavorful weeknight dinner. Ready in just under an hour, it’s sure to become a family favorite.

A white bowl placed on a white marbled surface holds a vibrant dish with several layers: at the bottom, there is a fluffy layer of white rice mixed with bright yellow corn kernels; on top of that, charred grilled chicken pieces with a golden-brown and slightly blackened texture are scattered, drizzled with a creamy white sauce; thin slices of purple onion peek through the chicken and rice mix, while fresh green cilantro leaves are sprinkled on top alongside a light dusting of reddish spice; two lime wedges rest on the side of the bowl; around the bowl on the white marbled surface are scattered cilantro leaves and broken pieces of crispy yellow tortilla chips. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 tbsp lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp cumin powder
½ tsp garlic powder or 2 minced garlic cloves
½ tsp salt
¼ tsp black pepper
1 cup sweet corn kernels (grilled if possible, or frozen)
¼ cup thinly sliced red onion
1 cup sour cream (reserve half for drizzling)
2 tbsp mayonnaise
½ cup crumbled Cotija cheese (plus extra for garnish)
1 tsp chili powder (for the corn topping)
Salt and pepper to taste
1 lime, cut into wedges
3 cups cooked rice
Fresh cilantro for garnish

Instructions

Step 1: In a bowl, combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and black pepper. Coat the chicken thighs with the marinade and refrigerate for 15 to 30 minutes.
Step 2: Heat a skillet over medium-high heat. Cook the chicken thighs for 8 to 10 minutes per side until fully cooked. Remove from heat and let rest, then slice.
Step 3: In a mixing bowl, combine the grilled or sautéed corn kernels, sliced red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste. Mix well.
Step 4: Reheat the cooked rice with a splash of water until warm and fluffy.
Step 5: Assemble the bowls by dividing the rice among four bowls. Top with sliced chicken, the street corn topping, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.
Step 6: Optionally, drizzle the reserved sour cream over the bowls and sprinkle with Tajín for an extra kick. Serve warm with a squeeze of lime.

Tips & Variations

Grill the corn for a smoky flavor or quickly sauté frozen corn if fresh isn’t available.
Substitute cotija with feta or queso fresco if needed.
Add diced avocado or pickled jalapeños for additional texture and spice.
Use brown rice or quinoa as a healthier grain alternative.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and chicken gently in the microwave or on the stovetop. Add the corn topping cold or at room temperature for best texture.

How to Serve

A white bowl filled with three layers: the bottom layer is plain white rice with yellow corn kernels mixed in, the middle layer has grilled, slightly charred chunks of chicken with a rich orange-red spice coating, and the top layer shows a drizzle of white creamy sauce scattered over the chicken along with fresh green cilantro pieces and thin slices of purple onion. Two green lime wedges rest on the side inside the bowl. The bowl is placed on a white marbled surface sprinkled with small bits of tortilla chips, scattered cilantro leaves, and a few spice specks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used. Cook them slightly less time to avoid drying out, about 5-7 minutes per side depending on thickness.

Is this recipe spicy?

The dish has a mild to moderate heat level due to the chili powder and optional Tajín topping, but you can adjust the spice by adding more chili powder or including jalapeños.