Whenever I’m craving a meal with bold flavors and a mix of textures, this crispy chicken street corn rice bowl is my go-to. It’s the perfect balance of juicy, well-seasoned chicken, tender rice, and the sweet, smoky flavor of street-style corn topped with creamy cheese and a tangy lime sauce.
This dish takes inspiration from classic Mexican street corn, but transforms it into a hearty, all-in-one meal. With a base of fluffy rice, seasoned chicken, and a rich street corn topping, it’s easy to customize with avocado, beans, or extra herbs to make it your own.
It’s simple enough for a weeknight dinner but feels special enough for a casual dinner party.
Why You’ll Love This Bowl
- Combines juicy, flavorful chicken with sweet, smoky corn and fluffy rice in one satisfying meal.
- The tang of lime, a hint of chili, and creamy cheese create the perfect balance of flavor.
- Highly versatile: add avocado, black beans, or your favorite toppings.
- Quick to prepare and ideal for meal prep or busy weeknights.
Equipment
- Skillet or frying pan
- Mixing bowls
- Wooden cutting board
- Chef’s knife
Ingredients and Substitutions
For the Chicken
- Chicken thighs (boneless, skinless) – chicken breasts work as a substitute
- Lime juice – lemon juice can be used instead
- Avocado oil – can swap with olive oil or vegetable oil
- Chili powder – paprika can be used if preferred
- Cumin – adds a warm, earthy flavor
- Garlic powder – or minced fresh garlic
- Salt and black pepper
For the Street Corn Topping
- Sweet corn kernels – fresh, frozen, or grilled
- Red onion, thinly sliced – optional for crunch
- Sour cream – Greek yogurt can replace it
- Mayonnaise – can omit or add extra sour cream for creaminess
- Crumbled Cotija cheese – feta or queso fresco are good substitutes
- Chili powder – adjust to taste
- Salt and pepper
- Lime wedges
For the Rice and Assembly
- Cooked rice – white, brown, or cauliflower rice
- Fresh cilantro – optional, can use parsley or green onions
Marinate the Chicken for Maximum Flavor
Allowing the chicken to marinate for at least 15–30 minutes ensures every bite is juicy and packed with flavor. The lime juice brightens the meat while chili, cumin, and garlic give it a smoky, savory note.
Step-by-Step Instructions
Season and 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 thoroughly. Refrigerate for 15–30 minutes.
Cook the Chicken
Heat a skillet over medium-high heat. Cook the marinated chicken thighs 8–10 minutes per side until golden brown and fully cooked. Remove from heat, let rest for a few minutes, then slice into bite-sized pieces.
Prepare the Street Corn Topping
In a mixing bowl, combine corn kernels, thinly sliced red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and a squeeze of lime juice to taste. Mix well.
Tip: Frozen corn works well too. Sauté it in a pan with a little water for 5–6 minutes until warmed and slightly tender before combining with the other ingredients.
Prepare the Rice
If using leftover rice, add a splash of water and heat gently until warm and fluffy, stirring occasionally to prevent sticking.
Assemble the Bowls
Layer each bowl with rice, sliced chicken, and a generous portion of street corn topping. Garnish with extra Cotija cheese and fresh cilantro. Place a lime wedge on the side. For extra creaminess, drizzle with additional sour cream and sprinkle with chili powder or Tajín.
Top Tips for the Best Flavor
- Char the Corn: Grilling or pan-searing the corn adds a smoky flavor that enhances the creamy, tangy topping.
- Use Fresh Lime Juice: Brightens the dish and balances the richness of the cream and cheese.
- Reheat Rice Properly: Add a splash of water to prevent it from drying out.
- Add Heat: Include jalapeños or a pinch of cayenne for a spicy kick.
Optional Toppings
- Diced avocado or guacamole for extra creaminess
- Pico de gallo for fresh, bright flavors
- Sliced jalapeños for heat
- Shredded lettuce or radishes for crunch
- Green onions for a mild onion flavor
- Hot sauce or sriracha for extra spice
If you like dishes inspired by Mexican street corn, this chicken street corn rice bowl is a fresh, satisfying option that’s perfect for busy weeknights, meal prep, or simply a flavorful dinner.
Print
Crispy Chicken Street Corn Rice Bowl
- Total Time: 50 min
Ingredients
For the Chicken:
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
For the Street Corn Topping:
1 cup sweet corn kernels (grilled if possible, frozen works too)
¼ cup thinly sliced red onion
½ cup sour cream (save some for drizzling)
2 tbsp mayonnaise
½ cup Cotija cheese, crumbled (plus extra for garnish)
1 tsp chili powder
Salt and pepper, to taste
1 lime, cut into wedges
For the Rice and Assembly:
3 cups cooked rice (white, brown, or cauliflower rice)
Fresh cilantro for garnish
Instructions
-
Season and Marinate the Chicken:
Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper in a bowl. Add chicken thighs and toss to coat. Marinate 15–30 minutes in the fridge. -
Cook the Chicken:
Heat a skillet over medium-high heat. Cook chicken 8–10 minutes per side until golden brown and fully cooked. Let rest, then slice. -
Prepare the Street Corn Topping:
In a bowl, mix corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Add salt, pepper, and lime juice to taste. -
Prepare the Rice:
Reheat rice with a splash of water until warm and fluffy. -
Assemble the Bowls:
Layer rice, sliced chicken, and street corn topping in bowls. Garnish with extra Cotija and cilantro. Serve with lime wedges. Optional: drizzle extra sour cream or sprinkle with chili powder/Tajín.
Notes
- Char the Corn: For more flavor, grill or pan-sear corn until slightly browned.
- Fresh Lime Juice: Enhances the brightness of both chicken and corn topping.
- Reheating Rice: Add a splash of water to keep rice fluffy.
- Add Heat: Include sliced jalapeños or cayenne powder for a spicy kick.
- Prep Time: 30 min
- Cook Time: 20 min
