If you’re craving something fresh, flavorful, and totally satisfying, this Street Corn Chicken Rice Bowl is calling your name. It’s packed with juicy chicken, sweet corn, zesty lime, and creamy toppings—like your favorite Mexican street food in one easy bowl!
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We’re big fans of street corn around here. I could eat it every single week.
One day, I had leftover sweet corn and some chicken thighs in the fridge. I threw everything into a rice bowl—and wow. The result was this crave-worthy street corn chicken rice bowl that instantly became a family favorite just like the Corn Salad recipe.
My kids took one whiff and said, "It smells like Chipotle—but better and cheaper!"
It’s like Mexican street corn meets your favorite chicken and rice meal, with a whole lot of flavor and comfort packed in one bowl.
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The Best Things About This Flavor-Packed Bowl
- 🌽 Sweet, slightly charred corn adds that street corn magic
- 🍗 Juicy, flavorful chicken with a zesty marinade
- 🥣 A hearty rice bowl that eats like a full meal
- 🥑 Topped with creamy avocado and tangy lime
- 🧀 Finished with cotija cheese and a swirl of sour cream
- 🌶️ Customizable heat level with jalapeño and chili powder
- 🥄 Easy to prep ahead and assemble
- 🍴 Totally satisfying and family-approved
Ingredients
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
Chicken Marinade
- Chicken thighs or breast – Juicy and protein-packed base
- Avocado oil – For cooking and adding richness
- Cumin, chili powder, paprika – Bring warmth and smokiness
- Salt & black pepper – To balance and enhance the flavor
- Fresh lime juice – Adds brightness and zippy freshness
Rice Bowl
- Cooked rice – Any kind you love (white, brown, or jasmine)
- Sweet corn – Slightly charred for that classic street corn flavor
- Black beans – Hearty, fiber-filled, and satisfying
- Mayonnaise – Key to that creamy Mexican street corn flavor
- Mexican sour cream – Adds tang and richness
- Avocado – Creamy and cool
- Cherry tomatoes – Juicy, sweet bursts of freshness
- Jalapeño pepper – Optional heat
- Cotija cheese – Crumbly, salty cheese that ties it all together
- Red onion – Adds a bit of bite and color
- Fresh cilantro – For garnish and flavor
- Lime wedges – Squeeze over the top before serving
Substitution and Additions
- Use chicken breast instead of thighs for a leaner option.
- Swap sour cream with Greek yogurt if needed.
- No cotija? Use feta cheese as a backup.
- Add shredded lettuce or cabbage for crunch.
- Don’t like mayo? Add more sour cream or skip it entirely.
- Turn it into tacos by serving in warm tortillas.
Step-by-Step Street Corn Chicken Rice Bowl
- Marinate the Chicken: Combine avocado oil, lime juice, cumin, chili powder, paprika, salt, and pepper in a bowl. Add chicken and let it marinate for 30 minutes (or overnight for deeper flavor).
- Cook the Chicken: Heat a skillet over medium heat and cook the chicken until browned and cooked through—about 6–8 minutes per side depending on thickness. Let it rest, then slice or dice.
- Char the Corn: In the same skillet (or on a grill), cook the corn until slightly charred for that signature smoky-sweet street corn vibe.
- Assemble the Bowl: In serving bowls, layer rice, black beans, cherry tomatoes, red onions, jalapeño, avocado, and street corn. Add sliced chicken, drizzle with mayo and sour cream, sprinkle cotija cheese, garnish with cilantro, and serve with lime wedges.
Make It Your Own
- Shrimp Bowl – Swap chicken for seasoned grilled shrimp.
- Vegan Bowl – Use tofu or roasted chickpeas instead of meat.
- Spicy Kick Bowl – Add hot sauce or extra jalapeño slices.
- Taco Bowl – Break tortilla chips over the top for crunch.
- Breakfast Bowl – Top with a fried egg and skip the chicken!
🥗What To Serve With This
- Tortilla Chips & Salsa – Classic and crunchy side
- Mexican Rice – Double the rice, double the flavor
- Grilled Veggies – Add some charred zucchini or bell peppers
- Queso Dip – Creamy, cheesy goodness on the side
- Fruit Salad – Light, juicy contrast to the savory bowl
- Cilantro Lime Slaw – Fresh, tangy crunch
- Margaritas or Lime Agua Fresca – Refreshing sips
- Churros or Tres Leches Cake – End on a sweet note
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the sauce and toppings separate for the best texture when reheating.
Quick Tips
- Dice chicken before marinating to speed up cooking.
- Use canned corn if fresh isn’t available—just char it in a pan.
- Let chicken rest before slicing to keep it juicy.
- Layer the bowl with hot rice on the bottom to warm everything.
- Prep toppings while chicken cooks to save time.
Meal Prep & Time-Saving Tricks
🌽 Roast or grill a big batch of corn at once and freeze the extra! Just spread the kernels on a tray to freeze individually, then store in a freezer bag. This way, you’ll always have sweet, slightly charred corn ready for bowls, tacos, or even a quick side dish.
Recipe FAQs
Both! The combo of sour cream and mayo creates that creamy, tangy street corn flavor we all love.
More Rice Dishes
Looking for other recipes like this? Try these:
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Street Corn Chicken Rice Bowl
Equipment
- MIxing Bowl To marinate the chicken
- Large skillet or grill pan For cooking the chicken and charring the corn
- Rice cooker or saucepan To cook your rice (if not using leftover)
- Serving bowls To assemble and serve your rice bowls
Ingredients
Chicken Marinade
- 2 chicken thighs or 1 large chicken breast
- 1 tablespoon avocado oil
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- Pinch of black pepper
- 1 tablespoon fresh lime juice
Rice Bowl
- 2 cup cooked rice
- ½ cup sweet corn kernels
- ⅓ cup black beans
- 1 tablespoon mayonnaise
- 1 tablespoon Mexican sour cream/ Crema
- 1 avocado diced
- 8 pieces cherry tomatoes halved
- ½ small jalapeño pepper sliced (optional)
- 2 tablespoons cotija cheese
- 2 tablespoons Red onion diced or sliced thinly
- 2 tablespoons chopped fresh cilantro
- 2 lime wedges
Instructions
- Marinate the Chicken: Combine avocado oil, lime juice, cumin, chili powder, paprika, salt, and pepper in a bowl. Add chicken and let it marinate for 30 minutes (or overnight for deeper flavor).
- Cook the Chicken: Heat a skillet over medium heat and cook the chicken until browned and cooked through—about 6–8 minutes per side depending on thickness. Let it rest, then slice or dice.
- Char the Corn: In the same skillet (or on a grill), cook the corn kernels until slightly charred for that signature smoky-sweet street corn vibe.
- Assemble the Bowl: In serving bowls, layer rice, black beans, cherry tomatoes, red onions, jalapeño, avocado, and street corn.
- Top It Off: Add sliced chicken, drizzle with mayo and sour cream, sprinkle cotija cheese, garnish with cilantro, and serve with lime wedges.
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Notes
- Use canned corn if fresh isn’t available—just char it in a pan.
- Let chicken rest before slicing to keep it juicy.
- Layer the bowl with hot rice on the bottom to warm everything.
- Prep toppings while chicken cooks to save time.
Rose says
This street corn chicken rice bowl is one of those meals that always disappears fast at our dinner table. It’s packed with flavor, super satisfying, and easy to throw together. I hope you all enjoy it just as much—let me know if you give it a try!