This quick street corn chicken rice bowl is all about bold flavor with minimal cleanup. Juicy chicken, creamy elote-style corn, and fluffy rice come together in one of those Mexican chicken rice bowl dinners you’ll want on repeat.
If you love street corn in all forms, you’ll definitely want to try my Mexican Street Corn Pasta Salad next. And if you’re just starting to explore Mexican food for beginners, I’ve got a list of easy favorites you’ll actually want to make.
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We’re big fans of street corn around here. I could honestly eat it every week. Lately, I’ve been on a kick with Mexican street corn bowls and anything that involves rice and bold toppings.
One night, I had leftover sweet corn and chicken thighs in the fridge (team thighs forever). But hey, if you’re obsessed with chicken breast, this is your moment, it cooks quicker, and dinner hits the table faster. I tossed everything into a bowl with rice, lime, and creamy corn and this recipe for chicken rice bowl instantly became a family favorite.
My kids took one whiff and said, “It smells like Chipotle — but better and cheaper.” Honestly? Fair.
Jump to:
- Why You'll Love This Mexican Street Corn Chicken Rice Bowl
- What You’ll Need to Make It
- Quick Swaps and Easy Add-Ins
- Let’s Make This Street Corn Chicken Bowl
- Ways to Serve It
- Storing Leftovers and Prepping Ahead
- Rose's Quick Tips
- Meal Prep & Time-Saving Tricks
- Recipe FAQs
- More Rice Dishes
- Did you try this recipe?
- Quick Street Corn Chicken Rice Bowl
Why You'll Love This Mexican Street Corn Chicken Rice Bowl
- It has that street corn flavor with sweet, slightly charred corn
- The chicken is juicy and packed with zesty, smoky flavor
- It’s a full meal in a bowl, so nobody’s hungry 20 minutes later
- Avocado and lime keep it fresh and creamy at the same time
- Cotija and a little sour cream or crema pull everything together
- You can keep it mild or add jalapeño and chili powder for heat
- Great for meal prep since you can prep the parts and build later
- It’s one of those dinners that disappears fast at the table
What You’ll Need to Make It
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 – White or jasmine rice works best, especially rice with cilantro and lime for extra freshness.
- 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
Quick Swaps and Easy Add-Ins
- 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.
- Add shredded lettuce or cabbage for crunch.
Let’s Make This Street Corn Chicken 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.
Ways to Serve It
- Serve over salad greens instead of rice for a low-carb bowl.
- Make it vegetarian: sub in grilled zucchini or black beans.
- Add a fried egg on top for a brunchy twist.
Storing Leftovers and Prepping Ahead
- Store in airtight containers up to 3 days.
- Keep sauce and toppings separate until serving.
- Freeze grilled corn in batches so it’s always ready.
Rose's Quick Tips
- Dice chicken before marinating to speed up cooking.
- This bowl works great with rice with cilantro and lime if you want extra flavor without extra effort.
- 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.
- Add hot sauce or chipotle aioli for heat.
- Mix in a little Greek yogurt for a lighter elote topping.
- I sometimes stir in green onions or jalapeños for crunch and kick!
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.
I hope this street corn chicken rice bowl hits the spot—whether you're meal prepping or just trying to spice up your weeknight dinner rotation. It’s flavorful, filling, and flexible enough to fit whatever you’ve got in the fridge. Let me know if you give it a try!
Recipe FAQs
Both! The combo of sour cream and mayo creates that creamy, tangy street corn flavor we all love.
Cotija is saltier, drier, and more crumbly—closer to Parmesan. Feta is creamier and tangier. Both work, but cotija gives it that authentic Mexican street corn taste.
Let all cooked ingredients cool before assembling, and store sauces separately. Reheat rice and protein first, then add fresh toppings like avocado or sour cream just before eating.
More Rice Dishes
Looking for other recipes like this? Try these:
Did you try this recipe?
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Quick 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).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, 1 tablespoon fresh lime juice, Pinch of black pepper
- 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.½ cup sweet corn kernels
- Assemble the Bowl: In serving bowls, layer rice, black beans, cherry tomatoes, red onions, jalapeño, avocado, and street corn.2 cup cooked rice, ⅓ cup black beans, 8 pieces cherry tomatoes, ½ small jalapeño pepper, 2 tablespoons Red onion, 1 avocado
- Top It Off: Add sliced chicken, drizzle with mayo and sour cream, sprinkle cotija cheese, garnish with cilantro, and serve with lime wedges.1 tablespoon mayonnaise, 1 tablespoon Mexican sour cream/ Crema, 2 tablespoons cotija cheese, 2 tablespoons chopped fresh cilantro, 2 lime wedges
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Notes
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- Use canned corn if fresh isn’t available—just char it in a pan.
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- Let chicken rest before slicing to keep it juicy.
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- Layer the bowl with hot rice on the bottom to warm everything.
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- Prep toppings while chicken cooks to save time.
- Add hot sauce or chipotle aioli for heat.
- Mix in a little Greek yogurt for a lighter elote topping.
- I sometimes stir in green onions or jalapeños for crunch and kick!
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!