Street Corn Chicken Rice Bowl – A Fresh, Flavor-Packed Weeknight Favorite

This street corn chicken rice bowl takes everything you love about Mexican-style street corn and turns it into a satisfying, colorful meal. It’s bright, creamy, smoky, and just the right amount of tangy. You get juicy marinated chicken, sweet charred corn, fluffy rice, and a zesty sauce that ties it all together.

It’s simple enough for a weeknight, but bold and fun enough to serve guests. If you want a meal that tastes like sunshine and feels like comfort, this is it.

What Makes This Recipe So Good

• Big flavor, minimal fuss: A quick marinade adds smoky depth to the chicken while the corn brings sweetness and char. It’s layered but easy.
• Creamy-tangy sauce: A chili-lime crema drizzled over the top makes every bite pop.
• Flexible and forgiving: Use fresh, frozen, or canned corn.Swap in brown rice, quinoa, or cauliflower rice. It all works.
• Balanced and satisfying: Protein, carbs, and healthy fats in one bowl. You’ll feel full without feeling heavy.
• Meal-prep friendly: Keeps well, reheats nicely, and assembles fast when you’re hungry.

What You’ll Need

• Chicken: 1.5 lb boneless skinless chicken thighs (or breasts, but thighs stay juicier)
• Marinade:
  • 2 tbsp olive oil
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Zest and juice of 1 lime
• Rice Base: 3 cups cooked white or brown rice (jasmine is great), warm
• Street Corn Topping:
  • 3 cups corn kernels (fresh off the cob, frozen, or canned and drained)
  • 1 tbsp neutral oil (canola or avocado)
  • 1 jalapeño, finely chopped (seeds removed for less heat)
  • 1/3 cup red onion, finely diced
  • 1/3 cup cilantro, chopped
  • 1/3 cup cotija or feta, crumbled
• Chili-Lime Crema:
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or Greek yogurt
  • 1–2 tsp hot sauce or adobo sauce from chipotles
  • 1 small garlic clove, grated
  • Juice of 1/2 lime (plus more to taste)
  • Pinch of salt
• Extras for Serving: Lime wedges, sliced avocado, extra cilantro, extra cotija, and a sprinkle of chili powder or Tajín

Instructions

1. Marinate the chicken: In a bowl, whisk olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime zest/juice.Add chicken, toss to coat, and let sit for 20–30 minutes (or up to 8 hours in the fridge).
2. Cook the rice: Prepare rice according to package directions. Fluff with a fork and keep warm. For extra flavor, stir in a pinch of salt and a squeeze of lime.
3. Make the crema: Stir together mayonnaise, sour cream, hot sauce or adobo, grated garlic, lime juice, and salt.Taste and adjust lime or heat to your liking. Chill until ready to use.
4. Char the corn: Heat a large skillet over medium-high and add the oil. Add corn in an even layer and let it sit 2–3 minutes to get some char.Stir, then cook another 3–4 minutes until browned in spots. Add jalapeño and red onion; cook 1–2 minutes to soften slightly.
5. Toss the street corn: Remove the pan from heat. Stir in cilantro and cotija.Squeeze a little lime over the top and taste for salt.
6. Cook the chicken: Heat a grill pan or skillet over medium-high. Cook chicken 5–6 minutes per side (thighs) or 4–5 minutes per side (breasts), until browned and cooked through. Rest 5 minutes, then slice or chop.
7. Assemble the bowls: Add warm rice to each bowl.Top with sliced chicken and a generous scoop of street corn. Drizzle with chili-lime crema.
8. Finish with extras: Add avocado slices, more cotija, cilantro, a dusting of chili powder or Tajín, and lime wedges for squeezing.

Storage Instructions

• Chicken and rice: Store in airtight containers up to 4 days. Reheat gently in the microwave with a splash of water.
• Street corn mix: Keeps 3–4 days in the fridge.Warm briefly in a skillet to revive the charred flavor or serve cold for a fresh contrast.
• Crema: Store separately for up to 5 days. Stir before using.
• Avocado and fresh toppings: Slice right before serving. If prepping ahead, toss avocado with lime to slow browning.
• Meal prep tip: Keep each component in its own container.Assemble when ready to eat to keep textures lively.

Benefits of This Recipe

• High in protein: Chicken provides solid, satisfying protein for energy and fullness.
• Customizable carbs: Choose white rice for comfort, brown rice or quinoa for extra fiber, or cauliflower rice for a lighter bowl.
• Nutritious add-ins: Corn, jalapeño, onion, and cilantro add vitamins, antioxidants, and color.
• Family-friendly: Keep the heat mild, then add hot sauce on top for spice lovers.
• Budget-conscious: Uses simple pantry spices and affordable ingredients without sacrificing flavor.

Common Mistakes to Avoid

• Skimping on the marinade: Even 20 minutes makes a big difference. Don’t skip it.
• Crowding the pan: Chicken and corn need space to brown. Cook in batches if needed.
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  Street Corn Chicken Rice Bowl - A Fresh, Flavor-Packed Weeknight Favorite

  Print Recipe

  Prep Time 15 minutes mins

  Cook Time 25 minutes mins

  Total Time 40 minutes mins

  Servings 4 servings

  Ingredients

  • Chicken: 1.5 lb boneless skinless chicken thighs (or breasts, but thighs stay juicier)
  • Marinade: 2 tbsp olive oil
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Zest and juice of 1 lime
  • Rice Base: 3 cups cooked white or brown rice (jasmine is great), warm
  • Street Corn Topping: 3 cups corn kernels (fresh off the cob, frozen, or canned and drained)
  • 1 tbsp neutral oil (canola or avocado)
  • 1 jalapeño, finely chopped (seeds removed for less heat)
  • 1/3 cup red onion, finely diced
  • 1/3 cup cilantro, chopped
  • 1/3 cup cotija or feta, crumbled
  • Chili-Lime Crema: 1/3 cup mayonnaise
  • 1/3 cup sour cream or Greek yogurt
  • 1–2 tsp hot sauce or adobo sauce from chipotles
  • 1 small garlic clove, grated
  • Juice of 1/2 lime (plus more to taste)
  • Pinch of salt
  • Extras for Serving: Lime wedges, sliced avocado, extra cilantro, extra cotija, and a sprinkle of chili powder or Tajín

  Instructions

  • Marinate the chicken: In a bowl, whisk olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime zest/juice. Add chicken, toss to coat, and let sit for 20–30 minutes (or up to 8 hours in the fridge).
  • Cook the rice: Prepare rice according to package directions. Fluff with a fork and keep warm. For extra flavor, stir in a pinch of salt and a squeeze of lime.
  • Make the crema: Stir together mayonnaise, sour cream, hot sauce or adobo, grated garlic, lime juice, and salt. Taste and adjust lime or heat to your liking. Chill until ready to use.
  • Char the corn: Heat a large skillet over medium-high and add the oil. Add corn in an even layer and let it sit 2–3 minutes to get some char. Stir, then cook another 3–4 minutes until browned in spots. Add jalapeño and red onion; cook 1–2 minutes to soften slightly.
  • Toss the street corn: Remove the pan from heat. Stir in cilantro and cotija. Squeeze a little lime over the top and taste for salt.
  • Cook the chicken: Heat a grill pan or skillet over medium-high. Cook chicken 5–6 minutes per side (thighs) or 4–5 minutes per side (breasts), until browned and cooked through. Rest 5 minutes, then slice or chop.
  • Assemble the bowls: Add warm rice to each bowl. Top with sliced chicken and a generous scoop of street corn. Drizzle with chili-lime crema.
  • Finish with extras: Add avocado slices, more cotija, cilantro, a dusting of chili powder or Tajín, and lime wedges for squeezing.