Street Corn Chicken Rice Bowl Recipe
This street corn chicken rice bowl is a quick, flavor-packed meal combining chili-lime marinated chicken, charred corn tossed in a creamy, tangy elote-style sauce, and fluffy jasmine rice. It’s customizable, meal-prep friendly, and delivers the bold flavors of Mexican street food in a simple bowl format.
Equipment
- Large mixing bowl (for marinating chicken)
- Skillet or grill pan
- Knife and cutting board
- Medium bowl (for street corn topping)
- Spoon or spatula for mixing
- Measuring cups and spoons
- Rice cooker or pot (for cooking rice)
- Optional but helpful:
- Cast iron pan (for better corn or chicken sear)
- Tongs (for flipping chicken cleanly)
- Food thermometer (to check chicken doneness)
Ingredients
For the Chicken
- 1 ½ lbs boneless skinless chicken thighs
- Juice of 1 large lime
- 1 ½ tablespoons avocado oil or olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Street Corn Topping
- 2 cups corn kernels fresh, frozen, or canned—charred or toasted
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ⅓ cup crumbled Cotija cheese or feta
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- Salt & pepper to taste
- Optional: minced red onion dash of smoked paprika
For Assembly
- 3 cups cooked jasmine rice or rice of choice
- Fresh cilantro chopped
- Lime wedges
Optional: sliced avocado, pickled onions, jalapeños, hot sauce
Instructions
Marinate the Chicken
- In a large bowl, combine the lime juice, oil, chili powder, garlic powder, salt, and pepper. Toss in the chicken thighs, making sure they’re well coated. Let them hang out for at least 20 minutes (up to a few hours in the fridge if you've got time).
Cook the Chicken
- Heat a large skillet or grill pan over medium-high. Cook the chicken for about 8–10 minutes per side until the outside is golden with a nice sear and the inside is fully cooked (165°F). Rest for 5 minutes, then slice.
Make the Street Corn Topping
- In a mixing bowl, stir together the mayo, sour cream, lime juice, chili powder, Cotija, and a pinch of salt and pepper. Fold in the charred corn and any extras like red onion or smoked paprika. Mix until creamy but still chunky.
Build the Bowl
- Scoop rice into each bowl. Top with sliced chicken, then add a generous spoonful (or two) of the street corn mix. Finish with chopped cilantro, a squeeze of lime, and any optional toppings you like.
Notes
Char the corn in a dry skillet for extra flavor—even frozen corn can develop a smoky edge this way.
Don’t rush the rest time after cooking the chicken—it helps the juices settle.
Make it a salad by skipping the rice and serving over shredded romaine with a chipotle-lime dressing.
Reheat: Warm rice and chicken gently on the stove or in the microwave. Add a splash of broth or water to keep the rice fluffy.
Make it a salad by skipping the rice and serving over shredded romaine with a chipotle-lime dressing.
Storage
Fridge: Keep everything in separate containers. Stays fresh for up to 4 days.Reheat: Warm rice and chicken gently on the stove or in the microwave. Add a splash of broth or water to keep the rice fluffy.
Tried this recipe?Let us know how it was!