Longing for a restaurant-quality meal without the fuss of dining out? This Street Corn Chicken Rice Bowl is the perfect blend of bold Mexican-inspired flavors, combining tender, spice-rubbed chicken, creamy and smoky street corn, and fluffy, aromatic jasmine rice—all in one irresistible bowl. Whether you’re looking for a quick weeknight dinner or a meal prep favorite, this dish is sure to satisfy!
Quick & Easy: Simple ingredients, minimal prep, and ready in under an hour.
Big, Bold Flavors: A perfect balance of smoky, creamy, and citrusy goodness.
Family-Friendly: A meal the whole family will love—customizable for any preference.
Great for Meal Prep: Make a batch ahead of time and enjoy all week long.
This Street Corn Chicken Rice Bowl is packed with protein, fresh veggies, and a burst of Tex-Mex flavor; making it a nutritious yet indulgent meal. Ready to dig in? Let’s get started!
To create the perfect Street Corn Chicken Rice Bowl, you’ll need a mix of flavorful spices, fresh ingredients, and creamy street corn toppings. Each component plays a crucial role in bringing out the bold, savory flavors of this dish.
For the Chicken
Juicy, spice-rubbed chicken is the star of this dish. Marinated with a blend of zesty lime juice, smoky chili powder, and warm cumin, it cooks up perfectly tender and flavorful.
Inspired by Mexican street corn (elote), this topping is a creamy, smoky, and slightly spicy mix that pairs beautifully with the seasoned chicken.
A fluffy, neutral base to soak up all the delicious flavors in this dish.
This flavor-packed bowl is a perfect balance of protein, carbs, and fresh veggies, making it both delicious and satisfying. Next up, let’s dive into the step-by-step instructions to bring it all together!
Follow these simple steps to create a Street Corn Chicken Rice Bowl that’s bursting with bold flavors, creamy textures, and just the right amount of spice.
For the juiciest, most flavorful chicken, marinate it with a zesty spice blend before cooking.
In a large mixing bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper.
Add the chicken thighs, ensuring they are evenly coated with the marinade.
Cover and refrigerate for at least 15 minutes (or up to 30 minutes) to let the flavors fully develop.
Pro Tip: The longer the chicken marinates, the deeper the flavor. If you have extra time, let it sit for an hour!
This creamy, smoky, and slightly spicy topping takes the bowl to the next level!
If using fresh corn, grill or sauté until lightly charred for that authentic smoky flavor. If using frozen, thaw and pat dry before cooking to avoid excess moisture.
In a medium bowl, mix together the grilled corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, and pepper.
Stir well until the ingredients are evenly combined, then set aside.
Pro Tip: Want extra heat? Add a pinch of cayenne or diced jalapeños to the mix!
Searing the chicken gives it a crispy, golden-brown crust while keeping it tender inside.
Heat a large skillet over medium-high heat and add a drizzle of oil if needed.
Cook the marinated chicken thighs for 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C) and have a golden-brown crust.
Remove from heat, let the chicken rest for 5 minutes, then slice into strips.
Pro Tip: Resting the chicken helps retain its juices, making each bite extra tender and flavorful.
Now it’s time to put everything together into a delicious, restaurant-worthy meal.
Divide the cooked jasmine rice evenly into serving bowls.
Top each bowl with sliced chicken and a generous scoop of the street corn topping.
Garnish with fresh cilantro and lime wedges for a bright, citrusy finish.
Pro Tip: Serve with sliced avocado, black beans, or a drizzle of hot sauce for extra flavor!
This Street Corn Chicken Rice Bowl is the perfect combination of savory, smoky, and creamy textures, making it a meal you’ll want to enjoy again and again. Up next, let’s talk about pro tips, storage, and variations to make this dish even better!
Take your Street Corn Chicken Rice Bowl to the next level with these expert tips and easy ingredient swaps. Whether you’re looking for extra smoky flavor, a spicy kick, or meal prep efficiency, these variations will help you customize the dish to your taste.
Want extra smoky flavor? Grill the corn instead of sautéing for that authentic charred taste. If using a stovetop, cook it in a cast-iron skillet over high heat for a similar effect.
No cotija cheese? Swap it for feta or parmesan—both add the same salty, tangy bite that pairs perfectly with the creamy street corn topping.
Craving more heat? Add diced jalapeños, a sprinkle of cayenne, or a drizzle of your favorite hot sauce for an extra spicy kick.
Make it extra creamy. Stir in a bit of Mexican crema or a splash of heavy cream to the corn mixture for an ultra-rich texture.
Swap the protein: Prefer something different? Try using grilled shrimp, steak, or even crispy tofu as a delicious alternative to chicken.
Switch up the rice: While jasmine rice is soft and fragrant, you can use cilantro lime rice, cauliflower rice, or quinoa for a twist.
Add more toppings: Customize your bowl with extras like avocado slices, black beans, cherry tomatoes, or a dollop of guacamole for added texture and freshness.
Make it dairy-free: Skip the cheese and sour cream—use dairy-free yogurt or vegan mayo for a creamy street corn topping.
Meal prep friendly: Store each component separately in airtight containers. When ready to eat, assemble the bowls fresh for the best texture and flavor.
Refrigeration: Keep leftovers refrigerated for up to 3 days. Reheat the chicken and rice separately before serving.
Freezing tip: The cooked chicken can be frozen for up to 3 months. Let it thaw in the fridge overnight, then reheat in a skillet for best results.
With these pro tips and variations, you can easily customize this Street Corn Chicken Rice Bowl to match your cravings. Up next, let’s answer some frequently asked questions to make sure your cooking experience is seamless!
Got questions? Here are some quick answers to help you make the best Street Corn Chicken Rice Bowl every time.
Yes! Chicken breast is a great alternative, but keep in mind that thighs are naturally juicier and more flavorful. If using breast, reduce the cooking time slightly to prevent dryness—cook just until the internal temperature reaches 165°F (75°C).
For the freshest leftovers, store each component separately in airtight containers:
Absolutely! Simply swap out the sour cream and mayonnaise for dairy-free alternatives like cashew-based sour cream or coconut yogurt. You can also skip the cheese or use a plant-based version.
Yes! All ingredients are naturally gluten-free. Just double-check pre-packaged seasonings, mayonnaise, and cheese to ensure they don’t contain hidden gluten.
Looking for a lighter version? Try these simple swaps:
With these helpful tips and FAQs, you’re ready to create a perfectly balanced, flavorful, and nutritious Street Corn Chicken Rice Bowl anytime!
This Street Corn Chicken Rice Bowl is a must-try for anyone craving a bold, flavorful, and satisfying meal in under 30 minutes! The juicy spice-rubbed chicken, smoky and creamy street corn, and fluffy jasmine rice come together for the ultimate restaurant-quality bowl right at home.
Whether you’re meal prepping for the week or whipping up a quick and easy dinner, this dish is guaranteed to be a hit with your family and friends.
Try this recipe and let us know how it turned out!
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