Chicken thighs, grilled corn, Cotija cheese, creamy lime sauce, and fluffy rice—layered into one crave-worthy bowl.
Okay, so… I wasn’t planning on making this. That’s how a lot of my favorite recipes happen—total accidents that end up sticking around like that friend who “just stopped by” and somehow stayed for dinner and dessert.
It started on a Tuesday night. You know, one of those days where you look in the fridge and think, “Cool, there’s nothing here,” but somehow there is something, if you squint hard enough and get a little creative. I had some leftover grilled corn from the weekend (thank you, BBQ season), a few lonely chicken thighs I forgot to freeze, and some cooked rice that was… well, let’s say it was clumped into a rice sculpture. So yeah, it wasn’t looking promising.
But then my brain went back to this one summer night when I was at a street fair downtown—you know, the kind that smells like hot dogs, kettle corn, and too much Axe body spray. There was this little cart run by a lady named Maria who sold the best Mexican street corn I’ve ever tasted. Creamy, spicy, tangy, messy—in the best way. That memory sparked something.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I did what any food-loving, tired human would do—I Frankensteined it all together. Spiced the chicken, made a creamy street corn topping, threw it all over rice, and hoped for the best. What I ended up with? A street corn chicken rice bowl that made me pause mid-bite and mutter, “Wait… this is actually amazing.”
And now? My kid calls it “corn bowl night,” and my husband practically skips to the kitchen when he hears the skillet sizzle. I’m not saying this bowl will change your life, but… yeah, okay, it kinda might.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Street Corn Chicken Rice Bowl Recipe?
There’s just so much going on here, but in a good way. Think: juicy, smoky chicken thighs with this almost taco-like spice vibe. Then that creamy, limey corn mix that hits your taste buds with a little heat and a lot of cozy. And the rice? It’s like the chill friend who keeps everyone grounded.
But what really makes this bowl special is how forgiving it is. Forgot to marinate the chicken long enough? Eh, no big deal. Out of Cotija? Feta’s got your back. Want to throw on some avocado, beans, or even crushed tortilla chips? Do it. This bowl’s like that favorite hoodie you can throw on no matter your mood—it always works.
Ingredient Notes:
Let’s keep it real—I’m not into long grocery lists or recipes that ask for saffron threads and unicorn dust. This one’s down to earth.
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Chicken thighs – Honestly? I used to be a chicken breast person. Then I met thighs. So much more flavor, and way harder to mess up.
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Lime juice – Gives the whole bowl a bright little kick. Like sunshine in liquid form.
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Avocado oil – I like this one because it handles heat well and has a mellow taste. But if olive oil is what you’ve got, it’s totally fine.
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Spices (chili powder, cumin, garlic, etc.) – Think taco seasoning, but homemade. It gives that smoky, savory punch.
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Corn – If you’ve grilled it, you’re winning. If not, sautéing frozen corn gets you most of the way there. I’ve done both. No shame.
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Red onion – For crunch and a little bite. I’ve skipped it before, and no one cried, but I do love the color it adds.
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Sour cream + mayo – I know mayo can be polarizing, but in this combo? It just works. Creamy, tangy, delicious.
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Cotija cheese – Crumbly, salty magic. If your store doesn’t carry it, feta honestly pulls its weight.
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Rice – Use what you’ve got. Jasmine, brown, basmati, or even microwave rice in a pouch (been there).
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Cilantro + lime wedges – Totally optional but… also not really. The final squeeze of lime makes everything pop.
How To Make Street Corn Chicken Rice Bowl?
Step 1: Marinate the chicken.
Mix up the oil, lime juice, and spices. Coat your chicken thighs in it and let them chill in the fridge for at least 15 minutes. Longer is better, but hey—we’re all busy.
Step 2: Cook that chicken.
Heat a skillet over medium-high. Sear the thighs about 8-10 mins per side. Don’t poke them too much. Let them get that golden brown crust. Then take them off the heat and let ’em rest for a few before slicing. (Resting = juicier chicken. Always.)
Step 3: Make the street corn topping.
In a bowl, toss your corn with onion, mayo, half the sour cream, Cotija, chili powder, and a good squeeze of lime. Add salt and pepper until it tastes like something you’d happily eat by the spoonful. (I always do.)
Step 4: Reheat the rice.
Just toss it in the microwave with a splash of water or warm it up on the stove. Don’t overthink it. Fluffy is the goal.
Want To Save This Recipe?
Step 5: Build your bowl.
Spoon rice into bowls. Top with sliced chicken. Pile on that corn mix. Drizzle the rest of the sour cream over the top if you’re feelin’ cute. Garnish with cilantro, more cheese, and a lime wedge. Extra Tajín? Heck yes.
Step 6: Sit down and enjoy the heck out of it.
Preferably with people you like. Or alone on the couch while binging a comfort show. No wrong way here.
Storage Options:
Keep the rice and chicken in one container, and the corn topping in another. They’ll hang out fine in the fridge for about 3 days. Reheat the chicken/rice gently, and toss the corn mix on cold—it’s kind of like a creamy salsa at that point. Honestly, the next-day bowl might be better. Don’t quote me, but… yeah.
Variations and Substitutions:
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Swap the chicken for shrimp or tofu – Same marinade, new vibe. Works great.
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No Cotija? Use feta. Or even Parmesan.
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Greek yogurt instead of sour cream – Been there. Still good.
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Add avocado, black beans, or chopped tomato – Basically, make it your own personal burrito bowl.
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Use cauliflower rice – Lower carb, still tasty.
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Want it spicier? Toss in jalapeños or hit it with hot sauce. I mean… live a little.
What to Serve with Street Corn Chicken Rice Bowl?
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Chips and guac – Duh.
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Cucumber or tomato salad – Something fresh and juicy.
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Mexican street corn pasta salad – If you wanna double down on the corn.
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A cold beer or lime soda – Pick your happy.
Frequently Asked Questions:
Can I make it ahead?
Yep! Just keep the pieces separate. Rice/chicken in one container, corn mix in another. Then build your bowl fresh when you’re ready.
No Cotija where I live—what now?
Feta works. Or queso fresco. Even grated Parm if you’re in a pinch. It’s about the salty crumbles, not perfection.
Is it gluten-free?
Should be! Just double-check your sour cream and mayo labels, since sometimes there’s sneaky stuff in there.
Honestly, this Street Corn Chicken Rice Bowl is just one of those meals that sneaks up on you. You make it once with leftovers, and next thing you know… it’s in your weekly rotation, you’re telling friends about it, and you’re craving it at random times of day. (Is 10am too early for a rice bowl? Asking for a friend.)
Give it a try. Play with it. Make it your own. And if you do? Please let me know—I’d love to hear your version, or what weird (but brilliant) topping you added. Let’s swap bowl stories.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Street Corn Chicken Rice Bowl
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon avocado oil or any neutral oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder or 2 cloves garlic, finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels grilled or sautéed if frozen
- ¼ cup red onion finely sliced
- 1 cup sour cream divided; reserve half for garnish
- 2 tablespoons mayonnaise
- ½ cup Cotija cheese crumbled (plus additional for garnish)
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 1 lime cut into wedges
For Assembly:
- 3 cups cooked rice white, jasmine, or brown
- Fresh cilantro for garnish
- Additional lime wedges and Cotija for serving (optional)
Instructions
Prepare and Marinate the Chicken
- In a medium bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Whisk to blend. Add the chicken thighs and coat thoroughly with the marinade. Cover and refrigerate for at least 15 minutes, or up to 30 minutes if time permits.
Cook the Chicken
- Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for approximately 8 to 10 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is well-browned and cooked through. Remove from heat and allow the chicken to rest for 5 minutes before slicing into strips.
Prepare the Street Corn Topping
- In a mixing bowl, combine the grilled corn kernels, red onion, ½ cup of the sour cream, mayonnaise, Cotija cheese, and chili powder. Stir well until creamy and fully incorporated. Season with salt, pepper, and a squeeze of lime to taste.
Warm the Rice
- Reheat the cooked rice using a microwave with a splash of water or gently warm it in a skillet over low heat until fluffy and heated through.
Assemble the Bowls
- To assemble, divide the rice evenly among serving bowls. Top with the sliced chicken and a generous spoonful of the street corn mixture. Drizzle the reserved sour cream over the top. Garnish with additional Cotija cheese, fresh cilantro, and lime wedges.
Serve Immediately
- Serve warm and enjoy immediately, optionally finishing with a sprinkle of chili powder or Tajín for extra flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
