Easy Street Corn Chicken Bowl

This easy Street Corn Chicken Rice Bowl is my favorite solution for busy nights when I want something filling but crave big flavors. The combination of zesty marinated chicken and creamy, tangy street corn brings restaurant-quality taste to your own kitchen in under an hour.

I made this for a last-minute barbecue with friends and everyone went back for seconds. Now it is my go-to when I want to impress company with minimal effort.

Ingredients

• Boneless skinless chicken thighs or breasts: provide juicy protein and absorb marinade well look for chicken without extra additives for the best flavor
• Fresh lime juice: adds brightness freshly squeezed has the most punch
• Avocado oil: brings a mild flavor and high smoke point you can use olive oil if you prefer
• Chili powder: delivers gentle spice for authenticity try a blend with mild and hot chilies
• Garlic powder: rounds out the marinade optional but highly recommended for savory depth
• Salt and black pepper: essential for seasoning use kosher salt for more control
• Sweet corn kernels: are the star aim for grilled or fire-roasted corn for the most flavor
• Red onion: gives crunch and color slice very thin for mild bite
• Sour cream or Greek yogurt: offers creaminess Greek yogurt gives tang and protein
• Mayonnaise: emulsifies the topping and enhances silkiness
• Cotija cheese or feta or queso fresco: gives salty creaminess always buy in blocks and crumble for freshest flavor
• Extra chili powder: for a kick
• More lime juice: builds fresh flavor
• Jasmine rice or white brown or cauliflower rice: makes a fluffy base rinse before cooking for perfect texture
• Fresh cilantro: adds herbal freshness pick bright green leaves and wash well

Step-by-Step Instructions

Marinate the Chicken:

Pat chicken thighs dry and place in a medium bowl add lime juice avocado oil chili powder garlic powder salt and pepper toss well until chicken is evenly coated cover and let sit refrigerated for at least fifteen minutes to let the flavors soak in

Cook the Chicken:

Set a large skillet on medium high heat once hot add the marinated chicken and cook for eight to ten minutes on each side until skin is browned and juices run clear remove to a cutting board and let rest for five minutes then cut into strips or bite sized pieces

Make the Street Corn Topping:

In a mixing bowl combine sweet corn red onion sour cream mayonnaise crumbled cotija chili powder salt black pepper and freshly squeezed lime juice mix until fully incorporated taste and add more lime or salt if needed for balance

Reheat the Rice:

If using pre cooked rice splash a little water over the rice before warming in the microwave or on the stovetop gently stir until hot and fluffy

Assemble the Bowls:

In each serving bowl spoon a layer of rice top with sliced chicken a generous spoonful of street corn mixture a sprinkle of cotija cheese and chopped fresh cilantro finish with a lime wedge for squeezing

Serve:

Serve each bowl immediately with all elements hot squeeze lime juice over the top at the table for maximum flavor burst

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I always look forward to grilling the corn outside for this recipe it adds a delicious smoky aroma that reminds me of summer cookouts with my brother. Cotija is my absolute favorite cheese for bowls like this because of its unique salty flavor and crumbly texture.

Storage Tips

Transfer leftovers to airtight containers and refrigerate within two hours. The bowl ingredients can be stored separately or together but store street corn topping on top of rice to keep it creamy. Rice soaks up sauce and flavors over time for tastier leftovers.

Ingredient Substitutions

No cotija cheese is no problem feta or queso fresco work just as well. Swap sour cream for Greek yogurt to boost protein or for a tangier twist. Use canned corn if fresh or grilled are not available just drain well and sauté briefly for better texture.

Serving Suggestions

Serve with avocado slices black beans or fresh pico de gallo for an even heartier version. A crunchy slaw with cabbage and lime also makes a lively side. For kids try mild chili powder and leave out raw onions.

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Cultural Context

This dish takes inspiration from Mexican elote street corn with its creamy spicy flavors and layers it with classic comfort food elements. Bowls like these are popular for their all-in-one convenience and endless ways to customize.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken thighs provide the most flavor and juiciness, but chicken breasts are a lean alternative. Both can be grilled or cooked in a skillet.

→ Can I use frozen corn instead of fresh?

Absolutely. Thaw frozen corn and pat dry before grilling or sautéing for better caramelization and flavor.

→ How can I make it spicier?

Add diced jalapeños or a pinch of cayenne to the street corn topping, or sprinkle hot sauce over the bowl before serving.

→ Are there dairy-free alternatives?

Use dairy-free mayonnaise and swap cotija for a plant-based cheese or omit it. Greek yogurt can be replaced with a dairy-free plain yogurt.

→ What other grains can be used?

Swap jasmine rice for brown rice, quinoa, or even cauliflower rice if you want a low-carb option.

→ How do I store leftovers?

Keep components separate in airtight containers in the fridge for up to three days. Reheat chicken and rice before assembling.