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Street Corn Chicken Rice Bowl

Section: Cozy Meals for Every Mood

This street corn chicken rice bowl blends juicy grilled chicken thighs with charred sweet corn, creamy Cotija cheese, zesty lime, and fluffy rice for a meal that's both comforting and vibrant. The tangy, creamy street corn topping comes together quickly, and fresh cilantro, extra cheese, or optional toppings like avocado or beans let you personalize each bowl. Perfect for a weeknight dinner or hearty lunch, every bite offers layers of flavor—smoky, tangy, and just a touch of heat. Serve warm and finish with a splash of lime for extra brightness.

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Contributed by Harper
Last updated on Thu, 26 Jun 2025 12:20:04 GMT
A bowl of chicken and rice with lime wedges on the side. Save
A bowl of chicken and rice with lime wedges on the side. | flavorrhaven.com

This street corn chicken rice bowl is everything I want for a weeknight meal—juicy marinated chicken, sweet corn, creamy Cotija, and tangy lime layered over fluffy rice. It is both hearty and super customizable so everyone at my table gets exactly what they love.

I started making this with leftover grilled corn after backyard barbecues and now everyone requests it for our Sunday dinners.

Ingredients

  • Chicken thighs boneless skinless: Choose ones with visible marbling for juiciness
  • Lime juice: Fresh is best for brightness in both marinade and topping
  • Avocado oil: Adds richness and helps with browning
  • Chili powder and cumin powder: For warmth and smokiness in both chicken and corn
  • Garlic powder or minced garlic: Use fresh for more punchy flavor
  • Salt and black pepper: Always taste as you go for best balance
  • Sweet corn kernels: Grilled or charred frozen corn gives a deep smoky bite
  • Red onion: Thinly sliced adds freshness and a gentle bite
  • Sour cream and mayonnaise: Use full-fat for creaminess and tang
  • Cotija cheese: Crumbled crumbly Mexican cheese that brings salty depth
  • Fresh cooked rice: Choose long-grain or jasmine for fluffiness
  • Fresh cilantro: Adds herby punch right before serving
  • Lime wedges: Essential for squeezing over everything

Tips

Look for Cotija at a Latin market or sub feta if needed. Red onion should be crisp and bright with no soft spots.

Step-by-Step Instructions

Marinate the Chicken:
Mix lime juice avocado oil chili powder cumin garlic salt and pepper in a small bowl. Coat the chicken thoroughly and let it sit in the fridge at least 15 minutes. This builds flavor right to the center of each thigh.
Sear the Chicken:
Set a skillet over medium-high heat. Let it get really hot first—drizzle a touch of oil if needed. Sear chicken thighs untouched for about eight to ten minutes per side until deeply golden and completely cooked through. Let them rest for several minutes to keep the juices inside, then slice thinly across the grain.
Make the Street Corn Topping:
In a mixing bowl combine grilled or skillet-charred corn with thinly sliced onions half of your sour cream mayonnaise Cotija chili powder and some lime juice. Mix until everything is lightly coated and season with salt and pepper until the flavor pops.
Prepare the Rice:
Heat your cooked rice in the microwave or on the stove with a splash of water. Fluff thoroughly with a fork so it is hot and perfectly loose.
Assemble the Bowls:
Divide the hot rice into bowls and top with slices of chicken generous spoonfuls of the street corn mixture more Cotija and as much cilantro as you want. Drizzle with the remaining sour cream and tuck a wedge or two of lime in each bowl for finishing.
Make It Your Own:
Add avocado black beans shredded lettuce or extra red onion for a build-your-own dinner everyone will love.
A bowl of street corn chicken rice.
A bowl of street corn chicken rice. | Flavorrhaven.com

One thing I love about Cotija is how it melts ever so slightly over the hot chicken and rice giving you salty bursts in each bite. My family always gathers around the kitchen counter to layer up these bowls and someone inevitably sneaks extra lime wedges too.

Storage Tips

Store leftovers in airtight containers in the fridge for up to three days. Keep the rice chicken and street corn mixture separate for best texture and reheat rice with a little water to keep it fluffy. I sometimes prep everything the night before and pack individual lunch servings in containers.

Ingredient Substitutions

You can swap Cotija for feta cheese if Cotija is not available at your store and swap cooked rotisserie chicken for the seared thighs to save time. Frozen corn works beautifully especially if skillet-charred and plain Greek yogurt makes a fine substitute for sour cream.

Serving Suggestions

Serve these bowls warm with a big pitcher of limeade or sweet tea for a summery meal or pair with tortilla chips on the side for extra crunch. Sometimes I set out a toppings bar including avocado pico de gallo radishes and sliced jalapeños so everyone can customize their bowl.

Cultural Context

This bowl draws inspiration from Mexican street corn known as elote and brings those creamy tangy flavors into a quick everyday meal. Cotija cheese and lime are classic in Mexican street food and when you add chicken and rice, you get a dish that is both comforting and bright with a familiar but exciting twist for family dinners.

FAQs about Recipes

→ How do I make sure the chicken stays juicy?

Marinate the chicken thighs and avoid overcooking. Rest them before slicing for best results.

→ Can I use frozen corn instead of fresh?

Yes. Sauté or grill frozen sweet corn kernels for great flavor if fresh corn isn't available.

→ What kind of cheese works if I don't have Cotija?

Feta or queso fresco are good substitutes for Cotija's crumbly, salty texture in this dish.

→ Can I make this dish spicy?

Add chopped jalapeños, a sprinkle of cayenne, or hot sauce to the corn topping for extra heat.

→ What other toppings go well in the bowl?

Try avocado slices, pico de gallo, radish, shredded lettuce, or green onions for extra flavor and crunch.

→ Is it okay to prepare the rice ahead of time?

Yes. Reheat with a splash of water to keep the rice fluffy just before serving.

Street Corn Chicken Rice Bowl

Tender chicken, grilled corn, creamy Cotija, and zesty lime over warm rice for a colorful, customizable meal.

Prep Time
30 mins
Cooking Time
20 mins
Overall Time
50 mins
Contributed by: Harper

Recipe Category: Comfort Food

Skill Level: Moderate

Cuisine Type: Mexican

Recipe Output: 4 Portion Size (4 bowls)

Dietary Features: Free from Gluten

What You'll Need

→ Chicken Marinade

01 4 boneless, skinless chicken thighs
02 1 tablespoon fresh lime juice
03 1 tablespoon avocado oil
04 1 teaspoon chili powder
05 1 teaspoon ground cumin
06 0.5 teaspoon garlic powder or 2 minced garlic cloves
07 0.5 teaspoon salt
08 0.25 teaspoon ground black pepper

→ Street Corn Topping

09 1 cup sweet corn kernels, grilled or sautéed
10 0.25 cup red onion, thinly sliced
11 0.5 cup sour cream, divided (reserve half for drizzling)
12 2 tablespoons mayonnaise
13 0.5 cup Cotija cheese, crumbled (plus extra for garnish)
14 1 teaspoon chili powder
15 Salt and pepper, to taste
16 Lime wedges, for garnish

→ Rice and Garnish

17 3 cups cooked white or brown rice
18 Fresh cilantro, chopped, for garnish

Step-by-Step Guide

Step 01

In a mixing bowl, combine lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat the chicken thighs thoroughly and marinate in the refrigerator for 15 to 30 minutes.

Step 02

Preheat a skillet over medium-high heat. Sear the marinated chicken thighs for 8 to 10 minutes on each side until fully cooked and golden on the outside. Allow to rest before slicing.

Step 03

In a mixing bowl, blend the grilled or sautéed corn, red onion, half of the sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of fresh lime juice to taste.

Step 04

Reheat the cooked rice with a splash of water in a saucepan or microwave until hot and fluffy.

Step 05

To each serving bowl, add a base of warm rice, followed by sliced chicken, street corn topping, additional Cotija cheese, and a generous sprinkle of cilantro. Garnish with lime wedges and an optional drizzle of the reserved sour cream.

Step 06

Enhance with diced avocado, black beans, pico de gallo, sliced jalapeños, shredded lettuce, sliced radishes, or a drizzle of hot sauce if desired.

Step 07

Serve the bowls warm, finishing with a squeeze of fresh lime juice to taste.

Additional Notes

  1. Grill or char the corn for a smoky depth of flavor that pairs well with the creamy toppings.
  2. Use freshly squeezed lime juice in both the marinade and the corn topping to balance creaminess and add brightness.
  3. When reheating rice, add a splash of water to keep it fluffy and prevent drying.
  4. For extra heat, consider adding chopped jalapeño or a pinch of cayenne pepper.

Tools You'll Need

  • Skillet
  • Wooden cutting board
  • Chef knife
  • Mixing bowls

Allergen Notices

Inspect every ingredient for potential allergens and seek expert advice if necessary.
  • Contains dairy (sour cream, Cotija cheese, mayonnaise)

Per Serving Nutritional Info

Keep in mind these are general guidelines, not a replacement for professional advice.
  • Calories: 512
  • Fats: 28.2 grams
  • Carbohydrates: 43.5 grams
  • Proteins: 22.6 grams