Street Corn Chicken Rice Bowl

Love street corn? Love juicy chicken? Then you’re gonna love this street corn chicken rice bowl!

It’s loaded with smoky chicken, sweet corn, creamy sauce, and fluffy rice. Every bite is fresh, zesty, and full of flavor. Like a street fair… but in a bowl.

Perfect for easy lunches, quick dinners, or meal prep. It’s colorful, filling, and so easy to toss together.

Grab a bowl and pile it high! Street corn magic is waiting for you.

Why You’ll Love This Recipe

• Loaded with Flavor: Tangy, smoky chicken and creamy, cheesy corn make every bite exciting.
• Comfort Food Vibe: It’s cozy, hearty, and hits all the right notes with rice, chicken, and a creamy topping.
• Easy to Prep: Cook the components separately and assemble fresh all week long.
• Balanced and Filling: Protein, veggies, and grains come together for a complete meal.
• Family Favorite: Kid-friendly and easy to customize with extra toppings.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: About 55 minutes

Servings:
Makes 4 hearty bowls. Double if you’re prepping lunches or feeding a bigger crew.

Difficulty:
Beginner-friendly. A little chopping, stirring, and layering — nothing complicated.

Required Kitchen Tools

• Sharp knife and cutting board
• Large mixing bowls
• Skillet (for chicken)
• Small skillet or saucepan (for corn topping)
• Pot or rice cooker (for rice)
• Tongs or spatula
• Measuring cups and spoons

Ingredients

Here’s what you’ll need to build the ultimate Street Corn Chicken Rice Bowl:

For the Chicken:

• 4 boneless, skinless chicken thighs
• 1 tablespoon lime juice
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder (or 2 cloves minced garlic)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Street Corn Topping:

• 1 cup sweet corn kernels (grilled if possible; frozen works too)
• ¼ cup thinly sliced red onion
• 1 cup sour cream (save half for drizzling)
• 2 tablespoons mayonnaise
• ½ cup cotija cheese, crumbled (plus extra for garnish)
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 lime, cut into wedges

For the Rice and Assembly:

• 3 cups cooked rice
• Fresh cilantro, chopped (for garnish)

Variations for Street Corn Chicken Rice Bowl

• Add Avocado: Slice fresh avocado on top for creamy richness.
• Use Chicken Breast: Swap chicken thighs for breasts if you prefer a leaner option.
• Spice It Up: Add jalapeños or hot sauce if you like extra heat.
• Make It Lighter: Swap sour cream with Greek yogurt for a healthier twist.
• Try Different Cheese: If cotija isn’t available, feta cheese works as a good substitute.

How to Make Street Corn Chicken Rice Bowl Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, whisk together lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper.
Add the chicken thighs and toss to coat.
Let the chicken marinate while you prepare the corn topping — about 15–20 minutes is plenty.

2. Make the Street Corn Topping

In a small skillet over medium heat, warm a splash of oil.
Add the corn kernels and cook for about 3–5 minutes until lightly charred or golden.
Transfer the corn to a bowl.
Add the sliced red onion, half of the sour cream, mayonnaise, cotija cheese, chili powder, and a squeeze of lime juice.
Mix until everything is combined. Taste and season with salt and pepper.
Set aside. (You can cover and chill it while the chicken cooks.)

3. Cook the Chicken

Heat a skillet over medium-high heat.
Add a drizzle of oil if needed, then add the marinated chicken.
Cook for about 5–6 minutes per side, until golden brown and cooked through (internal temperature should hit 165°F).
Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

4. Assemble the Bowls

Spoon cooked rice into four bowls.
Top each with sliced chicken.
Add a generous scoop of the street corn topping over the chicken.
Drizzle the reserved sour cream on top if you like.
Sprinkle extra cotija cheese and fresh cilantro over everything.
Serve with lime wedges on the side for squeezing.

Serving and Decoration

• Bowl Style: Serve everything neatly layered for that gorgeous “café bowl” look.
• Family Style: Lay out the rice, chicken, corn topping, and garnishes separately and let everyone build their own bowl.
• Extra Toppings: Add diced tomatoes, sliced avocado, jalapeños, or pickled onions for even more color and flavor.
• Fresh Finish: A final sprinkle of cilantro and a big squeeze of lime really wakes up all the flavors.

Storing Street Corn Chicken Rice Bowl

• Chicken: Store sliced chicken in an airtight container in the fridge for up to 4 days.
• Street Corn Topping: Keep it in a sealed container separately for up to 3 days. Stir before using.
• Rice: Cooked rice stores well for about 4 days. Reheat with a splash of water to bring back moisture.
• Meal Prep Tip: Pack rice, chicken, and corn topping separately in meal prep containers. Assemble fresh when ready to eat for the best texture.

Tips and Tricks for Success

• Char the Corn: Even a little char adds a smoky, street-vendor flavor. Don’t skip it if you can!
• Don’t Overcrowd the Pan: When cooking chicken, give it space. It’ll brown better and stay juicy.
• Marinate Ahead: Marinate the chicken overnight if you want even deeper flavor.
• Warm the Rice: Freshly warmed rice makes the whole bowl feel more vibrant and delicious.
• Double the Recipe: This is a great meal prep dish. Make double and enjoy it all week.

Nutrition Information

Nutrient	Per Serving (1 Bowl)
Calories	~520 calories
Protein	~28g
Carbohydrates	~45g
Fat	~24g
Saturated Fat	~8g
Fiber	~4g
Sugar	~5g
Sodium	~580mg

Note: Nutrition values are estimates and can vary based on specific ingredients used.

Street Corn Chicken Rice Bowl FAQs

Can I use chicken breasts instead of thighs?

Yes, absolutely. Chicken breasts will work fine — just watch the cook time carefully so they don’t dry out. You might need a little less time per side than thighs.

Can I make this dairy-free?

Definitely. Swap the sour cream and cotija cheese with dairy-free alternatives. There are great vegan sour creams and crumbled cheeses available now.

Can I use frozen corn?

Yes! Frozen corn is perfect for this. Just thaw it first, then char it quickly in a hot skillet for that roasted flavor.

How can I meal prep this recipe?

Cook the chicken, rice, and street corn topping separately. Store them in individual containers in the fridge. Assemble fresh bowls when you’re ready to eat for the best texture and flavor.

What can I serve with this bowl?

It’s a full meal on its own, but tortilla chips with guacamole, a fresh green salad, or black beans on the side would be great if you want extras.

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Conclusion

Street Corn Chicken Rice Bowl is everything you want in a simple, hearty, flavor-packed meal.
Juicy marinated chicken, creamy street corn topping, and fluffy rice all come together into something that feels special — but is easy enough for any night of the week.
Whether you’re meal prepping for busy days or just craving something fresh and satisfying, this recipe has you covered.

Once you make it, it’ll be one of those bowls you come back to again and again.