Tasty Street Corn Chicken Bowl

Finding a satisfying weeknight dinner that brings together bold flavors without requiring hours in the kitchen can feel like an impossible task. Between juggling work deadlines, family schedules, and the everyday chaos of life, the last thing you want is a complicated meal that leaves you with a mountain of dishes.

That’s where this street corn chicken bowl comes to the rescue. It combines all the smoky, creamy, and slightly spicy flavors you love about Mexican street corn with tender chicken and rice, creating a complete meal that’s both filling and packed with flavor. Plus, everything comes together in about 30 minutes, making it perfect for those busy nights when you want something homemade but don’t have all day to cook.

What Kind of Chicken Should I Use?

Chicken thighs are definitely the way to go for this street corn bowl, and you’ll want to stick with boneless, skinless ones for easy eating. Thighs stay much more tender and juicy than chicken breasts, especially when you’re cooking them with all those bold spices. If you can only find bone-in thighs, you can certainly use those – just remove the bones after cooking and expect a slightly longer cooking time. Fresh thighs are ideal, but if you’re using frozen, make sure they’re completely thawed before marinating so the flavors can really soak in.

Options for Substitutions

This street corn chicken bowl is pretty adaptable, so here are some easy swaps you can make:

• Chicken thighs: You can use chicken breasts instead, but keep an eye on cooking time since they cook faster and can dry out. Thighs stay juicier, but breasts work fine if that’s what you have.
• Cotija cheese: If you can’t find cotija cheese, feta cheese is your best substitute – it has that same salty, crumbly texture. Queso fresco or even grated parmesan will work too.
• Avocado oil: Any neutral cooking oil works here – vegetable oil, canola oil, or even olive oil if you don’t mind a slightly different flavor.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. You can also use Mexican crema if you want something more traditional.
• Sweet corn: Fresh corn cut from the cob is ideal, but frozen corn works perfectly. If using canned corn, just drain and rinse it first.
• Rice: Switch it up with quinoa, cauliflower rice, or even lettuce for a low-carb option. Cilantro lime rice adds extra flavor if you want to jazz it up.

Watch Out for These Mistakes While Cooking

The biggest mistake when making street corn chicken bowls is overcooking the chicken thighs, which can make them dry and tough – use a meat thermometer to pull them off the heat at 165°F for juicy, tender results.

Another common error is using cold corn straight from the freezer, which will water down your bowl and lack that smoky street corn flavor – always thaw frozen corn first and try to char it in a hot skillet for a few minutes to get those crispy, caramelized edges.

Don’t skip seasoning your rice with a pinch of salt and lime juice, as plain rice will make the whole bowl taste flat, and be careful not to overdress the corn mixture since the sour cream and mayo can make everything too heavy.

Finally, wait until just before serving to add the cotija cheese and cilantro, as adding them too early will cause the cheese to get soggy and the cilantro to wilt.

What to Serve With Street Corn Chicken Bowl?

This street corn chicken bowl is pretty much a complete meal on its own, but I love adding some warm flour tortillas on the side for scooping up all those good flavors. A simple side of black beans seasoned with cumin and lime makes it even more filling, or you could go with some crispy tortilla chips and fresh guacamole for extra crunch. If you want to keep things fresh, a quick cucumber and radish salad with lime dressing cuts through all that creamy goodness perfectly. Don’t forget to have extra lime wedges on hand – trust me, you’ll want to squeeze them over everything!

Storage Instructions

Refrigerate: This street corn chicken bowl keeps really well in the fridge for up to 4 days in airtight containers. I like to store the components separately if I’m meal prepping – keep the chicken and corn mixture in one container and the rice in another. The sour cream sauce can get a bit watery after a day or two, but just give it a good stir and it’s good to go.

Freeze: The chicken and corn mixture freezes great for up to 3 months, but I’d skip freezing the sour cream sauce since dairy doesn’t freeze well. Cook fresh rice when you’re ready to eat, or freeze the rice separately in portion-sized bags.

Warm Up: Pop the chicken and corn in the microwave for about 2 minutes or warm it up in a skillet over medium heat until heated through. The rice can go straight in the microwave too. Add fresh toppings like cilantro, lime wedges, and extra cotija cheese right before serving to keep everything tasting fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 65-75 g
• Fat: 65-75 g
• Carbohydrates: 165-185 g

Ingredients

For the marinated chicken:

• 4 boneless, skinless chicken thighs
• 1 tbsp freshly squeezed lime juice
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder or 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper

For the street corn mix:

• 1 cup sweet corn kernels (grilled or sautéed from frozen)
• 1/4 cup sliced red onion
• 1/2 cup sour cream, separated
• 2 tbsp mayonnaise
• 1/2 cup crumbled cotija cheese, extra for topping
• 1 tsp chili powder
• Salt and pepper, as needed
• 1 tbsp lime juice (to taste)

For serving:

• 3 cups prepared rice
• Fresh cilantro leaves, for garnish
• Lime wedges (from 1 lime)
• Reserved sour cream and cotija cheese, for garnish

Step 1: Marinate the Chicken

• 4 boneless, skinless chicken thighs
• 1 tbsp freshly squeezed lime juice
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder or 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper

In a bowl, combine 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of avocado oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder (or 2 cloves garlic, minced), 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

Add the 4 boneless, skinless chicken thighs and toss until they’re coated evenly with the marinade.

Cover and refrigerate for 15 to 30 minutes to allow the flavors to infuse.

Step 2: Cook and Slice the Chicken

• marinated chicken thighs from Step 1

Heat a skillet over medium-high heat.

Add a touch of oil if needed, then place the marinated chicken thighs (from Step 1) in the pan.

Sear for 8 to 10 minutes per side, or until the chicken is cooked through and nicely browned on the outside.

Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips.

I like to let the chicken rest for 5–10 minutes so the juices stay inside and the meat stays juicy.

Step 3: Prepare the Street Corn Topping

• 1 cup sweet corn kernels (grilled or sautéed from frozen)
• 1/4 cup sliced red onion
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1/2 cup crumbled Cotija cheese
• 1 tsp chili powder
• salt and pepper, as needed
• 1 tbsp lime juice (to taste)

In a bowl, mix together 1 cup sweet corn kernels (either grilled or sautéed from frozen), 1/4 cup sliced red onion, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup crumbled Cotija cheese, and 1 teaspoon chili powder.

Season the mixture with salt, pepper, and 1 tablespoon lime juice to taste.

Stir until all ingredients are well combined.

You can prepare this topping while the chicken is cooking.

Step 4: Reheat the Rice

• 3 cups prepared rice

Add the 3 cups of prepared rice to a microwave-safe bowl or saucepan with a splash of water.

Heat until the rice is warm and fluffy, fluffing with a fork before serving.

For extra flavor, I sometimes stir in a little chopped cilantro at this stage.

Step 5: Assemble the Bowls and Garnish

• warmed rice from Step 4
• sliced chicken from Step 2
• street corn topping from Step 3
• extra Cotija cheese, for topping
• fresh cilantro leaves, for garnish
• lime wedges (from 1 lime)
• reserved sour cream, for garnish

To assemble, divide the warmed rice (from Step 4) among serving bowls.

Top each bowl with sliced chicken (from Step 2) and a generous scoop of the street corn topping (from Step 3).

Sprinkle extra Cotija cheese and scatter fresh cilantro leaves over the top.

Garnish with lime wedges from 1 lime.

If desired, add a drizzle of the reserved sour cream and a sprinkle of Tajín or chili powder for extra flavor.

Serve warm with an extra squeeze of lime if you like.

Tasty Street Corn Chicken Bowl

Delicious Tasty Street Corn Chicken Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 1625 kcal

Ingredients

  

For the marinated chicken:

• 4 boneless, skinless chicken thighs
• 1 tbsp freshly squeezed lime juice
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder or 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper

For the street corn mix:

• 1 cup sweet corn kernels (grilled or sautéed from frozen)
• 1/4 cup sliced red onion
• 1/2 cup sour cream, separated
• 2 tbsp mayonnaise
• 1/2 cup crumbled Cotija cheese, extra for topping
• 1 tsp chili powder
• salt and pepper, as needed
• 1 tbsp lime juice (to taste)

For serving:

• 3 cups prepared rice
• fresh cilantro leaves, for garnish
• lime wedges (from 1 lime)
• reserved sour cream and Cotija cheese, for garnish

Instructions

 

• In a bowl, combine 1 tablespoon of freshly squeezed lime juice, 1 tablespoon of avocado oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder (or 2 cloves garlic, minced), 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Add the 4 boneless, skinless chicken thighs and toss until they’re coated evenly with the marinade. Cover and refrigerate for 15 to 30 minutes to allow the flavors to infuse.
• Heat a skillet over medium-high heat. Add a touch of oil if needed, then place the marinated chicken thighs (from Step 1) in the pan. Sear for 8 to 10 minutes per side, or until the chicken is cooked through and nicely browned on the outside. Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into strips. I like to let the chicken rest for 5–10 minutes so the juices stay inside and the meat stays juicy.
• In a bowl, mix together 1 cup sweet corn kernels (either grilled or sautéed from frozen), 1/4 cup sliced red onion, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1/2 cup crumbled Cotija cheese, and 1 teaspoon chili powder. Season the mixture with salt, pepper, and 1 tablespoon lime juice to taste. Stir until all ingredients are well combined. You can prepare this topping while the chicken is cooking.
• Add the 3 cups of prepared rice to a microwave-safe bowl or saucepan with a splash of water. Heat until the rice is warm and fluffy, fluffing with a fork before serving. For extra flavor, I sometimes stir in a little chopped cilantro at this stage.
• To assemble, divide the warmed rice (from Step 4) among serving bowls. Top each bowl with sliced chicken (from Step 2) and a generous scoop of the street corn topping (from Step 3). Sprinkle extra Cotija cheese and scatter fresh cilantro leaves over the top. Garnish with lime wedges from 1 lime. If desired, add a drizzle of the reserved sour cream and a sprinkle of Tajín or chili powder for extra flavor. Serve warm with an extra squeeze of lime if you like.