This Street Corn Chicken Rice Bowl brings the vibrant flavors of Mexican street corn to your dinner table in just 30 minutes. With tender, seasoned chicken, charred sweet corn, tangy lime crema, and a sprinkle of cotija cheese, it’s the perfect summer meal that’s both satisfying and refreshing. Whether you’re looking for a quick weeknight dinner or meal prep option, this bowl delivers big on flavor without demanding hours in the kitchen.
Why You'll Love This Street Corn Chicken Rice Bowl
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights when you want something delicious without the fuss.
- Flavor-Packed: The combination of smoky charred corn, zesty lime, and savory chicken creates an explosion of flavors in every bite.
- Versatile: Easily customizable with your favorite toppings like avocado, black beans, or extra cilantro.
- Meal Prep Friendly: Components can be prepared ahead of time for quick assembly throughout the week.
- Air Fryer Option: Using an air fryer makes the chicken extra juicy while cutting down on cooking time.
- Balanced Nutrition: Protein from chicken, complex carbs from rice, and vegetables from corn make this a well-rounded meal.
Ingredients for Street Corn Chicken Rice Bowl
| Ingredient | Amount & Notes |
| Boneless, skinless chicken thighs | 1.5 lbs (can substitute with chicken breasts) |
| Jasmine rice | 1 cup uncooked (yields about 3 cups cooked) |
| Sweet corn kernels | 2 cups (fresh, frozen, or grilled corn on the cob) |
| Red onion | 1/4 cup, finely diced |
| Cotija cheese | 1/2 cup, crumbled (can substitute with feta) |
| Fresh cilantro | 1/4 cup, chopped |
| Lime | 2 whole (juice and zest) |
| Sour cream | 1/2 cup |
| Mayonnaise | 2 tablespoons |
| Avocado oil | 1 tablespoon (olive oil works too) |
Spice Blend
| Spice | Amount |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Equipment You'll Need
- Air fryer (highly recommended for juicy chicken)
- Medium pot for cooking rice
- Skillet for charring corn (if using fresh)
- Mixing bowls
- Cutting board and chef’s knife
- Measuring cups and spoons
- Serving bowls
Step-By-Step Instructions
Prepare the Chicken
- In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
- Pat chicken thighs dry with paper towels and place in a medium bowl.
- Drizzle with avocado oil and rub with the spice mixture until evenly coated.
- For best results, let the chicken marinate for 15-30 minutes (though you can cook immediately if pressed for time).
Cook the Chicken
- Air Fryer Method (Recommended): Preheat your air fryer to 380°F (190°C). Place chicken thighs in the basket without overcrowding. Cook for 12-15 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
- Stovetop Method: Heat a skillet over medium-high heat. Cook chicken thighs for 5-7 minutes per side until golden brown and cooked through.
- Once cooked, let the chicken rest for 5 minutes before slicing into strips.
Using an air fryer for the chicken not only reduces cooking time but also creates juicier chicken with less oil. It’s a game-changer for quick weeknight meals!
Cook the Rice
- Rinse 1 cup of jasmine rice under cold water until the water runs clear.
- Cook according to package instructions (typically 1 cup rice to 1.5 cups water).
- Once cooked, fluff with a fork and set aside.
Prepare the Mexican Street Corn
- If using fresh corn on the cob, cut kernels off the cob. For frozen corn, thaw completely.
- Heat a skillet over medium-high heat. Add corn kernels and cook without stirring for 3-4 minutes until slightly charred. Stir and cook for another 2-3 minutes. (Skip this step if using pre-roasted corn.)
- In a medium bowl, combine charred corn, diced red onion, and chopped cilantro.
- In a small bowl, mix sour cream, mayonnaise, lime juice from 1 lime, lime zest, 1/4 teaspoon chili powder, and a pinch of salt.
- Add half of the sauce mixture and 1/4 cup of crumbled cotija cheese to the corn. Mix well and set aside.
Assemble the Bowls
- Divide the cooked rice between serving bowls.
- Top with sliced chicken and the street corn mixture.
- Drizzle remaining sauce over the bowls.
- Garnish with remaining cotija cheese, fresh cilantro, and lime wedges.
- Optional: Add sliced avocado or jalapeños for extra flavor.
Pro Tips for the Perfect Street Corn Chicken Rice Bowl
The secret to authentic street corn flavor is getting a good char on your corn. Don’t stir too frequently when cooking the kernels – let them develop those delicious brown spots!
- Char the Corn: For deeper flavor, allow the corn to char slightly in a hot skillet. This adds the authentic smoky taste that makes street corn special.
- Marinate the Chicken: If time allows, marinate the chicken for up to 4 hours for maximum flavor penetration.
- Fresh Lime Juice: Always use freshly squeezed lime juice rather than bottled for the brightest flavor.
- Make Ahead: The components can be prepared separately and stored in the refrigerator for up to 3 days. Just reheat and assemble when ready to eat.
- Customize Toppings: Try adding black beans, pico de gallo, or sliced jalapeños for extra flavor and texture.
Looking for more delicious Mexican-inspired recipes? Try our Grilled Fish Tacos with Mango Salsa for another fresh summer meal!
Tasty Variations
Vegetarian Option
Replace chicken with black beans or roasted chickpeas seasoned with the same spice blend. The protein-packed legumes work beautifully with the Mexican street corn flavors.
Seafood Twist
Substitute chicken with grilled shrimp for a lighter option. Marinate the shrimp in lime juice and the same spice blend before cooking quickly in the air fryer for just 5-6 minutes.
Grain Alternatives
Swap jasmine rice for quinoa, brown rice, or cauliflower rice for different nutritional profiles. For a low-carb option, try our Cauliflower Rice with Herbs and Lemon.
Storage and Meal Prep
Refrigerator Storage
Store components separately in airtight containers in the refrigerator:
- Cooked chicken: 3-4 days
- Cooked rice: 4-5 days
- Street corn mixture: 2-3 days
- Sauce: 3-4 days
Freezer Storage
The chicken and rice can be frozen separately for up to 2 months. The street corn mixture and sauce don’t freeze well due to their dairy content.
Reheating
For best results when reheating:
- Chicken: Reheat in the air fryer at 350°F for 3-4 minutes or microwave with a damp paper towel over it.
- Rice: Sprinkle with a few drops of water before microwaving to prevent drying out.
- Street corn mixture: Best served cold or at room temperature after refrigeration.
Street Corn Chicken Rice Bowl Recipe
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4 bowls
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup uncooked jasmine rice
- 2 cups sweet corn kernels (fresh or frozen)
- 1/4 cup finely diced red onion
- 1/2 cup crumbled cotija cheese, divided
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 limes (juice and zest)
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine spices (chili powder, cumin, garlic powder, smoked paprika, salt, and pepper) in a small bowl.
- Pat chicken dry, coat with oil and spice mixture. Marinate for 15-30 minutes if time allows.
- Cook chicken in an air fryer at 380°F for 12-15 minutes or in a skillet for 5-7 minutes per side until internal temperature reaches 165°F.
- Cook rice according to package instructions.
- Char corn in a skillet over medium-high heat for 5-6 minutes until slightly browned.
- Mix corn with red onion and cilantro.
- Combine sour cream, mayonnaise, lime juice, lime zest, and 1/4 teaspoon chili powder.
- Add half the sauce and 1/4 cup cotija cheese to the corn mixture.
- Assemble bowls: rice on bottom, topped with sliced chicken and corn mixture.
- Drizzle with remaining sauce and garnish with cotija cheese, cilantro, and lime wedges.
Notes
- For meal prep, store components separately and assemble when ready to eat.
- Chicken breasts can be substituted for thighs but may require less cooking time.
- Feta cheese can be used if cotija is unavailable.
More Summer Recipes You'll Love
Grilled Corn Salad
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Cilantro Lime Chicken
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Mexican Rice Bowl
A vegetarian-friendly rice bowl loaded with black beans, vegetables, and authentic Mexican flavors.
Ready to Enjoy Your Street Corn Chicken Rice Bowl?
This Street Corn Chicken Rice Bowl brings together the best summer flavors in one satisfying meal. The combination of smoky charred corn, perfectly seasoned chicken, and tangy lime crema creates a restaurant-quality dish that’s surprisingly simple to make at home. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this versatile recipe is sure to become a regular in your rotation.
Don’t forget to check out our Summer Grilling Collection for more seasonal recipes that celebrate fresh ingredients and bold flavors!
Upgrade Your Kitchen
Make this recipe even easier with an air fryer! Cook juicier chicken in less time.
Frequently Asked Questions
Can I make this Street Corn Chicken Rice Bowl ahead of time?
Yes! This recipe is perfect for meal prep. Prepare all components separately and store in airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat the chicken and rice, then assemble with the corn mixture and toppings.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese makes an excellent substitute. It has a similar crumbly texture and salty flavor that works well with the other ingredients in this recipe.
Is this recipe gluten-free?
Yes, this Street Corn Chicken Rice Bowl is naturally gluten-free, as long as you check that your spices don’t contain any gluten additives. Rice, corn, chicken, and the other ingredients are all gluten-free.
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works great in this recipe. For best results, thaw it completely and pat it dry before charring in the skillet. Fire-roasted frozen corn is an excellent time-saving option that already has some char flavor.