🌽 Street Corn Chicken Rice Bowl – Zesty, Creamy, and Irresistibly Flavorful!

Hello food lovers! If you’re craving a meal that’s bold, filling, and totally customizable, this Street Corn Chicken Rice Bowl is your new go-to. It’s the perfect fusion of smoky grilled chicken, creamy Mexican street corn, and fluffy rice – all piled high in one hearty bowl.

This dish is great for weeknight dinners, meal prep, or when you’re feeding a crowd. It’s also a fantastic way to enjoy the flavor of elote (Mexican street corn) in a more substantial, protein-packed format. And bonus: it’s gluten-free, naturally high in protein, and can easily be made dairy-free with a few swaps.

🥘 Ingredients

For the Chicken:

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

For the Street Corn Topping:

1 cup sweet corn kernels (grilled preferred, or frozen)
1/4 cup thinly sliced red onion
1 cup sour cream (reserve 1/2 for drizzling)
2 tbsp mayonnaise
1/2 cup Cotija cheese, crumbled (plus extra for garnish)
1 tsp chili powder
Salt and pepper to taste
1 lime, cut into wedges

For the Rice and Assembly:

3 cups cooked rice (white, brown, or jasmine)
Fresh cilantro, chopped (for garnish)
Optional: Tajín seasoning for extra flavor

👨‍🍳 Instructions

Marinate the Chicken: In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper. Coat chicken and let marinate in the fridge for 15–30 minutes.
Cook the Chicken: Heat a skillet over medium-high. Add marinated chicken and cook 8–10 minutes per side until fully cooked. Let rest 5 minutes, then slice thinly.
Make the Street Corn Topping: In a large bowl, mix corn, red onion, 1/2 cup sour cream, mayo, Cotija, and chili powder. Season with salt, pepper, and lime juice.
Warm the Rice: Reheat pre-cooked rice in the microwave or stovetop with a splash of water until fluffy.
Assemble Your Bowl: Start with rice, add sliced chicken, top with street corn mixture, extra Cotija cheese, and cilantro.
Final Touch: Garnish with lime wedges, a drizzle of sour cream, and a sprinkle of Tajín if desired.

📸 Presentation Tips

Serve in wide, shallow bowls for a colorful layered look
Garnish with lime wheels, extra Cotija, and a sprinkle of chopped green onion
Drizzle sour cream in a zig-zag pattern for a food-truck-style finish
Serve with grilled tortillas or a side of guacamole

🌟 What Celebrity Chefs Say

Gordon Ramsay: “Balanced, bold flavors and the grilled chicken adds a beautiful char. A great meal prep dish.”
Nigella Lawson: “There’s something utterly comforting about rice bowls, and this one has flair.”
Ina Garten: “Fabulous for a make-ahead dinner. Don’t skip the Cotija – it’s essential.”
Jamie Oliver: “This one ticks all the boxes: flavor, ease, and a punch of chili.”
Ree Drummond: “I’d serve this any day of the week – and my family would fight over the last bite.”
Christina Tosi: “Sour cream in the corn topping? Genius! Adds a tangy creaminess that’s irresistible.”
Rachael Ray: “Quick, colorful, and so darn tasty!”
Marcus Samuelsson: “Corn and Cotija bring texture and pop – a street-food classic in a bowl.”
Emeril Lagasse: “BAM! Flavor explosion. Chicken spice mix is 🔥.”
Martha Stewart: “It’s wholesome, vibrant, and a lovely alternative to traditional tacos.”

❓ Top 10 FAQs About Street Corn Chicken Rice Bowls

Can I use chicken breast instead of thighs? Yes, but thighs stay juicier during cooking.
Can I make this ahead? Yes, all components can be prepped and stored separately.
Is there a dairy-free option? Use vegan mayo, sour cream, and plant-based cheese alternatives.
What’s a good rice substitute? Try quinoa, cauliflower rice, or cilantro-lime rice for variety.
Can I make this spicier? Add jalapeños, hot sauce, or extra chili powder to the corn topping or chicken.
How do I grill the corn? Place corn on a hot grill or grill pan for 5–7 minutes, rotating until charred.
Can I use frozen corn? Yes, just thaw and pat dry before using.
What can I use instead of Cotija cheese? Feta cheese or queso fresco are great alternatives.
Is this recipe gluten-free? Yes, as long as all your ingredients (especially mayo and cheese) are labeled GF.
Can I double the recipe? Absolutely! It scales well for meal prep or parties.

🥗 Nutrition Facts (Per Serving)

Calories: 512 kcal
Carbohydrates: 43.5 g
Protein: 22.6 g
Fat: 28.2 g
Saturated Fat: 10 g
Cholesterol: 110 mg
Sodium: 480 mg
Fiber: 3.5 g
Sugar: 6.2 g

❄️ Storage & Freezing Tips

Refrigerate: Store all components separately in airtight containers for up to 4 days.
Freezing: Freeze cooked chicken and rice for up to 2 months. Avoid freezing the sour cream-based corn topping.
Reheat: Microwave chicken and rice with a splash of water. Add toppings after heating.

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💬 Final Thoughts

If you’re looking for a quick, flavor-packed bowl that checks all the boxes—protein, veggies, carbs, and serious street-food vibes—this Street Corn Chicken Rice Bowl will never disappoint. It’s the kind of dish that’s just as good straight from the pan as it is meal-prepped for the week.

Serve it hot, serve it fresh, and most importantly, serve it with love 💛.