What is a street corn chicken rice bowl made of?

A street corn chicken rice bowl typically includes marinated chicken (usually chili-lime flavored), grilled or sautéed corn mixed with sour cream, mayo, cotija cheese, chili powder, and red onion, all layered over rice. Fresh toppings like cilantro and lime wedges add brightness and balance.

How do you make a creamy street corn chicken rice bowl?

Start by marinating and cooking chicken thighs, then mix corn with sour cream, mayo, cotija, and seasonings to create a creamy topping. Assemble your street corn chicken rice bowl by layering rice, sliced chicken, creamy corn, and fresh garnishes like cilantro and lime.

Is street corn chicken bowl spicy?

It has a mild kick from chili powder, but it’s not overly spicy. You can dial up the heat by adding jalapeños, hot sauce, or chipotle crema. If you're sensitive to spice, simply reduce the chili powder and skip any extra heat.

Can I use grilled chicken for a street corn rice bowl?

Absolutely. Grilled chicken adds a smoky, charred flavor that works beautifully in a street corn chicken rice bowl . Whether you use a grill, cast iron pan, or oven broiler, make sure the chicken is juicy and well-seasoned to carry the bowl’s bold flavor.

Street Corn Chicken Rice Bowl – Creamy, Bold & Satisfying

Description

This creamy, tangy, and smoky street corn chicken rice bowl brings together chili-lime marinated chicken, grilled-style corn topping, and fluffy rice for a crave-worthy one-bowl meal that’s both comforting and customizable.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

½ tsp garlic powder (or 2 minced garlic cloves)

½ tsp salt

¼ tsp black pepper

For the Street Corn Topping:

1 cup sweet corn kernels (grilled or thawed from frozen)

¼ cup thinly sliced red onion

1 cup sour cream (reserve half for drizzling)

2 tbsp mayonnaise

½ cup crumbled cotija cheese (plus more 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

Fresh cilantro for garnish

Instructions

In a bowl, combine chicken thighs with lime juice, avocado oil, chili powder, garlic, salt, and pepper. Marinate for 30 minutes.

While chicken marinates, mix corn, sour cream (reserve half), mayo, cotija, red onion, chili powder, salt, and pepper in a bowl.

Grill or pan-cook the chicken until golden and cooked through. Let rest, then slice.

Warm the rice and layer it in serving bowls.

Top with sliced chicken, a scoop of street corn mix, and drizzle with reserved sour cream.

Garnish with extra cotija, cilantro, and lime wedges. Serve warm.

Notes

You can use Greek yogurt in place of sour cream for a lighter version.

Add sliced jalapeños or hot sauce for extra spice.

For meal prep, store chicken, rice, and toppings separately.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop or Grill
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 780mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 32g
Cholesterol: 115mg

Keywords: street corn chicken rice bowl, elote bowl, grilled chicken rice bowl