What is a street corn chicken bowl made of?

It’s a flavor-packed bowl layered with marinated chicken, seasoned rice, and a creamy topping inspired by Mexican street corn. The topping typically includes sweet corn, sour cream, mayonnaise, cotija cheese, chili powder, and lime. Add-ons like avocado, red onion, or hot sauce make it even better.

Can I use frozen corn instead of grilled for street corn?

Yes, frozen corn works great. Just sauté it in a hot skillet until slightly charred. This gives you that smoky flavor without needing a grill. It's a quick shortcut I use often, especially on busy weeknights.

What type of rice is best for a street corn chicken bowl?

Jasmine rice is ideal for its light, fluffy texture, but white or brown rice work just as well. For a low-carb version, cauliflower rice is a great option. No matter what you choose, reheat with a splash of water to keep it soft and steamy.

How do I store and reheat leftover street corn chicken bowls?

Store each component (chicken, rice, and corn topping) separately in airtight containers. Reheat the rice and chicken covered with a damp paper towel to retain moisture. The topping can be served cold or gently warmed, and it stays delicious for up to 4 days.

Street Corn Chicken Bowl – A Flavor-Packed Weeknight Winner

Ingredients

Scale

For the Chicken:

4 chicken thighs boneless and skinless

1 tbsp lime juice

1 tbsp avocado oil

1 tsp chili powder

1 tsp cumin

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 sautéed

¼ cup thinly sliced red onion

1 cup sour cream (save half to drizzle)

2 tbsp mayonnaise

½ 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

Fresh cilantro for garnish

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Instructions

1. Combine lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Coat 4 chicken thighs and marinate for 15-30 minutes in the fridge.

2. Heat a skillet over medium-high heat. Cook the chicken for 8-10 minutes per side until done. Let rest, then slice.

3. Mix corn, onion, ½ cup sour cream, mayonnaise, cheese, and chili powder. Season with salt, pepper, and lime.

4. Reheat 3 cups cooked rice with a splash of water until warm and fluffy.

5. In bowls, layer rice, sliced chicken, and street corn topping. Garnish with extra Cotija and cilantro.

6. Optional: drizzle extra sour cream or sprinkle Tajín.

7. Serve warm with lime wedges.

Notes

You can prep components ahead and store them separately.

Swap Cotija for feta if needed.

Use cauliflower rice for a low-carb version.

Author: Emily Frost
Prep Time: 15M
Cook Time: 20M
Category: Dinner
Method: Skillet
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 560mg
Fat: 27g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 36g
Cholesterol: 115mg