Street Corn Chicken Rice Bowl (Easy, Flavor-Packed Dinner!)

If you’ve been hunting for a dinner that’s quick, hearty, and guaranteed to win over even the pickiest eaters, this Street Corn Chicken Rice Bowl is about to become your weeknight hero. Think smoky grilled chicken, creamy lime crema, and corn that’s kissed by fire—layered over fluffy cilantro-lime rice. Honestly, it tastes like a fiesta in a bowl.

Back in my Texas days, fresh corn on the cob was a summer staple. We’d grill it up right outside and eat until butter was running down our elbows. This bowl takes me right back to those evenings—but in a way that fits into my busy New York kitchen today.

Why You’ll Love This Street Corn Chicken Rice Bowl

• Fast & family-friendly – From fridge to table in about 40 minutes.
• Budget-conscious – Feeds four for around $12–$14.
• Restaurant-worthy flavors – Smoky, tangy, creamy, and downright addictive.
• Customizable – Add avocado, hot sauce, or even swap chicken for shrimp.

If you enjoy comforting classics like my Slow Cooker Chicken Noodle Soup or Dump-and-Go Marry Me Chicken, you’ll love how this one brings the same easy warmth—with a zesty twist.

What Does a Street Corn Chicken Rice Bowl Taste Like?

Imagine this:

• Juicy chicken marinated in chili, cumin, lime, and garlic.
• Fluffy cilantro-lime rice that smells like pure sunshine.
• Smoky corn tossed in mayo and Cotija cheese, just like authentic Mexican street corn.
• A drizzle of tangy lime crema tying it all together.

It’s creamy, smoky, a little spicy, and bright with citrus. Basically, it hits every flavor note you crave after a long day.

Ingredients You’ll Need for Street Corn Chicken Rice Bowl

When it comes to building a Street Corn Chicken Rice Bowl, the magic really lies in layering bold flavors. Each ingredient has its own little role to play, from the smoky chicken to the creamy lime crema. Think of it as a puzzle where every piece matters—skip one, and you’ll miss that “wow” moment when you take a bite.

Here’s what you’ll want to have on hand:

For the Chicken

• 1 pound boneless chicken thighs – Thighs are the star here because they stay juicy and tender. Chicken breasts can work in a pinch, but they tend to dry out faster.
• 2 tablespoons olive oil – Helps the spices cling to the meat while adding richness.
• 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika – This trio brings warmth and a touch of smokiness.
• 2 cloves garlic, minced – Because no great chicken recipe is complete without it.
• Juice of 1 lime – Adds brightness and tenderizes the meat while marinating.
• Salt and pepper to taste – Always adjust to your preference.

For the Rice

• 1 ½ cups jasmine rice – Fluffy, fragrant, and the perfect base for soaking up all those flavors. You could also use basmati or long-grain white rice.
• 3 cups chicken broth – Cooking rice in broth makes it far more flavorful than water alone.
• ¼ cup fresh cilantro, chopped – This herb brings freshness and color.
• Zest and juice of 1 lime – Think of it as sunshine squeezed right over your rice.

If you’re a fan of rice-based dishes, you might also enjoy my Easy Crockpot Chicken Rice recipe, which uses a similar combination of flavors in a cozy slow-cooked style.

For the Street Corn Topping

• 3 ears of fresh corn (or 2 cups frozen corn) – Grilling fresh corn gives the topping a smoky, charred flavor, but frozen works if you’re short on time.
• 2 tablespoons mayonnaise – The creamy base that makes Mexican street corn so addictive.
• ½ cup Cotija cheese, crumbled – Salty, tangy, and crumbly—perfect for sprinkling. Parmesan or feta can be swapped in if Cotija is hard to find.
• ½ teaspoon chili powder – A little extra kick to balance the creaminess.
• Fresh cilantro for garnish – Because more green is always a good idea.

For the Lime Crema

• ½ cup Mexican crema or sour cream – Smooth and tangy, it ties the bowl together.
• Juice of 1 lime – Adds zing to the crema.
• Pinch of salt – Just enough to make the flavors pop.

Optional extras you might love: avocado slices, pickled red onions, a drizzle of hot sauce, or even crispy tortilla strips for crunch.

How to Make Street Corn Chicken Rice Bowl (Step by Step)

This Street Corn Chicken Rice Bowl recipe is one of those meals that looks restaurant-fancy but comes together without a fuss. Think of it as building layers—marinated chicken, zesty rice, smoky corn, and a creamy finishing drizzle. Follow these steps, and you’ll have dinner ready in just about 40 minutes.

Step 1: Marinate the Chicken

In a medium mixing bowl, combine olive oil, chili powder, cumin, paprika, minced garlic, lime juice, salt, and pepper. Toss the chicken thighs in until fully coated.

• Pro tip: Let the chicken marinate for at least 30 minutes in the fridge. If you’ve got the time, an hour is even better—the flavors sink in and make the chicken extra tender.
• If you’re prepping ahead, you can marinate the chicken in the morning and cook it at dinnertime.

Step 2: Cook the Rice

While the chicken is marinating, start the rice. Add the jasmine rice and chicken broth to a pot or rice cooker. Cook until fluffy and tender.

• Once done, fluff with a fork and stir in lime zest, lime juice, and chopped cilantro. This isn’t just rice—it’s the flavor base for your bowl.
• Cooking rice in broth instead of water makes all the difference (trust me, I rarely go back to plain water after discovering this trick).

For another comforting rice dish, check out my Crock Pot No Peek Chicken with Rice—it’s a family favorite in my house.

Step 3: Char the Corn

Heat up your grill or a skillet. Place the fresh corn (husks removed) directly on the hot surface. Cook until the kernels are lightly charred, turning occasionally. If using frozen corn, sauté in a skillet until golden spots appear.

• Once charred, cut the kernels off the cob and mix with mayonnaise, half the chili powder, and half the Cotija cheese. This gives you that creamy, smoky street corn topping that makes the bowl shine.

Step 4: Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F.

• Let the chicken rest for 5 minutes before slicing. This step keeps the juices locked in so your chicken stays tender instead of drying out.

Step 5: Mix the Lime Crema

In a small bowl, whisk together Mexican crema (or sour cream), lime juice, and a pinch of salt. This simple sauce brings tanginess and ties all the flavors together.

Step 6: Assemble Your Bowls

Now for the fun part—building your Street Corn Chicken Rice Bowl:

1. Start with a generous scoop of cilantro-lime rice at the bottom.
2. Add sliced grilled chicken on top.
3. Spoon over the smoky street corn mixture.
4. Drizzle with lime crema.
5. Sprinkle extra Cotija cheese and fresh cilantro over the top.
6. Serve with lime wedges on the side for a squeeze of brightness.

• Optional extras: add avocado slices, pickled onions, or jalapeños for extra flair.

And just like that, you’ve built a colorful, hearty meal that’s perfect for busy weeknights or casual weekend dinners.

Tips and Tricks for Perfect Street Corn Chicken Rice Bowls

• Don’t skip the rest time for chicken – It locks in the juices.
• Char is flavor – Let the corn get those dark spots; that’s where the smoky magic happens.
• Rice cooker shortcut – Make your rice in a cooker with broth—it saves stovetop space.
• Easy swaps – Try Greek yogurt for the crema or Parmesan if Cotija isn’t handy.
• Make it a party – Serve with tortilla chips and extra salsa on the side.

Storage

• Fridge: Store leftovers in airtight containers for up to 3 days.
• Freezer: Freeze the chicken and rice separately (up to 2 months). The crema and corn are best fresh.
• Reheat: Microwave in short bursts or warm gently on the stove with a splash of broth.

FAQs

Can I make this with chicken breast instead of thighs?
Absolutely. Just keep an eye on cook time—breasts dry out quicker.

What if I don’t have Cotija cheese?
Parmesan or feta are good stand-ins.

Can I make it ahead?
Yes! Prep the chicken and corn a day early. Assemble just before serving for the freshest taste.

Conclusion

This Street Corn Chicken Rice Bowl is everything a busy cook dreams of—fast, flavorful, and family-approved. With smoky chicken, creamy corn, and zesty lime crema, it’s a dish that feels festive but is simple enough for Tuesday night.

I’d love to hear how it turns out in your kitchen! Leave a comment, share your tweaks, or tag me if you make it—I never get tired of seeing your creations.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.

Street Corn Chicken Rice Bowl (Easy, Flavor-Packed Dinner!)

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• Author: Veronica Taylor
• Total Time: 40 minutes
• Yield: 4 bowls 1x

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Description

A smoky, creamy Mexican street corn chicken rice bowl packed with grilled corn, juicy chicken, and lime crema. The perfect easy weeknight dinner full of flavor.

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Ingredients

Scale 1x2x3x

For the Chicken:

1 pound boneless chicken thighs

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

0.5 teaspoon paprika

2 cloves garlic, minced

1 lime, juice only

Salt & pepper, to taste

For the Rice:

1.5 cups jasmine rice

3 cups chicken broth

0.25 cup fresh cilantro, chopped

1 lime, zest and juice

For the Street Corn Topping:

3 ears fresh corn or 2 cups frozen corn

2 tablespoons mayonnaise

0.5 cup cotija cheese, crumbled

0.5 teaspoon chili powder

Fresh cilantro, for garnish

For the Lime Crema:

0.5 cup Mexican crema or sour cream

1 lime, juice only

Pinch of salt

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Instructions

1. In a bowl, combine chicken, olive oil, spices, garlic, and lime juice. Let chicken marinate for at least 30 minutes.

2. Cook jasmine rice in chicken broth according to package directions.

3. Fluff rice and stir in cilantro and lime zest/juice.

4. Grill fresh corn until charred, then cut kernels from the cob.

5. Toss corn with mayonnaise and half the chili powder.

6. Grill or sear chicken until golden and cooked through. Let rest 5 minutes, then slice.

7. Make crema by mixing lime juice, salt, and sour cream or crema.

8. Assemble bowls with rice, sliced chicken, corn topping, cotija, lime crema, and garnish with fresh cilantro.

Notes

Use frozen corn as a shortcut if fresh corn is out of season.

For extra spice, add jalapeño or hot sauce to the crema.

Swap chicken thighs for breasts if preferred.

Leftovers store well for 2–3 days and make a great meal prep option.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Grill, Stovetop
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 bowl
• Calories: 610 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 32 g
• Saturated Fat: 9 g
• Unsaturated Fat: 18 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 36 g
• Cholesterol: 105 mg

Keywords: mexican street corn bowl, chicken rice bowl, grilled corn, lime crema, easy dinner