I love this bowl because it’s the perfect mix of creamy, zesty, and savory. The spiced chicken thighs are juicy and packed with flavor, while the sweet corn topping adds just the right amount of richness and tang. The entire meal comes together in about 35 minutes, making it a great weeknight option that feels anything but boring. And the best part? I can easily adjust the toppings or spice level to make it just how I like it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken thighs 1 tbsp freshly squeezed lime juice 1 tbsp avocado oil 1 tsp chili powder 1 tsp ground cumin 1/2 tsp garlic powder or 2 cloves garlic, minced 1/2 tsp salt 1/4 tsp ground black pepper 1 cup sweet corn kernels (grilled or sautéed from frozen) 1/4 cup sliced red onion 1/2 cup sour cream, separated 2 tbsp mayonnaise 1/2 cup crumbled cotija cheese, extra for topping 1 tsp chili powder Salt and pepper, as needed 1 tbsp lime juice (to taste) 3 cups prepared rice Fresh cilantro leaves, for garnish Lime wedges (from 1 lime) Reserved sour cream and cotija cheese, for garnish
Directions
I start by marinating the chicken thighs. In a bowl, I mix lime juice, avocado oil, chili powder, cumin, garlic powder (or fresh garlic), salt, and pepper. I coat the chicken evenly and let it sit for at least 10–15 minutes while I prep the rest.
While the chicken marinates, I prepare the corn topping. In a skillet over medium heat, I sauté the corn (or grill it if using fresh) until golden. I remove it from heat and stir in red onion, 1/4 cup of the sour cream, mayonnaise, cotija cheese, chili powder, a bit of lime juice, and salt and pepper to taste. I mix it well and set it aside.
I heat a skillet over medium-high heat and cook the chicken thighs for about 5–6 minutes per side, or until cooked through and nicely browned. Then I let them rest before slicing.
To build the bowls, I add a layer of rice, then top with sliced chicken, a generous scoop of the street corn mixture, and any remaining toppings I like—reserved sour cream, cotija cheese, fresh cilantro, and a squeeze of lime juice.
Servings and timing
This recipe serves 4 people and takes about 35 minutes total from start to finish.
Variations
I swap the chicken thighs for chicken breast, grilled shrimp, or even tofu when I want to mix things up.
For a lighter version, I use Greek yogurt instead of sour cream.
If I want extra crunch, I add diced cucumber or shredded cabbage.
Sometimes I turn this into a wrap using tortillas instead of rice for an easy handheld version.
For added heat, I top the bowl with sliced jalapeños or a drizzle of hot sauce.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat, I warm the rice and chicken in the microwave or on the stove, and spoon the corn mixture on top cold or lightly warmed. It still tastes amazing the next day.
FAQs
Can I use canned corn instead of frozen or fresh?
Yes, I can use canned corn—just drain it well and sauté it briefly in a skillet to get some color and bring out the sweetness.
Is there a good substitute for cotija cheese?
If I don’t have cotija, I like to use feta or queso fresco. They have a similar salty, crumbly texture that works well in the bowl.
Can I make this recipe ahead of time?
Definitely. I often prep the components—chicken, corn topping, and rice—ahead of time and just assemble when I’m ready to eat.
What type of rice works best for this bowl?
I usually use jasmine or white rice, but brown rice or even quinoa also work well if I want something more filling or nutritious.
How can I make this dish spicier?
To boost the heat, I add extra chili powder, a pinch of cayenne, or top the bowl with jalapeños or a spicy crema made with sour cream and hot sauce.
Conclusion
This Tasty Street Corn Chicken Bowl is one of those meals that delivers big flavor with minimal effort. It’s colorful, filling, and fun to customize, making it a dish I find myself coming back to over and over. Whether I’m feeding the family or just making something easy for myself, this bowl always hits the spot.
A flavor-packed chicken bowl inspired by Mexican street corn, featuring juicy seasoned chicken, sweet corn, creamy cotija topping, and zesty lime. Perfect for a bold and easy dinner.
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs
1 tbsp freshly squeezed lime juice
1 tbsp avocado oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder or 2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
For the Corn Mixture:
1 cup sweet corn kernels (grilled or sautéed from frozen)
1/4 cup sliced red onion
1/4 cup sour cream (reserved from the 1/2 cup total)
2 tbsp mayonnaise
1/2 cup crumbled cotija cheese (plus extra for garnish)
1 tsp chili powder
1 tbsp lime juice (or to taste)
Salt and pepper, as needed
For Serving:
3 cups prepared rice
Fresh cilantro leaves, for garnish
Lime wedges (from 1 lime)
Remaining 1/4 cup sour cream and extra cotija, for garnish
Instructions
Marinate the Chicken:
In a bowl, mix lime juice, avocado oil, chili powder, cumin, garlic powder (or minced garlic), salt, and pepper. Add chicken thighs and coat well. Let marinate for 10–15 minutes (optional but recommended).
Cook the Chicken:
Heat a skillet over medium heat. Add chicken and cook for 5–6 minutes per side or until golden brown and cooked through (internal temp 165°F). Remove and rest for a few minutes before slicing.
Prepare the Street Corn Mixture:
In a medium bowl, mix sweet corn, red onion, 1/4 cup sour cream, mayonnaise, cotija cheese, chili powder, lime juice, salt, and pepper to taste.
Assemble the Bowls:
Divide the rice among four bowls. Top each with sliced chicken, a generous scoop of street corn mix, and garnish with fresh cilantro, lime wedges, and extra cotija cheese. Drizzle with remaining sour cream, if desired.
Notes
Grilled corn adds extra smoky flavor but sautéed frozen corn works great too.
Chicken breasts can be used instead of thighs but may be drier—adjust cooking time accordingly.
Add avocado or diced tomatoes for a fresh twist.
Want more spice? Add hot sauce or diced jalapeños to the corn mixture.
Great for meal prep—store components separately and assemble when ready to eat.
