Name: Street Corn Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound boneless, skinless chicken thighs; 2 cups cooked rice (white or brown); 2 cups corn kernels (fresh or frozen); 1 avocado, diced; 2 tablespoons mayonnaise; 2 tablespoons sour cream; Juice of 1 lime; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon cumin; Salt and pepper to taste; 2 tablespoons olive oil; Optional garnish: chopped cilantro, crumbled queso fresco or cotija cheese

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I bring together succulent grilled chicken, charred corn, creamy avocado, and a zesty lime crema, all layered over fluffy rice for a vibrant, flavorful bowl inspired by Mexican street corn. It comes together in about 35 minutes—perfect for weeknight dinners or meal prep. Street Corn Chicken Bowl

Why I’ll Love This Recipe

I’m all about dishes that are easy, flavorful, adaptable, and packed with nutrition. This bowl ticks every box:

Easy to prepare and quick to cook
Bursting with bold, smoky, creamy, and tangy flavors
Flexible and easy to adapt with ingredients I have on hand
Nutritious, filling, and well-balanced
Ideal for meal prep and reheats beautifully

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless chicken thighs
2 cups cooked rice (white or brown)
2 cups corn kernels (fresh or frozen)
1 avocado, diced
2 tablespoons mayonnaise
2 tablespoons sour cream
Juice of 1 lime
Chili powder
Garlic powder
Paprika
Cumin
Salt and pepper to taste
2 tablespoons olive oil
Optional garnish: chopped cilantro, crumbled queso fresco or cotija cheese

Directions

Marinate the Chicken
I toss the chicken thighs with olive oil and spices—chili powder, garlic powder, paprika, cumin, salt, and pepper. I let it marinate for at least 15 minutes.
Grill the Chicken
I preheat a grill or grill pan over medium-high heat and cook the chicken for about 6–7 minutes per side, until fully cooked and the internal temperature reaches 165°F. I let it rest for a few minutes, then slice it.
Char the Corn
In a skillet over medium heat, I add a little olive oil and sauté the corn kernels for 4–5 minutes until lightly charred. I season them with paprika, salt, and pepper.
Make the Lime Crema
I mix mayonnaise, sour cream, lime juice, and a pinch of salt until smooth. I adjust the lime juice to taste.
Assemble the Bowl
I start with a bed of rice, then top it with sliced grilled chicken, charred corn, diced avocado, a drizzle of lime crema, and a sprinkle of cilantro and cheese.
Serve and Enjoy
I serve the bowl fresh and enjoy every bite of this satisfying and colorful meal.

Servings and Timing

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I like switching things up depending on what I’m craving or what I have on hand:

Swap chicken thighs for chicken breast, shrimp, tofu, or black beans
Use brown rice, cauliflower rice, or quinoa instead of white rice
Add toppings like black beans, pico de gallo, jalapeños, or tortilla strips
Use a creamy jalapeño or cilantro-lime dressing instead of lime crema
Add chopped romaine or shredded lettuce for more crunch and freshness

Storage / Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3–4 days.
Freezing: I freeze components like chicken and rice separately for up to 2–3 months (I leave out avocado and crema when freezing).
Reheating:
- In the microwave: I reheat in short bursts until warm.
- On the stovetop: I warm everything gently over medium-low heat.
- In the oven: I reheat covered at 350°F for about 15–20 minutes.

FAQs

What is a Street Corn Chicken Bowl?

It’s a rice bowl layered with grilled chicken, charred corn, creamy avocado, and a tangy lime crema—bringing together all the bold, smoky flavors of Mexican street corn.

Can I use another protein instead of chicken?

Absolutely. I sometimes use grilled shrimp, seared tofu, or even a can of black beans for a meatless option.

Is this recipe good for meal prep?

Yes! I portion everything out into containers and store the crema separately to keep things fresh until I’m ready to eat.

How can I make it spicier?

I add sliced jalapeños, extra chili powder, or a drizzle of hot sauce to bring the heat up to my liking.

Can I make this dairy-free?

Definitely. I use a dairy-free mayo and sour cream alternative for the crema, and skip the cheese or use a plant-based version.

Conclusion

I love this Street Corn Chicken Bowl because it’s not just colorful and delicious—it’s versatile, wholesome, and incredibly easy to make. Whether it’s for a quick dinner or prepping lunches for the week, this bowl always hits the spot.