Name: Mexican Street Corn Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican‑inspired
Ingredients: 4 boneless skinless chicken thighs (about 1 lb / ~450 g); 1 tbsp lime juice; 1 tbsp oil (avocado, olive, or vegetable); 1 tsp chili powder; 1 tsp cumin powder; ½ tsp garlic powder; Salt & black pepper to taste; 3 cups cooked rice (white or brown); 1 cup sweet corn kernels (grilled or sautéed); ¼ cup red onion, thinly sliced; ½ cup sour cream; 2 tbsp mayonnaise; ½ cup cotija cheese (or feta/queso fresco), crumbled; 1 tsp chili powder (for corn topping); Lime wedges; Fresh cilantro for garnish

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A flavorful and satisfying dish, this Mexican Street Corn Chicken Bowl brings together juicy grilled chicken, sweet charred corn, creamy zesty toppings, and fluffy rice. It’s a well-balanced, vibrant bowl packed with textures and bold flavor in every bite.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a hearty, flavor-packed bowl. The smoky chicken pairs perfectly with the creamy, tangy street corn topping, and the warm rice brings it all together. It’s customizable, meal-prep friendly, and naturally gluten-free. Whether I need a quick dinner or a fresh lunch option, this bowl always hits the spot.

ingredients

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

4 boneless skinless chicken thighs (about 1 lb / ~450 g)
1 tbsp lime juice
1 tbsp oil (avocado, olive, or vegetable)
1 tsp chili powder
1 tsp cumin powder
½ tsp garlic powder
Salt & black pepper to taste
3 cups cooked rice (white or brown)
1 cup sweet corn kernels (grilled or sautéed)
¼ cup red onion, thinly sliced
½ cup sour cream
2 tbsp mayonnaise
½ cup cotija cheese (or feta/queso fresco), crumbled
1 tsp chili powder (for corn topping)
Lime wedges
Fresh cilantro for garnish

directions

Marinate the chicken: I combine lime juice, oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Then I coat the chicken well and let it marinate for 15–30 minutes.
Cook the chicken: I grill or pan-sear the chicken over medium-high heat for about 6–8 minutes per side until fully cooked. Once done, I let it rest a few minutes before slicing.
Make the corn topping: I grill or sauté the corn until slightly charred, then mix it with red onion, sour cream, mayonnaise, cotija cheese, chili powder, salt, pepper, and a squeeze of lime.
Warm the rice: If the rice is pre-cooked, I gently reheat and fluff it to separate the grains.
Assemble the bowl: I start with a base of warm rice, top it with sliced chicken, spoon over the corn mixture, and garnish with extra cotija, fresh cilantro, and lime wedges.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes swap chicken thighs for chicken breasts when I want a leaner option.
For a dairy-free version, I skip the cotija and replace sour cream and mayo with non-dairy alternatives like cashew cream or vegan yogurt.
When fresh corn isn’t available, I use frozen corn—it chars up nicely in a pan.
To boost fiber and nutrients, I add extras like avocado slices, black beans, or baby spinach.
I adjust the heat with extra chili powder or even sliced jalapeños if I want more kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave the chicken and rice separately to avoid overcooking the corn topping. The corn mixture tastes great cold or slightly warmed. If the rice feels dry, I sprinkle a little water before reheating to keep it moist.

FAQs

How can I make this recipe vegetarian?

I swap the chicken for grilled tofu, roasted sweet potatoes, or black beans. The street corn topping still adds a ton of flavor.

Can I use rotisserie chicken instead?

Yes, I use shredded rotisserie chicken when I’m short on time. It cuts down on prep and still tastes great with the corn topping.

What type of rice works best?

I like using white or brown rice, but I’ve also tried it with cilantro-lime rice and even quinoa for extra protein.

Can I prepare this ahead of time?

Absolutely. I prep all the components in advance and assemble the bowl just before eating. It’s perfect for meal prep.

What can I use instead of cotija cheese?

If I can’t find cotija, I go with feta or queso fresco—they have a similar crumbly texture and salty bite.

Conclusion

This Mexican Street Corn Chicken Bowl is one of those go-to meals I can always count on for bold flavor and easy prep. With juicy chicken, sweet and creamy corn topping, and a bed of comforting rice, it hits all the right notes. Whether I’m cooking for myself or feeding the family, this dish delivers every time.