Dinner

Street Corn Chicken Rice Bowl Recipe

BySophie Carsel February 20, 2026February 20, 2026

Introduction

This Street Corn Chicken Rice Bowl is a vibrant, flavorful meal combining tender marinated chicken, zesty cilantro-lime rice, and creamy charred street corn. Inspired by classic Mexican street food, it’s perfect for a satisfying weeknight dinner that’s easy to prepare and bursting with fresh ingredients.

In a white bowl with a rustic edge, there are three main layers: the bottom layer is white rice mixed with a few bright yellow corn kernels; on the right half of the rice, grilled chicken slices with dark char marks and a glossy orange-brown sauce lay in a neat row, garnished with fresh green cilantro leaves; behind and to the left are more grilled corn kernels, slightly charred and scattered, also topped with cilantro; a small lime wedge sits nestled on the left side of the rice, adding a touch of green. The whole dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless chicken thighs
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
2 cloves garlic, minced
Juice of 1 lime (for chicken marinade)
Salt and pepper, to taste
1.5 cups jasmine rice
3 cups chicken broth
¼ cup fresh cilantro, chopped
Zest and juice of 1 lime (for rice and corn)
3 ears fresh corn (or 2 cups frozen corn)
2 tablespoons mayonnaise
½ cup Cotija cheese, crumbled

Instructions

Step 1: Rinse the jasmine rice. In a medium saucepan, heat a splash of olive oil and sauté the rice for 1-2 minutes. Add chicken broth and a pinch of salt, bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let it rest for 5-10 minutes. Fluff the rice with a fork, then stir in the lime zest, half of the lime juice, and half of the chopped cilantro.
Step 2: Cut the chicken thighs into 1-inch pieces. In a bowl, combine 2 tablespoons olive oil, minced garlic, chili powder, cumin, paprika, the juice of 1 lime, salt, and pepper. Add the chicken and toss to coat evenly. Marinate for at least 30 minutes or up to 4 hours in the refrigerator. Heat a skillet over medium-high heat. Cook the chicken in a single layer for 4-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Let rest for 5 minutes.
Step 3: Prepare the creamy street corn. If using fresh corn, remove husks and char the ears on a hot skillet or grill pan for 8-10 minutes. Cut kernels off the cob. If using frozen corn, cook it in a hot skillet with a splash of olive oil for 7-10 minutes until nicely charred. In a bowl, mix mayonnaise with the remaining half of the lime juice and zest. Add the charred corn, remaining cilantro, and ¼ cup Cotija cheese. Season with salt and pepper and mix well.
Step 4: Assemble the bowls by spooning the cilantro-lime rice into serving dishes. Arrange the cooked chicken pieces on top of the rice. Add a generous scoop of the creamy street corn alongside. Garnish with the remaining Cotija cheese. Serve immediately with extra lime wedges if desired.

Tips & Variations

For extra smoky flavor, try grilling the chicken and corn outdoors instead of using a skillet.
Swap Cotija cheese for feta if Cotija isn’t available; it adds a nice tangy crumbly texture.
Add diced avocado or sliced jalapeños for a creamy or spicy twist.
Use brown rice instead of jasmine rice for a nuttier flavor and added fiber; adjust cooking time accordingly.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the rice, chicken, and corn mixture separate if possible to maintain texture. Reheat gently in the microwave or on the stovetop until warmed through. Fresh cilantro and lime juice can be added after reheating to brighten flavors.

How to Serve

A white bowl filled with three main layers: the bottom layer is white rice mixed with some yellow corn kernels, the middle layer is golden grilled chicken breast slices with char marks and a shiny glaze, and the top layer is a sprinkle of fresh green cilantro leaves spread over the chicken and corn. There is also a lime wedge resting on the rice near the chicken. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out faster. Cook them carefully over medium heat and monitor doneness closely to keep them juicy.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the chicken with grilled or sautéed portobello mushrooms or tofu marinated with the same spices for a satisfying vegetarian version.