Street Corn Chicken Rice Bowl Recipe

Featuring smoky chipotle chicken, charred corn coated in creamy cotija, and all your favorite toppings, it’s a meal that transforms any ordinary night into a fiesta.

Why You’ll Love This Recipe

Big, Bold Flavors: Smoky, creamy, zesty, crunchy—a flavor explosion in every bite.

Quick and Easy: On the table in just 30 minutes. Perfect for busy nights!

Perfect for Meal Prep: A make-once, enjoy-all-week recipe.

Customizable: Switch up your protein, add your favorite veggies, and make it yours.

What You’ll Need (Serves 4)

For the Chicken

1 lb boneless, skinless chicken thighs

1 tsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tbsp olive oil

Salt and pepper to taste

For the Street Corn

2 cups corn kernels (fresh, frozen, or canned)

1 tbsp butter

¼ cup mayo

¼ cup sour cream (or Greek yogurt for extra tang)

½ cup crumbled cotija cheese (or feta as a substitute)

1 tsp chili powder

¼ cup fresh cilantro, chopped

Juice of 1 lime

For the Bowls

2 cups cooked rice (cilantro lime rice recommended!)

1 avocado, sliced

½ cup diced red onion

Lime wedges for garnish

Step-by-Step Instructions

1. Cook the Chicken

Mix smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Rub this seasoning all over the chicken thighs for maximum flavor.

Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden and cooked through.

Set the chicken aside to rest, then slice it into strips (don’t forget to save those juices for extra flavor!).

2. Prepare the Street Corn

Using the same skillet, melt the butter and add the corn. Cook for 5–7 minutes, stirring occasionally, until the kernels are lightly charred.

While the corn cooks, whisk mayo, sour cream, chili powder, and lime juice in a small bowl. Toss the charred corn in the sauce, then fold in cotija cheese and chopped cilantro. Adjust the seasoning to your liking.

3. Assemble Your Bowls

Start with a base of fluffy rice in each bowl.

Layer on the chicken strips, street corn, avocado slices, and diced red onion.

Drizzle any leftover sauce over the top, garnish with fresh cilantro, and add a squeeze of lime for a citrusy finish.

Pro Tips for Ultimate Flavor

Grill for Extra Smokiness: Prefer that char-grilled taste? Cook your chicken and corn on a grill instead of the stovetop.

Make Your Avocado Pop: Mash your avocado with lime juice and a pinch of salt for a quick guac.

Turn Up the Heat: Love a little spice? Add pickled jalapeños or a dash of hot sauce.

Boost That Canned Corn: Sauté canned corn with butter and a sprinkle of chili powder to enhance its flavor.

Elevate Your Meal

Add Crunch: Top your bowl with crushed tortilla chips for an irresistible texture.

Pair It Up: Serve with a fresh cucumber salad or zesty slaw for a cool contrast.

Sip Something Special: Complete the meal with a classic margarita—salted rim, on the rocks.

Meal Prep Like a Pro

Store chicken and corn in separate containers; they’ll stay fresh for up to 4 days.

Add a splash of water when reheating rice to keep it fluffy.

Slice the avocado fresh to prevent browning.

Why This Recipe is a Winner

This bowl is packed with sensational flavors and versatile enough for any occasion—be it a quick weekday dinner or a relaxed meal with friends. It saves time, satisfies cravings, and doesn’t break the budget.

Vegan-Friendly Option

Want to make it plant-based? Substitute chicken with grilled tofu, use vegan mayo, and skip the cheese. Same great flavors, 100% plant-powered.

Don’t wait to treat yourself to this vibrant, hearty dish. Grab your skillet and start cooking—your perfect bowl is just 30 minutes away!