These Street Corn Chicken Rice Bowls are made with juicy chicken, boldly marinated in Mexican-style seasonings. Warm long-grain rice and a creamy charred corn salad topping turn it into a fresh, filling dinner.
The corn topping is the real reason that this recipe works; it brings smoky char, creaminess, lime, garlic, jalapeño, salty cheese, cilantro, and avocado to what could otherwise just be a boring bowl of chicken and rice.
How these street corn chicken rice bowls came together
I created this hearty meal by combining two of my favorite recipes: chili-lime Mexican chicken marinade and Mexican street corn salad.
I’ve made some tweaks to those recipes and paired them with plain long-grain white rice and quick pickled onions that add brightness, color, and tang.
This is a fresh summer meal that feels filling but not too heavy. The recipe makes a full meal with 4 generous servings, not just a side dish placed on top of rice. Each serving is packed with protein from the chicken and is super satisfying with plenty of creamy, cheesy, charred corn salad.
What Goes into These Street Corn Chicken Rice Bowls
Complete list of ingredients and amounts can be found in the recipe card below.
Marinated Chicken Thighs: I like thigh meat because it’s juicier and more flavorful, but chicken breast meat can also be used here. To quickly cook the chicken on the stovetop, dice it into bite-sized pieces.
The details for the marinade are in the recipe card, but make sure you’re using fresh garlic cloves, fresh lime juice, and a light/neutral oil like avocado oil or olive oil to blend all of the spices together.
Mexican Street Corn Salad Topping: This is very similar to how I make my “esquites” corn side salad, but I’ve added diced avocado to make it even more filling and extra creamy. I also scaled the recipe down so that it makes just enough to top the bowls.
The best flavor will come from fresh corn. Remove it from the cob before charring it in a pan. In a pinch, frozen and thawed corn can also be used. You can also find frozen, fire-roasted corn. Try that to save some time!
Cotija cheese is traditional, but if you can’t find it, crumbled feta cheese is similar enough to add the cheesy flavor we’re looking for.
Rice creates the base for street corn chicken rice bowls. For four cups of white rice, cook about 1 ⅓ cups (250 g) uncooked long grain rice according to the package directions. For more flavor, try my cilantro lime rice instead.
The Best way to Char Corn for Chicken Rice Bowls
To get a good char on skillet corn, plan to cook it on the stovetop for 5–6 minutes.
- Heat 1 tablespoon of olive oil or avocado oil over medium-high heat in a 12-inch skillet.
- Add the fresh corn kernels and spread them into an even layer.
- Cover with a lid and cook for 3 minutes, until the corn is tender.
- Uncover and continue cooking for 2–3 minutes more, or until the corn is charred in spots. Cook longer for more charring.
- Set the corn aside to cool down for a few minutes before making the salad.
Stovetop or Grilled Chicken Both Work
My default cooking method for this recipe is usually on the stovetop. It’s quick and easy, and I can stay indoors to do it! But if the weather is beautiful, feel free to grill the chicken instead.
Stovetop Method
- Dice the chicken into bite-sized pieces before marinating in olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, pepper, and cumin.
- Cook in a hot skillet until browned and fully cooked to 165°F.
- Rest briefly before assembling the chicken bowls.
Optional Grilled Method
- Leave the boneless skinless chicken breasts or thighs whole, and marinate with the same spices, olive oil, and lime juice.
- Grill until the thickest part of the chicken pieces reaches 165°F.
- Rest for 5 minutes, then dice the cooked chicken into bite-sized pieces before adding to the bowls.
Quick Pickled Onions add color and tang
You can buy pickled red onions, but they are simple to make at home.
- Combine ½ cup apple cider vinegar, 1 teaspoon sea salt, and 1 tablespoon sugar with ½ cup very hot or boiling water (to dissolve the salt and sugar).
- Slice one large red onion (purple onion) very thinly and arrange the slices in a mason jar.
- Pour the brine over the onions. Seal the jar with a lid, and place your pickled onions in the fridge. Use within 2-3 weeks.
How to Build the Bowls
Here’s how I assemble the best street corn chicken bowls:
Start with a layer of warm long-grain rice, then add the chicken and a generous scoop of street corn salad. Finish with quick pickled onions, extra cilantro, cotija or feta, and a lime wedge tucked into the side of the bowl.
Make-Ahead Notes
Do some of the prep ahead of time to make dinner a simple task!
- The rice and chicken can both be cooked ahead of time and kept in the fridge for up to 4 days.
- The corn salad can also be made ahead of time, but leave the avocado for the last minute, as it will turn mushy and brown if added ahead.
- Store each component separately, and reheat just the chicken and the rice. Add the street corn salad, cheese, and garnishes just before serving.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Street Corn Chicken Rice Bowls
Equipment
- Large bowl
- Small bowl
- 12-inch skillet
- cutting board
- sharp knife
- Tongs
- Instant-read thermometer
Ingredients
For the Chicken
- 1 ½ pounds (680 g) boneless skinless chicken breasts or boneless skinless chicken thighs diced into bite sized pieces
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
For the Street Corn Salad
- 1 tablespoon (15 ml) avocado oil or olive oil
- 2 medium ears (300 g) fresh corn kernels cut off, about 2 cups
- 2 tablespoons (30 g) plain full fat Greek yogurt
- 2 tablespoons (30 g) mayonnaise
- 1 ½ tablespoons (22 ml) fresh lime juice
- 1 small garlic clove grated or finely minced
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 small jalapeño finely diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons (15 g) crumbled cotija cheese or feta cheese
- 1 medium avocado diced
For the Bowls
- 4 cups (720 g) cooked plain long grain rice warm
- ½ cup (60 g) marinated red onions
- Lime wedges for serving
- Extra chopped fresh cilantro for serving
- Extra crumbled cotija cheese or feta cheese for serving
Instructions
Marinate the chicken
- Add the diced chicken, olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, cumin, and ground black pepper to a large bowl or zip top bag.
- Toss until evenly coated, then cover and refrigerate for at least 1 hour or up to overnight.
Cook the chicken
- Heat a large skillet over medium high heat.
- Add the chicken in an even layer and cook for 6 to 8 minutes, turning occasionally, until browned and cooked through.
- Check that the chicken reaches 165°F (74°C), then transfer it to a plate.
- Let the chicken rest for 5 minutes.
Char the corn
- Heat the avocado oil or olive oil in a 12 inch skillet over medium high heat.
- Add the corn in an even layer, cover, and cook for 3 minutes. Uncover, stir, and cook for 2 to 3 more minutes, or until lightly charred in spots. Transfer the corn to a bowl and let it cool for 5 minutes.
Make the corn salad
- In a small bowl, stir together the Greek yogurt, mayonnaise, lime juice, garlic, chili powder, salt, and ground black pepper.
- Add the dressing, jalapeño, and cilantro to the corn, then stir until combined.
- Fold in the cotija cheese or feta cheese and diced avocado. Taste and adjust with more salt or lime juice if needed.
Assemble the bowls
- Divide the warm rice among 4 shallow bowls.
- Top with the cooked chicken and a generous spoonful of street corn salad.
- Add marinated red onions, extra cilantro, extra cheese, and lime wedges. Serve warm or at room temperature.
Notes:
- To get 4 cups cooked long grain rice, cook about 1 ⅓ cups (250 g) uncooked long grain rice according to the package directions. Rice yields can vary, so measure the cooked rice before assembling the bowls.
- For the best flavor, marinate the chicken for at least 1 hour. Overnight works well, but avoid marinating much longer because the lime juice can start to change the texture of the chicken. The chicken can be cooked right away if needed, but the flavor will be milder.
- Fresh corn gives the best sweet, crisp texture. Charred frozen corn also works well and saves time.
- Add the avocado last so it keeps its shape in the corn salad.
- Store the rice, chicken, corn salad, and toppings separately for up to 3 days. Add the avocado just before serving if making ahead.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
A Few Common Questions
Can I use frozen corn?
Yes! Frozen charred corn is the best shortcut. You can also thaw regular frozen corn and pat it dry before charring it in a skillet.
Can I use Canned Corn?
Yes, but drain it very well and pat it dry first. It won’t char quite the same as fresh corn will, but canned corn works in a pinch in the street corn salad.
Can I use cilantro lime rice?
Plain white rice works perfectly well with this recipe, but for a bright, herby flavor, make a batch of my Cilantro Lime Rice to go with your bowls.
What can I use instead of Cotija?
Feta is the best substitute because it’s similarly salty and crumbly.
Are these chicken Rice bowls spicy?
They are mildly spicy from chili powder and jalapeño. For a milder recipe, leave out both, or remove the seeds from the jalapeño for less heat.
Can I use chicken thighs?
Yes! Boneless skinless chicken thighs work very well and stay juicy, especially if you decide to grill the chicken.
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