Name: MEXICAN STREET CORN CHICKEN RICE BOWL Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound Boneless chicken thighs; 2 tablespoons Olive oil; 1 teaspoon Chili powder; 1 teaspoon Cumin; 0.5 teaspoon Paprika; 2 cloves Garlic – Minced; 1 Lime – Juice only; Salt & pepper – To taste; 1.5 cups Jasmine rice; 3 cups Chicken broth; 0.25 cup Fresh cilantro – Chopped; 1 Lime – Zest and juice; 3 ears Fresh corn – Or 2 cups frozen corn; 2 tablespoons Mayonnaise; 0.5 cup Cotija cheese – Crumbled; 0.5 teaspoon Chili powder; Fresh cilantro – For garnish; 0.5 cup Mexican crema or sour cream; 1 Lime – Juice only; Salt – Pinch

Jump to Recipe·5 from 13 reviews

If you’re craving a dinner that’ll wake up your taste buds and fill your kitchen with energy, it’s time to try the MEXICAN STREET CORN CHICKEN RICE BOWL. This bowl brings together juicy grilled chicken, smoky charred corn, fluffy cilantro-lime rice, creamy cotija, and a punchy lime crema—all in one colorful, flavor-packed dish. It’s the perfect way to channel your favorite street food vibes at home, with very little fuss but a huge payoff in taste. Whether you’re feeding the family on a busy weeknight or spicing up a lunch prep, this bowl will quickly become your go-to for something fast, festive, and ridiculously satisfying.

MEXICAN STREET CORN CHICKEN RICE BOWL Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this bowl is how a handful of everyday ingredients come together to create something truly memorable. Each brings a unique burst of flavor, texture, or color, so don’t skip a thing—they all play a delicious role in your MEXICAN STREET CORN CHICKEN RICE BOWL masterpiece!

Boneless chicken thighs: Super juicy and flavorful, chicken thighs soak up the spices and grill beautifully for tender, smoky perfection.
Olive oil: Helps the marinade cling to the chicken and adds a lovely richness.
Chili powder: Delivers a gentle heat and authentic Mexican flair to both the chicken and corn.
Cumin: Earthy and aromatic, cumin sets the unmistakable base for savory street food flavor.
Paprika: Adds mild smokiness and appealing color to the chicken.
Garlic (minced): Fresh garlic sharpens and deepens every bite.
Lime (juice and zest): Gives the whole bowl a fresh, “zingy” lift—it’s used in the chicken, rice, and crema!
Salt & pepper: Simple, necessary, and key to enhancing the bold flavors throughout.
Jasmine rice: Lightly floral and tender, jasmine rice is the perfect fluffy base for soaking up all those toppings.
Chicken broth: Cooking the rice in broth, instead of water, infuses it with way more depth and a slight savoriness.
Fresh cilantro (chopped): Stirred through the rice and scattered on top, cilantro adds a garden-bright finish.
Fresh corn (or frozen): Grilling the corn brings out a natural sweetness and perfect char—street-vendor style!
Mayonnaise: Classic for Elote, it creates a creamy base for the street corn topping.
Cotija cheese (crumbled): Salty, crumbly, and tangy, cotija is a non-negotiable finishing touch.
Mexican crema or sour cream: Blends into a luscious, tangy topping you’ll want to drizzle over everything.

How to Make MEXICAN STREET CORN CHICKEN RICE BOWL

Step 1: Marinate the Chicken

Start by tossing the chicken thighs with olive oil, chili powder, cumin, paprika, minced garlic, a squeeze of lime juice, plus a pinch of salt and pepper. Let everything mingle for at least 30 minutes—even an hour if you have the time. This not only seasons the chicken all the way through, but also makes each bite melt-in-your-mouth tender and bursting with flavor.

Step 2: Cook the Rice

While your chicken soaks up all those spices, prepare your jasmine rice. Combine rice and chicken broth in your pot or rice cooker, then let it cook until fluffy. When done, gently stir in fresh chopped cilantro, lime zest, and a little squeeze of lime juice. This extra step transforms everyday rice into a fragrant, flavorful base for your MEXICAN STREET CORN CHICKEN RICE BOWL.

Step 3: Grill the Corn

Nothing channels street food quite like the smell of corn charring over a hot grill. Place your fresh corn (or thawed frozen corn) on the grill or in a hot skillet, rotating occasionally, until the kernels are golden and lightly charred. Slice the kernels off the cob—this brings sweet, smoky magic into every bite. If you’re in a pinch, frozen corn will still give great results.

Step 4: Make the Street Corn Topping

In a bowl, toss your grilled corn with a spoonful of mayonnaise, half the chili powder, and a generous handful of crumbled cotija cheese. Give it a good mix so everything is coated. This creamy, tangy, slightly spicy topping is pure comfort and totally unforgettable.

Step 5: Grill or Sear the Chicken

Fire up your grill pan or regular grill and cook the marinated chicken until deeply golden and cooked through—about 5 to 7 minutes per side, depending on thickness. If grilling’s not in the cards, a hot skillet works too. Let the chicken rest 5 minutes after cooking, then slice it into juicy strips ready to top your bowl.

Step 6: Mix the Lime Crema

Mix together Mexican crema (or sour cream), lime juice, and a pinch of salt in a small bowl until smooth and slightly tangy. It’s simple but makes a world of difference, pulling all the bright flavors together with a delightful creamy finish!

Step 7: Assemble Your MEXICAN STREET CORN CHICKEN RICE BOWL

Now comes the best part—building your bowl! Start with a generous scoop of cilantro-lime rice, then snuggle in a pile of sliced chicken, top with your street corn mixture, and finish with extra cotija cheese and fresh cilantro. Drizzle with as much lime crema as your heart desires. Finish with a squeeze of fresh lime and get ready to dig in!

How to Serve MEXICAN STREET CORN CHICKEN RICE BOWL

Garnishes

This dish becomes a true fiesta with a handful of bright, fresh garnishes. Sprinkle extra crumbled cotija, chopped cilantro, a dusting of chili powder, and plenty of lime wedges over each bowl. These little finishing touches add color, spark, and unforgettable layers of flavor.

Side Dishes

Turn your bowl into a full meal with easy sides like warm flour tortillas, sliced avocado, a simple black bean salad, or crunchy tortilla chips. They complement the bold, creamy flavors of your MEXICAN STREET CORN CHICKEN RICE BOWL and turn every bite into a mini celebration.

Creative Ways to Present

For fun gatherings, serve the ingredients family-style and let everyone build their own bowl—it’s interactive and always a hit! Or, pack everything into meal prep containers for a week’s worth of grab-and-go lunches. Toss in a few pickled red onions or sliced jalapeños for an extra pop of color and flavor if you’re feeling adventurous.

Make Ahead and Storage

Storing Leftovers

If you end up with extras (lucky you!), store each component—rice, chicken, corn topping, and crema—in separate airtight containers in the fridge. This keeps everything as fresh, flavorful, and vibrant as possible for up to 3 days, making it easy to refresh bowls on busy days.

Freezing

Rice and cooked chicken freeze well for up to 2 months. Let them cool completely, then transfer to freezer-safe bags or containers. The crema and street corn topping are best enjoyed fresh, but you can freeze the plain corn after grilling if you have extra!

Reheating

For best results, reheat the rice and chicken gently in the microwave or on the stovetop with a splash of broth to keep everything moist. Add fresh garnishes and crema just before serving to keep those flavors and textures bright and lively.

FAQs

Can I use rotisserie chicken instead of grilling my own?

Absolutely! Rotisserie chicken is a quick shortcut for any busy night. Just dice or shred it, warm gently, and toss with a little fresh lime juice or a sprinkle of chili powder for extra flavor.

What’s a good substitute for cotija cheese?

Feta cheese is a fantastic alternative if you can’t find cotija—both are crumbly and salty. Freshly grated parmesan will also work in a pinch, giving that savory kick.

Is this recipe gluten-free?

Yes, as long as you check your chicken broth for hidden gluten, this whole recipe is naturally gluten-free. It’s a fabulous option for anyone following a gluten-free lifestyle.

Can I use brown rice or another grain instead of jasmine rice?

Definitely! Brown rice, quinoa, or even cauliflower rice will all work for this bowl. Just adjust cooking times and enjoy a fiber boost or lower-carb option as you please.

How spicy is the MEXICAN STREET CORN CHICKEN RICE BOWL?

The heat level is mild but zesty, thanks mostly to chili powder. If you crave more kick, add a dash of cayenne or sliced jalapeños; if you prefer it mild, simply use less chili powder.

Final Thoughts

You’re going to fall for the playful layers of flavor and texture in this MEXICAN STREET CORN CHICKEN RICE BOWL. It’s the kind of meal that brings people together, whether you’re feeding the family or just treating yourself. Give it a try and watch it disappear—this recipe is just too good not to share!