Street Corn Chicken Rice Bowl is the dinner of my dreams! Juicy blackened chicken, smoky corn, fresh herbs, and the most incredible chili lime sauce on top.
Author’s Notes
Street Corn Everything, Please!
I’ve probably said it a hundred times here, but Mexican Street Corn is my jam. If I could eat it every single day, I’d be living my best life.
I’ve made no less than a dozen riffs on it. Pasta salad, tacos, chicken salad… and don’t even get me started on this magical dip.
So, of course, I had to turn it into a street corn chicken bowl. And let me tell you, this one delivers. Juicy blackened chicken, charred corn with fresh herbs, and the most delicious chili lime sauce drizzled on top? It’s unreal. I could eat this bowl over and over again and never get tired of it!
Street Corn Chicken Rice Bowl Ingredients
| Ingredient Group | Tips |
|---|---|
| Chicken | Boneless, skinless thighs are flavorful and stay nice and tender when being baked. |
| Corn Mixture | Use high heat to char the corn; stir in herbs once cooled for maximum flavor. |
| Chili Lime Sauce | Use real lime juice for the best flavor; adjust spices to personal preference. |
| Rice Base | Cilantro-lime rice is my fave, but plain white or brown rice works great too. |
| Toppings | Add your favorites like avocado, black beans, Cotija, lime, or chips for extra texture & flavor. |
Variations
Make It Your Way!
Make this Street Corn Chicken Rice Bowl exactly how YOU want it!
- Switch up the base: Try quinoa, farro, or even a bed of greens instead of rice.
- Swap the protein: Use grilled chicken breasts or rotisserie chicken instead.
- Add extras: Black beans, cheese, sour cream, shredded lettuce, or crushed tortilla chips.
- Turn it into tacos: Pile everything into warm tortillas instead of a bowl.
- Make it dairy-free: Use a dairy-free mayo for the sauce.
Tips For Making These Street Corn Chicken Rice Bowls
- Char corn: Let the corn sit in the pan (don’t stir too often) to get that smoky flavor.
- Use fresh lime: Fresh juice and zest add way more flavor than bottled.
- Chill the sauce: Let it sit for 20 minutes (if possible!) so the flavors can meld.
- Season as you go: Taste each part and adjust salt and pepper as needed.
- Double sauce: It’s so good, you’ll want extra for dipping or drizzling on everything!
More Chicken Bowl Recipes:
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Greek Chicken Bowls
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Hot Honey Chicken Bowl
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Chicken Burrito Bowls
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Asian Chicken Bowl
Street Corn Chicken Rice Bowl
Street Corn Chicken Rice Bowl is the dinner of my dreams with juicy blackened chicken, smoky corn, fresh herbs, and the most incredible chili lime sauce on top.
Video
Ingredients
Chicken
- 1 batch baked chicken thighs (<- click link for recipe)
Corn Topping
- 1 tablespoon olive oil
- 2-1/2 cups frozen corn fire-roasted if possible
- 1-1/2 teaspoons minced garlic
- 1/3 cup finely chopped cilantro
- 1/3 cup thinly sliced green onions
- 2 teaspoons diced jalapeño optional
- 1 lime optional (1 tbsp juice)
Sauce
For Serving/Topping
- 1 batch cilantro-lime rice (<- click link for recipe), or plain rice
- 1 large ripe avocado diced, optional
- cotija cheese optional, for topping
Instructions
- Rice: Follow the linked recipe for cilantro-lime or plain rice, or use your favorite method.
- Chicken: Follow the linked recipe above or prepare your favorite seasoned chicken thighs.
- Sauce: Zest and juice the limes to get 1/4 teaspoon zest and 3 tablespoons juice. Whisk together with the mayo, cumin, paprika, chili powder, and Sriracha until smooth. Season to taste with salt (I add 1/4 teaspoon) and pepper (I add a pinch). Refrigerate until ready to use.
- Corn: Heat a large nonstick pan over high heat. Add oil, then corn, and cook for 5–8 minutes, stirring only occasionally, until browned. Resist stirring too often so the corn can char. Season (I add 1/4 teaspoon each of salt & pepper.) Add garlic and cook for 15 seconds, just until fragrant. Remove from heat, transfer to a bowl, and let cool to room temperature. Stir in cilantro, green onions, jalapeño, and 1 tablespoon lime juice (if using).
- Assemble: Layer rice into bowls. Add chicken, then spoon over the corn topping. Top with diced avocado and any additional toppings. Drizzle the chili lime sauce generously over everything. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: Store rice, chicken, corn, and sauce separately in the fridge for up to 4 days. Cut avocado fresh.
Meal Prep: Prep ahead and store components separately. Heat rice, then stir in cold chicken to warm gently. Add toppings right before serving.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 23g | Protein: 3g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 47g | Cholesterol: 200mg | Sodium: 20250mg | Potassium: 51250mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2238IU | Vitamin C: 4580mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Street Corn Chicken Rice Bowls Serving Suggestions
- With chips and salsa: Serve with tortilla chips and your favorite salsa or guac.
- Fruit salad: A sweet contrast to the smoky bowl.
- Lemonade: A fun and light drink pairs perfectly with the spice and creaminess.
- Simple green salad: A light salad with a lime dressing is the perfect side.
Storage
- Storage: Store rice, chicken, corn, and sauce in separate airtight containers in the fridge for up to 4 days. Cut the avocado fresh before serving.
- Meal Prep: Prep ahead and store components separately. Reheat rice until hot, then stir in cold chicken to warm without drying it out. Add toppings just before serving.
So yummy! Very filling and healthful/versatile.
Yay! So thrilled this was a hit! Thanks Kristen!