Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Street Corn Chicken Bowls

Street Corn Chicken Bowls – Flavorful and Easy Mexican Recipe

  • Author: Clara Whisk
  • Total Time: 50–65 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These Mexican Street Corn Chicken Bowls are packed with smoky, juicy chicken, creamy and spicy street corn topping, and fluffy rice. It’s an easy, flavor-loaded meal perfect for busy weeknights or meal prep!

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken thighs

  • 1 tbsp lime juice

  • 1 tbsp avocado oil (or olive oil)

  • 1 tsp chili powder

  • 1 tsp cumin powder

  • 1/2 tsp garlic powder (or 2 minced garlic cloves)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

For the Street Corn Topping:

  • 1 cup grilled sweet corn kernels (frozen or fresh)

  • 1/4 cup thinly sliced red onion

  • 1 cup sour cream (save half for drizzling on top)

  • 2 tbsp mayonnaise

  • 1/2 cup Cotija cheese, crumbled (plus extra for garnish)

  • 1 tsp chili powder

  • Salt and pepper, to taste

  • 1 lime, cut into wedges

For the Rice & Assembly:

  • 3 cups cooked rice (Jasmine, white, brown, or cauliflower rice)

  • Fresh cilantro (for garnish)

Instructions

  • Marinate the Chicken:

    • Combine lime juice, oil, chili powder, cumin, garlic, salt, and pepper in a bowl. Coat chicken thighs and marinate for 15–30 minutes in the fridge.

  • Cook the Chicken:

    • Heat a skillet over medium-high heat. Cook chicken for 8–10 minutes per side until cooked through. Let rest, then slice.

  • Prepare the Street Corn Topping:

    • In a bowl, combine corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and lime juice to taste.

  • Prepare the Rice:

    • Reheat rice if needed, keeping it fluffy with a splash of water.

  • Assemble the Bowls:

    • Divide rice into bowls, top with sliced chicken, street corn mixture, extra Cotija cheese, and fresh cilantro. Garnish with lime wedges.

Notes

  • Make it spicy by adding cayenne pepper to the chicken marinade or topping.

  • Store leftovers separately for up to 3 days in the fridge.

  • Make a fresh batch of the street corn topping when reheating for best results.

  • Prep Time: 15 minutes (plus 15–30 minutes marinating)
  • Cook Time: 20 minutes
  • Category: Mexican-Inspired
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipemasterpiece.com/mexican-street-corn-chicken-bowls/