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Ever crave something that’s hearty, tangy, creamy, and just a little bit spicy—all in one bite? Say hello to your new weeknight hero: the Street Corn Chicken Rice Bowl. This isn’t just dinner; it’s a flavor fiesta that brings all the zing of your favorite Pollo Loco bowl right to your kitchen table (without the drive-thru guilt).
It’s everything you love about Mexican street corn—roasted kernels, creamy cotija-studded dressing, lime and chili—paired with juicy, spice-rubbed chicken and a bed of warm rice. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe is a total win.
Why You’ll Love This Street Corn Chicken Rice Bowl
If you love a dish that checks all the boxes—flavorful, comforting, balanced, and just the right amount of messy—you’ll adore this bowl. Here’s why it deserves a spot in your regular rotation:
- Spiced Chicken Thighs – Juicy and flavorful, thanks to a zesty lime-chili marinade.
- Creamy Street Corn Topping – Like elote in a bowl, with sour cream, cotija, and a lime-chili kick.
- Meal Prep Friendly – Make once, enjoy all week.
- Customizable – Great with extra veggies, avocado, or a drizzle of hot sauce.
- Better Than Takeout – A homemade version of Pollo Loco’s bowl, minus the mystery ingredients.
Ingredients: What You’ll Need
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp garlic powder (or 2 minced garlic cloves)
- ½ tsp salt
- ¼ tsp black pepper
For the Street Corn Topping:
- 1 cup sweet corn kernels (grilled, if possible—frozen works too)
- ¼ cup red onion, thinly sliced
- 1 cup sour cream (save half to drizzle on top)
- 2 tbsp mayonnaise
- ½ 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 or basmati work beautifully)
- Fresh cilantro, for garnish
How to Make the Ultimate Street Corn Chicken Rice Bowl
Step 1: Marinate the Chicken
In a medium bowl, mix lime juice, avocado oil, chili powder, cumin, garlic, salt, and pepper. Add chicken and toss to coat. Let it marinate for at least 30 minutes (or overnight if you’re planning ahead).
Step 2: Cook the Chicken
Heat a skillet or grill pan over medium heat. Cook chicken thighs for about 5–7 minutes per side, or until fully cooked and slightly charred. Set aside and let rest before slicing.
Step 3: Make the Street Corn Topping
In a bowl, mix corn, red onion, sour cream (reserve half for garnish), mayo, cotija, chili powder, salt, and pepper. Stir until well combined and creamy.
Step 4: Assemble the Bowl
Scoop rice into each bowl. Top with sliced chicken, a generous spoonful of street corn mix, and a drizzle of the reserved sour cream. Garnish with fresh cilantro, lime wedges, and extra cotija cheese.
Step 5: Enjoy!
Grab a fork (or spoon if you’re feeling rebellious) and dig into all those zesty, creamy, spiced layers.
Tips for the Best Street Corn Chicken Rice Bowl
- Want it smoky? Use grilled corn for extra flavor.
- Make it spicy: Add jalapeños or a dash of hot sauce to the corn mix.
- Short on time? Use rotisserie chicken and canned corn for a 10-minute dinner.
- Extra hungry? Toss in avocado slices, cherry tomatoes, or black beans for more bulk.
A Little Storytime: The Bowl That Saved Weeknight Dinner
This recipe was born out of a weeknight panic. You know the one—5:45 PM, no dinner plan, fridge full of “ingredients” but no inspiration. I had leftover rice, a few chicken thighs, and some lonely corn in the freezer. A sprinkle of chili powder and a memory of that creamy street corn from the farmer’s market? Boom. Dinner magic. Now, it’s a regular in our house—especially on Taco Tuesdays when we want to shake things up.
FAQs About Street Corn Chicken Rice Bowl
Can I make this ahead?
Absolutely. Store all components separately and assemble just before serving. It’s great cold or reheated.
Can I substitute chicken breast?
Yes, just be careful not to overcook—breasts dry out faster than thighs.
Is there a dairy-free version?
Swap out the sour cream and mayo for dairy-free alternatives. Try cashew cream or a vegan sour cream.
Can I freeze it?
The chicken and rice freeze beautifully. The corn topping is best fresh, but you can make it a day ahead.
One Last Bite…
Whether you’re wrangling kids, working late, or just don’t feel like spending hours in the kitchen, this Street Corn Chicken Rice Bowl brings bold flavor without the hassle. It’s everything we love about street food—colorful, comforting, and wildly satisfying—all in one easy, crowd-pleasing bowl.