I’ve been making this Easy Street Corn Chicken Bowl for busy weeknights since summer corn season kicked off. It’s a bright, satisfying bowl—charred-sweet corn, smoky-spiced chicken, creamy cotija and a lime tang that keeps every bite lively. It comes together quickly, stretches well for leftovers, and my kids love scooping it up, which is always a win.

If you like bold, bowl-style dinners, you might also enjoy this creamy buffalo chicken dip with cottage cheese for another easy family-friendly option.

Why you’ll love this dish

This bowl checks a lot of boxes: fast, flavorful, and flexible. The grilled or sautéed corn brings a smoky sweetness that contrasts beautifully with cumin and chili powder on the chicken. Mayonnaise and a squeeze of lime make the rice mixture creamy without needing a heavy sauce. It’s perfect for weeknight dinners, meal prep, or a simple summer cookout where everyone can build their own bowl. Plus, the recipe uses pantry-friendly spices and frozen corn if fresh isn’t available.

“A bright, quick bowl that tastes like summer—balanced, simple, and great for leftovers.”

How this recipe comes together

Start by cooking the chicken in a hot skillet so it gets a browned crust and stays juicy inside. Meanwhile, mix the rice, corn, mayo, aromatics and spices so the flavors meld while the chicken rests. Chop the chicken and fold it into the rice mixture. Finish with crumbled cotija, a dollop of sour cream, and lots of fresh cilantro and lime. The whole process is straightforward: sear, mix, combine, and garnish.

What you’ll need

4 Chicken thighs, boneless skinless (substitute breasts if you prefer; reduce cook time slightly)
1/4 cup Red onion, diced (soaked briefly in cold water if you want milder onion)
1/2 tsp Garlic powder or 2 cloves garlic, minced
1 Lime, juiced (plus extra wedges to serve)
1 tbsp Lime juice, freshly squeezed (you can use the lime above)
2 tbsp Mayonnaise (Greek yogurt works as a lighter swap)
3 cups Rice, prepared (long-grain or jasmine; use cauliflower rice for low-carb)
1 tbsp Avocado oil (or neutral oil like canola)
1/4 tsp Black pepper, ground
2 tsp Chili powder
1/2 tsp Salt (adjust to taste)
1 tsp Cumin, ground
1/2 cup Cotija cheese, crumbled (feta is a workable substitute)
1/2 cup Sour cream (or crema, or additional Greek yogurt)
1 cup Sweet corn kernels, grilled or sautéed from frozen (fresh corn kernels work great)
1/2 cup Cilantro, fresh leaves, chopped

Notes: Ingredients list is forgiving—adjust the heat with more or less chili powder, and swap dairy for non-dairy versions if needed.

Step-by-step instructions

Heat 1 tablespoon avocado oil in a skillet over medium heat. Pat the chicken thighs dry and season both sides with salt, black pepper, chili powder, and cumin.
Add the chicken to the hot skillet. Cook until golden brown and cooked through, about 5–7 minutes per side depending on thickness. Remove to a plate and let rest for 5 minutes.
While the chicken rests, combine the prepared rice, sweet corn, diced red onion, garlic powder (or minced garlic), 1 tablespoon lime juice, mayonnaise, 2 teaspoons chili powder, 1 teaspoon cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt in a large bowl. Mix thoroughly so the rice is evenly coated.
Chop the rested chicken into bite-size pieces and fold it into the rice and corn mixture. Taste and adjust seasoning with additional salt or lime as needed.
Serve bowls topped with crumbled cotija, a spoonful of sour cream, and chopped cilantro. Add extra lime wedges for squeezing.

Best ways to enjoy it

Serve bowls family-style so everyone can customize toppings. Add pickled jalapeños for heat, avocado slices for creaminess, or a handful of shredded romaine for crunch. It pairs well with a simple green salad or warm tortillas if you want to turn it into tacos. For a lighter meal, serve over mixed greens instead of rice.

In the “build-your-own” spirit, offer salsa, hot sauce, or a smoky chipotle crema on the side so each person can dial their spice level.

Storage and reheating tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Keep cheese and sour cream separate if you want a fresher finish when reheating. Reheat gently in a skillet over medium-low heat with a splash of water or lime juice to loosen the rice, or microwave in short intervals until warm. To freeze: pack the rice-and-chicken mixture (without cotija and sour cream) in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Food safety note: cool leftovers to room temperature for no more than two hours before refrigerating, and reheat to 165°F (74°C) for safe consumption.

Pro chef tips

Dry the chicken well before seasoning to get a better sear.
If using frozen corn, sauté it in a hot pan first to get some char and concentrated sweetness.
Let the chicken rest 5 minutes after cooking—this keeps juices locked in.
Use freshly squeezed lime juice for the brightest flavor; bottled lime juice tastes flat by comparison.
For even distribution of flavor, toss the rice with the mayo-lime mixture while the rice is still slightly warm.

Creative twists

Make it smoky: add a teaspoon of smoked paprika or use chipotle powder.
Swap proteins: shredded rotisserie chicken or grilled shrimp work well.
Low-carb option: use cauliflower rice and skip the mayo, using Greek yogurt instead.
Add roasted poblanos or fire-roasted tomatoes for a southwest twist.
Tex-Mex: top with sliced avocado, pickled red onion, and a drizzle of hot sauce.

Your questions answered

Q: How long does this take from start to finish?
A: About 30–40 minutes. Searing the chicken takes 10–14 minutes; prep and mixing add the rest.

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use thinner cuts or pound to even thickness and reduce each side’s cook time to 4–6 minutes depending on thickness.

Q: Is this gluten-free and kid-friendly?
A: The base recipe is naturally gluten-free if your spices and condiments are certified GF. It’s kid-friendly—reduce chili powder and skip jalapeños for picky eaters.

Q: Can I make this ahead for meal prep?
A: Absolutely. Store in portioned containers for up to 4 days. Keep toppings like cotija and sour cream separate until serving for best texture.

Q: How do I reduce the calories/dairy?
A: Swap mayonnaise and sour cream for nonfat Greek yogurt, use less cheese, or skip the mayo and toss rice with lime juice and a touch of olive oil.

Conclusion

This Easy Street Corn Chicken Bowl is a reliable weeknight winner—fast, adaptable, and full of layered flavors that stay interesting through leftovers. For another take on a creamy, crowd-pleasing chicken dip that can inspire more bowl ideas, check out this Street Corn Chicken Rice Bowls – The Skinnyish Dish.

Easy Street Corn Chicken Bowl

Author: amir_hassan
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten-Free

Print Recipe

Description

A bright, satisfying bowl featuring charred-sweet corn, smoky-spiced chicken, and creamy cotija with a tangy lime twist, perfect for weeknight dinners.

Ingredients

4 Chicken thighs, boneless skinless
1/4 cup Red onion, diced
1/2 tsp Garlic powder or 2 cloves garlic, minced
1 Lime, juiced
1 tbsp Lime juice, freshly squeezed
2 tbsp Mayonnaise
3 cups Rice, prepared
1 tbsp Avocado oil
1/4 tsp Black pepper, ground
2 tsp Chili powder
1/2 tsp Salt
1 tsp Cumin, ground
1/2 cup Cotija cheese, crumbled
1/2 cup Sour cream
1 cup Sweet corn kernels, grilled or sautéed from frozen
1/2 cup Cilantro, fresh leaves, chopped

Instructions

Heat 1 tablespoon avocado oil in a skillet over medium heat. Pat the chicken thighs dry and season both sides with salt, black pepper, chili powder, and cumin.
Add the chicken to the hot skillet. Cook until golden brown and cooked through, about 5–7 minutes per side. Remove to a plate and let rest for 5 minutes.
In a large bowl, combine the prepared rice, sweet corn, diced red onion, garlic powder (or minced garlic), 1 tablespoon lime juice, mayonnaise, 2 teaspoons chili powder, 1 teaspoon cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly.
Chop the rested chicken into bite-size pieces and fold it into the rice and corn mixture. Adjust seasoning if needed.
Serve bowls topped with crumbled cotija, sour cream, and cilantro. Add extra lime wedges for squeezing.

Notes

This recipe is flexible; adjust the heat with more or less chili powder. Use non-dairy versions for dairy ingredients if necessary.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: Mexican