Can I Use Frozen Corn Instead of Fresh?

Absolutely! While fresh grilled corn does bring a smoky flavor that’s hard to beat, frozen corn works great too. Just thaw it first and, for extra flavor, toss it in a dry skillet until slightly charred. This easy trick gives your Street Corn Chicken Rice Bowl that irresistible roasted taste without needing a grill.

Is Cotija Cheese Necessary, or Can I Substitute?

If you can find Cotija cheese, definitely use it — its crumbly texture and salty kick are magic in this bowl. However, if Cotija isn’t available, don’t sweat it. You can substitute with feta cheese or queso fresco. Both deliver that rich, creamy goodness that complements the spicy, tangy street corn topping in the Street Corn Chicken Rice Bowl .

How Do I Store and Reheat the Bowl?

Got leftovers? Lucky you! Store your Street Corn Chicken Rice Bowl components separately in airtight containers in the fridge. The chicken and rice can last about 3–4 days, while the corn topping is best eaten within 2 days to keep it fresh and creamy. When reheating, warm the rice and chicken gently in the microwave or on the stove. Keep the corn topping cold and add it fresh when serving to preserve its bright flavor and creamy texture. Trust me, your bowl will taste just as amazing the next day — maybe even better!

Street Corn Chicken Rice Bowl Recipe (Easy & Bold)

Description

This Street Corn Chicken Rice Bowl is a bold, flavor-packed meal featuring juicy grilled chicken, smoky-sweet corn, creamy Cotija cheese, and fluffy rice. Perfect for meal prep or quick dinners, it delivers a delicious balance of spicy, tangy, and creamy flavors in every bite.

Ingredients

Scale

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
1 cup sweet corn kernels (grilled preferred)
¼ cup thinly sliced red onion
½ cup sour cream
2 tbsp mayonnaise
½ cup Cotija cheese, crumbled
1 lime, cut into wedges
3 cups cooked jasmine rice
Fresh cilantro, for garnish

Instructions

In a large bowl, mix lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper.
Add chicken thighs, coat well, and marinate for 20–30 minutes in the fridge.
Heat a skillet over medium-high heat. Cook chicken thighs for 8–10 minutes on each side until golden and cooked through. Let rest before slicing.
In a bowl, combine corn, red onion, sour cream, mayonnaise, Cotija cheese, and lime juice. Stir until creamy. Season with salt and pepper.
Warm the cooked jasmine rice.
Assemble the bowls: layer rice, sliced chicken, corn topping, extra Cotija, and fresh cilantro.
Optional: Add avocado slices, black beans, or a drizzle of extra sour cream.
Serve your Street Corn Chicken Rice Bowl warm with lime wedges.

Notes

Swap Cotija cheese with feta if needed.
Use cauliflower rice for a low-carb option.
Frozen corn works well—just thaw and char it lightly for better flavor.
Greek yogurt can replace sour cream for a healthier touch.

Prep Time: PT20M
Cook Time: PT20M
Category: Dinner
Method: Skillet Cooking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 512
Sugar: 4g
Sodium: 680mg
Fat: 22.6g
Saturated Fat: 7.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 43.5g
Fiber: 4g
Protein: 28.2g
Cholesterol: 115mg

Keywords: Street Corn Chicken Rice Bowl, Grilled Corn Chicken Bowl, Creamy Chicken Rice Bowl, Elote Chicken Rice Bowl, Mexican Chicken Rice Bowl, Chicken and Rice Recipes, Spicy Chicken Rice Bowl