Street Corn Chicken Rice Bowls
These street corn chicken rice bowls are the perfect flavor packed meal prep recipe! They’re easy to make, high in protein and very customizable. Top them off with my chipotle aioli and fresh lime juice!
My street corn pasta salad is a favorite Summer recipe, but these street corn chicken rice bowls are really starting to rival that! They’re so easy to make, with a base of cilantro lime rice, then topped with a quick homemade street corn, roasted chicken thighs with lots of fresh spices and topped with my chipotle aioli. For a different flavor profile, my cilantro lime crema is also delicious!
This recipe is so simple to make, with pantry staple ingredients, but still feels like a restaurant worthy meal. I love to make an extra serving of the street corn to use in salmon tacos or have on hand as a dip with chips and veggies throughout the week! If you love this recipe, try my chili lime chicken bowls next!
Tips before we get started!
- This recipe calls for boneless, skinless chicken thighs, which I recommend sticking with for best results. However, you can swap for chicken breasts if you prefer. The bake time will be a bit shorter and you need to keep a closer eye as chicken breasts dry out faster than thighs!
- For a lower carb option, you can use cauliflower rice in place of regular white rice. I still like to toss with cilantro and lime for more flavor. I also love using half cauliflower rice half white rice to mix it up!
- I used frozen corn – half fire roasted and half regular – but canned corn or fresh corn cut off the cob also works well.
How to make street corn chicken rice bowls
Prep chicken. In a small bowl, mix together all ingredients for the chicken rub and rub on all chicken thighs. Place on a baking sheet lined with parchment paper and set aside.
Bake. Preheat the oven to 425 degrees Fahrenheit. Bake the chicken for 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Make street corn. Meanwhile, melt the butter in a skillet over medium heat and add the corn. Saute for about 5 minutes or until it starts to brown. Transfer to a mixing bowl.
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Add in all remaining ingredients and mix well to combine. Taste and adjust flavors as desired.
Assemble and serve. When the chicken is done, let cool for 5 minutes, then slice into strips. Assemble your bowls with a base of rice, then add on the corn, chicken, cilantro, onion, cilantro lime crema. Enjoy and try my Greek Chicken Bowls next!
Make for meal prep!
If you want to prep the bowls in advance, you definitely can since all ingredients will store well in the fridge. I like to prep all of the ingredients early in the week so the bowls are ready to go until you are ready to eat. Same with my cilantro lime chicken bowls!
Once the chicken is prepared, it will keep in the fridge for about 3 days. I like to store everything separately to keep it fresh for longer. The corn will keep for 3-5 days and the dressing for up to 1 week.
Tips & shortcuts
- A quick shortcut for cilantro lime rice is to just add in 1/2 cup of chopped cilantro with 1-2 tablespoons of lime juice, a pinch of salt into already cooked white rice. I like the microwave rice from Trader Joes!
- If you have time to marinate the chicken, you can do so for up to 24 hours in the fridge. Because it’s a bit more of a dry rub, it’s not necessary, but an option!
- For extra veggies, I love adding in some finely chopped romaine or green leaf lettuce or even some sauteed bell peppers for extra crunch and flavor.
More bowl recipes you’ll love!
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Street Corn Chicken Rice Bowls
by: claire cary
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
Corn
- 2 cups corn off the cob
- 1 tablespoon butter
- ⅓ cup green onion
- 2-3 tablespoons mayo
- 2-3 tablespoons greek yogurt
- ¼ cup chopped cilantro
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- ⅓ cup cotija cheese
For serving
- 2 cups cilantro lime rice or white rice
- 1 avocado
- ½ cup sliced red onion
- ½ cup fresh cilantro
- 1 batch chipotle aioli click for recipe
Instructions
- In a small bowl, mix together all ingredients for the chicken rub and rub on all chicken thighs. Place on a baking sheet lined with parchment paper and set aside.
- Preheat the oven to 425 degrees Fahrenheit.
- Bake the chicken for 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Meanwhile, melt the butter in a skillet over medium heat and add the corn. Saute for about 5 minutes or until it starts to brown. Transfer to a mixing bowl.
- Add in all remaining ingredients and mix well to combine. Taste and adjust flavors as desired.
- When the chicken is done, let cool for 5 minutes, then slice into strips. Assemble your bowls with a base of rice, then add on the corn, chicken, cilantro, onion, cilantro lime crema.
Notes
Comments
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Made this for meal prep this week and it was a hit! The chipotle aioli really ties everything together, and using half fire-roasted corn added a nice smoky depth to the street corn. The chicken thighs stayed juicy even after reheating — definitely adding this to my regular rotation.
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Amazing! Thanks, Jason!
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