Whenever I’m in the mood for a meal with a mix of textures and a bit of heat, I turn to this street corn chicken rice bowl. It starts with tender, seasoned chicken thighs served over rice, then gets topped with grilled corn, cotija cheese, and a zesty lime-infused sauce.
The combination of roasted corn, a hint of chili, and creamy lime sauce makes it irresistibly flavorful. I love customizing it with whatever I have on hand—maybe some avocado, black beans, or extra cilantro. It’s simple to make but always feels like a perfectly satisfying meal.
The bold and vibrant flavors of Mexican street corn inspired this dish, transforming the classic combination of lime, chili, and cheese into a hearty, satisfying meal. Rather than serving it as a side, I wanted to create something that could stand on its own without needing extra dishes. Now, it’s one of my favorite go-to meals whenever I want something fresh, flavorful, and filling. The best part? It’s completely customizable—everyone can add their own twist with extra chili, cotija cheese, or a sprinkle of fresh cilantro.
Why You’ll Love This Recipe
This bowl brings together the best of street corn and tender, juicy chicken over a bed of rice—all in one satisfying dish. The combination of lime, chili powder, and Cotija cheese creates the perfect balance of tangy, smoky, and creamy flavors. Plus, it’s incredibly versatile—customize it with avocado, black beans, or your favorite toppings. It’s quick and easy to prepare, yet still feels like a special, well-layered meal. Perfect for meal prep or a fuss-free weeknight dinner!
Equipment Needed
- Skillet
- Wooden cutting board
- Chef’s knife
- Mixing bowls
Ingredients & Substitutions
For the Chicken:
- Boneless, skinless chicken thighs – Can be swapped for chicken breasts.
- Lime juice – Adds a bright, fresh touch; lemon juice works as well.
- Avocado oil – Substitute with olive oil or vegetable oil.
- Chili powder – Brings a smoky depth; paprika is a good alternative.
- Cumin powder – Enhances warmth and earthiness.
- Garlic powder – Fresh garlic can be used instead, if preferred.
- Salt & black pepper – Essential for seasoning.
For the Street Corn Topping:
- Sweet corn kernels (grilled, if possible) – Use fresh or frozen corn.
- Red onion, thinly sliced – Optional, but adds a nice crunch.
- Sour cream – Greek yogurt works as a great substitute.
- Mayonnaise – Adds richness; you can omit or replace it with extra sour cream.
- Cotija cheese – Can be swapped for feta or queso fresco.
- Chili powder – Enhances flavor and a bit of heat.
- Salt & black pepper – To taste.
- Lime wedges – For extra zest.
For the Rice & Assembly:
- Cooked jasmine rice – Swap with white, brown, or cauliflower rice for a lighter option.
- Fresh cilantro – Optional, or replace with parsley or green onions for garnish.
Marinate the Chicken for Ultimate Flavor
Allowing the chicken to marinate for 15-30 minutes is key to achieving that perfect balance of lime and spice. This step ensures each bite is juicy and packed with flavor.
Step-by-Step Instructions for the Perfect Street Corn Chicken Rice Bowl
Season the Chicken:
In a bowl, mix lime juice, avocado oil, chili powder, cumin powder, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let the chicken marinate in the fridge for at least 15-30 minutes to let those flavors really soak in.
Cook the Chicken:
Heat a skillet over medium-high heat and add the marinated chicken thighs. Cook for 8-10 minutes on each side, until golden brown and cooked through. Remove from the skillet, let it rest for a few minutes, then slice it into strips or chunks.
Prepare the Street Corn Topping:
In a bowl, mix grilled corn, thinly sliced red onion, sour cream, mayonnaise, crumbled Cotija cheese, and a sprinkle of chili powder. Add salt, pepper, and a squeeze of lime juice to taste. Stir everything together until fully combined.
Quick Tip:
For a shortcut, swap the fresh corn with frozen sweet corn. Simply sauté it in a pan with a splash of water over medium heat for 5-6 minutes until heated through. Let it cool slightly before mixing with the other ingredients.
Prepare the Rice:
If you’re using leftover or cold jasmine rice, simply add a splash of water and reheat it in the microwave or over low heat in a pan until it’s warm and fluffy. Stir occasionally to ensure even reheating.
Assemble the Bowls:
Start by placing a layer of rice at the bottom of each bowl. Add slices of the cooked chicken, followed by a generous scoop of the street corn mixture. Top with extra crumbled Cotija cheese and fresh cilantro. Add a lime wedge on the side for an extra burst of zest.
For an additional flavor boost, drizzle some extra sour cream on top and sprinkle with Tajín or chili powder.
Serve:
Serve the bowls warm, and if you’d like, squeeze a final lime wedge over the top right before enjoying!
Top Tips
- Char the Corn
For deeper flavor, grill or cook the corn in a hot skillet until slightly charred. This adds a smoky taste that pairs well with the creamy toppings. - Use Fresh Lime Juice
Fresh lime juice in both the marinade and the street corn topping brightens the dish and balances the richness of the sour cream and mayo. - Reheat Rice with Water
When reheating rice, add a splash of water to keep it fluffy and prevent it from drying out. - Add Extra Heat
For a spicy kick, add chopped jalapeño or a sprinkle of cayenne to the street corn topping.
Extra Topping Ideas
- Diced Avocado or Guacamole
Adds creaminess and a rich flavor that balances the smoky and spicy elements in the bowl. - Pico de Gallo
Fresh tomatoes, onions, and cilantro add a bright, juicy element. - Sliced Jalapeños
Fresh or pickled jalapeños bring heat and a nice tang. - Shredded Lettuce
Adds crunch and a refreshing contrast to the warm rice and chicken. - Radish Slices
Thinly sliced radishes bring a mild peppery crunch. - Sliced Green Onions
Adds a mild onion flavor that complements the other ingredients. - Hot Sauce or Sriracha
A drizzle of hot sauce or sriracha adds extra spice for those who love heat.
frequently asked questions (FAQs) for this recipe
1. Can I use a different type of rice for this bowl?
Yes, you can substitute jasmine rice with any rice of your choice, such as brown rice, basmati, or even cauliflower rice for a lighter option.
2. Can I make the chicken fajita burrito bowl in advance?
Absolutely! You can prepare the chicken, street corn, and rice ahead of time. Store them separately in the fridge, and when you’re ready, simply reheat and assemble the bowls.
3. What can I use if I don’t have Cotija cheese?
If you can’t find Cotija cheese, you can substitute with feta cheese or Parmesan. Both have a similar crumbly texture and tangy flavor.
4. Is this recipe spicy?
The recipe has a mild spice level, thanks to the chili powder and optional chili powder topping. If you prefer a milder dish, simply reduce the chili powder or skip the Tajín sprinkle.
5. Can I make this recipe vegetarian?
Yes! You can easily make this bowl vegetarian by replacing the chicken with grilled vegetables like bell peppers, zucchini, or portobello mushrooms. It’ll still be full of flavor!
If you try making this chicken fajita burrito bowl, I’d love to hear what you think! Leave a comment or rate the recipe—I always appreciate your feedback and make sure to respond to everyone.
And don’t forget to snap a photo! Tag me on Instagram so I can see how your dishes turn out. It’s always exciting to see your creations!
Conclusion
This Chicken Fajita Burrito Bowl is the perfect combination of vibrant flavors and satisfying textures, from the juicy marinated chicken to the tangy street corn topping. It’s a versatile and customizable dish that’s easy to prepare and perfect for any meal of the day.
Whether you’re making it for a family dinner or meal prepping for the week, this bowl brings together fresh ingredients and bold spices for a truly delicious experience. Don’t forget to add your personal touch and enjoy every bite!