These Mexican-inspired street corn chicken and rice bowls are the kind of satisfying, flavor-packed meal you’ll want to eat on repeat. Tender chili-lime chicken thighs, creamy corn topping, and fluffy rice come together in a bowl that tastes indulgent but takes minimal effort — the perfect meal for busy weeknights or meal prep.
Amanda’s ⭐️ 5-star review — “My husband and I LOVED this meal! It was so easy to make and felt like a treat while still being balanced.”
Need more healthy chicken recipes? Try my panko chicken nuggets, one-pot teriyaki chicken and noodles, easy chicken enchiladas, or buffalo chicken taquitos.
Why you’ll love this dietitian-made recipe
- Street corn flavor you’ll crave. Juicy chili-lime chicken thighs meet a creamy, zesty street corn topping in this satisfying dinner you’ll actually be excited to eat.
- Easy but impressive: Made with a simple chili-lime chicken and a quick, flavor-packed street corn topping, this bowl feels restaurant-worthy but comes together fast.
- Balanced to keep you full. With 40 grams of protein per bowl, hearty carbs, and satisfying fats, this dietitian-designed bowl is designed to keep you full and energized.
Dietitian tip! 💡 Chicken thighs have a bit more fat than breasts, but that’s part of what makes them so satisfying. They’re still packed with protein and nutrients — and bring way more flavor to the table.
Key ingredients and swaps
- Chicken thighs: Boneless, skinless chicken thighs are the best choice here — they’re quick-cooking, flavorful, and stay juicy. I don’t recommend swapping for chicken breast, as it tends to dry out in this recipe. If you love chicken thighs, try my perfect meal prep chicken thighs too.
- White rice: A full cup of rice per bowl provides the carbs and calories you need to feel satisfied. You can easily swap in brown rice or quinoa for more fiber and nutrients. If you want another easy rice bowl recipe, try my spicy mayo tuna bowls.
- Canned corn: Whole kernel corn from a can is quick and easy — just give it a good rinse before using. Frozen corn works too.
- Cotija or feta cheese: Cotija is a salty, crumbly cheese that’s classic in Mexican street corn. If you can’t find it, feta or even crumbled parmesan will do the trick.
- Lime juice: Fresh lime juice adds a bright, tangy kick to both the chicken and the street corn. Since it plays a big role in the flavor, skip the bottled stuff and squeeze it fresh. Another lime-forward favorite is my cilantro lime pasta salad.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
Extra topping ideas
I recommend serving these Mexican-inspired street corn bowls with a handful of chopped cilantro, a squeeze of fresh lime juice, and a sprinkle of extra cheese. If you want more toppings, try these:
- Freshly sliced avocado
- A few tablespoons of guacamole
- Sliced jalapenos (pickled or fresh)
- Scoop of pickled red onions
- Fresh salsa or pico de gallo
- Diced white or red onion
- Drizzle of cilantro crema
How to make street corn chicken rice bowls
Step 1: Add chicken to your baking dish with lime juice, honey, garlic, and seasonings. Stir.
Step 2: Bake chicken for 30-35 minutes at 425 F or until golden brown. Meanwhile, cook your rice.
Step 3: Mix street corn topping and set aside.
Step 4: Assemble bowls with cooked rice, chicken, juice from the pan, and street corn topping. Enjoy!
How to store
Store rice and chicken together in single-serving containers, but keep the street corn topping separate. Everything will stay good for up to 4 days in the fridge. I do not recommend freezing this recipe.
When you’re ready to eat, microwave the rice and chicken until heated through, about 60-90 seconds. Add street corn topping straight from the fridge, and a squeeze of fresh lime.
By the way, protein and fiber are key to building meals that keep you full and support your nutrition. Download my high-fiber foods list, and this printable list of high-protein foods.
Top tips
- Use fresh lime juice: Lime plays a big role in both the chicken and the street corn topping, and you’ll want an extra squeeze before serving. The flavor is bright and fresh — bottled just doesn’t compare.
- Double the corn topping: This creamy, zesty mix is seriously addictive. If you love bold flavor (or want leftovers to scoop with chips), double the batch and pile it high.
- Don’t undercook the chicken: Chicken thighs are forgiving thanks to their higher fat content — they stay juicy even if slightly overcooked. Let them bake until they’re well browned for crisp edges, deeper flavor, and caramelization.
Street corn chicken rice bowls FAQ
I prefer short or medium-grain rice in bowls like these, but any kind will work. To keep things super easy, use instant microwave rice. For extra nutrition, swap white rice for brown rice or quinoa.
Yes, you can use frozen corn kernels instead of canned corn for these Mexican-inspired rice bowls.
Yes, these chicken rice bowls work perfectly for meal prep. Just keep the corn topper stored separately — you’ll want to add that after re-heating your chicken and rice.
Sure! This recipe will work with 8-10 chicken thighs without any additional adjustments.
More healthy dinner ideas
Greek Salmon Bowls
Spicy Mayo Tuna Bowls
One-Pot Spinach Artichoke Pasta
One-Pot Chicken Teriyaki Noodles
Lazy High-Protein Lasagna
Ground Beef Fried Rice
Slow Cooker Honey Garlic Chicken
If you tried this recipe, please leave a 🌟 star rating and comment below, and follow me on Instagram!
Street Corn Chicken Rice Bowls
Ingredients
Chili Lime Chicken Thighs
- 8 skinless boneless chicken thighs
- 1 lime, juiced
- 5 garlic cloves, minced
- 1 Tbsp chili powder
- 2 Tbsp honey
- 1 tsp salt
Street Corn Topping
- cooking spray
- 1 can (12-oz) whole kernel corn, drained and rinsed
- 2 Tbsp crumbled feta or cotija cheese, I use feta
- 2 green onions, sliced thin
- 2 Tbsp mayonnaise and/or plain Greek yogurt, I like a 1:1 ratio
- ¼ lime, juiced
- ¼ tsp salt
- ¼ tsp chili powder
To serve
- cooked rice, about 1 cup per bowl
- chopped cilantro, optional
- lime wedge
Instructions
- Position oven rack to the middle and pre-heat to 425 F.
- To a large baking dish, add all ingredients for chicken thighs. Use a gloved hand or tongs to mix until chicken thighs are evenly coated. Re-arrange thighs in the pan so they're flat to the bottom, with the smooth side down, minimizing overlap. Bake for 30-35 minutes or until golden brown, with an internal temperature of 165 F.
- While your chicken is cooking, heat your large saute pan to medium-high. Add cooking spray. Add corn and cook for 3-4 minutes, stirring occasionally, until corn is lightly browned. Transfer to a mixing bowl and let cool for 5-minutes.
- Add all other ingredients for street corn topping to the mixing bowl. Toss to combine. Taste, and adjust seasonings, lime juice, or feta as desired.
- When chicken is done cooking, let it rest for 5-minutes in the pan. Then, assemble your bowls! Lay rice down and add two chicken thighs per bowl. Spoon juice from the pan over top. Add ¼ of the street corn topping on top of each bowl. Serve with a lime wedge and a sprinkle of fresh cilantro, if desired. Enjoy!
Notes
- 8 chicken thighs = approximately 1 1/2 lbs
- Want more toppings? Add a few scoops of these: sliced avocado, guacamole, sliced jalapeno (pickled or fresh), pickled red onion, fresh salsa, fresh pico de gallo, diced white or red onion, cilantro crema.
- Use microwavable instant rice to make prep easier. Or if you’re cooking it from scratch, cook it in vegetable or chicken broth instead of water for extra flavor.
- Storage and re-heating: Store rice and chicken together in single-serve containers. Keep the street corn topping separate with a lime wedge. When ready to eat, microwave the rice and chicken for 60–90 seconds, then top with the chilled street corn and a squeeze of fresh lime. Keeps well in the fridge for up to 4 days. Freezing not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good!
YAY I’m so glad you liked it!!
Saw this recipe on Instagram and had to try it out. My boyfriend and I both loved it! Definitely make double of the corn, because it is so good on chips. We also added some avocado on the side.
Made this for dinner tonight – easy and delicious! Thank you!
My husband and I LOVED this meal! It was so easy to make and felt like a treat while still being balanced. Will definitely keep making this one in the future!
Oh YAY I am so glad, Amanda!! Thank you so much for your review!
Omg sooo good! i did microwave rice to save time but nonetheless this was a quick and delicious meal! will make again 🙂
My husband and I couldn’t get enough of these! The chicken thighs are also SO easy and delicious on their own.