This street corn chicken rice bowl is a vibrant and flavorful dish inspired by Mexican street corn. Juicy, seasoned chicken, creamy corn, and zesty toppings come together over a bed of rice for an easy, satisfying meal.

Why I Love This Recipe

It’s packed with bold flavors from smoky spices, lime, and creamy cotija cheese.
Quick and easy to prepare, making it a great weeknight meal.
The balance of protein, carbs, and veggies makes it a well-rounded dish.
Customizable with different proteins, toppings, or spice levels.
Leftovers store well, making it ideal for meal prep.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs
Cooked rice
Corn (grilled, canned, or frozen)
Mayonnaise
Sour cream
Lime juice
Chili powder
Garlic powder
Paprika
Cotija cheese (or feta as a substitute)
Fresh cilantro
Green onions
Butter
Salt and pepper

Directions

Cook the Chicken: Season the chicken with chili powder, garlic powder, paprika, salt, and pepper. Cook in a skillet over medium heat until golden brown and cooked through. Let rest before slicing.
Prepare the Corn: In the same skillet, melt butter and add the corn. Sauté until slightly charred. Stir in mayonnaise, sour cream, lime juice, and a sprinkle of chili powder.
Assemble the Bowls: Place a scoop of rice in each bowl. Add sliced chicken and creamy street corn mixture on top.
Garnish: Sprinkle with cotija cheese, fresh cilantro, and green onions. Add extra lime juice for a zesty kick.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Protein Swap: Try grilled shrimp, steak, or tofu for a different twist.
Spice Level: Add cayenne pepper or hot sauce for more heat.
Low-Carb Option: Serve over cauliflower rice or a bed of lettuce.
Cheese Alternatives: Use feta or Parmesan if cotija isn't available.
Extra Toppings: Sliced avocado, black beans, or a drizzle of hot sauce can enhance the flavor.

Storage/Reheating

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze the chicken and corn mixture separately for up to 2 months.
Reheat: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.

FAQs

Can I use rotisserie chicken?

Yes! Shredded rotisserie chicken is a great time-saving option.

What type of rice works best?

I prefer jasmine or basmati rice, but brown rice or quinoa are great alternatives.

Can I make this dish ahead of time?

Absolutely! Cook everything in advance and store separately. Assemble just before serving.

Is there a dairy-free option?

Yes! Swap the sour cream and mayonnaise for dairy-free alternatives and skip the cheese.

How can I make it even more flavorful?

Marinate the chicken in lime juice and spices before cooking, and add extra fresh cilantro and lime zest for a punch of flavor.

Conclusion

This street corn chicken rice bowl is a perfect blend of bold flavors and hearty ingredients. Whether I’m making it for a quick dinner or meal prep, it’s always a hit. Try it and enjoy a delicious, easy-to-make meal!

Mexican Street Corn Chicken Bowl – Quick & Delicious

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Gluten Free

Print Recipe

Description

This Street Corn Chicken Rice Bowl is a flavorful, easy-to-make meal inspired by Mexican street corn. Juicy, seasoned chicken, creamy corn, and zesty toppings come together over a bed of rice for a satisfying and well-balanced dish. Perfect for meal prep or a quick weeknight dinner, this recipe is packed with smoky spices, lime, and cotija cheese for an irresistible combination!

Instructions

Cook the Chicken: Season chicken with chili powder, garlic powder, paprika, salt, and pepper. Cook in a skillet over medium heat until golden brown and fully cooked. Let rest before slicing.
Prepare the Corn: In the same skillet, melt butter and add the corn. Sauté until slightly charred. Stir in mayonnaise, sour cream, lime juice, and a sprinkle of chili powder.
Assemble the Bowls: Place a scoop of rice in each bowl. Add sliced chicken and the creamy street corn mixture on top.
Garnish: Sprinkle with cotija cheese, fresh cilantro, and green onions. Add extra lime juice for a zesty kick.

Notes

Protein Swap: Try grilled shrimp, steak, or tofu for variety.
Spice Level: Add cayenne pepper or hot sauce for more heat.
Low-Carb Option: Serve over cauliflower rice or a bed of lettuce.
Cheese Alternatives: Use feta or Parmesan if cotija isn’t available.
Extra Toppings: Add sliced avocado, black beans, or a drizzle of hot sauce for more flavor.