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
- 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
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!
Ingredients
- 1 lb chicken breast or thighs
- 2 cups cooked rice (jasmine, basmati, or brown rice)
- 1 ½ cups corn (grilled, canned, or frozen)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp butter
- ¼ cup cotija cheese (or feta as a substitute)
- 2 tbsp fresh cilantro, chopped
- 2 green onions, sliced
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.
