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Street Corn Chicken and Rice Bowls are an easy weeknight dinner made with smoky seasoned chicken, creamy Mexican street corn, and fluffy rice. This chicken rice bowl recipe combines bold spices, charred corn, and fresh toppings for a meal that’s balanced, filling, and full of flavor. It’s perfect for busy families, meal prep lunches, or anyone craving a simple Mexican-inspired dinner that comes together fast.
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Pin ItThrowing bowls together is my favorite way to eat, especially on busy nights. I started making these after craving Mexican street corn but needing something a little more filling. Now they’re on repeat in my kitchen. The charred corn gets tossed in a creamy sauce and finished with cotija, which really makes the whole bowl pop. It adds that salty, slightly tangy depth that takes it from good to craveable. I love that it feels balanced but still a little indulgent, and everyone can customize their bowl with extra avocado, more cheese, or an extra squeeze of lime. It’s easy, flavorful, and never boring.
Tips for Beginners
- Char the corn the right way. Cook the corn over medium heat and let it sit untouched for a few minutes at a time so it can properly blister and brown. If the heat is too high, it will burn before sweetening, and if you stir too often, it will steam instead of developing that deep, smoky char.
- Slice chicken thin for better browning. Slice the chicken breasts thin before cooking. Thinner pieces cook more evenly and develop better golden edges without drying out.
- Don’t skip the cotija. Cotija adds a salty, slightly tangy depth that balances the creamy sauce and makes the street corn taste authentic and craveable.
- Rest the chicken before slicing. Let the chicken rest for at least 5 minutes before slicing. This helps the juices redistribute so the meat stays tender instead of drying out.
- Avoid overcrowding the pan. Cook the chicken in batches if needed so each piece can sear properly instead of steaming.
- Slice against the grain. Always slice the chicken against the grain after resting. This keeps the texture tender and easy to bite.
- Adjust the corn mixture if needed. If the corn mixture feels too thick or heavy, add a fresh squeeze of lime juice to loosen the sauce and brighten the flavor instantly.
Street Corn Chicken and Rice Bowls
Ingredients
For the Chicken
- ½ tsp salt
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp pepper
- 1½ lbs chicken breasts sliced thin
- 2 tbsp olive oil
For the Street Corn
- 1 tbsp olive oil
- 4 cups fresh or frozen corn
- dash of salt and pepper
- ¼ cup sour cream
- 2 tbsp mayonnaise
- ½ tsp chili powder
- ⅓ cup grated cotija cheese plus more for topping
- 2 cups cooked rice
Toppings
- avocado slices
- chopped cilantro
- lime wedges
Instructions
- Combine the chicken seasoning spices together in a small dish. Sprinkle it evenly over both sides of the chicken breasts.½ tsp salt, ½ tsp cumin, ½ tsp chili powder, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp pepper, 1½ lbs chicken breasts
- Heat the olive oil in a large skillet over medium-high heat. Once heated, add in the chicken in a single layer. Do this in batches if needed. Cook on each side for 5-6 minutes until the chicken is very browned/charred on each side and cooked through. Place on a cutting board to rest for a few minutes. Then, slice into strips.2 tbsp olive oil
- In the same pan, heat the olive oil over medium heat. Once heated, add in the corn, salt and pepper. Sauté for a few minutes until the corn is charred on the edges.1 tbsp olive oil, 4 cups fresh or frozen corn, dash of salt and pepper
- In a bowl, combine the corn, sour cream, mayonnaise, chili powder, and cotija cheese.¼ cup sour cream, 2 tbsp mayonnaise, ½ tsp chili powder, ⅓ cup grated cotija cheese
- Add equal portions of rice, street corn, and chicken to each bowl. Top with avocado slices, chopped cilantro, and additional cotija cheese. Serve with lime wedges.2 cups cooked rice, avocado slices, chopped cilantro, lime wedges
Becky’s Tips
- Swap Greek yogurt for sour cream.
- Add black beans for extra protein.
- Use rotisserie chicken or leftover shredded chicken for a shortcut.
- Make it dairy-free with vegan mayo and dairy-free sour cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Street Corn Chicken and Rice Bowls Step by Step
Gather all the ingredients together.
Season the chicken: In a small bowl, combine ½ tsp salt, ½ tsp cumin, ½ tsp chili powder, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp black pepper. Pat 1½ lbs thinly sliced chicken breasts dry with paper towels, then sprinkle the seasoning evenly over both sides, pressing gently so it adheres.
Sear the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking. Add the chicken in a single layer, working in batches if needed, so the pan isn’t overcrowded. Let the chicken cook undisturbed for 4–5 minutes, until deep golden brown with slightly charred edges. Flip and cook another 4–6 minutes, until the internal temperature reaches 165°F and the exterior has a rich brown crust. Transfer to a cutting board and let rest for at least 5 minutes before slicing into strips against the grain to keep it tender and juicy.
Char the corn: In the same skillet, reduce the heat to medium and add 1 tbsp olive oil. Stir in 4 cups of fresh or frozen corn along with a dash of salt and pepper. Spread the corn into an even layer and let it sit untouched for 2–3 minutes at a time so it can blister and char. Stir occasionally, cooking until some kernels are browned and lightly caramelized around the edges.
Make the street corn mixture: Transfer the warm charred corn to a mixing bowl and stir in ¼ cup sour cream, 2 tbsp mayonnaise, ½ tsp chili powder, and ⅓ cup grated cotija cheese. Mix until the corn is evenly coated in a creamy sauce that clings to the kernels without being runny.
Assemble the bowls: Divide 2 cups of cooked rice evenly among four bowls. Top with the sliced chicken and a generous scoop of the street corn mixture. Finish with avocado slices, chopped cilantro, extra cotija cheese if desired, and fresh lime wedges for squeezing over the top just before serving. Enjoy!
How to Store and Reheat
Store the assembled bowls or individual components in airtight containers in the refrigerator for up to 4 days. For the best texture, I like to keep the rice, chicken, and street corn mixture stored separately, then assemble just before serving.
Reheat the chicken and rice in the microwave until warmed through. Add the street corn, cold or let it sit at room temperature for a few minutes before topping.
The creamy corn mixture does not freeze well since the dairy can separate, but the cooked chicken and rice can be frozen in a freezer-safe container for up to 2 months.
Serving Suggestions
I love serving these street corn chicken and rice bowls for casual family dinners or meal prep lunches. They’re perfect for busy weeknights when I need something filling but fresh. My family also loves swapping out the chicken for air fryer steak bites. Sometimes I add black beans or shredded lettuce for extra texture. If I’m serving guests, I set up a build-your-own bowl bar with extra toppings like pickled onions or hot sauce.
More Flavor-Packed Chicken Bowls
- Mexican Street Corn Chicken Recipe: A one-pan chicken dinner featuring juicy seasoned chicken and creamy street corn, perfect as an alternate bowl meal or topping for rice.
- Chicken Burrito Bowl (Copycat Chipotle): A flavorful chicken bowl with rice, corn, beans, salsa, and avocado—great if you want more bowl-style dinner ideas.
- Mexican Street Corn Pasta Salad: A creamy and simple corn salad that pairs beautifully with Mexican-inspired bowls and uses the same elote-style flavors.
