Street Corn Chicken and Rice Bowls

Street corn chicken bowl with sliced grilled chicken, creamy corn mixture, white rice, avocado slices, cotija cheese, and lime wedges.

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Street Corn Chicken and Rice Bowls

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.

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Lunch

Cuisine: American, Mexican

Servings: servings

Author: Krista Teigen

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

Notes

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.

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