If you’re looking for a dish that’s bursting with color, flavor, and a serious wow factor, the Mexican Street Corn Chicken Rice Bowl is about to become your new obsession. Imagine juicy, spice-rubbed chicken teamed up with creamy, tangy street corn, all nestled atop a bed of fluffy rice and finished with toppings that are positively irresistible. Every bite sings with layers of smoky, zesty, and just-ever-so-slightly spicy goodness. This is a meal that will seriously shake up your dinner routine—whether you’re meal prepping for the week or gathering friends around the table.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Chicken Rice Bowl is in its straightforward ingredient list. Each component brings its own character—whether it’s smokiness, crunch, or creaminess—and together, they create a bowl that’s downright crave-worthy.
- Chicken breasts: The star protein—boneless and skinless for quick, easy cooking and tender results every time.
- Olive oil: Adds richness and helps all the spices cling beautifully to the chicken.
- Chili powder: Provides a subtle kick and earthy depth to the chicken rub.
- Smoked paprika: Infuses a slightly smoky flavor that echoes the street corn vibe.
- Cumin: Essential for that warm, toasty undertone in both the chicken and the corn mixture.
- Garlic powder: Adds an easy, mellow garlic taste throughout the dish.
- Salt and black pepper: Simple seasonings that bring out the best in every component.
- Cooked white or brown rice: The comforting foundation for your bowl—use whichever you love or have on hand.
- Corn kernels (grilled or roasted): Charred corn transforms the bowl with sweet, toasty flavor and a delightful pop.
- Mayonnaise: Key for that classic Mexican street corn creaminess; swap for light mayo if you prefer.
- Sour cream or Greek yogurt: Lends luxurious tang and creaminess; Greek yogurt is a lighter, protein-rich option.
- Cotija cheese (crumbled): Salty, crumbly, and reminiscent of traditional elote—feta works in a pinch!
- Lime juice: A splash of citrus brightens up all the flavors and makes everything pop.
- Cilantro (chopped): Fresh and herby—perfect for garnish and mixing into the corn.
- Jalapeño (thinly sliced): Adds vibrant color and just the right amount of heat; deseed for milder flavor.
- Avocado (sliced): Provides creamy, cool contrast to the warm, spicy elements.
- Extra lime wedges: Because a little extra squeeze of lime at the table never hurt anyone!
How to Make Mexican Street Corn Chicken Rice Bowl
Step 1: Prepare and Bake the Chicken
Start by preheating your oven to 400°F. While the oven is heating, rub the chicken breasts all over with olive oil. In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Massage this thoroughly over the chicken so every bite is packed with flavor. Lay the chicken breasts on a baking sheet and pop them into the oven for 20 to 25 minutes, or until they reach an internal temperature of 165°F. This method locks in moisture, making the chicken both tender and full of bold, savory goodness.
Step 2: Rest and Slice the Chicken
Once baked, let the chicken rest for a solid five minutes. This helps keep it extra juicy when you slice it up for your Mexican Street Corn Chicken Rice Bowl. Cutting right away lets all those flavorful juices escape, so a short wait is totally worth it. Slice the chicken into strips, perfect for draping over your finished rice bowls.
Step 3: Toss Together the Street Corn Blend
While the chicken is baking, it’s the perfect time to mix up your irresistible street corn layer. In a large bowl, combine your grilled or roasted corn kernels, mayonnaise, sour cream (or Greek yogurt for a lighter twist), crumbled cotija, fresh lime juice, and chopped cilantro. Toss it all together until the corn is thoroughly coated and creamy. The blend should smell intoxicating—bright, tangy, and totally craveable.
Step 4: Assemble Your Rice Bowls
Divide the warm, fluffy rice among the serving bowls. Top each bowl with a generous mound of the creamy street corn mixture. Next, arrange your sliced chicken on top, followed by vibrant slices of avocado and rounds of fresh jalapeño for color, texture, and a gentle kick of heat. This layering is what transforms a simple meal into a stunning presentation every time.
Step 5: Finish with Fresh Garnishes and Serve
Don’t skimp on the finishing touches! Sprinkle on more chopped cilantro, throw on extra cotija cheese if you love salty crumbles, and tuck in a few extra lime wedges for squeezing. These simple additions dial up the flavor and visual appeal, wrapping up your Mexican Street Corn Chicken Rice Bowl in pure, edible joy.
How to Serve Mexican Street Corn Chicken Rice Bowl
Garnishes
A flourish of garnishes can turn this simple bowl into something truly spectacular. Load on extra cilantro, cotija cheese, and thin jalapeño slices for crunch and color. If you love spice, try a dash of hot sauce—bonus points for a sprinkle of smoked chili flakes! It’s these little details that make each Mexican Street Corn Chicken Rice Bowl your own masterpiece.
Side Dishes
While these bowls are hearty enough to stand alone, they also pair beautifully with light, fresh sides. Think crisp cucumber salad, a handful of tortilla chips with guacamole, or a tangy slaw. If you’re serving a crowd, set out a platter of sliced fruits like mango or watermelon to balance the rich, savory flavors of the bowls.
Creative Ways to Present
Presentation makes a big difference, especially if you want to impress. Try building your Mexican Street Corn Chicken Rice Bowl in layered glass jars for a picnic, or set up a DIY bar where everyone assembles their own with their favorite toppings. You can even make mini bowls as a fun appetizer at parties—guests will love customizing their own bite-sized creations!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), store the rice, chicken, and street corn mixture in separate airtight containers in the fridge. Doing this keeps everything fresh and prevents the rice from getting soggy or the chicken from drying out. All the toppings should hold well for up to 3 days.
Freezing
You can freeze the cooked chicken and rice for easy meal prep. Just cool them completely, portion into freezer-safe containers, and freeze for up to two months. I don’t recommend freezing the street corn mixture, as the dairy and corn can separate and lose their lovely texture, but the base components freeze beautifully.
Reheating
When you’re ready to enjoy your Mexican Street Corn Chicken Rice Bowl again, gently reheat the chicken and rice in the microwave or on the stovetop until steaming hot. Add a splash of water to the rice if it’s a bit dry. Assemble the bowls fresh with the street corn mixture and toppings just before serving for the best flavor and texture.
FAQs
Can I grill the chicken instead of baking it?
Absolutely! Grilling the chicken adds fantastic smoky flavor that pairs perfectly with the street corn and brings out even more of that authentic street food magic in the Mexican Street Corn Chicken Rice Bowl.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese is a great alternative—it’s salty and crumbly just like cotija and really works in this recipe.
Is it possible to make this dairy-free?
Yes! Use dairy-free mayo and sour cream or Greek yogurt for the corn mixture, and either omit the cheese or use a plant-based alternative to make your Mexican Street Corn Chicken Rice Bowl totally dairy-free.
Can I use frozen corn instead of fresh?
Frozen corn is absolutely fine—just thaw and drain it first for the best texture. Give it a quick roast or char in a hot skillet to capture that grilled taste before mixing it into your street corn layer.
How do I make this recipe spicier?
If you want more heat, up the jalapeño, toss in a pinch of cayenne pepper with the chicken spices, or drizzle a little hot sauce over your finished bowl. It’s totally customizable to your spice preference!
Final Thoughts
If you’re after a dinner that’s vibrant, feel-good, and truly unforgettable, you can’t go wrong with the Mexican Street Corn Chicken Rice Bowl. It’s the kind of recipe that turns a simple night in into something a little more special, and I can’t wait for you to dive in and make it your own. Give it a try—with all those fresh flavors and textures, your taste buds (and your friends!) will thank you.
Print
Mexican Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Assembly
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Mexican Street Corn Chicken Rice Bowl combines the flavors of grilled chicken, Mexican street corn, and fresh avocado over a bed of rice for a delicious and satisfying meal.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl:
- 2 cups cooked white or brown rice
- 2 cups corn kernels, grilled or roasted
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- 1 jalapeño, sliced thin
- 1 avocado, sliced
- Extra lime wedges for serving
Instructions
- Preheat the oven to 400°F. Rub the chicken breasts with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before slicing.
- While the chicken bakes, combine corn, mayonnaise, sour cream, cotija cheese, lime juice, and cilantro in a bowl. Toss to coat evenly.
- To assemble, divide cooked rice among serving bowls. Top with sliced chicken, Mexican street corn mixture, avocado slices, and jalapeño. Garnish with cilantro and serve with lime wedges.
Notes
- Grill the chicken for added flavor.
- Substitute feta for cotija if needed.
- For a lighter version, use Greek yogurt instead of sour cream and mayonnaise.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 95 mg
