Street Corn Chicken Rice Bowl

This street corn chicken rice bowl is going to be your next weeknight dinner game changer. I mean tender chicken, creamy Mexican street corn, fluffy rice and all the tasty morsels combined in one bowl.

Mexican Street Corn Chicken Bowls been makin these for months and lemme tell ya What? They’re addictive. The combination of smoky corn, juicy chicken and that tangy sauce is just right.

What Makes This Street Corn Bowl So Good

It’s all in the method you use to cook up each element. The chicken is seasoned with cumin, chili powder and garlic. The corn? That’s where the magic happens — charred just so with mayo, cotija cheese and lime.

This is not a chicken corn rice bowl. We’re talking restaurant-quality flavor you can make at home in roughly 30 minutes.

Ingredients You’ll Need

For the Chicken:

1 pound chicken (thighs or breasts)

1 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

Salt and pepper

2 tbsp olive oil

For the Street Corn:

3cups(360g) corn kernels, (frozen is alright)

1/4 cup mayo

1/4 cup cotija cheese (or, if you must, feta)

1 lime juiced

1/2 tsp chili powder

2 tbsp cilantro chopped

For the Bowl:

2 cups cooked rice

1 avocado sliced

Lime wedges

Extra cilantro

Hot sauce if you want heat

Making Street Corn Chicken Rice Bowl

Step 1: Season and Cook the Chicken

Mix spices in bowl and rub on entire chicken. In a large skillet, heat oil over medium-high heat. Cook chicken 6-7 minutes on each side or until no longer pink. Rest then carve or pull apart it.

Step 2: Prepare the Mexican Corn

In same skillet, combine kernels with 4 Tbsp. Cook 4 to 5 minutes until a couple of kernels get brown char spots. Off heat, stir in mayo, cotija cheese, lime juice and chili powder.

Step 3: Build Your Bowl

Start with rice on the bottom. Place the seasoned chicken on one side, street corn on the other. Garnish with avocado slices, additional cilantro, and lime wedges.

What Is the Sauce in Rice Bowls?

For this mexican street corn chicken rice bowl, simple is where it’s at. The corn holds everything together – it’s your main sauce, creamy, tangy and rich. But you can add:

Chipotle crema (blend sour cream with chipotle peppers)

Cilantro lime dressing

Spicy mayo

Regular hot sauce

Are Chicken and Rice Bowls Good For You?

Yes, these street corn chicken rice bowls can be healthy. You’re getting lean protein from chicken, complex carbs from rice, healthy fats from avocado. The corn provides a source of fiber and vitamins as well.

For an even more nutritious approach, use brown rice, use Greek yogurt instead of mayo in the corn, or add more veggies, such as lettuce or tomatoes.

If you’re looking for more healthy chicken bowl ideas, check out our Chicken and Broccoli recipe for a nutritious weeknight meal.

What to eat with Mexican Street Corn Chicken?

This bowl is fairly self-sufficient, but if you’re looking for sides:

Tortilla chips and salsa

Black beans on the side

Mexican coleslaw

Grilled bell peppers

Pickled jalapeños

For more Mexican-inspired bowl recipes, try our Turkey Burrito Bowls for a delicious variation.

How Do You Add Flavor to Rice in a Rice Bowl?

The key is layering flavors. You don’t just toss plain rice into a bowl. Cook that rice in chicken broth, not water. Then squeeze in a little lime juice and sprinkle on some cilantro after the rice cooks.

There’s seasoning on each ingredient – the chicken filled with spice rub, the corn gets its coat of creaminess, even the avocado is seasoned with a slightly pinch of salt and lime.

What Can You Put in a Chicken Rice Bowl?

For this particular street corn chicken and rice bowl:

Seasoned rice as base

Nestled on a bed of spiced chicken (grilled or pan-seared) SUBSCRIBE: NEW VIDEOS ARE SHARED DAILY!

Mexican street corn mixture

Fresh avocado

Cilantro and lime

But honestly? Rice bowls are flexible. You can dump beans in, and other veggies, swap in the proteins. The idea of mexican corn in a bowl has endless permutations.

Another excellent option is our Greek Chicken Bowls which offer a Mediterranean twist on the classic chicken bowl formula.

How to Make the BEST Mexican Street Corn Chicken Rice Bowls

Get the corn right:

Char the corn; do not skip this step. Doing so is an excellent way to add texture, color and flavor for us. Those burned bits provide smoky flavor that makes this taste like real street corn.

Use thighs:

Chicken thighs are juicier than breasts and they stand up to the spices.

Double up:

This recipe is easy to double and the leftovers make a great lunch.

Prep ahead:

You can prepare the chicken and corn mixture in advance. Just heat everything up when you’re ready to eat.

Storage and Meal Prep

And these chicken and street corn rice bowls are great for meal prep. Keep each part in the fridge for up to 4 days. The chicken and corn filling is really even better the next day.

Don’t add avocado until you’re ready to eat — it will turn brown and mushy.

Final Thoughts

This street corn chicken rice bowl recipe checks all the boxes. It’s substantial without being heavy, flavorful without being complicated and flexible enough to make your own.

The trend of the mexican street corn chicken bowl is not going anywhere, and quite honestly? I’m not mad about it. People: When it tastes this good and it comes together this easy, why would you complain?

Try making a batch this week. I’m betting it will become part of your regular rotation, like it has for me.

Street Corn Chicken Rice Bowl

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 30 minutes

A flavorful one-pot Mexican-inspired rice bowl made with juicy spiced chicken, creamy charred street corn, and fluffy rice. This recipe is quick, easy, and full of bold flavors – perfect for a weeknight dinner or meal prep.

Print

Ingredients

For the Chicken:

• 1 pound chicken (thighs or breasts)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil

For the Street Corn:

• 3 cups (360g) corn kernels (frozen is fine)
• 1/4 cup mayo
• 1/4 cup cotija cheese (or feta)
• 1 lime, juiced
• 1/2 tsp chili powder
• 2 tbsp chopped cilantro

For the Bowl:

• 2 cups cooked rice
• 1 avocado, sliced
• Lime wedges
• Extra cilantro for garnish
• Hot sauce (optional)

Instructions

• Season and Cook Chicken:
  In a bowl, mix cumin, chili powder, garlic powder, salt and pepper. Rub this mix over the chicken. In a skillet over medium-high heat, add olive oil and cook chicken 6–7 minutes per side until cooked through. Let rest, then slice or shred.
  
• Prepare the Street Corn:
  In the same skillet, add corn kernels and cook 4–5 minutes until some are charred. Remove from heat and mix in mayo, cotija cheese, lime juice, chili powder, and chopped cilantro.
  
• Assemble the Bowl:
  Add cooked rice to a bowl. Top with sliced chicken, street corn mixture, sliced avocado, cilantro, and lime wedges. Drizzle hot sauce if desired.

Notes

• Use chicken thighs for juicier results.
  
• Char the corn for authentic flavor.
  
• Prep chicken and corn in advance for easy meal prep.
  
• Store components separately in the fridge for up to 4 days.
  
• Add lettuce, tomatoes, or beans for extra nutrition.
  
• Substitute Greek yogurt for mayo for a lighter version.

Nutrition Information

Amount Per ServingCalories 520Total Fat 28gCholesterol 95mgSodium 480mgCarbohydrates 40gFiber 5gSugar 5gProtein 28g