Street Corn Chicken Rice Bowl
This Mexican Street Corn Chicken Rice Bowl is your next weeknight dinner hero. Featuring juicy, spiced chicken, charred corn tossed in creamy cotija-lime sauce, fluffy rice, and fresh toppings like avocado and cilantro — this bowl hits all the flavor notes with minimal effort.
Equipment
- Large skillet
- mixing bowls
- Knife
- Cutting board
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 as substitute
- 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
- Hot sauce optional
Instructions
Season and Cook Chicken
- Combine cumin, chili powder, garlic powder, salt, and pepper in a bowl. Rub onto chicken. Heat olive oil in skillet over medium-high heat. Cook chicken for 6-7 minutes per side until done. Let rest, then slice or shred.
Make Street Corn
- In the same skillet, sauté corn kernels for 4-5 minutes until slightly charred. Remove from heat. Stir in mayo, cotija cheese, lime juice, chili powder, and chopped cilantro.
Assemble Bowls
- Layer cooked rice into bowls. Top with chicken and street corn. Garnish with avocado, lime wedges, extra cilantro, and hot sauce if desired.
Notes
Use chicken thighs for extra flavor and juiciness.
Cook rice in chicken broth with a splash of lime and chopped cilantro for added flavor.
This recipe is ideal for meal prep — store chicken and corn separately and combine before serving.
Avocado should be added fresh just before eating to prevent browning.