Mexican Street Corn Chicken Rice Bowl – Easy Weeknight Dinner Recipe

I packed grilled chicken, roasted corn and a creamy street corn dressing into a quick Street Corn Chicken Rice Bowl that gives Chicken Rice Bowls a fresh Mexican-inspired twist.

I love a bowl that hits bold, bright flavors without the drama. This Mexican Street Corn Chicken Rice Bowl is my go to when dinner needs to be interesting but quick.

The mix of textures from sweet fresh corn kernels and salty crumbled cotija cheese keeps it interesting every time. It’s the kind of Chicken Bowl Recipe that sneaks into your weekly rotation and yeah, it becomes one of those Rice Bowls you brag about with a photo before you even dig in.

Give it a whirl tonight, you’ll thank me later even if you kinda already knew.

Ingredients

• Long-grain white rice: Starchy carbs that fill you up, quick energy but low in fiber.
• Chicken: Lean protein, builds muscle and keeps you full, super adaptable in flavors.
• Corn: Sweet, crunchy and a good source of fiber and some vitamins, not too heavy.
• Cotija cheese: Salty, crumbly, adds savory punch and calcium, just a little goes far.
• Lime juice: Bright acidic tang, cuts richness and adds vitamin C, makes flavors pop.
• Mexican crema or sour cream: Creamy, tangy, adds richness and balances spicy heat, use sparingly.
• Avocado: Creamy healthy fats, makes dish richer and keeps you satisfied longer.

Ingredient Quantities

• 1 cup long-grain white rice uncooked (about 3 cups cooked)
• 2 cups low-sodium chicken broth for cooking rice
• 1 lb boneless skinless chicken breasts or thighs about 450 g, cut into strips
• 2 tbsp olive oil divided
• 2 ears fresh corn kernels cut off the cob or 2 cups frozen corn
• 1/2 cup mayonnaise
• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled cotija cheese plus extra for topping
• 2 limes juiced
• 1 tsp chili powder plus more for sprinkling
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• 2 green onions thinly sliced
• 1 small red onion finely chopped optional
• 1 avocado sliced optional
• Tajin or hot sauce for serving optional

How to Make this

1. Rinse 1 cup rice until water runs clear then combine with 2 cups low sodium chicken broth in a pot, bring to a boil, lower to low, cover and simmer about 15 to 18 minutes until tender, fluff with a fork.

2. Make the crema dressing by whisking 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, juice of 2 limes, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 cup crumbled cotija and a pinch of kosher salt and black pepper; stir in half the chopped cilantro, taste and adjust lime or salt if needed, save extra cotija for topping.

3. Toss 1 lb chicken strips with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and some black pepper, let it sit for about 10 minutes so the flavors sink in.

4. Heat a large skillet over medium high heat, add the remaining 1 tbsp olive oil, cook chicken in batches so it browns and cooks through about 4 to 6 minutes per side depending on thickness, transfer to a plate and let rest a couple minutes then slice or chop.

5. In the same hot skillet cook 2 cups corn kernels (fresh or frozen) until they get nice brown char spots about 5 to 7 minutes, season with a little salt and a dusting of chili powder or Tajin for that street corn vibe.

6. If you like raw crunch stir together the finely chopped small red onion and sliced green onions, or just use them as toppings; slice avocado right before serving so it stays green.

7. Build the bowls: divide the cooked rice between bowls, top with sliced chicken, charred corn, a generous drizzle of the crema dressing, extra crumbled cotija, the reserved cilantro, green onions and red onion, add avocado slices if using.

8. Finish with a squeeze of lime, a sprinkle of extra chili powder or Tajin and hot sauce on the side for anyone who wants more heat.

9. Quick hacks and meal prep tips: use frozen corn straight from the freezer but pat it dry so it chars, cook the rice in a rice cooker or Instant Pot if you have one, keep components separate in the fridge up to four days and assemble when ready so the avocado and crema stay fresh.

10. Reheat gently in the microwave or a skillet and add fresh cilantro and lime before eating, don’t overcook the chicken when reheating or it gets dry.

Equipment Needed

1. Medium saucepan with a tight-fitting lid (for cooking the rice)
2. Fine-mesh sieve or small colander (to rinse the rice)
3. Large skillet or frying pan, cast-iron or nonstick (for searing chicken and charring corn)
4. Mixing bowl and whisk or fork (to make the crema dressing)
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Tongs or spatula and a fork (for cooking, flipping and fluffing)
8. Plate or shallow dish for resting the cooked chicken
9. Citrus juicer or reamer and a small bowl (for the lime juice)
10. Rice cooker or Instant Pot and airtight containers for meal prep, optional but handy

FAQ

Mexican Street Corn Chicken Rice Bowl – Easy Weeknight Dinner Recipe Substitutions and Variations

• Rice: swap long grain white rice for quinoa or cauliflower rice. Quinoa cooks with a 1 to 2 ratio of quinoa to broth and takes about 15 minutes, gives a nice nutty bite. Cauliflower rice is low carb, just sauté 4 to 6 minutes, no broth, super quick.
• Chicken breasts or thighs: use shrimp or firm tofu instead. Shrimp cook in 3 to 4 minutes so add them late, tofu needs pressing, cube it and pan sear till crispy, season same as the chicken.
• Cotija cheese: sub in feta or queso fresco. Both crumble like cotija and give that salty tang, feta is a bit brinier so use a little less if you dont want it too salty.
• Mayonnaise: swap for plain Greek yogurt or mashed avocado for a lighter dressing. Greek yogurt keeps it creamy and adds protein, avocado gives richness and is egg free.

Pro Tips

– Rinse and rest the rice right, it makes a bigger difference than you think. Use cold water until it runs clear, then cook without lifting the lid, and let it sit off the heat 8 to 10 minutes before fluffing so the grains finish steaming and dont get gummy.

– For juicier chicken, pound or press the pieces to even thickness, salt them earlier if you can, and dont overcrowd the pan when searing so they brown instead of steam. Let the cooked chicken rest a few minutes before slicing, slice against the grain for a more tender bite.

– Get the best corn flavor by drying frozen kernels well, using a very hot skillet and giving them space so they can char; a tiny pinch of sugar or a splash of oil helps caramelize. If you want textural contrast, char most of the corn but reserve a few raw or lightly cooked kernels to keep some snap.

– Tweak the crema to taste and keep things fresh when you meal prep: thin the sauce with a little lime juice or water if it’s too thick, and always crumble most of the cotija into the sauce but save some for topping. Store components separately and add avocado and herbs at the last minute so the bowls look and taste bright.