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Mexican Street Corn Chicken Rice Bowls

Flavor-packed bowls with seasoned chicken, creamy street corn, rice, cotija cheese, and fresh cilantro.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Rice
  • 2 boneless skinless chicken breasts
  • 2 cups cooked rice white or brown
  • 2 cups corn kernels fresh or frozen
  • 2 tbsp olive oil
Street Corn Sauce
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • to taste salt and black pepper
  • 1/2 cup cotija cheese crumbled
  • 1 lime cut into wedges
  • 2 tbsp chopped fresh cilantro

Equipment

  • Skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Cook rice according to package instructions. Fluff and keep warm.
  2. Season chicken with salt, pepper, chili powder, smoked paprika, and garlic powder. Heat 1 tbsp olive oil in skillet and cook chicken 5–7 minutes per side. Slice thinly.
  3. Heat remaining olive oil in skillet, add corn and cook 3–5 minutes until lightly charred. Stir in mayonnaise, sour cream, chili powder, and salt. Cook 2 more minutes.
  4. Divide rice among bowls. Top with sliced chicken and creamy street corn.
  5. Sprinkle cotija cheese and chopped cilantro. Serve with lime wedges.
  6. Serve immediately or refrigerate components for meal prep.

Notes

Optional toppings: avocado slices, pickled onions, or extra hot sauce.