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Street Corn Chicken Rice Bowl Recipe

Mexican chicken rice bowl
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A flavorful and satisfying rice bowl inspired by Mexican street corn, featuring spiced chicken, creamy corn topping, and fluffy rice—perfect for meal prep or a quick dinner.

Ingredients

Scale

For the Chicken

  • 1 lb chicken breast, diced

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • Salt and pepper, to taste

For the Street Corn

  • 1 1/2 cups corn kernels (fresh, canned, or frozen)

  • 1 tbsp butter

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream or Greek yogurt

  • 1/2 tsp chili powder

  • 1/4 cup cotija or feta cheese, crumbled

  • 1 tbsp fresh lime juice

  • 1/4 cup fresh cilantro, chopped

For the Bowl

  • 2 cups cooked rice (white, brown, or cilantro-lime)

  • Lime wedges (optional, for garnish)

Instructions

  • Cook the Chicken

    • Heat olive oil in a skillet over medium heat.

    • Add chicken and season with chili powder, cumin, paprika, salt, and pepper.

    • Cook for 6–8 minutes, stirring until golden and fully cooked. Remove and set aside.

  • Prepare the Street Corn

    • In the same skillet, melt butter over medium heat.

    • Add corn and sauté for 3–4 minutes until slightly charred.

    • In a bowl, mix mayo, sour cream, chili powder, cheese, lime juice, and cilantro.

    • Stir in the corn until coated.

  • Assemble the Bowls

    • Divide rice into 4 bowls.

    • Top with chicken and street corn mixture.

    • Garnish with extra cheese, cilantro, and lime wedges if desired.

Notes

  • You can swap cotija cheese with feta if unavailable.

  • Add avocado, black beans, or hot sauce for extra flair.

  • Make it low-carb by using cauliflower rice.

  • Great for meal prep — store components separately for freshness.

Nutrition

Find it online: https://grammyrecipes.com/street-corn-chicken-bowl-easy-flavor-packed-recipe/