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Mexican Street Corn Chicken Rice Bowl

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A vibrant and satisfying bowl featuring smoky seasoned chicken over fluffy rice, topped with creamy Mexican-style street corn, fresh cilantro, and bright lime.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Halal

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 3 cups cooked white or brown rice
  • 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/4 cup mayonnaise or Greek yogurt
  • 1/4 cup crumbled cotija or feta cheese
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon chili powder (for corn mixture)
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  1. Rub the chicken with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper.
  2. Cook the chicken in a skillet over medium heat for 6–7 minutes per side, until fully cooked and reaching an internal temperature of 165°F. Let rest, then slice.
  3. In a separate skillet, sauté the corn for 3–4 minutes until slightly charred.
  4. Transfer the corn to a bowl and mix with mayonnaise (or Greek yogurt), crumbled cheese, lime juice, chili powder, and a pinch of salt.
  5. Divide the cooked rice among serving bowls.
  6. Top with sliced chicken and a generous spoonful of the creamy street corn mixture.
  7. Sprinkle chopped cilantro on top and serve with lime wedges.

Notes

  • Add black beans or diced avocado for extra texture.
  • Mix chopped jalapeños into the corn for added heat.
  • Use cauliflower rice for a lower-carb option.
  • Substitute feta for cotija if needed.
  • Store components separately for up to 4 days.

Nutrition

Find it online: https://juliameals.com/mexican-street-corn-chicken-rice-bowl/