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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls are made with juicy seasoned chicken, creamy Mexican-style street corn, fluffy rice, avocado, and Cotija cheese. This easy one-bowl dinner is ready in about 40 minutes and is perfect for meal prep or busy weeknights.
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Prep Time 15 minutes
Course Main Course
Cuisine Mexican-Inspired

Ingredients
  

For the Rice

  • 2½ cups cooked white rice

For the Chicken

  • 2 pounds boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste

For the Street Corn

  • 2½ cups corn kernels fresh or frozen
  • ½ medium onion diced
  • 1 small jalapeño seeded and diced (optional)

For the Creamy Sauce

  • ⅓ cup mayonnaise
  • ½ cup Mexican crema or sour cream
  • 2½ teaspoons Tajín seasoning
  • Juice of 1 small lime
  • 2 to 3 tablespoons milk
  • Pinch of fine sea salt

For Topping

  • 1 ripe avocado diced
  • ½ cup crumbled Cotija cheese
  • ½ cup chopped fresh cilantro
  • Lime wedges

Instructions
 

Prepare the Creamy Lime Sauce

  • Begin by making the sauce so the flavors have time to blend together.
  • In a medium bowl, whisk together the mayonnaise, Mexican crema or sour cream, Tajín seasoning, lime juice, milk, and sea salt until completely smooth. Add a little more milk if you prefer a thinner consistency that's easy to drizzle over the bowls.
  • Cover and refrigerate while preparing the remaining ingredients.

Season the Chicken

  • Pat the chicken breasts dry using paper towels.
  • In a small bowl, combine the chili powder, paprika, cumin, garlic powder, oregano, salt, and black pepper.
  • Sprinkle the seasoning generously over both sides of the chicken, pressing gently so the spices adhere evenly.

Cook the Chicken

  • Heat the olive oil in a large skillet over medium heat.
  • Once hot, add the chicken without overcrowding the pan.
  • Cook for approximately 5 to 7 minutes per side, depending on thickness, until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
  • Transfer the cooked chicken to a cutting board and allow it to rest for five minutes before slicing into strips.

Make the Street Corn

  • Using the same skillet helps capture all of the delicious flavor left behind from the chicken.
  • If necessary, add another teaspoon of olive oil.
  • Add the corn, onion, and jalapeño.
  • Cook over medium-high heat for about five minutes, stirring occasionally, until the onions soften and the corn develops lightly charred edges.
  • Remove the skillet from the heat.
  • Stir in half of the prepared creamy sauce until the corn mixture becomes rich and creamy.
  • Taste and adjust the seasoning if needed.

Assemble the Bowls

  • Divide the warm cooked rice evenly between serving bowls.
  • Top each bowl with sliced chicken.
  • Add a generous scoop of the creamy street corn mixture.
  • Finish with diced avocado, crumbled Cotija cheese, chopped cilantro, and an extra drizzle of the remaining creamy sauce.
  • Serve each bowl with a fresh lime wedge for squeezing over the top just before eating.

Notes

This recipe is incredibly versatile and easy to customize.
Swap chicken breasts for boneless chicken thighs if you prefer richer flavor and extra tenderness.
Cotija cheese can be replaced with crumbled feta when necessary.
For a lighter version of the sauce, substitute plain Greek yogurt for the sour cream.
Brown rice, jasmine rice, cilantro lime rice, or cauliflower rice all work beautifully as the base.
Add black beans, diced tomatoes, shredded lettuce, sliced radishes, or roasted bell peppers to make the bowls even more colorful and filling.