A flavorful bowl combining juicy seasoned chicken, charred street corn salad, creamy sauce, and fluffy rice topped with fresh herbs and lime. This dish brings together bold Mexican-inspired flavors in a hearty, satisfying meal that’s perfect for lunch, dinner, or meal prep. Mexican Street Corn Chicken Bowl

Why You’ll Love This Recipe

I love how this recipe blends smoky, tangy, creamy, and spicy elements all in one bowl. The juicy chicken gets a kick from bold spices, the corn is charred to perfection, and the creamy sauce ties everything together beautifully. I can prep components in advance, making it super convenient for busy weekdays. Plus, I enjoy how customizable it is—easy to adjust the spice level or toppings depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless, skinless chicken breasts (or thighs)
2 cups cooked rice (jasmine or rice of choice)
2 cups corn kernels (fresh, frozen, or grilled)
1/2 cup sour cream
1/3 cup mayonnaise
1 lime (juice + wedges)
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin powder
1/2 tsp garlic powder
Salt & pepper to taste
1/2 red onion, finely chopped
1 jalapeño (optional), seeded & chopped
Fresh cilantro, chopped
Cotija cheese (or feta or queso fresco) for topping
Olive oil (or other cooking oil)
Avocado (optional) for garnish

Directions

I season the chicken with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Letting it marinate for 10–30 minutes really brings out the flavor.
I cook the chicken by grilling, pan-searing, or baking until the internal temperature hits 165°F. Thin cuts usually take about 6–8 minutes per side. After cooking, I let it rest and slice it up.
To make the street corn, I heat the corn on a grill or skillet until lightly charred. If I’m using frozen corn, I thaw and roast it in a hot pan. Then I mix it with chopped red onion, jalapeño (if using), and cilantro.
I whisk together the creamy sauce using sour cream, mayonnaise, lime juice, chili powder, salt, and pepper. If it’s too thick, I thin it with a little water or milk.
To assemble the bowls, I layer the rice, add sliced chicken, pile on the corn mixture, drizzle the sauce, and top with cotija cheese, chopped cilantro, and avocado. I always serve it with lime wedges.
When I want extra heat, I add hot sauce or a sprinkle of extra chili powder.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I like swapping chicken breasts with thighs for a juicier, richer taste.
Sometimes I use brown rice or even cauliflower rice for a low-carb version.
For a vegetarian version, I skip the chicken and use black beans or grilled tofu.
I switch cotija for feta or queso fresco depending on what I have in the fridge.
To make it kid-friendly, I tone down or remove the jalapeño and chili powder.

storage/reheating

I store each component separately in airtight containers for up to 3 days in the fridge. The chicken and rice reheat well in the microwave or a skillet. I keep the sauce and corn mixture cold, and assemble the bowl fresh before eating. If I’m prepping ahead, I slice the avocado just before serving to keep it from browning.

FAQs

What’s the best way to char the corn?

I usually char the corn in a hot cast-iron skillet until it gets golden and slightly blackened. If I’m grilling, I throw it on the grill for a smoky touch.

Can I make this dish ahead of time?

Yes, I prep the chicken, sauce, rice, and corn mixture in advance and store them separately. That way, assembly is quick when I’m ready to eat.

Is it possible to make this dish dairy-free?

Absolutely. I use dairy-free sour cream and mayo, and skip the cheese or use a plant-based alternative to make it fully dairy-free.

How can I make it spicier?

To amp up the heat, I keep the seeds in the jalapeño, add hot sauce, or sprinkle in more chili powder or crushed red pepper.

What protein can I use instead of chicken?

I like using grilled shrimp, steak, or even tofu as an alternative. All pair nicely with the corn and creamy sauce.

Conclusion

This Mexican Street Corn Chicken Bowl is a go-to in my kitchen when I want something bold, fresh, and satisfying. I love how easy it is to throw together and how flexible it can be with whatever I have on hand. Whether I’m meal prepping or serving guests, this bowl never disappoints.