Name: Street Corn Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked white or brown rice; 2 cups cooked chicken breast (grilled or shredded); 1 1/2 cups corn kernels (fresh, frozen, or canned); 1/4 cup mayonnaise; 1/4 cup crumbled Cotija cheese (or feta); 2 tablespoons fresh lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 2 tablespoons chopped fresh cilantro; Salt and pepper to taste; Optional toppings: avocado slices, jalapeños, hot sauce

The Street Corn Chicken Rice Bowl is a hearty, flavor-packed dish that brings together the bold taste of Mexican street corn, tender chicken, and fluffy rice all in one satisfying bowl. It’s the kind of meal I love to whip up when I’m craving something vibrant, comforting, and easy to customize.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something that tastes like it came from a gourmet food truck. It’s creamy, zesty, smoky, and slightly sweet all at once. It’s also a great way for me to use leftover rice or grilled chicken, making it perfect for quick lunches or dinners. Plus, the toppings are endless—I can add avocado, jalapeños, or a squeeze of lime for an extra kick.

Ingredients

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

Cooked white or brown rice
Cooked chicken breast (grilled or shredded)
Corn kernels (fresh, frozen, or canned)
Mayonnaise
Cotija cheese (or feta as an alternative)
Fresh lime juice
Chili powder
Smoked paprika
Garlic powder
Fresh cilantro
Salt and pepper to taste
Optional toppings: avocado slices, jalapeños, hot sauce

Directions

I start by heating a skillet over medium-high heat. If I’m using fresh corn, I char it slightly in the dry pan for a smoky flavor. If it’s canned or frozen, I just warm it through.
In a mixing bowl, I combine the corn with mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and crumbled cotija cheese. This creates that irresistible street corn flavor.
I reheat the cooked rice and chicken separately, seasoning the chicken if needed with a pinch of chili powder and salt for more depth.
To assemble, I scoop rice into a bowl, layer on the chicken, and then top it all with the creamy street corn mixture.
I finish with a sprinkle of cilantro, more cotija cheese, and optional toppings like avocado or a squeeze of lime.

Servings and timing

This recipe serves 4 people. It takes about 30 minutes to prepare from start to finish, especially if I have pre-cooked chicken and rice on hand.

Variations

There are so many ways I change this up. Sometimes I swap the chicken for grilled shrimp or steak for a different protein. I’ve even made it vegetarian by using black beans or grilled tofu. I might also use cauliflower rice if I want to keep it low-carb. And when I’m feeling indulgent, I add a drizzle of chipotle crema on top.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave the bowl in 1-minute increments until everything is warm, stirring in between. I usually keep the avocado and fresh toppings separate until I’m ready to eat.

FAQs

How do I make this spicier?

I add extra chili powder, some diced jalapeños, or a dash of hot sauce to increase the heat.

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken when I want to save time. It adds great flavor and is super convenient.

What’s the best type of rice to use?

I prefer jasmine or long-grain white rice for the fluffiness, but brown rice works well too for added fiber.

Is this dish gluten-free?

Yes, as long as I use gluten-free seasonings and check the label on the cheese and mayo, it’s naturally gluten-free.

Can I make this ahead of time?

I often prep all the components in advance and store them separately. Then I assemble the bowls just before serving for the freshest taste.

Conclusion

The Street Corn Chicken Rice Bowl is one of those meals I never get tired of. It’s quick, filling, and packs a punch in every bite. Whether I’m feeding my family or meal prepping for the week, it’s a dish that always hits the spot.