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Flavor Explosion Mexican Street Corn Chicken Rice Bowl Recipe - Featured Image

Flavor Explosion Mexican Street Corn Chicken Rice Bowl Recipe

Learn how to make delicious Mexican Street Corn Chicken Rice Bowl. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh, vibrant corn, quality chicken breasts, and a few pantry staples come together to build flavor without complexity. I always encourage using fresh corn when it’s in season, but frozen kernels work well too, especially when time is tight. Choosing good-quality chicken and seasoning it thoughtfully makes all the difference here, ensuring juicy results that pair perfectly with the creamy sauce and zesty toppings.

  • 2 cups cooked white or brown rice
  • 2 large boneless, skinless chicken breasts
  • 2 cups fresh corn kernels (or frozen, thawed)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese (or feta as a substitute)
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove, minced
  • Optional: sliced jalapeños or hot sauce for extra kick

Instructions

  1. Start by seasoning the chicken breasts with chili powder, smoked paprika, salt, and pepper. Let them rest while you prepare the other ingredients.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Remove from pan and let rest for a few minutes before slicing.
  3. In the same skillet, add the corn kernels and garlic. Cook for about 5 minutes, stirring occasionally, until the corn is slightly charred and fragrant.
  4. While the corn cooks, prepare the sauce by mixing mayonnaise, lime juice, and half of the cilantro in a small bowl.
  5. To assemble, spoon rice into bowls, top with sliced chicken, then the charred corn mixture. Drizzle with the mayo-lime sauce.
  6. Sprinkle with crumbled cotija cheese, remaining cilantro, and optional jalapeños or hot sauce for some heat.
  7. Serve immediately, enjoying the vibrant flavors and comforting textures.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Mexican Street Corn Chicken Rice Bowl, recipe, cooking, food