Mexican Street Corn Chicken Rice Bowl (Easy Recipe)

Winner winner, easy Mexican street corn chicken rice bowls are what’s for dinner!

We’re talking tender chicken on a bed of fluffy rice with a creamy street corn topping that gives all those elote feels. 

If you’re in a dinner rut, you’ll love this flavorful meal! With protein, carbs and veggies, it’s a balanced meal that’s bursting with vibrant flavors. The whole family will love this one. 

Ingredients

For the Chicken:

• Boneless, skinless chicken breasts
• Chili powder
• Cumin
• Smoked paprika
• Garlic powder
• Lime juice

For the Corn Salad: 

• Sweet corn
• Mayonnaise
• Sour cream
• Fresh cilantro
• Jalapeño pepper 
• Lime juice
• Chili powder

For the Bowls:

• White rice
• Avocado
• Green onions
• Cotija cheese
• Pickled red onion

How to Make Street Corn Chicken Rice Bowls 

Marinate the Chicken

Place the chicken, seasonings, lime juice and a little vegetable oil into a mixing bowl. Cover the bowl with plastic wrap and pop it into the refrigerator for at least 30 minutes.

You can marinate the chicken for up to 1 day. 

Make the Mexican Street Corn Salad

Cook the corn using your preferred method.

Charred corn adds a nice touch to this flavorful meal, so try grilling it over medium-high heat or holding it over a gas burner with tongs.

Of course, the easiest way to cook corn would be to boil it in a large pot. 

Then, shave the kernels off the cobs. 

In a large bowl, whisk together the mayo, sour cream, chili powder, lime juice and and salt. Fold in the cooked corn, diced jalapeños and chopped cilantro.

Cook the Chicken

Cook the chicken by grilling, air frying or roasting it in the oven.

Cooking times will vary based on method. Be sure to use a kitchen thermometer to check that the internal temperature of the thickest part of the chicken reaches 165F degrees. 

Once it’s cooked, slice the chicken into strips.

Assemble the Bowls

Now, for the fun part. Build your bowl starting with cooked rice, zesty street corn salad and sliced chicken.

Garnish your bowl with sliced avocado, scallions, cotija cheese and lime wedges. 

Variations and Substitutions

1. The Protein: Try chicken thighs, shrimp or steak as alternatives to the chicken breast in this recipe. 

2. The Rice: My go-to rice for these bowls is Jasmine rice, but you could also use plain white rice, brown rice or Basmati rice. 

3. The Toppings: Have fun with your favorite toppings in this recipe! Try pico de gallo, black beans or strips of bell pepper. 

4. The Seasonings: For more heat, try adding more chili powder or a pinch of cayenne pepper to the chicken marinade or corn salad. If you like a smoky street corn bowl, try using ancho chili powder instead of smoked paprika to amp up those smoky flavors.

Storage Instructions

The best way to store leftovers of this delicious meal is separately, in their own containers. This also makes street corn chicken rice bowls a great meal prep recipe. 

Store the chicken in an airtight container in the refrigerator for 3-5 days.

The corn salad can be covered with plastic wrap or placed in its own airtight container. Same goes for the rice and toppings. 

Do you have to use fresh corn in this recipe? 

Using fresh corn will yield the best results, but there are other great options: 

1. Canned corn. This would be my recommendation if you’re not using fresh corn. You could even get fancy and use canned fire-roasted corn. 

2. Frozen corn. Grab a bag of frozen sweet corn kernels at the grocery store and let it defrost on the counter before using it in this recipe. Super easy! 

3. Leftover corn. Got leftover grilled corn from last night’s barbecue? This recipe is a great way to use it up! 

When you make these street corn chicken bowls, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!

For more rice bowl meals, try these:

• Greek Chicken and Rice Bowls with Feta Cheese
• Chicken Bibimbap Recipe (Korean Rice Bowl)
• Falafel Rice Bowl with Easy Tahini Sauce