Mexican Street Corn Chicken Rice Bowl – Easy Weeknight Dinner Recipe

I’m excited to share my Street Corn Chicken Rice Bowl because my Chicken Rice Bowls feature juicy grilled chicken, roasted corn, and a creamy lime dressing that makes weeknight dinners quick and simple.

I can’t get over how this Mexican Street Corn Chicken Rice Bowl hits every craving. Juicy boneless skinless chicken breasts or thighs meet bright roasted fresh corn kernels or frozen corn, with a creamy, slightly tangy finish that keeps you going back for more.

It’s the kind of Chicken Bowl Recipe I reach for on crazy weeknights when I want simple food that actually feels exciting. This bowl is one of my favorite Rice Bowls Recipes for meal prep or last minute dinners, because it travels well and somehow pleases everyone at the table.

Pin it and try it tonight, you’ll see.

Ingredients

• chicken — Lean protein, fills you up, builds muscle, can dry out if overcooked.
• rice — Carb heavy base that gives steady energy and soaks up sauces and spices.
• corn — Sweet, juicy kernels add fiber and antioxidants, plus a lovely smoky char when grilled.
• mayo and crema — Creamy tang that balances heat, makes it rich and more like street food.
• lime — Bright acid hits, wakes up everything, adds fresh sharpness and a little zip.
• cotija cheese — Salty crumbly cheese that gives savory contrast and a nice salty finish.
• black beans — Plant protein and fiber, earthy creamy bites that stretch the meal and fill you.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts or thighs, whatever you got
• 1 cup long grain white rice, uncooked (about 3 cups cooked)
• 3 ears fresh corn, kernels removed, or 2 cups frozen corn if you dont have fresh
• 2 tbsp olive oil, divided
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Mexican crema
• 2 tbsp fresh lime juice, plus lime wedges for serving
• 1/2 tsp extra chili powder or Tajin for sprinkling
• 1/2 cup crumbled Cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, sliced (optional)
• 1 green onion, thinly sliced (optional)
• 1 (15 oz) can black beans, drained and rinsed (optional)

How to Make this

1. Prep the rice: rinse 1 cup long grain rice until the water runs clear, then cook with 2 cups water and a pinch of salt (bring to a boil, cover, reduce to low and simmer ~18 minutes). Fluff with a fork and keep warm.

2. Make the spice rub: mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Pat 1 1/2 lb chicken breasts or thighs dry, drizzle with 1 tbsp olive oil, then rub the spice mix all over. If pieces are uneven, press or lightly pound them so they cook even.

3. Cook the corn: remove kernels from 3 ears or use about 2 cups frozen (thawed and patted dry). Toss with the other 1 tbsp olive oil and a pinch of salt. Sear in a hot cast iron or skillet over medium high heat until nicely charred, about 6 to 8 minutes, stirring so some kernels get black spots. If you prefer, broil on a sheet at high for 8 to 10 minutes.

4. Cook the chicken: grill or sear in a hot skillet 4 to 6 minutes per side until internal temp hits 165 F. If oven baking, roast at 425 F about 18 to 22 minutes depending on thickness. Let rest 5 minutes then slice or chop. Pro tip: use a meat thermometer so you dont overcook and dry it out.

5. Warm the beans (optional): drain and rinse 1 (15 oz) can black beans, then heat in a small pot with a pinch of salt and a little of the spice rub or a splash of water for 3 to 5 minutes, just to warm through.

6. Make the street corn crema: whisk together 1/3 cup mayonnaise, 1/3 cup sour cream or Mexican crema, 2 tbsp fresh lime juice, and 1/4 tsp of extra chili powder (reserve the other 1/4 to 1/2 tsp or Tajin for sprinkling). If it feels thick, thin with a teaspoon or two of water. Taste and add salt or more lime if needed.

7. Assemble bowls: divide the cooked rice between bowls, top with black beans (if using), roasted corn, sliced chicken, and sliced ripe avocado if you want. Drizzle generously with the crema.

8. Finish it off: sprinkle 1/2 cup crumbled Cotija cheese, 1/4 cup chopped cilantro, thinly sliced green onion if using, and the reserved 1/2 tsp extra chili powder or a dusting of Tajin. Serve with lime wedges on the side so everyone can squeeze more.

9. Quick meal prep hacks and tips: make extra rice and chicken for lunches, char corn ahead and reheat. If youre short on time use thawed frozen corn and a store rotisserie chicken shredded instead of cooking raw chicken. Leftovers keep well refrigerated 3 to 4 days.

Equipment Needed

1. Medium saucepan with tight-fitting lid (for rinsing and cooking the rice)
2. Cast iron or heavy skillet (for charring corn and searing chicken)
3. Baking sheet (for broiling corn or roasting chicken in the oven)
4. Chef’s knife and cutting board
5. Measuring cups and measuring spoons
6. Mixing bowl and whisk or fork (for the crema and spice rub)
7. Tongs or spatula, plus an instant-read meat thermometer
8. Fine-mesh sieve or colander (to rinse rice and drain beans)
9. Can opener and serving bowls with forks or spoons

FAQ

Mexican Street Corn Chicken Rice Bowl – Easy Weeknight Dinner Recipe Substitutions and Variations

• Chicken: swap for firm tofu (press, cube and pan sear til browned, youll want a little crisp), or shrimp (cooks fast, 3-4 min per side), or canned chickpeas (drain, rinse and warm with the spices)
• Long grain white rice: use brown rice (needs more water and longer cook time), or quinoa (1:2 ratio, cooks ~15 min), or cauliflower rice (sauté 3-5 min for a low carb option)
• Corn: if you dont have fresh, canned sweet corn works (drain then char in a skillet for more flavor), or frozen fire-roasted corn if you can find it
• Cotija cheese: substitute queso fresco (milder), feta (briny and crumbly), or grated Parmesan if youre using what you already have in the pantry

Pro Tips

1) Cook the chicken to temp and let it rest, then slice against the grain. If you guess on doneness you’ll end up with dry pieces, so a thermometer really pays off, and resting keeps juices where they belong.

2) Char the corn hard for flavor. Even frozen corn benefits from a very hot pan and a bit of butter or oil so you get those little black spots that make the whole bowl taste roasted.

3) Make the crema ahead and taste for brightness. If it seems too thick add a teaspoon or two of water or lime juice, and adjust salt. It’s great chilled, and the flavors actually meld after an hour.

4) Prep shortcuts: double the rice and chicken for lunches, or use a store rotisserie chicken when you’re slammed. Char corn in advance and reheat quickly in a hot pan so it doesn’t go soggy.

5) Assemble smart: keep avocado and crema off the rice until you’re ready to eat, and sprinkle the cheese and cilantro last. That way the rice and beans stay fluffy and everything stays fresh.

Mexican Street Corn Chicken Rice Bowl – Easy Weeknight Dinner Recipe

Recipe by James Level

0.0 from 0 votes

I’m excited to share my Street Corn Chicken Rice Bowl because my Chicken Rice Bowls feature juicy grilled chicken, roasted corn, and a creamy lime dressing that makes weeknight dinners quick and simple.

Pin

Servings

4

servings

Calories

696

kcal

Equipment: 1. Medium saucepan with tight-fitting lid (for rinsing and cooking the rice)
2. Cast iron or heavy skillet (for charring corn and searing chicken)
3. Baking sheet (for broiling corn or roasting chicken in the oven)
4. Chef’s knife and cutting board
5. Measuring cups and measuring spoons
6. Mixing bowl and whisk or fork (for the crema and spice rub)
7. Tongs or spatula, plus an instant-read meat thermometer
8. Fine-mesh sieve or colander (to rinse rice and drain beans)
9. Can opener and serving bowls with forks or spoons

Ingredients

• 1 1/2 lb boneless skinless chicken breasts or thighs, whatever you got

• 1 cup long grain white rice, uncooked (about 3 cups cooked)

• 3 ears fresh corn, kernels removed, or 2 cups frozen corn if you dont have fresh

• 2 tbsp olive oil, divided

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp kosher salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 1/3 cup mayonnaise

• 1/3 cup sour cream or Mexican crema

• 2 tbsp fresh lime juice, plus lime wedges for serving

• 1/2 tsp extra chili powder or Tajin for sprinkling

• 1/2 cup crumbled Cotija cheese

• 1/4 cup chopped fresh cilantro

• 1 ripe avocado, sliced (optional)

• 1 green onion, thinly sliced (optional)

• 1 (15 oz) can black beans, drained and rinsed (optional)

Directions

• Prep the rice: rinse 1 cup long grain rice until the water runs clear, then cook with 2 cups water and a pinch of salt (bring to a boil, cover, reduce to low and simmer ~18 minutes). Fluff with a fork and keep warm.
• Make the spice rub: mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Pat 1 1/2 lb chicken breasts or thighs dry, drizzle with 1 tbsp olive oil, then rub the spice mix all over. If pieces are uneven, press or lightly pound them so they cook even.
• Cook the corn: remove kernels from 3 ears or use about 2 cups frozen (thawed and patted dry). Toss with the other 1 tbsp olive oil and a pinch of salt. Sear in a hot cast iron or skillet over medium high heat until nicely charred, about 6 to 8 minutes, stirring so some kernels get black spots. If you prefer, broil on a sheet at high for 8 to 10 minutes.
• Cook the chicken: grill or sear in a hot skillet 4 to 6 minutes per side until internal temp hits 165 F. If oven baking, roast at 425 F about 18 to 22 minutes depending on thickness. Let rest 5 minutes then slice or chop. Pro tip: use a meat thermometer so you dont overcook and dry it out.
• Warm the beans (optional): drain and rinse 1 (15 oz) can black beans, then heat in a small pot with a pinch of salt and a little of the spice rub or a splash of water for 3 to 5 minutes, just to warm through.
• Make the street corn crema: whisk together 1/3 cup mayonnaise, 1/3 cup sour cream or Mexican crema, 2 tbsp fresh lime juice, and 1/4 tsp of extra chili powder (reserve the other 1/4 to 1/2 tsp or Tajin for sprinkling). If it feels thick, thin with a teaspoon or two of water. Taste and add salt or more lime if needed.
• Assemble bowls: divide the cooked rice between bowls, top with black beans (if using), roasted corn, sliced chicken, and sliced ripe avocado if you want. Drizzle generously with the crema.
• Finish it off: sprinkle 1/2 cup crumbled Cotija cheese, 1/4 cup chopped cilantro, thinly sliced green onion if using, and the reserved 1/2 tsp extra chili powder or a dusting of Tajin. Serve with lime wedges on the side so everyone can squeeze more.
• Quick meal prep hacks and tips: make extra rice and chicken for lunches, char corn ahead and reheat. If youre short on time use thawed frozen corn and a store rotisserie chicken shredded instead of cooking raw chicken. Leftovers keep well refrigerated 3 to 4 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 468g
• Total number of serves: 4
• Calories: 696kcal
• Fat: 33g
• Saturated Fat: 8.5g
• Trans Fat: 0.4g
• Polyunsaturated: 2.5g
• Monounsaturated: 22g
• Cholesterol: 179mg
• Sodium: 713mg
• Potassium: 596mg
• Carbohydrates: 52g
• Fiber: 3.3g
• Sugar: 4.5g
• Protein: 64g
• Vitamin A: 300IU
• Vitamin C: 7.5mg
• Calcium: 75mg
• Iron: 2.8mg