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Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls feature seasoned chicken, creamy Mexican street corn, fluffy rice, and fresh toppings.
Ready in about 35 minutes and perfect for meal prep.
A flavorful, family-friendly dinner packed with protein and fresh ingredients.
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Prep Time 15 minutes
Course Main Course
Cuisine Mexican-inspired

Ingredients
  

For the Chicken

  • 2 lbs chicken breasts sliced into thin filets
  • Chili powder
  • Cumin
  • Paprika
  • Garlic powder
  • Oregano
  • Salt
  • Black pepper
  • 2 tablespoons olive oil

For the Street Corn

  • 2½ cups corn kernels
  • ½ onion diced
  • 1 small jalapeño seeded and diced (optional)

For the Sauce

  • ⅓ cup mayonnaise
  • ½ cup Mexican crema or sour cream
  • 2½ teaspoons Tajín seasoning
  • Juice of 1 small lime
  • 2 –3 tablespoons milk
  • Pinch of fine sea salt

For Serving

  • 2½ cups cooked rice
  • 1 ripe avocado chopped
  • ½ cup cotija cheese crumbled
  • ½ cup fresh cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • In a medium bowl, whisk together the mayonnaise, crema or sour cream, Tajín, lime juice, milk, and sea salt until smooth. Set aside.
  • Season both sides of the chicken breasts with chili powder, cumin, paprika, garlic powder, oregano, salt, and black pepper.
  • Heat olive oil in a large skillet over medium heat.
  • Add the chicken and cook for 4–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • Transfer the cooked chicken to a plate and allow it to rest for several minutes before slicing.
  • Using the same skillet, add a small amount of oil if necessary.
  • Add the corn, diced onion, and jalapeño.
  • Increase heat to high and cook for 4–5 minutes, stirring occasionally, until the corn becomes lightly charred and tender.
  • Remove from heat and stir in half of the prepared sauce to create a creamy street corn mixture.
  • To assemble the Street Corn Chicken Rice Bowls, divide cooked rice among serving bowls.
  • Top with sliced chicken and a generous scoop of the street corn mixture.
  • Garnish with avocado, cotija cheese, cilantro, and lime wedges.
  • Drizzle with additional sauce before serving if desired.

Notes

  • Cotija cheese can be replaced with feta cheese if needed.
  • Greek yogurt may be substituted for sour cream.
  • Add diced tomatoes or shredded lettuce for additional freshness.
  • Serve with tortilla chips for extra crunch.
  • A sprinkle of extra Tajín enhances the street corn flavor.