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Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl recipe

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Bring the flavors of Mexican street food into your kitchen with this Street Corn Chicken Rice Bowl! Juicy, spiced chicken, sweet corn, and a creamy, tangy dressing come together over a bed of fluffy rice, topped with cotija cheese and fresh cilantro. A quick and easy meal perfect for lunch or dinner!

  • Author: Sarah Tag
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Ingredients

Scale

For the Chicken:

1 lb chicken breast, diced

1 tablespoon olive oil

1 teaspoon chili powder

Salt and pepper, to taste

For the Bowl:

2 cups cooked rice

1 cup cooked corn kernels

¼ cup crumbled cotija cheese

¼ cup chopped cilantro

1 lime, cut into wedges

For the Dressing:

¼ cup sour cream

1 tablespoon mayonnaise

1 clove garlic, minced

½ teaspoon paprika

Instructions

  1. Cook the Chicken:
    • Season the diced chicken with chili powder, salt, and pepper.
    • Heat olive oil in a skillet over medium-high heat.
    • Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked.
    • Remove from heat and set aside.
  2. Prepare the Dressing:
    • In a small bowl, whisk together sour cream, mayonnaise, minced garlic, and paprika until smooth.
  3. Assemble the Bowls:
    • Divide the cooked rice into four bowls.
    • Top each bowl with equal amounts of chicken and corn.
    • Drizzle with the creamy dressing.
  4. Add Toppings & Serve:
    • Sprinkle with cotija cheese and chopped cilantro.
    • Serve with a lime wedge on the side and squeeze over the top before eating.

Notes

  • Swap cotija cheese with feta if unavailable.
  • Use grilled corn for extra flavor.
  • Add avocado or black beans for extra protein and texture.
  • Store leftovers in an airtight container for up to 3 days in the fridge.

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