Mexican Street Corn Chicken Rice Bowl – Easy Weeknight Dinner Recipe

I built a Street Corn Chicken Rice Bowl with grilled chicken, roasted corn, pickled red onion, and a creamy cilantro-lime dressing, a quick Chicken Rice Bowls idea with a surprising smoky-citrus twist you’ll want to pin.

I thought I was done with weeknight takeout until I made this Mexican Street Corn Chicken Rice Bowl. It snuck up on me, a messy, bright mash of charred corn, tangy cotija and tender boneless skinless chicken breasts that actually got the whole family arguing over who gets the leftovers.

I call it my go to Chicken Bowl Recipe because its quick, oddly healthy and never boring. Maybe its the lime in the dressing or the pop of cilantro but you gotta try it if you like Corn Chicken flavors, especially when you need something easy that feels special.

Ingredients

• Chicken breasts or thighs: Lean protein, builds muscle, savory, thighs give more fat and flavor.
• Corn kernels: Sweet, starchy carbs and fiber, adds pop and charred sweetness when grilled.
• Cotija cheese: Crumbly, salty cheese, adds creamy salty bite, provides calcium and some protein.
• Avocado: Rich, creamy, full of healthy fats and fiber, cools spicy bites and fills you.
• Rice: Simple carbs base, gives energy and bulk, use brown for more fiber.
• Crema (mayo and sour cream): Tangy, rich sauce, adds creaminess and acidity, can be high in calories.
• Lime and cilantro: Bright citrus and herb, add acidity and freshness, low cal, lifts heavy flavors.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts or thighs (about 700 g), trimmed — use thighs if you like more flavor
• 1 tbsp olive oil for the chicken
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika (or regular paprika)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 lime, juiced (divide for marinade and dressing)
• 3 cups corn kernels (about 4 fresh ears or 2 12-oz bags frozen)
• 1 tbsp butter or olive oil for the corn
• 1/3 cup mayonnaise
• 1/3 cup sour cream or plain Greek yogurt
• 1/2 cup cotija or queso fresco, crumbled, plus extra for garnish
• 1/4 cup fresh cilantro, chopped
• 1/2 small red onion, finely chopped (optional)
• 1 jalapeno, seeded and finely chopped (optional)
• 1 tsp chili powder or Tajin for the crema and extra for sprinkling
• 2 cups cooked rice (white, brown, or cilantro lime rice)
• 1 avocado, sliced (optional)
• 2 green onions, thinly sliced
• Lime wedges, for serving

How to Make this

1. Start the rice so it’s ready when the bowls come together; cook 2 cups cooked rice (white, brown or cilantro lime rice) while you prep everything else.

2. Make the chicken marinade: whisk 1 tbsp olive oil with 1 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and the juice of half the lime. Toss 1 1/2 lb boneless skinless chicken (breasts or thighs) in the mix and let sit at least 15 minutes or up to 2 hours in the fridge.

3. Cook the chicken: heat a skillet or grill over medium high heat with a little oil, sear the chicken 5 to 7 minutes per side until cooked through and golden, internal temp 165 F. Let it rest a few minutes then slice against the grain so it’s juicy.

4. Char the corn: heat 1 tbsp butter or olive oil in a skillet over high heat, add 3 cups corn kernels (fresh or thawed frozen) and cook without moving for a couple minutes to get char, toss and cook another 3 minutes. Season with a pinch of kosher salt and, if you like, a dusting of chili powder or Tajin.

5. Make the creamy street corn dressing: in a bowl combine 1/3 cup mayonnaise, 1/3 cup sour cream or plain Greek yogurt, 1/2 cup crumbled cotija or queso fresco (reserve a little for garnish), chopped 1/4 cup cilantro, juice of the other half lime, and 1 tsp chili powder or Tajin. Taste and add a bit more salt or lime if needed.

6. Prep toppings: finely chop 1/2 small red onion and 1 jalapeno (seeded if you want milder heat), thinly slice 2 green onions, and slice 1 avocado. Keep extra cotija and lime wedges ready for serving.

7. Assemble the bowls: divide the cooked rice between bowls, top with sliced chicken, a generous scoop of charred corn and lots of the creamy cotija dressing. Sprinkle the reserved cotija, chopped cilantro, red onion, jalapeno, green onions and add avocado slices.

8. Final touches and hacks: squeeze extra lime over each bowl and dust with extra chili powder or Tajin. If you’re short on time use a rotisserie chicken and frozen corn, it still tastes amazing. For meal prep, keep dressing separate and add avocado just before eating so it doesn’t brown.

Equipment Needed

1. Medium pot with lid or rice cooker (for the 2 cups cooked rice)
2. Large heavy skillet or grill pan (for searing the chicken)
3. Small skillet or reuse the large one for charring the corn (do it after the chicken if you only got one)
4. 2 mixing bowls (one for the marinade, one for the creamy cotija dressing)
5. Whisk and measuring spoons (tbsp and tsp; use a fork if you dont have a whisk)
6. Chef’s knife and cutting board (for chopping onion, jalapeno, cilantro and slicing chicken and avocado)
7. Tongs and a spatula (for flipping chicken and tossing the corn)
8. Instant-read meat thermometer (165 F target) and 3-4 serving bowls for assembling the bowls

FAQ

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

• Chicken (1 1/2 lb boneless skinless): swap for boneless turkey breast or thighs for similar texture; large shrimp if you want faster cook time; for a vegetarian bowl use firm tofu or tempeh, press and marinate then sear — adjust cook times and seasoning
• Corn (fresh or frozen): use canned sweet corn (drain and char in the skillet for best flavor) or a roasted bell pepper and charred zucchini mix if you want less sweetness
• Cotija or queso fresco: substitute crumbled feta or ricotta salata — both bring that salty crumbly vibe but taste a bit different so taste and salt accordingly
• Mayonnaise / sour cream: plain Greek yogurt works great for tang and creaminess; for a vegan option try vegan mayo or a cashew cream

Pro Tips

1) Watch the acid. The lime juice that brightens the flavor will also start “cooking” the meat if left too long, so keep marinades with citrus under a couple hours or reduce the citrus and add more oil if you need to go longer.

2) Don’t crowd the pan. Give chicken and corn space to sear so they char instead of steam. If your pan gets crowded, cook in batches. Let the chicken rest a few minutes before slicing so the juices stay put.

3) Fix watery frozen corn. If using frozen, thaw and pat very dry, then get the pan ripping hot before adding the kernels. That bit of dryness plus high heat = better browning and more flavor.

4) Make the crema your control knob. If the dressing feels too rich, add a splash more lime or yogurt to brighten. If it’s too thin, fold in more cheese or a spoon of mayo to thicken. Always taste and tweak salt and acid at the end.

5) Prep smart for meal prep. Keep the dressing and avocado separate until serving, store chicken whole if you can and slice just before eating, and reheat gently with a splash of water or a short stint in a hot pan to avoid drying out.