Let’s be real—some nights, cooking dinner feels like an Olympic sport. You’re tired, the fridge looks uninspiring, and the idea of chopping, sautéing, and cleaning up sounds… less than thrilling. But before you reach for that takeout menu, let me introduce you to your new weeknight hero: the Flavor-Packed Street Corn Chicken Rice Bowl.
This Mexican street corn bowl is everything you want in a meal—savory, creamy, slightly smoky, and just the right amount of indulgent. With tender, spiced chicken, charred corn tossed in a tangy, cheesy sauce, and fluffy rice, it’s the perfect easy weeknight dinner that comes together in under 30 minutes.
Bonus? It’s customizable, so if you’ve got picky eaters or dietary restrictions, we can tweak this to keep everyone happy. Let’s dive in!
Table of Contents
Why You’ll Love This Flavor-Packed Street Corn Chicken Rice Bowl
- Quick & Easy: 25 minutes from start to finish. Because no one has time for an hour-long dinner on a Tuesday.
- Big Flavors, Minimal Effort: Smoky spices, creamy corn, and juicy chicken come together like a dream.
- Crowd-Pleaser: Even the pickiest eaters will love this combo.
- Great for Meal Prep: Make extra and have lunch ready for tomorrow—your future self will thank you.
(Looking for more quick and flavorful meals? Check out this Authentic Louisiana Gumbo Recipe for a comforting classic!)
Ingredients You’ll Need
For the Chicken
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Street Corn
- 2 cups corn kernels (fresh, canned, or frozen)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ teaspoon chili powder
- ½ teaspoon lime juice
- ¼ cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
For the Bowl
- 2 cups cooked rice (white, brown, or cilantro-lime rice)
- ½ avocado, sliced
- Lime wedges for serving
- Extra cilantro and cheese for garnish
How to Make It
Step 1: Cook the Chicken
Toss your diced chicken in olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. (Yes, it smells amazing already.) Heat a pan over medium heat and cook the chicken for about 6-8 minutes until golden and fully cooked. Set aside.
Step 2: Make the Street Corn
In the same pan (because we’re all about fewer dishes), add the corn and cook for 3-4 minutes until it gets slightly charred. Transfer it to a bowl and mix it with mayonnaise, sour cream, chili powder, lime juice, cotija cheese, and cilantro. It should be creamy, tangy, and totally irresistible.
Step 3: Assemble Your Bowl
Scoop some fluffy rice into a bowl, top it with the seasoned chicken and the street corn mixture, and finish with sliced avocado, extra cheese, cilantro, and a good squeeze of lime.
Step 4: Enjoy!
Grab a fork and dig in!
(Need something sweet to finish off your meal? Try these Rich and Fudgy Coffee Brownies—they’re the perfect indulgence!)
Betty’s Cooking Tips (Because We’re in This Together)
- No cotija? No problem! Feta works just fine, or even parmesan in a pinch.
- Want some heat? Add a pinch of cayenne or top with sliced jalapeños.
- Make it extra creamy: Stir a little melted butter into your rice before serving. Trust me.
- Need it faster? Use rotisserie chicken instead of cooking your own. Dinner in 15 minutes, anyone?
FAQs
Can I make this without mayo?
Absolutely! Swap it for more Greek yogurt, and you’ll still get that creamy goodness.
What’s the best way to store leftovers?
Store the chicken, corn, and rice separately in airtight containers in the fridge for up to 3 days. Reheat and assemble when you’re ready to eat!
Can I use frozen corn?
Yep! Just thaw and drain it before charring in the pan.
This Southwest-inspired recipe is the perfect chicken and rice meal to add to your weekly rotation—quick, satisfying, and packed with bold flavors. Whether you’re making it for a busy weeknight, meal prepping for the next day, or just craving something deliciously different, this creamy corn rice bowl delivers every time.
What makes it truly special is how customizable it is. Love spice? Add some jalapeños or a drizzle of hot sauce. Want to make it heartier? Toss in some black beans or roasted veggies. Cooking for picky eaters? Serve everything separately so everyone can build their perfect bowl.
The beauty of home cooking is that you get to make it your own, and this Mexican street corn bowl is a great starting point. So the next time you’re debating takeout, remember—this dish comes together in 25 minutes, tastes incredible, and will leave you feeling like a kitchen rockstar.
Now, grab a fork, squeeze some fresh lime on top, and dig in. And hey, if you try this recipe, let me know how it turns out! I love hearing about your kitchen wins (and even the funny fails—we’ve all been there 😉).
Happy cooking! 🍽️ 🌽
PrintFlavor-Packed Street Corn Chicken Rice Bowl
A quick and delicious Mexican street corn bowl with juicy spiced chicken, creamy corn, and fluffy rice. This easy weeknight dinner is ready in just 25 minutes and packed with bold, Southwest-inspired flavors. Perfect for meal prep or a family-friendly meal!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwest / Mexican-Inspired
Ingredients
2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper to taste
For the Street Corn
2 cups corn kernels (fresh, canned, or frozen)
¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
½ teaspoon chili powder
½ teaspoon lime juice
¼ cup crumbled cotija or feta cheese
2 tablespoons chopped fresh cilantro
For the Bowl
2 cups cooked rice (white, brown, or cilantro-lime rice)
½ avocado, sliced
Lime wedges for serving
Extra cilantro and cheese for garnish
Instructions
For the chicken, toss the diced pieces with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Heat a pan over medium heat and cook the chicken for 6 to 8 minutes until golden and fully cooked. Remove from heat and set aside.
In the same pan, add the corn and cook for 3 to 4 minutes until slightly charred. Transfer to a bowl and mix with mayonnaise, sour cream, chili powder, lime juice, cotija cheese, and chopped cilantro. Stir until well combined.
To assemble the bowls, divide the cooked rice into serving bowls. Top with the cooked chicken and street corn mixture.
Garnish with sliced avocado, extra cheese, fresh cilantro, and a squeeze of lime. Serve warm and enjoy.
Notes
Make it spicy: Add jalapeños or a drizzle of hot sauce.
Swap the cheese: Use feta, Parmesan, or omit for a dairy-free version.
Make it even easier: Use rotisserie chicken instead of cooking from scratch.
Nutrition
- Serving Size: Per Serving
- Calories: 550 kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Flavor-packed street corn chicken rice bowl, Mexican street corn bowl, Chicken and rice meal, Easy weeknight dinner, Creamy corn rice bowl, Southwest-inspired recipe