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!
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
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
2 cups cooked rice (white, brown, or cilantro-lime rice)
½ avocado, sliced
Lime wedges for serving
Extra cilantro and cheese for garnish
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.
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.
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