If you love Mexican street corn, you’re going to be obsessed with this street corn chicken rice bowl. It’s packed with juicy grilled chicken, smoky corn tossed in mayo and cotija, fresh avocado, and a squeeze of lime to tie it all together. Everything comes together in one bowl for a hearty, flavorful meal that’s surprisingly easy to pull off at home. I’ve even made it on busy weeknights in under 30 minutes, and it always ends up being a favorite.
If you’re looking for high-protein recipes to add to your weekly rotation, this one is a winner. It feels indulgent but is built on simple, wholesome ingredients. It’s also great for meal prep or those nights when you just want something filling yet balanced after a long day. Want to try it for yourself? Scroll down for the full ingredients list and step-by-step recipe!
What You’ll Need to Make Street Corn Chicken Rice Bowls
Finding ingredients for this recipe is super easy. With just a quick shop, you’re on your way to building a hearty, flavorful rice bowl.
Chicken – A great source of protein, and what makes this bowl hearty and satisfying. When grilled properly, it locks in juicy flavors that complement the smoky corn.
Rice – The base of the meal and perfect for soaking up all the flavors. White rice is most common, but other varieties work just as well.
Corn – Classic Mexican street corn, charred for that smoky street corn taste. When choosing fresh corn, look for bright green husks and plump kernels. Frozen corn works too if that’s what you have on hand.
Mayonnaise – Serves as the creamy binder for the street corn mix. I prefer full-fat mayo for richness, but light mayo also works.
Cotija cheese – Salty and wonderfully crumbly, this cheese is a staple for authentic Mexican flavor. One of the most popular brands you’ll find is Cacique.
Lime – A staple in Mexican cooking, freshly squeezed lime juice brightens up every bite.
Smoked paprika + chili powder – This spice duo adds a warm, smoky kick to every bite. Make sure not to overdo it so the spices enhance rather than overpower.
Avocado – Creamy slices of avocado add a buttery richness that makes the bowl feel extra satisfying.
Onion – A classic garnish that rounds out the bowl with a bit of texture.
Cilantro – A handful of fresh cilantro sprigs adds brightness and aroma, giving the bowl that classic finishing touch.
How to Make Street Corn Chicken Rice Bowls
Even home cooks with basic skills can make restaurant-worthy rice bowls at home. For Mexican-inspired recipes like this, keeping it simple really does the trick.
- Cook your rice according to package directions. Fluff it with a fork once done, then divide it between two serving bowls. If you’re using brown rice or another firm grain, keep in mind that it will take longer to cook than white rice.
- Grill the corn on the cob over medium-high heat until lightly charred, turning occasionally. If you don’t have an outdoor grill, a stovetop grill pan works just as well. Once charred, cut the kernels off the cob and toss them in a bowl with mayonnaise, cotija cheese, smoked paprika, chili powder, and a squeeze of fresh lime juice. This creates that creamy, smoky “street corn” mix.
- Pat the chicken dry and season generously with salt and pepper. Grill over medium heat for about 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. A digital meat thermometer will be useful for this. Then, let it rest for a few minutes before slicing into strips to keep the juices locked in.
- Assemble the bowls. Layer the cooked rice in the bottom, then top with sliced chicken and a generous spoonful of the street corn mixture.
- Add creamy avocado slices, a handful of diced onion, fresh cilantro, and an extra sprinkle of cotija cheese. Serve with lime wedges on the side so everyone can add as much brightness as they like.
Street Corn Chicken Rice Bowl FAQs
Can I use rotisserie chicken instead of grilling my own?
Yes, it’s a great shortcut. A good quality rotisserie chicken saves time without sacrificing flavor. Simply shred the meat and warm it up in a skillet or microwave before adding it to the bowl.
What if I can’t find cotija cheese?
Don’t worry, you can substitute it with feta or queso fresco (another Mexican-style cheese). Both give you that salty, crumbly texture that makes the corn mixture pop.
Can I make this bowl ahead of time?
You can prep the rice, chicken, and corn mixture in advance, then store them separately in the fridge. When you’re ready to eat, just reheat and assemble the bowls. Add avocado and cilantro fresh so they don’t brown or wilt.
Is this recipe spicy?
Not really. It leans more smoky than spicy, with just a gentle kick from the chili powder. Most people enjoy the flavor, even those who aren’t big on heat. If you do want to turn things up, sprinkle in some cayenne, add jalapeños, or finish with your favorite hot sauce.
Can I use a different type of rice?
Absolutely. Brown rice, quinoa, or even cauliflower rice are great swaps if you want extra fiber or a lighter base. Just make sure to season them lightly so they don’t taste bland under all the toppings.
Final Thoughts
Mexican-inspired recipes never disappoint, and this street corn chicken rice bowl is no exception. Every bite hits the right notes with a balance of hearty and fresh flavors. I think it’s perfect for both lunch and dinner, and I love how the smokiness of the grilled corn blends with the creamy avocado. It’s also easy to pack up for work or school, making it as practical as it is delicious. Plus, with lean protein, healthy fats, and plenty of fiber, it offers real nutritional value too. For me, it’s comfort food that still manages to be balanced and good for you.
Street Corn Chicken Rice Bowl
Ingredients
- 2 cups cooked white rice
- 2 grilled chicken breasts, sliced
- 1 cup corn (fresh grilled or frozen, thawed)
- 2 tbsp mayonnaise
- ¼ cup cotija cheese, crumbled
- 1 lime, cut into wedges
- ½ tsp smoked paprika
- ½ tsp chili powder
- 1 avocado, sliced
- ¼ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Cook the rice and set aside in two serving bowls.
- Prepare the corn: grill it (or heat in a skillet) until lightly charred. Toss with mayonnaise, cotija cheese, smoked paprika, chili powder, and a squeeze of lime juice.
- Grill the chicken: season with salt, pepper, and a little chili powder, then grill until cooked through. Slice into strips.
- Assemble the bowls: layer rice, grilled chicken, and street-corn mixture.
- Top it off with avocado slices, diced onion, fresh cilantro, and an extra sprinkle of cotija. Add lime wedges on the side for serving.
