Mexican Street Corn Chicken Bowl

This vibrant rice bowl brings together juicy grilled chicken and the zingy flavors of Mexican street corn for the ultimate weeknight dinner. Creamy cotija cheese and a tangy chili-lime crema round out each bite, hitting all the right notes for a quick family favorite.

I first tried a version of this dish from a taco stand and now it is my go-to for family dinners when we want something both familiar and bold. My kids especially love to drizzle on extra crema before digging in.

Ingredients

• Boneless skinless chicken breasts: Juicy and lean protein Pick the freshest you can find ideally organic or free range
• Olive oil: Helps the spices coat the chicken Choose extra virgin for best flavor
• Chili powder: Adds smoky heat Look for a blend with minimal fillers
• Ground cumin: Warm earthy depth Choose whole seeds and grind fresh for extra aroma
• Smoked paprika: Brings subtle smokiness Opt for Spanish or Hungarian varieties if you want authentic flavor
• Garlic powder: Convenient for even seasoning Choose pure garlic powder for best taste
• Salt: Essential for seasoning Use kosher or flaky sea salt
• Black pepper: Adds mild kick Fresh cracked is best
• Fresh lime juice: Brightens and tenderizes Pick limes that are heavy for their size
• Long grain white rice: Fluffy base for the bowl Choose aged basmati or jasmine for fragrant results
• Low sodium chicken broth: Adds flavor to rice Opt for homemade or low sodium store bought
• Unsalted butter: Sews in richness European style is fantastic here
• Frozen or fresh corn: Sweetness and crunch Grilling fresh ears brings another layer of flavor
• Mayonnaise: Creamy binding in street corn Go for full fat classic mayo
• Cotija cheese: Salty crumbly finish Try feta if cotija is not available
• Fresh cilantro: Burst of herbal flavor The leaves should be bright and green
• Chili powder: For additional warmth Same as above
• Sour cream: Creamy base for crema Full fat delivers the richest result
• Avocado: Diced for buttery creaminess Hass avocados are typically the creamiest
• Lime wedges: For finishing acidity Pick limes that yield slightly to the touch

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil chili powder ground cumin smoked paprika garlic powder salt pepper and lime juice in a bowl Stir well to blend Add chicken breasts and turn to coat evenly Let rest at least 10 minutes while you make the rice This quick marinade infuses flavor but even 10 minutes makes a difference

Cook the Rice:

Rinse the rice under cold water until the water runs clear Drain well In a saucepan combine the rice chicken broth butter and salt Bring to a boil over medium high heat Once boiling reduce heat to low cover and simmer for about 15 minutes until the rice is tender and the liquid is absorbed Lift the lid gently and fluff with a fork to keep each grain separate

Grill the Chicken:

Heat a grill pan or heavy skillet over medium high Once hot add the marinated chicken Sear for 5 to 6 minutes per side until deep golden and cooked through The internal temperature should reach 74 degrees Celsius or 165 degrees Fahrenheit Let the chicken rest uncovered for 5 minutes to keep it juicy before slicing

Char the Corn:

Heat a dry skillet over medium high Add thawed corn kernels Spread into a single layer and let sit undisturbed for 3 to 4 minutes until lightly charred Toss once or twice. Remove from heat Stir in mayonnaise cotija cheese chopped cilantro chili powder lime juice and a pinch of salt and pepper Mix well for a creamy street corn topping

Make the Chili Lime Crema:

In a small bowl whisk together the sour cream mayonnaise fresh lime juice chili powder garlic powder and a pinch of salt Continue whisking until completely smooth and chilled

Assemble the Bowls:

Divide the fluffed rice evenly among four serving bowls Arrange sliced chicken over the rice Spoon on the street corn mixture Top with diced avocado and extra chutney of cilantro and cotija cheese Drizzle the chili lime crema across the top Finish each bowl with a wedge of lime on the side

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My favorite part is always the street corn topping The combo of charred corn creamy mayo fresh cilantro and salty cotija brings so much flavor My kids will eat just the corn mixture on tortilla chips as a snack because it is that good

Storage Tips

These rice bowls keep well in the fridge for up to three days Store chicken rice corn and toppings separately for maximum freshness The crema lasts about a week Make sure to cover tightly so the flavors remain fresh. If packing for meal prep keep avocado on the side to avoid browning

Ingredient Substitutions

If you are out of cotija cheese feta offers a similar salty crumb Use black beans instead of chicken for a vegetarian option or swap in grilled shrimp for a seafood twist No fresh corn Just use frozen kernels or strain from a can and pat very dry before charring

Serving Suggestions

Serve these bowls as a complete meal or pile the toppings into taco shells or lettuce cups You can also offer them as a laid back dinner party spread where everyone builds their own bowl Pair with a simple cabbage slaw or pickled jalapeños for added crunch and zing

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A Taste of History

Inspired by the beloved Mexican street dish elote this bowl transforms classic corn on the cob into a hearty main course The tradition of dressing charred corn with mayo lime and cotija is found on corners all over Mexico and now it is a highlight in our home kitchen too

Recipe FAQs

→ What makes the corn taste like Mexican street food?

Charring corn in a hot skillet brings out smoky sweetness, while mayo, cotija, cilantro, chili, and lime echo classic street flavors.

→ Can I substitute cotija cheese?

Feta’s salty crumbly texture works well if cotija is unavailable. Both add a rich, tangy finish to the bowl.

→ How long should I marinate the chicken?

Even 10 minutes infuses flavor, but 30 minutes or more yields extra tenderness and depth from the spices and lime.

→ Is this dish gluten-free?

Yes, all core ingredients are naturally gluten-free. Always confirm labels on broth and mayonnaise for sensitive diets.

→ What can I use instead of chicken?

Grilled shrimp or black beans are excellent swaps, letting you adapt the bowl for pescatarian or vegetarian meals.