Description

A vibrant and flavorful Mexican-American Street Corn Chicken Rice Bowl featuring tender grilled or rotisserie chicken, charred corn in a creamy, tangy sauce, and topped with crumbled cotija cheese and fresh cilantro. This easy stovetop recipe is perfect for meal prep and customizable with optional toppings like avocado and pickled onions.

Ingredients

Main Ingredients

2 cups cooked white or brown rice
2 cups cooked and shredded or diced chicken breast (grilled or rotisserie)
1 tablespoon olive oil
2 cups corn kernels (fresh, canned, or frozen)

Street Corn Sauce

1/4 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Juice of 1 lime

Toppings and Garnishes

1/3 cup crumbled cotija or feta cheese
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
Optional: sliced avocado, pickled red onions, jalapeños, extra lime wedges

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Instructions

Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and let cool slightly.
Make the Street Corn Sauce: In a small bowl, mix together mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, and a pinch of salt and pepper until smooth. Stir the charred corn, crumbled cotija cheese, and chopped cilantro into the sauce until well combined.
Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with shredded or diced chicken. Spoon generous amounts of the street corn mixture over the chicken and rice.
Add Optional Toppings: Add optional toppings like sliced avocado, pickled red onions, jalapeños, and additional cilantro if desired. Serve with lime wedges on the side for squeezing over the bowl.

Notes

This dish is excellent for meal prep and can be served warm or cold.
Use quinoa or cauliflower rice instead of white or brown rice for a lower-carb alternative.
To increase heat, add hot sauce or cayenne pepper to the street corn sauce mixture.