Save This vibrant bowl combines tender, spice-rubbed chicken with the classic flavors of Mexican street corn. The star is the creamy corn mixture—charred corn kernels tossed with mayonnaise, sour cream, crumbled cotija cheese, cilantro, and lime. Served over fluffy rice with sliced avocado and cherry tomatoes, each bowl delivers a perfect balance of smoky, creamy, tangy, and fresh elements in every satisfying bite.
The first time I had street corn in Mexico City, I stood on a dusty corner watching the vendor coat each ear with this incredible creamy sauce. I knew that combination had to live in a bowl somehow. Now this rice bowl shows up on our dinner table at least twice a month, and my husband actually asks for it by name.
Last summer I made this for a crowd of friends who were skeptical about corn in a rice bowl. By the end of dinner, three people were asking for the recipe. The way the creamy corn mixture coats each grain of rice is something special.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and slices beautifully over the rice
- Chili powder and smoked paprika: This spice blend gives the chicken that authentic street corn flavor profile
- White rice: Long grain stays fluffy and separate, perfect for catching all that sauce
- Frozen corn: Works just as well as fresh and saves precious prep time
- Mayonnaise and sour cream: The magic combination that creates that street corn creaminess
- Cotija cheese: Salty and crumbly, though feta makes a perfectly fine substitute
- Fresh cilantro and lime: Bright acid and herbaceous flavor cut through the rich elements
Instructions
- Get your rice going first:
- Start the rice in a saucepan with water or broth and a pinch of salt. Cover and let it simmer while you prep everything else.
- Season the chicken generously:
- Toss the chicken breasts with olive oil and all those spices chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Let it sit for a few minutes to really absorb those flavors.
- Cook the chicken until perfectly done:
- Grill or pan sear over medium high heat for about 6 to 7 minutes per side. The chicken should be cooked through with nice char marks. Let it rest for 5 minutes before slicing.
- Make the street corn magic:
- Melt butter in a skillet and sauté the corn until it gets those gorgeous charred spots, about 3 to 4 minutes. Stir in the mayonnaise, sour cream, cotija, cilantro, jalapeño, lime juice, and chili powder until everything is coated and creamy.
- Build your bowls:
- Start with a base of fluffy rice, then arrange sliced chicken on top. Spoon that street corn mixture over everything, then add avocado slices, cherry tomatoes, and extra garnishes.
Save This recipe became my go to for hectic weeknights when I want something that feels special but does not take forever. The combination of textures and flavors just works every single time.
Making It Your Own
I have played around with this base recipe so many times. Some weeks I swap in brown rice or quinoa for extra fiber. Other times I add black beans to make it even more substantial.
Heat Level Adjustments
The jalapeño in the corn mixture is totally optional and easy to adjust. My kids prefer it mild, so I sometimes serve hot sauce on the side instead. You can also use a milder pepper like poblano.
Perfect Sides
This bowl is pretty complete on its own, but a simple green salad with lime vinaigrette works beautifully alongside it. Tortilla chips and extra lime wedges on the table make it feel like a real feast.
- Warm some tortillas on the side for scooping up every last bite
- Serve with cold beer or aguas frescas for the full experience
- Extra cotija on the table never hurts anyone
Save Hope this bowl becomes as much of a staple in your house as it is in mine.
Recipe FAQs
- → Can I make the street corn topping ahead of time?
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Yes, prepare the corn mixture up to 24 hours in advance and store it in the refrigerator. The flavors actually meld together better after sitting. Bring it to room temperature before serving for the best texture and taste.
- → What can I substitute for cotija cheese?
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Feta cheese makes an excellent substitute with similar crumbly texture and salty flavor. You could also use queso fresco for a milder taste, or grated Parmesan for a sharper bite.
- → Is this bowl spicy?
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As written, the dish has mild heat from the chili powder and optional jalapeño. You can easily adjust the spice level by adding more jalapeño, hot sauce, or cayenne pepper to the chicken seasoning or corn mixture.
- → Can I use leftover chicken for this bowl?
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Absolutely. Use about 2 cups of cooked, shredded chicken and season it with the spice blend before assembling. This shortcuts the cooking time to just 25 minutes if your rice and chicken are already prepared.
- → How do I store leftovers?
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Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the corn topping separate from the rice to maintain texture. Reheat the chicken and rice gently, and add fresh garnishes before serving.
- → Can I use frozen corn instead of fresh?
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Yes, frozen corn works perfectly. Thaw and drain it well before sautéing to achieve the best char. Frozen corn actually releases less moisture during cooking, helping you get those desirable charred spots more easily.
