Description

This Loaded Street Corn Chicken Rice Bowl Recipe brings all the creamy, smoky, zesty flavor of Mexican street corn straight to your dinner bowl! Juicy, spiced chicken meets charred corn tossed in a lime-cotija crema and gets layered over fluffy rice with all your favorite toppings. It’s bold, satisfying, and perfect for weeknight dinners, weekend meal prep, or anytime you’re craving something hearty and packed with flavor.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken thighs or breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
Salt and pepper, to taste

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned—drained)
1 tbsp mayonnaise
1 tbsp sour cream or Greek yogurt
Juice of ½ lime
¼ cup crumbled cotija cheese
1 tbsp chopped cilantro
Optional: pinch of chili powder or Tajín for a flavor kick

For the Bowl:

2 cups cooked white or brown rice
1 avocado, diced (or ½ cup guacamole)
Additional cotija, cilantro, and lime wedges for serving
Optional toppings: pickled red onions, jalapeños, or hot sauce

Instructions

Cook the Chicken: Season chicken with paprika, chili powder, cumin, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 5–6 minutes per side, or until cooked through and golden brown. Remove, rest, and slice.
Char the Corn: In the same skillet, add corn kernels (no oil needed). Cook over medium-high heat until corn is slightly charred, stirring occasionally—about 5–7 minutes.
Make the Street Corn Sauce: In a bowl, mix mayo, sour cream, lime juice, cotija, and cilantro. Stir in the charred corn and season with chili powder if desired.

Assemble the Bowls: Add rice to each bowl. Top with sliced chicken, street corn mixture, avocado, and extra toppings as desired. Serve warm with lime wedges.

Notes

You can grill the chicken instead of pan-searing for extra smoky flavor.
Want it dairy-free? Use vegan mayo and skip the cheese.
Meal prepping? Store components separately and assemble fresh for best texture.
Day-old rice works beautifully here—it holds up better and reheats like a dream.
Cotija too strong? Try feta or queso fresco as a milder alternative.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Bowls, Meal Prep
Method: Stovetop
Cuisine: Mexican-Inspired

Keywords: Loaded Street Corn Chicken Rice Bowl Recipe