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Authentic Mexican Street Corn Chicken Rice Bowls with Creamy Cilantro-Lime Dressing

Close-up of a street corn chicken rice bowl featuring grilled chicken, corn, and creamy green sauce over white rice.
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Assemble a satisfying and flavorful street corn chicken rice bowl featuring smoky grilled chicken, charred corn tossed in a creamy sauce, and a bright lime dressing. This recipe brings street food flavor to your dinner table.

Ingredients

Scale
  • 2 cups cooked white or brown rice
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 2 cups fresh or frozen corn kernels
  • 1/4 cup mayonnaise or Mexican crema
  • 1/4 cup crumbled cotija cheese, plus extra for topping
  • 1 tablespoon lime juice, plus wedges for serving
  • 1/4 cup chopped fresh cilantro, plus extra for garnish
  • 1/4 cup water or chicken broth (for thinning sauce)
  • Optional: 1/4 teaspoon cayenne pepper for heat
  • Optional: 1/2 cup diced red onion or pickled jalapeños for topping

Instructions

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through (about 6-8 minutes per side). Once cooked, let the chicken rest for 5 minutes, then dice or shred it.
  2. Make the Street Corn Topping: If using fresh corn, char the kernels in a dry skillet over medium-high heat until slightly blackened in spots. If using frozen, thaw and then char briefly. In a small bowl, combine the charred corn, mayonnaise or crema, 1/4 cup cotija cheese, 1 tablespoon lime juice, and cilantro. Mix well. Add a splash of water or broth if the mixture is too thick.
  3. Prepare the Dressing: In a separate small bowl, whisk together 2 tablespoons of mayonnaise or crema, the remaining 1 tablespoon of lime juice, 2 tablespoons of water or broth, 2 tablespoons of chopped cilantro, and a pinch of salt. Adjust consistency as needed.
  4. Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top the rice with the diced or shredded chicken. Spoon a generous amount of the creamy street corn mixture over the chicken.
  5. Finish and Serve: Drizzle the creamy cilantro-lime dressing over the entire bowl. Garnish with extra crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side.

Notes

  • For meal prep, store the rice, chicken, corn mixture, and dressing in separate airtight containers. Assemble just before eating to keep the textures fresh.
  • If you prefer a smoky flavor without grilling, add 1/4 teaspoon of liquid smoke to the chicken seasoning mix.
  • Substitute black beans or roasted sweet potatoes for the chicken to make this a vegetarian meal.

Nutrition

Find it online: https://blissbatter.com/street-corn-chicken-rice-bowl/