Save to Pinterest This lively Mexican street corn chicken bowl brings together juicy spiced chicken, creamy street corn, vibrant cilantro-lime rice, and bold toppings for a crave-worthy meal that never fails to brighten my dinner table. The combination of fresh zesty flavors and a pop of smoky heat reminds me of my favorite street food stalls in Mexico City and always wins rave reviews from friends and family.
It is a meal I turn to when I want something fun and satisfying that everyone at the table can customize. After trying it at a backyard party one summer, I could not wait to recreate it at home and it is now one of my most requested recipes.
Ingredients
- Chicken breast or thigh: diced for quick even cooking; choose chicken with a fresh pink color
- Olive oil: for a tender marinade and searing; helps spices cling to the chicken
- Chili powder and smoked paprika: bring warmth and a hint of smokiness; select a chili powder with a deep red color
- Ground cumin: for earthiness
- Garlic powder and onion powder: build savory background flavors
- Salt and black pepper: to balance and enhance all layers
- Corn kernels: for the street corn topping; use sweet fresh corn when in season or high quality frozen otherwise
- Mayonnaise and sour cream or Greek yogurt: give creamy richness; use a thick texture mayo
- Cotija or feta cheese: for tang and saltiness; opt for a good quality crumbly cheese
- Fresh cilantro and lime: for big bold freshness; choose heavy limes and perky cilantro for the most flavor
- Cooked rice: white or brown as the grainy base for soaking up the toppings; use fluffy rice made that day if possible
- Butter or olive oil: for tossing with rice
- Optional avocado: for creamy slices
- Sliced jalapenos: for fresh heat
- Extra lime and hot sauce: for bright flavor finish
Step-by-Step Instructions
- Marinate the Chicken:
- Combine olive oil chili powder smoked paprika cumin garlic powder onion powder salt and black pepper in a bowl. Add diced chicken and toss really well so every piece is coated. Cover and refrigerate for fifteen to thirty minutes. This locks in flavor and tenderness.
- Char the Corn for Topping:
- Heat olive oil in a skillet on medium high until shimmering. Pour in corn kernels in a single layer and let them cook undisturbed for a minute to get a good char then toss and cook two to four more minutes until golden brown spots appear. Let cool slightly before mixing.
- Mix the Creamy Corn:
- Put charred corn in a bowl. Add mayonnaise sour cream or Greek yogurt crumbled cheese chili powder lime juice and chopped cilantro. Stir to coat every kernel and set aside. This mixture should be creamy with little pops of flavor in every bite.
- Pan Sear the Chicken:
- Heat a clean skillet on medium high. Lay chicken in a single layer and do not stir for four to five minutes until golden brown on one side. Flip and cook for four to five more minutes until browned and cooked through. Remove from heat and let rest briefly for juicy results.
- Toss the Cilantro Lime Rice:
- In a large bowl combine hot cooked rice with butter or olive oil lime juice chopped cilantro and salt. Toss well so every grain is coated and fragrant.
- Assemble Big Bowls:
- Spoon cilantro lime rice into wide shallow bowls. Top with a generous scoop of cooked chicken then add lots of street corn topping. Add avocado jalapeno lime wedge and a drizzle of hot sauce for your perfect finish.
Save to Pinterest When I make this I always double the corn topping because it disappears instantly every time. Cotija cheese with its crumbly tang makes this bowl taste just like street corn from a vendor in Oaxaca. Seeing my family building their own bowls and laughing at the table makes this dish a memory maker for me.
Storage Tips
If you have leftovers store chicken rice and corn topping separately in airtight containers in the fridge for up to three days. Only add fresh avocado and cilantro right before reheating or serving. Warm the chicken and rice in the microwave and enjoy cold or gently warmed corn topping for best texture.
Ingredient Substitutions
Swap in grilled shrimp or steak for the chicken if you want variety. Use canned or fire roasted corn in a pinch. If you prefer dairy free make with vegan mayonnaise and skip the cheese. For extra fiber use brown rice or cooked quinoa as your base.
Serving Suggestions
This bowl is filling on its own but pairs well with crispy tortilla chips and a pitcher of agua fresca. Sometimes I add a side salad of sliced cucumbers and radishes dressed with lime juice for crunch.
Cultural Context
This recipe draws inspiration from Mexican elote vendors who grill fresh corn and slather it with creamy chile spiked toppings. Serving these flavors in a bowl with rice and spiced protein makes a heartier meal while keeping the spirit of Mexican street food alive in every bite. It is a fun way to bring those vibrant street corner tastes into a home kitchen.
Pro Tips
- Let the chicken marinate as long as you can for deeper flavor
- Char the corn until you smell a sweet nutty aroma this is the signature street corn touch
- Always taste for salt and lime at the end a little more of either can really brighten up the whole bowl
Save to Pinterest Common Recipe Questions
- → How do I char the corn for extra flavor?
Heat olive oil in a skillet, add drained corn kernels, and cook over medium-high until lightly charred, stirring occasionally.
- → Can I substitute chicken with another protein?
Yes, try grilled tofu or shrimp for a vegetarian or pescatarian option, adjusting marinating and cooking times as needed.
- → What's the best rice for this bowl?
White or brown long-grain rice works well; you can also use quinoa for extra fiber and a nutty flavor profile.
- → Are there ways to make the bowl spicier?
Add sliced jalapeños, extra hot sauce, or a pinch of cayenne to the chicken marinade or corn topping for more heat.
- → How do I make this dish dairy-free?
Replace cheese and sour cream with dairy-free alternatives, and use vegan mayo for a completely dairy-free bowl.
- → What tools do I need to prepare this bowl?
You’ll need a large skillet, mixing bowls, knife, cutting board, spatula or tongs, and basic measuring utensils.