Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked white rice; 2 boneless skinless chicken breasts; 2 cups corn kernels (fresh, frozen, or canned); 1/2 cup sour cream; 1/4 cup mayonnaise; 1/2 cup crumbled cotija cheese; 2 tablespoons chopped fresh cilantro; 1 teaspoon chili powder; 1 tablespoon lime juice; 1 tablespoon olive oil; Salt and pepper to taste

The story behind this big ol’ bowl of street corn chicken rice

I have to tell you, the first time I threw this street corn chicken rice bowl together, it was basically because I was tired, it was raining cats and dogs, and I desperately wanted dinner that didn’t taste like defeat (you know those nights…). Anyway, I raided my fridge and thought, why not mash up my love for Mexican street corn with my affection for big rice bowls? Turns out, it’s now a running joke in my house that I “accidentally invented” dinner royalty.

Also, if you hear my dog barking in the background here, just know that’s his contribution to the ambiance. Everyone wants in on this bowl, apparently!

Why you’ll love this (and why I keep making it…and making it)

I make this when:

We’re dangerously close to ordering takeout (because it’s honestly faster than arguing over the menus).
My family goes mad for the sweet-salty-char combo—especially my teenager, who claims he “doesn’t like corn” but devours this every time (hypocrisy is delicious?).
I feel like flexing my not-so-secret trick: you can use leftover rice and nobody will ever know!

And! Once, my mayo mysteriously disappeared (someone used it all for sandwiches without telling me, shocker), so I just used sour cream and—actually, it was brilliant. I sort of hate that.

Here’s what you’ll need (maybe…)

Chicken breast – 2 big ones, or thighs if you’re feeling reckless. I sometimes use rotisserie when I’m out of time. My aunt swears thighs are juicier. She’s not wrong.
Cooked rice – white, brown, jasmine, or that microwave stuff. I won’t judge. Leftover Chinese takeout rice is a winner (fact!)
Corn – about 1-2 cups. Fresh off the cob by all means, but frozen or canned works. My grandma always bought Green Giant (nostalgia factor), but really, any corn will do the trick.
Mayonnaise – 2 big spoonfuls. Sour cream or Greek yogurt if mayo’s mysteriously gone.
Cotija cheese – crumbly magic. Fetais okay in a pinch; I tried parmesan, don’t recommend unless you’re desperate (and even then…ehhh).
Lime – juice of 1-2. Bottled stuff is fine, just add a bit more.
Chili powder – a teaspoon or two. Tajín is my current obsession here.
Green onions & fresh cilantro – grab a handful of whatever’s around.
Salt and pepper – obviously!
Optional: sliced avocado, pickled jalapeños, a drizzle of hot sauce, or tortilla crumbles (got leftover chips? Crumble them up…crunch heaven)

Let’s make this (don’t overthink it)

Cook your chicken. Season the chicken breast (or thighs—honestly, whatever’s lurking in your freezer) with salt, pepper, and a bit of chili powder. Pan-sear until browned and cooked through; or grill if you’re fancy. I’ve even just diced it up and stir-fried if I’m really in a rush. Let it rest a second, then chop or shred (this is where I always burn my fingers…patience is not my strong suit).
Get the corn going. Best case, char it in a dry skillet until golden spots form. That, or throw it under the broiler for a few minutes & check often—corn drama can get out of hand fast. Fresh, frozen, or canned all work here (drain canned very well—trust me, soggy corn’s not fun).
Mix the creamy “street corn” stuff. In a bowl, stir together your mayo (or sour cream/yogurt), a big splash of lime juice, a good shake of chili powder or Tajín, plus most of your cotija cheese. This is the moment to sneak a taste—and adjust, because no two limes taste the same, and sometimes chili powder is suddenly twice as spicy at random.
Assembly time! Layer rice in big bowls. Top with the hot chicken, then the street corn (I go heavy here). Spoon over the creamy mixture. Scatter green onions/cilantro and any optional extras (avocado: yes—my kid says ew, but he’s wrong). Squeeze some extra lime, dust with remaining cheese, and if you swung by the chip bag, go nuts.

Stand back and admire—then, dig in before someone else does.

Notes from my kitchen to yours

If your rice is a little dry (mine often is, after a few days in the fridge), just splash a tablespoon or two of water over it and blast in the microwave covered. Comes back to life like nobody’s business.
When I double this recipe, the only real hazard is running out of cheese—which causes a small household crisis.
If you have an air fryer, you can actually crisp the corn in it for a super quick hack (I only just figured this out after resisting buying one for years).

Some ways I’ve messed with this recipe (plus, one flop)

Black beans mixed in with the rice: so hearty, it’s basically a nap waiting to happen after lunch.
Rotisserie chicken saves so much time it’s not even funny—just chop and warm it in a pan for a sec with spices.
Once, I tried adding diced red pepper for color. Looked pretty, but somehow fought with the corn flavor. Eh, not worth it, but other people like it, so go with your gut!
Pulled pork instead of chicken: too rich for me, but my neighbor swears by it. (To each their own, right?)

What equipment do you really need?

You can theoretically make this with just a frying pan and a couple bowls. Sure, a grill would be cool, but I don’t own one. No rice cooker? Old-fashioned pot does the job. No fancy cheese grater? Just crumble cotija with your hands; it’s good stress relief. Oh and tongs help with the chicken but a fork works fine (just watch those fingers…).

How to store this for later (but will you really need to?)

Pop leftovers in a sealed container, fridge for up to 2 days. Honestly, it’s never lasted more than 24 hours here—my husband has a sixth sense for when this bowl is in the fridge. If you somehow have willpower, reheat each part gently and reassemble; holds up fine. (Don’t freeze—the corn part gets weird.)

How do I like serving this? (Here comes the tradition…)

We pile everything up in giant pasta bowls and squeeze extra lime at the table, arguing over who gets the last bit of cotija. Sometimes we do tortilla chips on the side for scooping (my son just crushes them straight in—who am I to judge?). Oh and on especially ambitious days, I make a quick pico de gallo—see here for a good, easy version—and scatter over the top. Not required, but pretty, and a good way to sneak in more veggies (or at least pretend to).

Pro tips (a.k.a., here’s what not to do)

I once tried rushing the chicken—don’t. Let it rest after cooking or it’ll be dry as a bone.
If you skip charring the corn, the depth of flavor just isn’t the same. But, fine, if you’re hangry, just use it as-is. No shame!
Use more lime than you think. Then, probably a little more.

Let’s hit some questions (real ones I’ve actually gotten!)

Q: Can I make this ahead?
Sure can, just store everything separate so it doesn’t get soggy. Actually, I find it tastes better the next day (if anyone leaves you any).
Q: Is there a vegan version?
Definitely. Use roasted chickpeas instead of chicken, vegan mayo, dairy-free cheese…the works! Honestly, I’ve only tried the vegan mayo once, but it was surprisingly good. Wouldn’t bet my boots on the cheese though—your mileage may vary.
Q: What’s the best rice?
Whatever you like or is lurking in the pantry. Jasmine is lovely. Brown takes longer. The bagged microwave stuff works in a pinch (not that I’d *ever* take shortcuts…ha!).
Q: Is cotija cheese essential?
Nope. Feta, queso fresco, or honestly, skip it if you must. But if you want that authentic zing, try to get cotija if you can. I order mine online sometimes from MexGrocer.
Q: Can I make it spicy?
Go wild! Add jalapeños, more chili powder, or your favorite hot sauce. Just remember, some family members may whimper (speaking from experience).

There you have it—my not-at-all-perfect, but always-devoured Street Corn Chicken Rice Bowl Recipe. Let me know how yours turns out, or what wild twist you give it that outshines mine (happens more often than I’d like to admit…)

Street Corn Chicken Rice Bowl Recipe You’ll Want Again and Again