Mexican Street Corn Chicken Rice Bowl is my kind of weeknight dinner — smoky grilled chicken, charred corn tossed in creamy chili-lime dressing, fluffy cilantro-lime rice, and a drizzle of zesty lime crema. It’s hearty, colorful, and bursting with bold flavors inspired by Mexican street food.

Why You’ll Love This Recipe

I love how this bowl combines everything I crave in one dish: juicy, spiced chicken, tangy lime, creamy corn, and plenty of fresh herbs. It’s balanced, filling, and totally customizable — perfect for a quick weeknight dinner, meal prep, or even a weekend cookout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless chicken thighs

• Olive oil

• Chili powder

• Cumin

• Paprika

• Garlic, minced

• Lime juice

• Salt and black pepper

For the rice:

• Jasmine rice

• Chicken broth

• Fresh cilantro, chopped

• Lime zest and juice

For the street corn topping:

• Fresh corn on the cob (or frozen corn)

• Mayonnaise

• Cotija cheese, crumbled

• Chili powder

• Fresh cilantro

For the lime crema:

• Mexican crema or sour cream

• Lime juice

• Pinch of salt

Directions

1. I marinate the chicken in olive oil, chili powder, cumin, paprika, garlic, lime juice, salt, and pepper for at least 30 minutes.

2. I cook the jasmine rice in chicken broth, then fluff and stir in cilantro, lime zest, and lime juice.

3. I grill fresh corn until charred, then cut the kernels off the cob. I toss them with mayonnaise and chili powder.

4. I grill or pan-sear the chicken until golden and cooked through, then let it rest for 5 minutes before slicing.

5. I whisk the crema with lime juice and salt.

6. To assemble, I layer rice in bowls, top with sliced chicken, corn mixture, Cotija cheese, a drizzle of crema, and fresh cilantro.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes of prep and 25 minutes of cooking, ready in 40 minutes.

Variations

• Protein Swap: I use shrimp or steak instead of chicken.

• Vegetarian Version: I add black beans or grilled zucchini in place of meat.

• Extra Heat: I sprinkle in cayenne or use chipotle powder in the marinade.

• Cheese Twist: Queso fresco works if Cotija isn’t available.

storage/reheating

I store leftovers in airtight containers for up to 3 days. To reheat, I warm the rice and chicken separately, then assemble fresh bowls with crema and cilantro just before serving.

FAQs

Can I use frozen corn?

Yes, I just thaw it and char it in a hot skillet for the same smoky flavor.

What’s the best rice to use?

I love jasmine rice for its fragrance, but basmati or long-grain white rice works too.

Can I meal prep this recipe?

Definitely. I keep the rice, chicken, and corn stored separately, then assemble with fresh toppings.

Do I have to marinate the chicken?

Marinating adds flavor, but if I’m short on time, I season and cook right away — it still tastes great.

Can I make it dairy-free?

Yes, I swap the sour cream with a dairy-free yogurt or crema alternative and use vegan cheese.

Conclusion

Mexican Street Corn Chicken Rice Bowl is one of my favorite ways to turn street food flavors into a full, satisfying meal. With smoky, creamy, and tangy elements in every bite, it’s a dinner that feels special but comes together easily. It’s the kind of recipe I can make over and over without getting tired of it.