Loaded Street Corn Chicken Rice Bowl

Loaded Street Corn Chicken Rice Bowl is a flavorful, hearty dish inspired by the bright, tangy flavors of Mexican street corn.

Tender chicken, sweet corn, zesty seasonings, and creamy sauce come together over a bed of rice, topped with fresh garnishes for a satisfying one-bowl meal.

Kitchen Equipment Needed

• Skillet or sauté pan
• Medium pot (for cooking rice, if not using pre-cooked)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients Overview

• Chicken: Boneless, skinless chicken breasts or thighs seasoned and sautéed.
• Corn: Fresh, canned, or frozen kernels, with a creamy sauce to mimic elote (Mexican street corn).
• Rice: White, brown, or your favorite variety as the base.
• Cheese: Cotija or feta for a tangy, salty finish.
• Sauce: A creamy dressing with chili powder, lime, and optional hot sauce.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, diced
• 2 tablespoons oil (olive or vegetable)
• 1 teaspoon chili powder (plus more to taste)
• 1/2 teaspoon cumin (optional)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 2 cups cooked rice (white, brown, or your choice)
• 2 cups corn kernels (fresh, canned, or frozen)
• 2 tablespoons butter (if pan-roasting corn)
• 1/2 cup mayonnaise or sour cream (for the street corn sauce)
• Juice of 1 lime (divided or to taste)
• 1/2 teaspoon garlic powder or 1 clove garlic, minced (optional)
• 1/4 teaspoon smoked paprika or chipotle powder (optional)
• 1/4 cup crumbled Cotija cheese (or feta)
• 2 tablespoons chopped cilantro (for garnish)
• Optional toppings: sliced jalapeños, diced avocado, hot sauce

Directions

1. Season and cook the chicken
   In a skillet over medium-high heat, warm 1 tablespoon oil. Toss the diced chicken with chili powder, cumin, salt, and pepper. Add the seasoned chicken to the skillet and cook for 5–7 minutes, or until browned and cooked through (165°F/74°C internal temperature). Remove from heat and set aside.
2. Prepare the street corn
   In the same skillet (wipe out any excess chicken bits if needed), add another tablespoon of oil or butter over medium heat. Stir in the corn and a pinch of salt, sautéing for 3–4 minutes if using fresh or frozen kernels (draining if canned). If you want extra color, let the kernels brown slightly.
3. Make the creamy sauce
   In a bowl, whisk together the mayonnaise or sour cream, half of the lime juice, garlic powder (if using), and a dash of chili powder or smoked paprika. Adjust lime juice, salt, or spice to taste.
4. Combine corn and sauce
   Remove the sautéed corn from heat and stir in the creamy sauce. Mix well to coat the kernels.
5. Assemble the bowls
   Fill each bowl with a base of cooked rice. Top with cooked chicken and spoon the creamy street corn mixture over it. Sprinkle with Cotija cheese. Drizzle any remaining lime juice if desired. Garnish with chopped cilantro and optional toppings like jalapeños or avocado.
6. Serve
   Enjoy immediately while warm.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~400
• Protein: ~25g
• Fat: ~18g
• Carbohydrates: ~35g
• Fiber: ~3g
• Sugar: ~3g

Expert Tips

• Spice control: Use more or less chili powder or add hot sauce to customize the heat level.
• Shortcut: Use rotisserie chicken or leftover cooked chicken to speed up prep.
• Extra veggies: Stir in bell peppers or onions when cooking the chicken for added flavor and color.

FAQs

Can I use a different protein? Yes, shrimp, steak strips, or tofu work nicely.
What if I don’t have Cotija cheese? Feta, queso fresco, or even shredded Monterey Jack can substitute.
How long do leftovers keep? Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.

Storing & Reheating

• Storing: Cool completely and place in airtight containers. Keep for up to 3 days in the refrigerator.
• Reheating: Warm in the microwave or stovetop. For best results, store sauce and rice separately if possible.

Substitutions & Variations

• Low-carb: Serve over cauliflower rice or shredded lettuce.
• Gluten-free: Confirm seasonings are GF-certified; otherwise, this recipe is naturally gluten-free.
• Sauce swap: Mix Greek yogurt with lime juice and spices instead of mayo or sour cream.

Loaded Street Corn Chicken Rice Bowl

Loaded Street Corn Chicken Rice Bowl is a flavorful, hearty dish inspired by the bright, tangy flavors of Mexican street corn.

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Equipment

• - Skillet or sauté pan
• - Medium pot (for cooking rice, if not using pre-cooked)
• - Cutting board and knife
• Measuring cups and spoons
• - Wooden spoon or spatula

Ingredients

  

• - 1 pound boneless skinless chicken breasts or thighs, diced
• - 2 tablespoons oil olive or vegetable
• - 1 teaspoon chili powder plus more to taste
• - 1/2 teaspoon cumin optional
• - 1/2 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper adjust to taste
• - 2 cups cooked rice white, brown, or your choice
• - 2 cups corn kernels fresh, canned, or frozen
• - 2 tablespoons butter if pan-roasting corn
• - 1/2 cup mayonnaise or sour cream for the street corn sauce
• - Juice of 1 lime divided or to taste
• - 1/2 teaspoon garlic powder or 1 clove garlic minced (optional)
• - 1/4 teaspoon smoked paprika or chipotle powder optional
• - 1/4 cup crumbled Cotija cheese or feta
• - 2 tablespoons chopped cilantro for garnish
• - Optional toppings: sliced jalapeños diced avocado, hot sauce

Instructions

 

• **Season and cook the chicken**
• In a skillet over medium-high heat, warm 1 tablespoon oil. Toss the diced chicken with chili powder, cumin, salt, and pepper. Add the seasoned chicken to the skillet and cook for 5–7 minutes, or until browned and cooked through (165°F/74°C internal temperature). Remove from heat and set aside.
• **Prepare the street corn**
• In the same skillet (wipe out any excess chicken bits if needed), add another tablespoon of oil or butter over medium heat. Stir in the corn and a pinch of salt, sautéing for 3–4 minutes if using fresh or frozen kernels (draining if canned). If you want extra color, let the kernels brown slightly.
• **Make the creamy sauce**
• In a bowl, whisk together the mayonnaise or sour cream, half of the lime juice, garlic powder (if using), and a dash of chili powder or smoked paprika. Adjust lime juice, salt, or spice to taste.
• **Combine corn and sauce**
• Remove the sautéed corn from heat and stir in the creamy sauce. Mix well to coat the kernels.
• **Assemble the bowls**
• Fill each bowl with a base of cooked rice. Top with cooked chicken and spoon the creamy street corn mixture over it. Sprinkle with Cotija cheese. Drizzle any remaining lime juice if desired. Garnish with chopped cilantro and optional toppings like jalapeños or avocado.
• **Serve**
• Enjoy immediately while warm.