Go Back

Mexican Street Corn Chicken Rice Bowl

A vibrant and flavorful bowl featuring seasoned chicken, zesty Mexican street corn, and fluffy rice, all topped with creamy lime mayo and cotija cheese.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 520

Ingredients
  

Main Ingredients
  • 1 cup cooked rice (white or brown) Make sure it's cooked ahead of time.
  • 1 lb chicken breast, cut into bite-sized pieces Evenly cut for uniform cooking.
  • 2 cups corn (fresh, frozen, or canned) Drain canned corn before use.
  • 1/2 cup mayonnaise For the zesty dressing.
  • 1/4 cup lime juice Freshly squeezed is best.
  • 1/4 cup cotija cheese (or feta) Crumbled for topping.
  • 2 tsp chili powder For seasoning the chicken.
  • to taste Fresh cilantro, chopped For garnish.
  • to taste Salt and pepper For seasoning.
  • as needed Olive oil for cooking For sautéing the chicken.

Method
 

Preparation
  1. In a skillet, heat a tablespoon of olive oil over medium heat.
  2. Add the chicken pieces, sprinkle with salt, pepper, and chili powder. Cook until the chicken is golden-brown and cooked through, about 7-10 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the corn and stir for a few minutes until warmed through (if frozen) or slightly charred (if using fresh).
  4. In a small bowl, combine mayonnaise, lime juice, and a pinch of salt to create the zesty dressing.
  5. In bowls, layer cooked rice, followed by the seasoned chicken, then the corn. Drizzle with the lime-mayo dressing and sprinkle with cotija cheese and fresh cilantro.
  6. Serve and enjoy! Feel free to add more toppings or spices according to your taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a microwave or stovetop with a splash of water to avoid drying out the rice. Portion ingredients separately for fresher flavors. Consider freezing cooked chicken and corn for quick meals.