Mexican Street Corn Chicken Bowls

Why You’ll Love This Recipe

I love how this dish packs in so much flavor with minimal effort. The chicken is perfectly seasoned, the corn topping is rich and zesty, and everything comes together in under 30 minutes. It’s great for meal prep, naturally gluten-free, and endlessly customizable with fresh toppings.

ingredients

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

For the Chicken:
• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and black pepper to taste

For the Corn Topping:
• 2 cups corn kernels (fresh, canned, or thawed from frozen)
• ⅓ cup mayonnaise
• ¼ cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• ¼ teaspoon chili powder

For the Bowls:
• 2 cups cooked rice (white, brown, or cauliflower rice)
• Optional toppings: avocado slices, extra cilantro, lime wedges, hot sauce

directions

1. In a small bowl, I mix olive oil with chili powder, cumin, paprika, garlic powder, salt, and pepper. I rub this seasoning mix all over the chicken breasts.

2. I grill the chicken or sear it in a skillet over medium heat for 6–7 minutes per side, or until fully cooked. I let it rest before slicing it into strips.

3. While the chicken cooks, I stir together the corn, mayonnaise, cotija cheese, cilantro, lime juice, and chili powder in a bowl until well coated. I set it aside.

4. I assemble each bowl with a layer of cooked rice, followed by sliced chicken and a generous spoonful of the corn topping.

5. I garnish with avocado slices, more cilantro, lime wedges, or hot sauce if I’m craving extra heat or brightness.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: 470 kcal per serving

Variations

• I use grilled chicken thighs instead of breasts for richer flavor.

• I swap mayonnaise with Greek yogurt for a lighter corn topping.

• I add black beans or pickled red onions for extra texture.

• I serve it over quinoa or shredded lettuce for a grain-free option.

• I turn it into tacos or wraps instead of bowls for a fun twist.

storage/reheating

I store the rice, chicken, and corn topping separately in airtight containers for up to 3 days in the fridge. I reheat the chicken and rice in the microwave or a skillet, then assemble the bowls fresh. The corn topping can be served cold or at room temperature.

FAQs

Can I use leftover grilled chicken?

Yes—this recipe is perfect for using up cooked chicken. I just slice it and warm it slightly before adding it to the bowl.

What can I use instead of cotija cheese?

If I don’t have cotija, I use feta for a similar salty crumble, or Parmesan in a pinch.

Can I make it dairy-free?

Absolutely—I skip the cheese or use a dairy-free cheese substitute, and replace the mayo with vegan mayo.

Is this good for meal prep?

Yes—I portion out the rice and chicken into containers, keep the corn topping in a separate container, and assemble right before eating.

Can I make this spicy?

Definitely—I add extra chili powder or a drizzle of hot sauce, or even chopped jalapeños for more heat.

Conclusion

These Mexican Street Corn Chicken Bowls deliver on both flavor and convenience. The sweet-spicy corn topping and juicy chicken create a vibrant, crowd-pleasing combination that I turn to again and again. It’s a quick, colorful dinner that checks all the boxes for taste, texture, and ease!