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Mexican Street Corn Chicken Rice Bowl

A vibrant rice bowl that combines grilled chicken, corn, and a creamy sauce inspired by the flavors of Mexican street corn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked Chicken, shredded or diced (grilled, baked, or rotisserie)
  • 1 cup Rice (brown, white, or cauliflower rice)
  • 1 cup Corn (fresh, frozen, or canned)
  • 1 small Red Onion, diced
  • ¼ cup Cilantro, chopped
  • ½ cup Cotija Cheese, crumbled (or feta for a substitute)
Sauce Ingredients
  • 2 tablespoons Mayonnaise (Greek yogurt works for a lighter option)
  • 1 lime Lime Juice From 1 lime
  • 1 teaspoon Chili Powder
  • to taste Salt & Pepper

Method
 

Preparation
  1. Cook the rice according to the package instructions. Tip: Add a pinch of salt to the water for extra flavor.
Cooking
  1. Cook the corn: If using fresh corn, grill it for about 10 minutes until charred, or sauté if frozen or canned. Personalize: For added depth, toss in a sprinkle of chili powder while cooking.
  2. Mix the sauce: In a bowl, combine mayonnaise (or Greek yogurt), lime juice, chili powder, salt, and pepper to taste. Tip for Thickness: If your sauce is too thick, add a splash of water to reach your desired consistency.
  3. Combine: In a large bowl, mix the cooked rice, grilled chicken, corn, red onion, and cilantro. Drizzle the sauce over the top and gently mix.
Serving
  1. Plate and serve by dividing into bowls and garnishing with crumbled cotija cheese.
  2. Engagement: Share your beautiful bowls on social media and tag me!

Notes

For healthier alternatives, use cauliflower rice for a low-carb option or vegan mayo for a dairy-free choice. Store leftovers in an airtight container for up to 4 days.