Street Corn Chicken Rice Bowls

Street Corn Chicken Rice Bowls combine juicy chicken, smoky corn, fluffy rice, cotija cheese, and a creamy lime dressing for an easy meal that's perfect for dinner or meal prep.

Prep Time15

Cook Time15

Total Time30

Servings: Bowls

Calories: 413kcal

Author: Karin and Ken

Ingredients

3 cups cooked rice
2 medium chicken breasts grilled , sliced, about 2½ cups, or rotisserie chicken
2 cups corn kernels grilled , cut from about 3 ears of corn or frozen fire-roasted corn
¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
¼ cup cotija cheese or queso fresco
1 ripe avocado sliced, optional
1 lime juiced
2 tablespoons cilantro chopped
2 tablespoons red onion finely diced
1 small jalapeño seeded and finely diced, optional
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt

Instructions

In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt until smooth.
Divide the cooked rice evenly among 4 serving bowls.
Top each bowl with sliced chicken and corn kernels.
Sprinkle the cotija cheese, cilantro, avocado, red onion, and jalapeño evenly over the bowls.
Drizzle the prepared dressing over each bowl just before serving.
Garnish with additional cotija cheese, cilantro, and lime wedges if desired.

Notes

Build the best flavor: Lightly char the corn and chicken, use fresh lime juice, and adjust the jalapeños and chili powder to suit your preferred spice level.
Prep for success: Cook the rice and chicken ahead of time, let the chicken rest before slicing, and keep the components separate if meal prepping.
Assemble thoughtfully: Start with warm rice, reserve extra cotija cheese and cilantro for garnish, and add avocado for extra creaminess and richness.
Serve fresh: Assemble the bowls just before serving for the best texture, flavor, and presentation.

Nutrition