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Mexican street corn and chicken rice bowl served in a colorful dish

Mexican Street Corn & Chicken Rice Bowl

A comforting and flavorful dish featuring charred corn, tender chicken, and a creamy garlic-lime sauce, perfect for family gatherings or weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup golden corn kernels
  • 1 cup cooked white rice
  • 1 piece grilled chicken breast
  • 1 clove garlic (minced)
  • 2 tbsp sour cream
  • 2 tbsp cotija cheese (crumbled)
  • 1/2 tsp red chili flakes Adjust to taste
  • 1 tbsp fresh cilantro (chopped)
  • 1/2 piece lime (juice of 1/2)
  • Salt
  • Black pepper

Method
 

Preparation
  1. In a small bowl, mix sour cream, minced garlic, lime juice, salt, and pepper until smooth. Set aside.
  2. Season the chicken breast with salt, pepper, and chili flakes.
Cooking
  1. Heat a grill or pan over medium-high heat. Cook the corn for 3-5 minutes until lightly charred.
  2. Grill the chicken for 5-6 minutes per side until fully cooked. Remove the chicken and let it rest for 5 minutes.
  3. Cook the rice by boiling water, adding rice, then covering and simmering for 15 minutes. Let it sit for 5 minutes before fluffing it with a fork.
Assembly
  1. Slice the rested chicken into thin strips.
  2. Place the cooked rice into serving bowls. Top with sliced chicken and charred corn.
  3. Drizzle the creamy garlic-lime sauce over everything. Sprinkle with cotija cheese, chili flakes, and chopped cilantro.
  4. Serve warm and enjoy.

Notes

This rice bowl can be customized for every guest with extra toppings like avocado, jalapeños, or more cheese. Enjoy it family-style in a big bowl. For extra flavor, consider marinating the chicken for an hour before grilling.