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Street Corn Chicken Bowls Recipe

4.4 from 761 reviews

This Street Corn Chicken Bowl is a flavorful and satisfying meal that combines juicy, cooked chicken and sweet corn served over a bed of fluffy rice. Topped with tangy Cotija cheese and a fresh squeeze of lime, it captures the vibrant flavors of Mexican street corn in a convenient bowl perfect for lunch or dinner.

Ingredients

Scale

Chicken

  • 2 cups cooked chicken, shredded or diced

Corn

  • 1 cup corn kernels, cooked

Rice

  • 2 cups cooked white rice

Toppings

  • ½ cup Cotija cheese, crumbled
  • 1 lime, cut into wedges

Instructions

  1. Cook the Chicken: Prepare the chicken by cooking it thoroughly, either by grilling, pan-searing, or boiling. Once cooked, shred or dice the chicken into bite-sized pieces.
  2. Cook the Corn: Cook the corn kernels by boiling, grilling, or sautéing until tender and slightly charred for extra flavor. Drain and set aside.
  3. Prepare the Rice: Cook the rice according to package instructions or preferred method, ensuring it is fluffy and perfectly done.
  4. Assemble the Bowl: Place a generous serving of rice at the base of the bowl. Top with cooked chicken and corn evenly distributed.
  5. Add Cheese and Lime: Sprinkle crumbled Cotija cheese over the top. Finish by squeezing fresh lime juice over everything to add brightness and a tangy finish.

Notes

  • For extra flavor, consider seasoning the chicken with chili powder, cumin, or smoked paprika before cooking.
  • Grill the corn for a smoky touch that enhances the street corn experience.
  • This bowl can be served warm or cold, making it ideal for meal prepping.
  • Substitute Cotija cheese with feta for a similar tangy, crumbly texture if desired.
  • To make it vegetarian, omit the chicken and add black beans or grilled tofu instead.

Keywords: Street Corn Chicken Bowl, Mexican Chicken Bowl, Cotija Chicken Bowl, Corn and Chicken Recipe, Easy Chicken Bowls