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Loaded Street Corn Chicken Rice Bowl Recipe

Loaded Street Corn Chicken Rice Bowl Recipe
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4.6 from 11 reviews

This Loaded Street Corn Chicken Rice Bowl is a delicious Mexican-inspired dish featuring tender chicken, flavorful street corn, creamy sauce, and rice, all topped with fresh avocado and cilantro.

Ingredients

Units Scale

For the Chicken:

  • 2 lbs boneless skinless chicken breasts (halved into thin filets)
  • 2 Tbsp olive oil
  • Chili powder, cumin, paprika, garlic powder, oregano, salt, pepper

For the Street Corn:

  • 2 1/2 cups corn kernels (fresh or frozen)
  • 1/2 small onion, diced
  • 1 small jalapeño, minced (optional)

For the Sauce:

  • 1/3 cup mayonnaise
  • 1/2 cup sour cream or crema
  • 2 1/2 tsp Tajín (or chili-lime seasoning)
  • Juice of 1 small lime
  • 2–3 Tbsp milk
  • Pinch of sea salt

For Toppings and Assembly:

  • 2 1/2 cups cooked rice
  • 1 ripe avocado, chopped
  • 1/2 cup cotija cheese, shredded
  • 1/2 cup chopped cilantro
  • Lime wedges
  • Extra sauce or Tajín to finish

Instructions

  1. Mix the sauce: Combine sauce ingredients in a bowl and set aside.
  2. Cook the chicken: Season chicken with spices, cook in a skillet over medium heat until internal temperature reaches 165°F (about 8–10 minutes). Remove and set aside.
  3. Sauté the street corn: In the same skillet, sauté corn, onion, and jalapeño until charred and tender (~4–5 minutes). Stir in half of the sauce.
  4. Assemble: Spoon rice into bowls, top with sliced chicken, street corn, avocado, cotija, and cilantro. Serve with lime wedges and drizzle with remaining sauce and extra Tajín if desired.

Notes

  • Use chicken thighs for juicier bites.
  • Frozen corn can be used if fresh is unavailable.
  • Adjust spice levels to taste.
  • Reheat rice with a splash of water.
  • Additional options: Add black beans or lettuce for extra fiber and texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/loaded-street-corn-chicken-rice-bowl-recipe/