Easy Mexican Street Corn Chicken & Rice Bowls
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If you’re stuck in a lunch or dinner rut, make my Easy Mexican Street Corn Chicken and Rice Bowls. They are vibrant and flavorful, combining Mexican street corn’s rich, smoky flavors with tender, seasoned chicken and hearty wild rice, creating a satisfying and nutritious meal in a bowl.
It’s the perfect blend of seasonings and textures, great for meal prep, and above all, really, really tasty!
This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
Let’s talk about the layers: 1. The wild rice provides a wholesome and nutty base that adds texture and heartiness to the bowls. 2. The chicken is perfectly seasoned with spices like smoked paprika and chipotle chili powder. 3. The Mexican street corn is smoky, tangy, and slightly creamy from the mayonnaise. 4. The toppings like fresh cilantro, lime wedges, and crumbled cotija cheese add brightness and flavor. 5. The sauce on top is reminiscent of the classic elote topping.
It’s a delicious combination of ingredients, and whether you’re cooking for your family, meal-prepping for the week, or hosting a casual dinner with friends, this recipe will surely impress!
Why this recipe works
- I love incorporating wild rice into this easy Mexican Street Corn recipe for its phenomenal flavor and texture and because California-grown wild rice is nutrient-rich. It contributes over 15 vitamins and minerals, including folic acid and other B Vitamins, as well as iron and zinc.
- This recipe combines seasonal flavors and textures, creating a balanced and satisfying meal.
- Great for meal prep!
- Simple to bring together with common, everyday ingredients.
Ingredient Notes
For the ingredient measurements and the recipe, scroll down to the bottom of the blog post where the recipe card is located.
- California-grown Wild Rice: Wild Rice is a 100% whole grain and is a good source of complex carbohydrates and protein. I love the nutty flavor and chewy texture it adds to these chicken bowls!
- Chicken: Juicy chicken seasoned with garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin, salt, and pepper.
- Corn: Sweet corn kernels fresh off the cob are sautéed with olive oil until slightly charred and tossed with mayonnaise, jalapeno, cilantro, garlic, lime, and chili powder, mimicking the flavors of traditional Mexican street corn.
- Sauce: a creamy, tangy sauce to bring the whole meal together; made with sour cream, mayonnaise, taco seasoning, lime juice and a pinch of salt.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Char the corn
A hack to cut the corn easily: place a small bowl upside-down in the center of a large mixing bowl. Then stand the corn on top of the smaller bowl, and use a sharp knife to slice down along the cob. Instead of flying every which way, the kernels will collect in the bottom of the bowl! Once cut, add to a hot pan and cook, stirring occasionally, until the kernels begin to get slightly charred.
MIx it up!
Add all of the Mexican Street Corn ingredients to a bowl and stir to combine. Taste and adjust any seasonings if necessary.
Build the bowls!
Layer the wild rice, Mexican street corn, seasoned chicken, and all of your favorite toppings, plus the yummy sauce on top! Dig in or make for meal prep!
Expert Tips & Variations
- Choose Fresh Corn: For the best flavor and texture, use fresh corn on the cob.
- Add more herbs: Experiment with different herbs like parsley, basil, or chives in addition to or instead of cilantro for a different twist.
- Add bacon or other proteins: Add crumbled cooked bacon to the toppings for a smoky, savory addition that complements the sweet corn. Or instead of chicken, use steak!
- Prep in advance: make each component of the bowls in advance, so when it’s time to assemble, the wait time is over, and you can simply build your bowl and enjoy!
Storage
- Properly stored in an airtight container, it will last 3-5 days.
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Easy Mexican Street Corn Chicken and Rice Bowls
Ingredients
For the rice
- 2 cups cooked California-grown wild rice
For the Mexican Street Corn Mixture
- 4 ears corn, husked
- 1-2 Tbsp. olive oil
- 1 jalapeno, seeded and diced
- 2 green onions, diced
- 3 Tbsp. mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. chili powder
- 1 lime zest & juice
- 1/2 cup cotija cheese
- additional salt and pepper, to taste
For the chicken
- 4 cups cooked chicken
- 1/8 tsp. of each of the following seasonings: garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin salt, and pepper. Adjust seasonings to taste.
For the sauce
- 1/2 cup sour cream
- 2 Tbsp. mayonnaise
- 1 Tbsp. taco seasoning
- 1-2 tsp. lime juice
- salt, to taste
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cut the corn off the cob. Heat the olive oil in a large nonstick frying pan over medium heat. Once hot, add the corn. Cook the corn, stirring occasionally, until the kernels become slightly charred, ~10 minutes. Let the corn cool for a few minutes.
- Then, add the corn and remaining ingredients to a large bowl and toss to combine. Taste and adjust seasonings as desired. Chill.
- Toss the cooked chicken with the seasonings.
- Whisk together the sauce ingredients in a bowl.
- Divide the cooked wild rice into four bowls. Top each bowl with the chicken, the Mexican street corn mixture, your choice of toppings (cilantro, cotija, lime), and drizzle the creamy sauce over the top. Enjoy!
Video
Notes
- Storage: Properly stored in an airtight container, it will last 3-5 days.
- Wild rice typically takes ~45 minutes to cook on the stovetop. Cook according to package directions.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Really good.
This is so tasty!! I forgot the jalapeño but otherwise made as written. Delicious flavors. I did grill chicken thighs but mixed with spices as recipe indicates. Will make again!!
This was outstanding!
I’ve made it three times already !!
Thank you so much!