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Street Corn Chicken Rice Bowl

Mexican Street Corn Chicken & Rice Bowls are meal prep friendly, vibrant and flavorful bowls packed with Mexican street corn’s rich, smoky flavors, tender, seasoned chicken, and hearty wild rice.

Ingredients

Scale
  • 2 cups cooked California-grown wild rice
  • 4 ears corn, husked
  • 12 Tbsp olive oil
  • 1 jalapeño, seeded and diced
  • 2 green onions, diced
  • 3 Tbsp mayonnaise
  • ¼ cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp chili powder
  • Zest & juice of 1 lime
  • ½ cup cotija cheese, crumbled
  • Additional salt & pepper, to taste
  • 4 cups cooked chicken, diced
  • ⅛ tsp garlic powder
  • ⅛ tsp chipotle chili powder
  • ⅛ tsp onion powder
  • ⅛ tsp smoked paprika
  • ⅛ tsp cumin
  • Salt & pepper, to taste
  • ½ cup sour cream
  • 2 Tbsp mayonnaise
  • 1 Tbsp taco seasoning
  • 12 tsp lime juice
  • Salt, to taste

Instructions

  1. Cut the corn off the cob and char the kernels in olive oil over medium heat until slightly charred, about 10 minutes, then let cool.
  2. In a bowl, combine charred corn with jalapeño, green onions, mayonnaise, cilantro, garlic, salt, pepper, chili powder, lime zest & juice, and cotija cheese; stir and chill.
  3. Toss cooked chicken with garlic powder, chipotle chili powder, onion powder, smoked paprika, cumin, salt, and pepper.
  4. Whisk together sour cream, mayonnaise, taco seasoning, lime juice, and salt to make the sauce.
  5. Divide cooked wild rice among four bowls. Top each with seasoned chicken, the street corn mixture, and drizzle with the creamy sauce.
  6. Garnish with additional cilantro, cotija cheese, and lime wedges if desired; serve immediately.

Notes

  • Properly stored in an airtight container, bowls will last 3–5 days.
  • Wild rice typically takes about 45 minutes to cook; follow package instructions.

Nutrition

Keywords: street corn, chicken rice bowl, Mexican street corn, wild rice, meal prep