Mexican Street Corn Chicken and Rice Bowls (Gluten Free)
If you're craving something hearty, fresh and packed with flavor, this Mexican Street Corn Chicken and Rice Bowl is going to check every box. It's naturally gluten free, incredibly satisfying and layered with bold, zesty flavors that make every bite exciting.
I make some version of a chicken and rice bowl almost every week, but this one has quickly become a favorite in my kitchen. It's simple enough for a busy weeknight since it only takes 35 minutes, but it feels special thanks to all those classic Mexican street corn. And the best part? It's gluten free, so it's one of those meals I can make without overthinking ingredients.
What really makes this street corn chicken and rice bowl stand out is the combinations of Mexican-inspired textures and flavors. You've got fluffy rice, juicy seasoned chicken, sweet charred corn, and a creamy, tangy sauce that ties everything together. It's warm, comforting and fresh all at the same time which is exactly what I want in an easy lunch or dinner.
If you have made my Slow Cooker Mexican Street Corn, Mexican Street Corn Coleslaw, Mexican Street Corn Dip or Mexican Street Corn Chicken Tacos, you already know how much I love these flavors. And if you're into build your own bowls like my Chicken and Hummus Bowls, this one is such a fun twist that brings in that smoky, creamy street corn feel in the best way.
WHY YOU'LL LOVE THIS CHICKEN AND RICE BOWL
- Perfect for meal prep lunches and quick weeknight dinners.
- Zesty flavor: Loaded with bold, smoky and creamy street corn flavor.
- Balanced meal: Protein, carbs and healthy fats to keep you full.
- Customizable: Finish with your favorite toppings or add-ins.
INGREDIENTS YOU NEED
- White rice: One of the base ingredients for the bowl. Feel free to use brown rice, cauliflower rice or even quinoa to switch it up.
- Chicken breasts: I prefer using boneless skinless breasts that are diced into cubes. You can use cut up tenders, or thighs.
- Corn: I'm using frozen corn for ease and convenience but you can use fresh or canned.
- Mayo: The base of the street corn mixture that gives it that creamy, tangy taste.
- Butter and oil: The fats to cook the chicken in and char the corn.
- Cotija cheese: The classic Mexican style cheese used in many street corn recipes like this Slow Cooker Mexican Street Corn and this Mexican Street Corn Dip. If you can't find, use crumbled queso fresco or feta.
- Red onion: Gives a little bite. If you have pickled on hand, even better.
- Cilantro: Get to garnish with and gives an authentic taste.
- Lime juice: Fresh is always best!
- Seasonings: Paprika, cumin, garlic salt, chili powder, and onion powder.
Scroll down to the recipe card for exact quantities used.
TOP SUBSTITUTIONS AND VARIATIONS
- Rice: Use brown rice, or quinoa. For a low carb option, try my Cilantro-Lime Cauliflower Rice or this Cauliflower Mexican Rice.
- Chicken: For a juicier taste, use chopped chicken thighs. You can also easily swap the protein for shrimp, steak strips, and ground turkey. And if you are looking for vegetarian, use black beans or chickpeas.
- Mayo: I'd use Greek yogurt for a lighter version.
- Corn: Use fresh or canned. For canned, make sure to drain any excess water before charring.
- Cotija cheese: I know this can be hard to find sometimes so you can use crumbled feta or crumbled queso fresco that's also used in this Mexican Street Corn Chicken Salad.
- Toppings: Jalapenos, pickled red onions, Pico de Gallo, sliced avocados or Guacamole.
HOW TO MAKE STREET CORN CHICKEN AND RICE BOWLS
Step 1: Cook rice and marinate chicken in spices
Step 2: Cook chicken
Step 3: Char the corn
Step 4: Make street corn mixture
Step 5: Assemble bowls
EMILY'S TIPS FOR SUCCESS
- Season your chicken well. Don't be shy with spices; the cumin, chili powder, paprika and onion powder give great depth.
- Cook your rice fluffy and separate. Rinse your rice before cooking and avoid over stirring it to keep it light and not mushy.
- Char the corn for authentic flavor. A quick saute in a hot skillet adds that slightly smoky, street corn taste that makes this dish shine.
- Layer flavors. Don't just toss everything together all at once. Build your bowl like they do at Chipotle in layers so each bite has a mix of rice, chicken, corn and toppings.
- Make the sauce slightly ahead of time. Letting it sit for even 10 minutes to help the flavors meld and deepen.
WHAT TO SERVE WITH STREET CORN CHICKEN AND RICE BOWLS
These bowls are a complete meal on their own, but if you want to round things out, here are a few ideas:
- A light Tomato, Cucumber and Avocado Salad with Feta Cheese for extra freshness.
- Extra lime wedges or hot sauce for serving.
STORAGE + REHEATING INSTRUCTIONS
Store each component separately in airtight containers in the refrigerator for up to 4 days for best freshness.
When you are ready to eat, reheat the rice and chicken, then add the corn and toppings fresh. If the sauce thickens in the fridge, just stir in a squeeze of lime juice or a splash of water to loosen it up.
RECIPE FAQ'S
Can I use brown rice or cauliflower rice for low carb?
Absolutely! Brown rice works great for extra fiber and this Cilantro Lime Cauliflower Rice is a great low carb option.
Can I make this dairy free?
Yes, just use a dairy free cheese or omit completely to keep this bowl dairy free.
What's the best way to cook the chicken?
You can grill, pan sear or bake it. I usually go with a quick skillet method for ease and flavor.
Can I meal prep this chicken and rice street corn bowl?
Definitely! It's perfect for meal prep. Just store everything separately and assemble when ready to eat for the best texture.
I hope you give these Street Corn Chicken and Rice Bowls a try! If you do give this recipe a try, please let me know!
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Mexican Street Corn Chicken and Rice Bowls (Gluten Free)
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Gluten-Free
Description
If you're craving something hearty, fresh and packed with flavor, this Mexican Street Corn Chicken and Rice Bowl is going to check every box. It's naturally gluten free, incredibly satisfying and layered with bold, zesty flavors that make every bite exciting.
Ingredients
- 4 boneless skinless chicken breasts (diced)
- 1 ½ cups of white rice
- 12 oz bag of frozen corn
- 1 red onion (diced)
- ⅓ cup mayo
- ½ cup crumbled queso fresco (divided)
- 1 tbsp butter
- ¼ cup avocado oil
- 5 tbsp lime juice (divided)
- 3 tbsp chopped cilantro (divided)
- 2 tsp paprika (divided)
- 2 tsp chili powder (divided)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
Instructions
- Cook the rice.
- As the rice cooks, in a large mixing bowl, add the diced chicken, 4 tablespoon lime juice, 2 tablespoon cilantro, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon onion powder and ¼ cup of avocado oil. Stir to mix and coat the chicken.
- In a large skillet, add the chicken and cook on a medium to high heat for about 10 minutes. You want the chicken to get color and charred pieces all over. Remove the chicken to a plate and set aside.
- Add the butter to the pan and the bag of corn, stir around on a medium to high heat until the pieces of corn get brown and burnt slightly.
- In a medium size bowl, add the ¼ cup of crumbled queso fresco, mayo, 1 tablespoon cilantro, 1 teaspoon paprika, 1 teaspoon chili powder, 1 tablespoon lime juice and 2 cups of the browned corn. (Save the leftover corn for later)
- Stir the mixture up, then add the cooked rice to serving bowls, add the chicken, street corn sauce on top, diced red onion, sprinkle ¼ cup of queso fresco on top of all the bowls, then sprinkle some of the leftover browned corn and cilantro on top. Enjoy!
Notes
- Cook the rice while you are preparing everything else to have everything ready around the same time.
- Char the corn for the best authentic flavor.
- Build your bowl in layers starting with rice, chicken, corn mixture then toppings.
- Make ahead: Cook the chicken, rice and corn ahead of time so you can quickly assemble bowls during the week.
- Storage: Store each component separately in airtight containers in the refrigerators for up to 4 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 786 kcal
- Sugar: 8.1g
- Sodium: 389.6mg
- Fat: 41.6g
- Saturated Fat: 9.2g
- Carbohydrates: 44.3g
- Fiber: 3.6g
- Protein: 59.6g
- Cholesterol: 191.3mg
