This chicken rice bowl is the kind of thing I make when I want to impress no one but myself. It’s got grilled chicken—seasoned just right—laid over fluffy, chili-lime rice, then topped with smoky corn, a punchy lime crema, and crunchy tortilla strips. Let’s just say this bowl knows how to show up hungry. It checks every box if you’re hunting for chicken Mexican recipes that double as weekday heroes. This one’s quick, it’s hearty, and it tastes like something you’d overpay for at a street food truck. We’re talking Mexican chicken recipes with real staying power. Whether you’re craving Mexican rice recipes that don’t fall flat, a chicken salad recipe Mexican style that actually brings the heat, or chicken and corn recipes you won’t forget—this bowl’s got you. And yes, it’s one of those easy chicken and rice recipes that makes meal prep a win for the whole week.

1) Key Takeaways
2) Easy Mexican Street Corn Chicken Rice Bowl Recipe
3) Ingredients for Mexican Street Corn Chicken Rice Bowl
4) How to Make Mexican Street Corn Chicken Rice Bowl
5) Tips for Making Mexican Street Corn Chicken Rice Bowl
6) Making Mexican Street Corn Chicken Rice Bowl Ahead of Time
7) Storing Leftover Mexican Street Corn Chicken Rice Bowl
8) Try these Main Course Recipes next!
9) Mexican Street Corn Chicken Rice Bowl
10) Nutrition

1) Key Takeaways

This rice bowl brings Mexican street corn and grilled chicken together in the best way
It’s perfect for meal prep or weeknight dinners
Fresh, fast, filling, and flavorful without a ton of ingredients
Can be made spicy or mild, depending on your mood (or who you’re feeding)

2) Easy Mexican Street Corn Chicken Rice Bowl Recipe

We all have those days where we want something warm, flavorful, and filling but don’t want to wash more than one pan. This is where my Mexican Street Corn Chicken Rice Bowl steps up. You get the smoky sweetness of charred corn, the zing of lime, the comfort of rice, and the heartiness of grilled chicken. That combo has carried me through more weeknight meal prep moments than I can count.

What makes this one different from other chicken Mexican recipes is the way everything holds its own but still blends into one savory spoonful. Every bite has something going on—whether it’s that little crunch from the tortilla strips or the creamy twang of the cotija cheese and lime crema that makes the rice almost feel indulgent. This is a true meal prep recipe that actually makes you look forward to opening your lunch container.

At Elena Cooks, we believe weeknight dinners don’t have to feel like a chore, and this dish really delivers on that. If you’ve been on the hunt for more Mexican chicken recipes that actually work on a Tuesday night and still taste good on Friday, this is it. Try it once, and it’ll be one of your top easy chicken and rice recipes to return to again and again.

3) Ingredients for Mexican Street Corn Chicken Rice Bowl

Cooked White Rice: I usually use long-grain rice here, but jasmine rice also works like a charm. It’s the base, and you want it fluffy, not sticky, so it soaks up the flavor from everything else.

Chili Powder: This is what gives the rice that warm, earthy background. It’s not spicy on its own, but adds a little something that whispers “Hey, I’ve got personality.”

Lime Juice: Use fresh lime juice if you can. Bottled lime works too, but the fresh stuff? Game changer. It brightens up the whole bowl.

Olive Oil: Just a little splash brings everything together. It helps the rice hold onto the spices and keeps things from getting too dry.

Chicken Breasts: I usually grill mine, but pan-seared works too. You can even shred up leftover rotisserie chicken. It’s one of the best shortcuts in meal prep recipes.

Grilled Corn Kernels: Fresh off the cob is great, but canned or frozen works just fine. I’ve even used leftover corn on the cob from a weekend barbecue—bonus flavor!

Mayonnaise: This is the base of the crema. I know mayo gets a bad rap sometimes, but trust me—it’s the glue that holds the tangy, spicy magic together.

Sour Cream: It adds creaminess and a little tang that balances the lime. Greek yogurt can work if you want to lighten it up.

Garlic Powder & Smoked Paprika: These give the crema depth. The garlic adds sharpness, and the paprika adds a smoky edge that’s low-key addictive.

Salt: Don’t skip it. A pinch here and there brings everything into balance.

Chopped Cilantro: Adds freshness. If you hate cilantro (you’re not alone), leave it out or swap with green onion.

Cotija or Feta Cheese: Cotija is more traditional, but feta does the trick too. Crumbly, salty, and just the right amount of funk.

Tortilla Strips: Crunch. Need I say more?

4) How to Make Mexican Street Corn Chicken Rice Bowl

Step 1: Start by tossing your rice with chili powder, lime juice, and a little olive oil. I usually do this in the same pot I cooked the rice in, because who wants more dishes?

Step 2: Mix the crema. Stir together mayo, sour cream, garlic powder, paprika, and salt until smooth. Taste it. Good? Cool. If not, add more lime or spice until it sings.

Step 3: Chop or shred your chicken and get your corn ready. If it’s canned, rinse and drain it. If it’s fresh, you’re fancy and I’m impressed. If it’s frozen, no shame—heat it up!

Step 4: In each bowl (or meal prep container), layer the chili-lime rice first, then the chicken, then the corn.

Step 5: Spoon on that crema. Don’t hold back—this is the flavor glue. Top with chopped cilantro and a generous shake of cheese.

Step 6: Just before you eat, sprinkle tortilla strips over the top. Or don’t. But honestly, why would you skip the crunch?

5) Tips for Making Mexican Street Corn Chicken Rice Bowl

If you’re making this for lunch, use containers that keep the toppings separate from the rice so the tortilla strips don’t go soft. The texture matters more than you think in recipes like this.

When cooking rice, rinse it well before boiling. That cuts the starch and helps it stay fluffy instead of clumping together. You want light and separate grains that don’t weigh the bowl down.

Want to turn up the heat? Add a few dashes of hot sauce to the crema or slice up a jalapeño. If you’re like me, that touch of spice makes the whole bowl more satisfying. A proper kick can bring out the flavor in meal prep recipes that rely on balance.

6) Making Mexican Street Corn Chicken Rice Bowl Ahead of Time

This is one of those dishes that actually tastes better the next day. The lime sinks deeper into the rice, and the crema gets more character from the spices. I usually make three or four bowls at once and they hold up in the fridge all week.

Don’t dress everything right away, though. I keep the crema in a little container on the side, so it doesn’t soak the rice too soon. That way, when it’s time to eat, I just pour it on and it still feels fresh.

The tortilla strips? Keep them separate too. They go soft if you let them sit too long. Add them at the last minute and they stay crisp. It’s those little things that make meal prep recipes feel less like leftovers and more like real meals.

7) Storing Leftover Mexican Street Corn Chicken Rice Bowl

I store these in airtight containers and they last four to five days in the fridge without any trouble. Keep the toppings separate if you want to avoid soggy situations. I usually put the crema and tortilla strips in their own tiny compartments or snack bags.

Reheating is optional. I usually eat mine cold or let it come to room temp, but you can microwave the rice and chicken if that’s your thing. Just wait to add the crema and tortilla strips until after you’ve heated it up.

If you’ve made a big batch and need a break, freeze just the rice and chicken portion. Skip freezing the crema—it doesn’t defrost well. But the base of the bowl? It’ll be waiting for you next week like a hero.

8) Try these Main Course Recipes next!

9) Mexican Street Corn Chicken Rice Bowl