20-Minute Mexican Chicken and Street Corn Rice Bowls with Smoky Crema

If you’re craving a bold, satisfying dinner that comes together in a flash, these Mexican-spiced chicken and street corn rice bowls are your answer. Juicy chopped chicken breast is seasoned with a Mexican spice blend and sautéed with onions until golden, then served over fluffy buttered rice. The real star is the street corn: charred sweet corn tossed with a creamy, smoky red pepper crema, scallions and a squeeze of fresh lime. A sprinkle of tangy cotija cheese and extra lime wedges on the side make every bite irresistible.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. It’s a complete meal in a bowl-protein, veggies and grains-all with vibrant Latin American flavors. Plus, it’s easily customizable: add avocado, hot sauce or extra crema to suit your taste.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain the corn and pat it dry with paper towels. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the corn and cook, stirring occasionally, until golden brown and lightly charred, 4-6 minutes. If the corn starts to pop, cover the pan with a lid. Add more oil if it sticks. Transfer the charred corn to a medium bowl. Wipe out the pan.
2. While the corn cooks, trim and thinly slice the scallions. Quarter the lime. Halve, peel and finely dice the onion.
3. To the bowl with the charred corn, add the scallions, mayonnaise, smoky red pepper crema, garlic powder and the juice from half the lime. Stir to combine, then season with salt and pepper. Refrigerate until ready to serve.
4. Open the package of chicken and drain any excess liquid. Heat a large drizzle of oil in the same pan over medium-high heat. Add the onion, chicken and Mexican spice blend. Cook, stirring occasionally, until the chicken is browned and cooked through, about 4 minutes. Season with salt and pepper. Add ¼ cup water (½ cup for 4 servings) and cook, stirring, until the onion is softened and most of the water has evaporated, 2-4 minutes more.
5. Meanwhile, massage the rice package to break up the grains. Pour the rice into a second medium microwave-safe bowl. Add 3 tablespoons water (6 tablespoons for 4 servings), then place a damp paper towel over the bowl. Microwave until warmed through, 1½-2 minutes. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Divide the rice between bowls. Top with the chicken and street corn in separate sections. Crumble the cotija cheese over the corn. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Pat it dry before cooking to get a good char.

What can I use instead of cotija cheese?

Feta cheese is a great substitute or you can use grated Parmesan for a different flavor.

How do I make this dish spicier?

Add a pinch of cayenne pepper or diced jalapeño to the chicken while cooking or serve with hot sauce.