20-Minute Mexican Spiced Chicken Bowls with Street Corn and Cotija

These Mexican spiced chicken bowls bring together tender, savory chopped chicken breast and charred sweet corn tossed with crisp scallions, a smoky red pepper crema, garlic and lime. Served over fluffy buttered rice and finished with crumbled cotija cheese, every bite is a burst of flavor. The best part? This vibrant meal comes together in just 20 minutes, making it perfect for busy weeknights when you crave something delicious without the fuss.

Inspired by the classic flavors of Mexican street corn, this bowl is all about contrast: the smoky char on the corn, the creamy tang of the crema, the salty bite of cotija and the zesty squeeze of fresh lime. It’s a complete, satisfying dinner that feels like a treat but is simple enough for any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

20 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thaw and drain frozen corn well, then pat dry before cooking to achieve a good char.

What can I substitute for cotija cheese?

Feta cheese or grated Parmesan can work as a substitute for cotija’s salty, crumbly texture.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice in a skillet or microwave and enjoy corn cold or reheated.