Meet your new weeknight dinner obsession: the Mexican Street Corn Chicken Rice Bowl. This crave-worthy dish brings all the bold, bright flavors of elote (that irresistible grilled Mexican street corn) and juicy grilled chicken together over fluffy rice, then lets you load up on your favorite fresh toppings. It’s a hearty, colorful bowl that’s guaranteed to make you smile with every bite.
Why You’ll Love This Recipe
- Bold, Fresh Flavor: Each bite delivers smoky grilled chicken, tangy-sweet street corn, and creamy, zesty sauce in every mouthful!
- Fun to Customize: The bowl format makes it easy to personalize with your favorite toppings—avocado, extra cheese, spicy jalapeños, and more.
- Weeknight-Friendly: With simple prep and easy assembly, this Mexican Street Corn Chicken Rice Bowl comes together in less than an hour.
- Naturally Gluten-Free: Everyone at the table can dig in without worry—just make sure your ingredients are certified gluten-free if needed.
Ingredients You’ll Need
You won’t believe how just a handful of fresh, staple ingredients can come together to create something this craveable! Each one brings its own personality—smokiness, creaminess, tang, or crunch—to the Mexican Street Corn Chicken Rice Bowl party.
- Boneless, Skinless Chicken Breasts: Juicy and perfect for grilling; marinating keeps them tender and full of flavor.
- Chicken Marinade: A quick soak infuses the chicken with bright, zesty notes—think lime, garlic, and classic Mexican spices.
- Fresh Sweet Corn (or Grilled Corn): The charred kernels are the soul of street corn! Grilling adds a deep, smoky sweetness that makes the salad pop.
- Mayonnaise: This is the creamy base for your street corn salad, binding all the flavors together.
- Feta and Cotija Cheese: Crumbly, salty cheeses add that authentic elote vibe and a punch of savory goodness.
- Cilantro: Just a handful adds herby, fresh flavor and vibrant green color.
- Lime Juice: Gives everything a blast of bright, tangy freshness and helps balance the richness.
- Minced Garlic, Chili Powder & Paprika: The classic seasoning trio that brings a touch of earthy warmth and a gentle kick.
- Kosher Salt & Black Pepper: These everyday essentials dial up every other flavor.
- Red Onion: Bring in crunchy sharpness and a satisfying purple pop to the salad.
- Cooked Rice: The ultimate fluffy base—use your favorite kind, from jasmine to brown to cauliflower rice for a lighter twist.
- Black Beans: Creamy, protein-packed, and perfect for that hearty, filling bowl.
- Cherry Tomatoes, Jalapeño Slices, Avocado, Lime Wedges, Fresh Cilantro, Sour Cream: All optional, all highly recommended for maximum bowl happiness!
Variations
The beauty of a Mexican Street Corn Chicken Rice Bowl is how easily you can make it your own—whether you’re working with what’s in your pantry, switching up for dietary needs, or just following your cravings!
- Swap in Rotisserie Chicken: Short on time? Use shredded rotisserie chicken instead of grilling; just toss in the marinade for 5 minutes and you’re set.
- Make it Vegetarian: Leave out the chicken and pile on extra black beans, sautéed mushrooms, or even crispy tofu for a protein punch.
- Add Some Heat: Mix chipotle powder into your corn salad or top with sliced fresh jalapeños for a spicy kick that takes this bowl to the next level.
- Low-Carb or Grain-Free: Make it with cauliflower rice—it’s just as flavorful and so satisfying.
How to Make Mexican Street Corn Chicken Rice Bowl
Step 1: Marinate and Grill the Chicken
Start by whisking together your chicken marinade (think citrus, spices, and a little oil). Coat your chicken breasts thoroughly and let them take a quick soak in the fridge—just enough time to pick up tons of flavor while you prep the rest. When ready, grill the chicken over medium heat until beautifully charred and cooked through, letting it rest before slicing for maximum juiciness.
Step 2: Grill the Corn & Make the Street Corn Salad
Give your sweet corn cobs a light brush of olive oil and a sprinkle of salt, then grill them until they’re lightly charred and smoky all over. Once cool enough to handle, slice the kernels off and toss them in a bowl with mayo, crumbled cheeses, fresh cilantro, zesty lime, garlic, red onion, spices, and a sprinkle of cotija. Give it all a good mix—don’t be afraid to taste and adjust the lime and seasoning!
Step 3: Prep the Rice and Toppings
While the chicken and corn cool, get your rice ready—fluffy, hot, and just waiting to soak up all those flavors! Chop and prep your favorite toppings, from creamy avocado slices to a handful of cherry tomatoes or a spoonful of black beans for extra heartiness.
Step 4: Assemble and Serve the Bowls
Time for the most satisfying part: assembly! Spoon a generous pile of rice into each bowl, top with slices of grilled chicken and a big scoop of street corn salad. Finish up with all the fresh toppings your heart desires, a squeeze of lime, and a dusting of cilantro. That’s your Mexican Street Corn Chicken Rice Bowl—ready to dig in!
Pro Tips for Making Mexican Street Corn Chicken Rice Bowl
- Lock in Juiciness: Always let your grilled chicken rest for 5 minutes before slicing—this helps lock in those juices and keeps every bite tender.
- Get That Perfect Char: Turn your corn every couple of minutes on high, direct heat to get even grill marks without overcooking the kernels.
- Taste and Adjust: Before spooning your street corn salad onto the bowls, taste for lime juice and salt. You want it bold and tangy to balance the rich cheese and mayo.
- Prep Ahead for Ease: You can grill both your chicken and corn up to a day in advance, then assemble bowls in minutes when you’re ready to eat.
How to Serve Mexican Street Corn Chicken Rice Bowl
Garnishes
Add extra personality and color with a flurry of toppings—crumbled cotija or feta, fresh cilantro, more lime wedges, sliced avocado, or a light swirl of sour cream for that creamy finish. Jalapeño slices can add a welcome spark of heat for spice-lovers, too!
Side Dishes
This bowl is hearty enough to shine on its own, but it pairs beautifully with a crisp green salad, warm tortilla chips and salsa, or a refreshing agua fresca. Try serving with a side of guacamole or a simple pico de gallo for an even more festive meal.
Creative Ways to Present
For a crowd or family dinner night, set up a “build your own bowl” bar and let everyone customize their Mexican Street Corn Chicken Rice Bowl. Or, serve everything layered in a big, vibrant platter—perfect for casual parties and potlucks. Little details like colorful napkins or serving in mini cast-iron pans can make it feel extra special!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Chicken Rice Bowl components hold up really well! Store the chicken, corn salad, and rice in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate helps all the flavors stay fresh and prevents the rice from getting soggy.
Freezing
Chicken and rice freeze beautifully for future quick meals—simply pack portions into freezer-safe containers and freeze for up to 2 months. The street corn salad is best fresh, but if needed, you can freeze the grilled corn on its own and toss the salad together when ready to serve.
Reheating
To reheat, warm the chicken and rice gently in the microwave or on the stovetop until steaming hot. For the best flavor and texture, add the street corn salad and fresh toppings just before serving. A fresh squeeze of lime wakes everything back up!
FAQs
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Can I make the Mexican Street Corn Chicken Rice Bowl without a grill?
Absolutely! You can cook the chicken and corn using a grill pan or even a regular skillet on your stovetop. For a smoky touch, sprinkle a bit of smoked paprika in the corn salad, or char the corn kernels under the broiler for a few minutes.
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Is this recipe spicy?
As written, the Mexican Street Corn Chicken Rice Bowl has just a gentle warmth from chili powder and a hint of jalapeño if you add it. You control the heat—add more chili, swap in chipotle, or leave out the spice altogether for a milder bowl.
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What kind of rice works best?
You can use any cooked rice you love—white, brown, jasmine, or even cauliflower rice. The key is making sure it’s fluffy and not too sticky, so every bowl gets the perfect texture and soaks up all the delicious flavors.
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Can I make the street corn salad ahead of time?
Yes! The street corn salad can be made up to a day in advance—just keep it chilled, then give it a fresh toss and add a little extra lime juice or cilantro right before you serve for maximum flavor and vibrance.
Final Thoughts
If you love a meal that’s as fun to build as it is to eat, you’ve simply got to try this Mexican Street Corn Chicken Rice Bowl. With its vibrant flavors and satisfying textures, it’s destined to become a favorite at your table. Don’t be surprised if you find yourself craving it again and again—enjoy every single bite!
Print
Mexican Street Corn Chicken Rice Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
Enjoy a burst of flavors with this Street Corn Chicken Rice Bowl. Grilled chicken marinated to perfection, paired with a zesty Mexican Street Corn Salad, and served over a bed of rice. Customize your bowl with black beans, cherry tomatoes, jalapeño slices, and more!
Ingredients
Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
Mexican Street Corn Salad:
- 2 cups grilled corn (approx. 3-4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1–2 tablespoons lime juice
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup red onion, diced
- 1/4 cup cotija cheese, crumbled
Other Rice Bowl Options + Toppings:
- 4 cups rice of your choice, cooked
- black beans
- cherry tomatoes, halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- 1–2 avocado, sliced
Instructions
- Grilled Chicken: Combine Chicken Marinade ingredients and marinate chicken. Grill until fully cooked.
- Street Corn Salad: Grill corn, then mix with mayo, feta, cilantro, lime juice, and spices.
- Build Your Bowl: Divide rice, chicken, and street corn salad among bowls. Add desired toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
