If you are craving a vibrant and flavor-packed dish that brings together the smoky, tangy goodness of Mexican street corn with tender chicken and fluffy rice, you’re in for a treat. The Mexican Street Corn Chicken Rice Bowl Recipe is a feast for both the eyes and the palate, balancing creamy mayo, zesty lime, and a hint of chili for a dish that feels like a warm hug after a busy day. This recipe transforms simple, fresh ingredients into a lively fusion that’s perfect for lunch, dinner, or feeding a crowd with ease.
Ingredients You’ll Need
This recipe celebrates simplicity with ingredients that pack layers of flavor, texture, and color without overwhelming your kitchen or your schedule. Each component plays a vital role, from juicy grilled chicken to the creamy, spiced street corn salad that makes every bite shine.
- 4 small boneless, skinless chicken breasts: Lean and juicy, they’re the perfect protein base for this bowl.
- 1 batch chicken marinade: Essential for infusing the chicken with bright, savory notes.
- 2 cups grilled corn (approx. 3–4 cobs): Adds that iconic smoky sweetness key to this dish.
- 1/3 cup mayo: Brings luscious creaminess to the street corn salad.
- 1/4 cup feta cheese, crumbled: Offers tangy richness contrasting the sweet corn.
- 2 tablespoons fresh cilantro, chopped: Provides a fresh, herbaceous zing.
- 1–2 tablespoons lime juice: Adds brightness and helps balance the creaminess.
- 1/2 tablespoon garlic, minced: Introduces a savory depth that lifts the flavors.
- 1/2 teaspoon chili powder: Delivers gentle heat with smoky undertones.
- 1/4 teaspoon paprika: Enhances color and sweet pepper flavor.
- 1/4 teaspoon kosher salt: Essential for seasoning and bringing all elements together.
- 1/8 teaspoon ground black pepper: Adds just the right amount of spice.
- 1/4 cup red onion, diced: Gives crunch and a sharp, sweet bite.
- 1/4 cup cotija cheese, crumbled: Another creamy, salty cheese that’s a Mexican cuisine staple.
- 4 cups rice of your choice, cooked: The hearty base that soaks up all those amazing flavors.
- Black beans: Adds protein and fiber with a subtle earthiness.
- Cherry tomatoes, halved: Bring bursts of natural sweetness and juiciness.
- Jalapeño slices: For those who like a little extra kick.
- Lime wedges: Perfect for finishing with a fresh squeeze of zest.
- Additional fresh cilantro leaves: For garnish and extra freshness.
- Sour cream: Adds cooling creaminess to temper spicier notes.
- 1–2 avocado, sliced: Creamy, buttery texture that rounds out the dish beautifully.
How to Make Mexican Street Corn Chicken Rice Bowl Recipe
Step 1: Marinate and Grill the Chicken
Start by combining all the ingredients for your chicken marinade. This step is crucial because it infuses the chicken with layers of flavor that will shine through after grilling. Let the chicken soak in the marinade for at least 20 minutes or up to a few hours if you plan ahead. Once marinated, grill the chicken until it’s perfectly cooked with those gorgeous grill marks, then slice or cube it into bite-sized pieces that will be a joy to eat in your bowl.
Step 2: Prepare the Street Corn Salad
While the chicken grills, turn your attention to the street corn. Grill fresh corn until it’s charred just right, then cut off the kernels. The smoky sweetness of grilled corn is a signature element of this recipe. Mix the kernels with mayo, crumbled feta, fresh cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese to create a creamy, tangy, and slightly spicy salad that bursts with texture and flavor.
Step 3: Assemble the Mexican Street Corn Chicken Rice Bowl Recipe
Now comes the fun part — layering all the delicious components. Begin with a hearty scoop of your cooked rice in each bowl, followed by a generous amount of grilled chicken and a scoop of the luscious street corn salad. Add black beans, cherry tomatoes, jalapeño slices, and avocado slices as desired. Each ingredient brings something special, blending textures and tastes into something truly memorable. Don’t forget the lime wedges and extra cilantro for that finishing flourish!
How to Serve Mexican Street Corn Chicken Rice Bowl Recipe
Garnishes
Garnishing this bowl is where you can really personalize your meal. Fresh cilantro leaves, a sprinkle of cotija cheese, and a dollop of sour cream add vibrant color and cooling creaminess. A squeeze of fresh lime juice right before digging in elevates all the flavors, making every bite lively and fresh.
Side Dishes
This Mexican Street Corn Chicken Rice Bowl Recipe is hearty enough to be a standalone meal, but if you want to round out your spread, consider simple side dishes like a crisp green salad, tortilla chips with guacamole, or even some roasted sweet potatoes for an earthy sweet contrast.
Creative Ways to Present
For a festive touch, serve the components separately in bowls for a DIY assembly bar—perfect for gatherings where everyone can customize their own bowls. You could also layer the chicken, rice, and street corn salad in clear jars for a stunning, portable lunch option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, rice, and street corn salad separately in airtight containers in the refrigerator. This helps maintain freshness and allows you to reheat or assemble your bowls with ease later on.
Freezing
The grilled chicken and cooked rice freeze well if you want to prep in advance. Portion them out into freezer-safe containers or bags. It’s best to freeze the street corn salad separately or make it fresh because mayo-based mixtures can sometimes break down when frozen.
Reheating
When reheating, warm the chicken and rice gently in the microwave or on the stovetop to prevent drying out. Add the street corn salad cold or at room temperature on top after reheating for the best texture and flavor experience.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a juicier option and add a richer flavor, although they will take slightly longer to cook through. Just make sure they’re cooked to the right internal temperature for safety.
Is this recipe spicy?
The recipe has a mild to moderate spice level thanks to the chili powder and optional jalapeño slices. You can adjust the heat by adding more or less jalapeño or chili powder based on your preference.
What type of rice works best?
Long-grain white rice, brown rice, or even cilantro-lime rice all work wonderfully. Choose your favorite or whatever you have on hand. The rice’s role is to provide a fluffy base that balances the creamy and tangy toppings.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add more black beans or grilled veggies like zucchini and bell peppers to keep the protein and volume up while maintaining the delicious flavors.
How long does the chicken marinade need to sit?
For best results, marinate the chicken for at least 20 minutes to allow the flavors to penetrate. If you have more time, marinate for up to 2-3 hours in the refrigerator for even more flavor.
Final Thoughts
The Mexican Street Corn Chicken Rice Bowl Recipe is one of those dishes that feels special without a fuss. Its colorful layers and bold flavors come together in perfect harmony, making it a fantastic meal for any occasion. Whether you’re cooking for yourself, family, or friends, this bowl will quickly become a go-to favorite. Dive in and enjoy every vibrant bite!
Print
Mexican Street Corn Chicken Rice Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This vibrant Mexican Street Corn Chicken Rice Bowl combines juicy grilled chicken with a zesty, creamy street corn salad served over fluffy rice. Packed with bold flavors from chili powder, lime juice, fresh cilantro, and tangy cheeses, this dish is perfect for a flavorful, satisfying weeknight meal or casual gathering.
Ingredients
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (ingredients not specified but typically includes lime juice, garlic, chili powder, salt, and oil)
Street Corn Salad
- 2 cups grilled corn kernels (about 3–4 ears of corn)
- 1/3 cup mayonnaise
- 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
Additional Bowl Ingredients and Toppings
- 4 cups cooked rice (any variety)
- Black beans (quantity as desired)
- Cherry tomatoes, halved (quantity as desired)
- Jalapeño slices (quantity as desired)
- Lime wedges (for serving)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (for serving)
- 1–2 avocados, sliced
Instructions
- Marinate and Grill Chicken: Combine all ingredients for the chicken marinade in a bowl, then add the chicken breasts to marinate for at least 20 minutes to infuse flavor. Preheat the grill and cook the chicken until fully cooked through, about 6-8 minutes per side depending on thickness. Once grilled, let the chicken rest briefly before slicing or cubing it.
- Prepare Street Corn Salad: Grill the corn on the cob until slightly charred, then cut the kernels off the cob and place them in a mixing bowl. Add mayonnaise, feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and cotija cheese. Mix everything well to combine into a creamy, flavorful salad.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top with sliced or cubed grilled chicken and a generous scoop of the street corn salad. Add black beans, halved cherry tomatoes, jalapeño slices, and sliced avocado as desired. Garnish with fresh cilantro leaves, squeeze lime wedges over the bowl, and add a dollop of sour cream if you like.
Notes
- For best flavor, marinate the chicken for at least 20 minutes or up to overnight.
- You can use any rice variety you prefer, such as white, brown, or cilantro lime rice.
- Adjust the spiciness by adding more or fewer jalapeño slices or chili powder to the salad.
- To make this dish gluten-free, ensure the marinade and toppings contain no gluten ingredients.
- Leftover grilled chicken and street corn salad work great for meal prep and can be stored separately in the fridge for up to 3 days.
