If you love vibrant flavors packed into a comforting, wholesome meal, you are going to adore this Mexican Street Corn Chicken Rice Bowl Recipe. It combines juicy grilled chicken, creamy and tangy street corn salad, and fluffy rice into one colorful bowl that bursts with every bite. This recipe is perfect for easy weeknight dinners or casual get-togethers, offering that perfect balance of smoky, spicy, and fresh that keeps you coming back for more.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Chicken Rice Bowl Recipe lies in its simple, fresh ingredients that come together to create a dazzling array of flavors and textures. Each component, from grilled corn to creamy feta cheese, plays an essential role in building layers of taste and contrast.
- 4 small boneless, skinless chicken breasts: These provide a lean and juicy protein base that’s perfect for grilling.
- 1 batch chicken marinade: A flavorful blend that tenderizes the chicken and infuses it with vibrant Mexican-inspired spices.
- 2 cups grilled corn (approx. 3–4 cobs): Freshly grilled corn kernels add sweetness and a delightful smoky crunch.
- 1/3 cup mayo: Brings creaminess to the street corn salad and helps bind the flavors.
- 1/4 cup feta cheese, crumbled: Adds a tangy, slightly salty kick that complements the sweet corn beautifully.
- 2 tablespoons fresh cilantro, chopped: Offers fresh herbaceous notes that brighten up the entire dish.
- 1–2 tablespoons lime juice: Gives a zesty acid punch that elevates all the flavors.
- 1/2 tablespoon garlic, minced: Adds a warm, aromatic depth.
- 1/2 teaspoon chili powder: Lends a mild heat essential for that Mexican street flavor.
- 1/4 teaspoon paprika: Enhances smokiness and adds color.
- 1/4 teaspoon kosher salt: Brings out the natural flavors of all the ingredients.
- 1/8 teaspoon ground black pepper: Provides gentle warmth and seasoning.
- 1/4 cup red onion, diced: Offers a crisp, slightly sweet bite in the salad.
- 1/4 cup cotija cheese, crumbled: A classic crumbly Mexican cheese that gives a salty, creamy finish.
- 4 cups rice of your choice, cooked: Acts as the hearty, comforting base for the bowl.
- Black beans: Optional, but add a creamy texture and extra protein.
- Cherry tomatoes, halved: Provide fresh juiciness and color contrast.
- Jalapeño slices: Optional for those who like some extra kick.
- Lime wedges: For squeezing on top and adding fresh citrusy brightness.
- Additional fresh cilantro leaves: For garnish and a burst of green freshness.
- Sour cream: Creamy topping that balances spiciness.
- 1–2 avocado, sliced: Adds silky texture and healthy richness.
How to Make Mexican Street Corn Chicken Rice Bowl Recipe
Step 1: Marinate and Grill the Chicken
Start by combining the ingredients for your chicken marinade, which infuses the chicken breasts with bold and vibrant flavors. Let the chicken soak in this marinade for at least 30 minutes to tenderize and fully absorb the spices. Next, fire up your grill and cook the chicken until it’s perfectly juicy and has those gorgeous char marks. After grilling, slice or cube the chicken for easy bowl assembly later. This step really sets the tone for the entire dish and makes the protein the star it deserves to be.
Step 2: Prepare the Street Corn Salad
While the chicken grills, prep the street corn salad, which is the heart and soul of this Mexican Street Corn Chicken Rice Bowl Recipe. Grill fresh corn cobs until lightly charred, then slice the kernels off the cob. Toss these smoky kernels with mayonnaise, crumbled feta and cotija cheese, minced garlic, chili powder, paprika, lime juice, red onion, salt, pepper, and chopped cilantro. This mixture should be creamy, tangy, and slightly spicy, offering a perfect balance to the grilled chicken.
Step 3: Cook the Rice and Optional Beans
Choose your favorite rice—white, brown, or even a cilantro-lime rice—and cook it until fluffy. If you want an extra protein boost and texture, warm some black beans on the side or stir them right into the rice for a one-bowl wonder. The rice serves as a neutral but essential base that absorbs all the bold flavors and juices from the chicken and salad.
Step 4: Assemble Your Mexican Street Corn Chicken Rice Bowl Recipe
Now the fun part: building your bowl! Start with a generous scoop of warm rice, top with the sliced grilled chicken, and then pile on the luscious street corn salad. Add any extras you love such as halved cherry tomatoes, jalapeño slices for heat, and creamy avocado slices. Finish with a squeeze of fresh lime, a dollop of sour cream, and sprinkle with extra cilantro leaves for that final fresh punch. Every bite of this bowl feels like a fiesta for your taste buds.
How to Serve Mexican Street Corn Chicken Rice Bowl Recipe
Garnishes
Simple garnishes make a huge difference here. Fresh lime wedges are a must to add zing just before eating. Cilantro leaves give a fresh herbal lift, while extra cotija cheese brings salty richness. A few jalapeño slices add visual appeal and spice for those who want it. Don’t forget a drizzle of sour cream to mellow and balance the flavors—it truly rounds out the experience.
Side Dishes
This bowl is a complete meal on its own, but if you want to round out your table, consider serving it with a fresh green salad or crunchy tortilla chips for scooping. A light Mexican slaw or a simple avocado and tomato salad also complements the bold flavors fantastically. For drinks, a cold horchata or a sparkling lime agua fresca pairs beautifully and keeps things bright.
Creative Ways to Present
For a casual crowd, serve the components in separate bowls and let everyone build their own Mexican Street Corn Chicken Rice Bowl Recipe. This interactive presentation is fun and customizable. For a more elegant dinner, use shallow bowls or plates, artfully arranging each element in neat sections. Sprinkle extra fresh cilantro and a wedge of lime on the side for a restaurant-quality touch right at your kitchen table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard given how delicious this bowl is), store the grilled chicken, street corn salad, and rice separately in airtight containers to preserve freshness. Combining the ingredients in the fridge can lead to soggy textures, especially in the salad and rice. Proper storage allows you to enjoy the vibrant flavors even the next day.
Freezing
The grilled chicken and cooked rice freeze well on their own. However, the street corn salad is best fresh and does not freeze well due to the mayonnaise and fresh vegetables. Freeze chicken and rice in portioned containers for easy reheating. When you’re ready to enjoy the meal again, make a fresh batch of street corn salad for the best taste and texture.
Reheating
Reheat chicken and rice gently in the microwave or on the stovetop to avoid drying out the meat. Adding a splash of water or chicken broth when reheating rice helps keep it moist. Always serve the street corn salad cold and add fresh garnishes after warming your bowl components for a balanced bite.
FAQs
Can I make this recipe vegetarian?
Absolutely! You can skip the chicken and add grilled tofu, tempeh, or additional beans for protein. The street corn salad and rice base still offer plenty of flavor and texture to keep it satisfying.
What type of rice works best?
Any rice will do, but a cilantro-lime rice or jasmine rice adds an extra layer of fragrance that pairs perfectly with the other ingredients. Brown rice also works for a nuttier taste and added fiber.
Is there a way to make this recipe spicier?
Definitely! Amp up the heat by adding more chili powder or using spicier jalapeño slices. You can also mix in some diced serrano peppers or a dash of hot sauce to the street corn salad.
Can I prepare the chicken and corn salad in advance?
Yes, the chicken can be marinated and grilled a day ahead, and the street corn salad can be made a few hours before serving for flavors to meld. Just keep them refrigerated separately and assemble the bowls right before mealtime.
What if I don’t have a grill?
No worries! You can cook the chicken in a hot skillet or bake it in the oven with the marinade. For the corn, use a grill pan or roast it in the oven at high heat until slightly charred. You’ll still get great flavor without a traditional grill.
Final Thoughts
I truly hope you give this Mexican Street Corn Chicken Rice Bowl Recipe a try because it’s a vibrant, flavorful celebration of fresh ingredients that feels both comforting and exciting. It’s the kind of dish that never gets old, perfect for feeding your family or impressing friends with minimal fuss. Once you taste the juicy grilled chicken paired with the creamy, tangy street corn salad and fluffy rice, you’ll understand why this recipe has found a permanent place in my meal rotation.
Print
Mexican Street Corn Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish combining grilled marinated chicken, smoky grilled corn salad, and a medley of fresh toppings served over fluffy rice. Perfect for a nutritious and satisfying dinner that brings the best of Mexican street food to your table.
Ingredients
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (see notes below)
Street Corn Salad
- 2 cups grilled corn kernels (from approx. 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
Other Ingredients and Toppings
- 4 cups cooked rice of your choice
- Black beans (optional, to taste)
- Cherry tomatoes, halved (optional, to taste)
- Jalapeño slices (optional, to taste)
- Lime wedges (for serving)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (optional, for serving)
- 1–2 avocados, sliced
Instructions
- Marinate the Chicken: Combine all ingredients for the chicken marinade in a bowl. Add the chicken breasts and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked. Let the chicken rest for a few minutes, then slice or cube as desired.
- Prepare the Street Corn Salad: Grill the corn on the cob until lightly charred all around, about 10 minutes, turning occasionally. Once cool, cut the kernels off the cob and place them in a bowl. Add mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and cotija cheese. Mix well until all ingredients are combined and flavors meld.
- Cook the Rice: Prepare 4 cups of rice according to package instructions. Fluff the rice with a fork once cooked.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the sliced grilled chicken, a generous scoop of the street corn salad, and optional black beans and cherry tomatoes. Add jalapeño slices for heat if desired.
- Add Final Toppings and Serve: Garnish each bowl with fresh cilantro leaves, a squeeze of lime juice, and a dollop of sour cream. Finish with sliced avocado on the side. Serve immediately and enjoy the vibrant flavors.
Notes
- The chicken marinade typically includes ingredients like olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Adjust ingredients to taste.
- Grilling the corn and chicken adds a smoky flavor essential to the dish, but you can also cook the chicken on a grill pan or stovetop if needed.
- For a vegetarian version, omit the chicken and increase the black beans or add grilled vegetables.
- Adjust the amount of chili powder and jalapeño to control the spiciness of the dish.
- Use freshly squeezed lime juice for best flavor.
