If you are craving vibrant flavors packed into one satisfying and colorful meal, the Mexican Street Corn Chicken Rice Bowl Recipe is about to become your new favorite go-to. This dish brings together perfectly grilled chicken, tangy street corn salad, creamy cheeses, and zesty lime for a bowl that hits every note: smoky, fresh, tangy, and comforting. It’s the kind of recipe that’s simple enough for a weeknight yet impressive enough for guests, making it a must-try for anyone looking to brighten up their dinner routine.
Ingredients You’ll Need
Every ingredient in this Mexican Street Corn Chicken Rice Bowl Recipe plays a vital role, delivering unique flavors and textures that come together beautifully. From the juicy chicken to the creamy mayo and crumbly cheeses, each component adds a layer of deliciousness, making this bowl a complete and balanced meal.
- 4 small boneless, skinless chicken breasts: The star protein that soaks up all the marinade flavors perfectly.
- 1 batch chicken marinade: Essential to infuse the chicken with bright and savory goodness before grilling.
- 2 cups grilled corn (approx. 3–4 cobs): Adds sweetness and smoky crunch, the true heart of the street corn salad.
- 1/3 cup mayo: Binds the corn salad together while adding creamy richness.
- 1/4 cup feta cheese, crumbled: Provides a tangy, salty pop to contrast the sweet corn.
- 2 tablespoons fresh cilantro, chopped: Fresh herbaceous notes that brighten the entire bowl.
- 1–2 tablespoons lime juice: Brings zesty acidity that lifts all the flavors.
- 1/2 tablespoon garlic, minced: Adds a subtle pungent undertone to the marinade and salad.
- 1/2 teaspoon chili powder: Gives warmth and a slight smoky heat, perfect for Mexican flair.
- 1/4 teaspoon paprika: Enhances color and depth in the marinade and corn mix.
- 1/4 teaspoon kosher salt: Amplifies all the other flavors harmoniously.
- 1/8 teaspoon ground black pepper: Adds mild bite without overpowering.
- 1/4 cup red onion, diced: Crunchy sharpness that balances the creaminess of the mayo and cheese.
- 1/4 cup cotija cheese, crumbled: Classic Mexican cheese that lends salty, crumbly texture over the bowl.
- 4 cups rice of your choice, cooked: The comforting base that anchors the vibrant toppings.
- Black beans: Optional, for added protein and earthiness.
- Cherry tomatoes, halved: Juicy bursts of freshness to brighten each bite.
- Jalapeño slices: Add control heat for those who like it spicy.
- Lime wedges: For squeezing over the bowl to amp up the tang.
- Additional fresh cilantro leaves: For garnish and added herbal flair.
- Sour cream: Creamy coolness to mellow out any heat.
- 1–2 avocado, sliced: Silky richness rounds out every mouthful perfectly.
How to Make Mexican Street Corn Chicken Rice Bowl Recipe
Step 1: Marinate and Grill the Chicken
Start by mixing your marinade ingredients, which typically include garlic, lime juice, chili powder, paprika, salt, and pepper. Allow your boneless, skinless chicken breasts to soak in this flavorful bath for at least 30 minutes. This step is crucial as it infuses the chicken with the dish’s signature zesty and smoky notes. When ready, grill the chicken until it reaches a juicy, fully cooked state and then slice or cube it for the bowls. Grilling adds that irresistible char and smoky depth that makes this recipe sparkle.
Step 2: Prepare the Street Corn Salad
While the chicken marinates, get your corn ready by grilling it until the kernels are slightly charred and fragrant. Cut the kernels off the cobs and toss them with the mayo, crumbled feta cheese, diced red onion, cilantro, and a splash of lime juice. Season the salad with chili powder, paprika, salt, and garlic to create that perfect balance of creamy, tangy, and smoky flavors that define Mexican street corn.
Step 3: Cook the Rice Base
Cook your choice of rice according to package instructions. Whether you prefer white rice, brown rice, or even a cilantro-lime rice, the key is to have fluffy grains that will soak up the chicken juices and the vibrant topping flavors. Rice acts as a neutral base, giving texture and heartiness to this festive bowl.
Step 4: Assemble Your Mexican Street Corn Chicken Rice Bowl Recipe
In each bowl, start with a generous scoop of rice. Layer the grilled chicken slices on top, then pile on the luscious street corn salad. Add optional black beans and cherry tomatoes around the edges for extra color, protein, and freshness. Finish it with jalapeño slices, crumbled cotija cheese, and avocado for creaminess. Don’t forget a squeeze of lime and a dollop of sour cream if you like. This assembly is where the magic happens—each bite delivers layers of texture and flavor that will leave you wanting more.
How to Serve Mexican Street Corn Chicken Rice Bowl Recipe
Garnishes
A handful of fresh cilantro leaves and a wedge of lime are simple but transformative garnishes for this bowl. The herbs add a burst of fresh, bright flavor that lifts the rich ingredients, while a squeeze of fresh lime juice adds just the right zing that ties everything together. Crumbled cotija cheese on top adds savory saltiness that makes every bite feel indulgent.
Side Dishes
This bowl shines as a complete meal but pairs wonderfully with light, complementary sides. A crisp green salad tossed with a citrus dressing balances the hearty rice and protein perfectly. You could also serve it alongside tortilla chips with guacamole or a black bean salad to round out the meal with contrast and extra Mexican-inspired flavors.
Creative Ways to Present
Looking to elevate your presentation? Serve this Mexican Street Corn Chicken Rice Bowl Recipe in colorful bowls or mini cast-iron skillets for a rustic touch. Layer ingredients in a clear glass jar or bowl to show off the vibrant layers of rice, chicken, and corn salad for a gorgeous visual. For gatherings, serve components buffet-style and let everyone build their personalized bowls. This adds a fun and interactive element to your meal.
Make Ahead and Storage
Storing Leftovers
Once assembled, this rice bowl is best consumed fresh, but you can store leftover components separately for up to 3 days in the refrigerator. Keep grilled chicken, corn salad, and cooked rice in airtight containers to maintain freshness and avoid sogginess. Storing ingredients separately ensures that textures and flavors hold up well when reheated or served again.
Freezing
While the grilled chicken and cooked rice freeze well, the street corn salad contains fresh ingredients and mayo, which aren’t ideal for freezing as they may become watery or separate. Freeze the chicken and rice in portioned containers for up to 2 months. Thaw in the refrigerator overnight before reheating and then add freshly made corn salad before serving for best results.
Reheating
To reheat, warm the rice and chicken gently in the microwave or on the stove until piping hot. Avoid reheating the corn salad to maintain its fresh taste and texture. Once reheated, assemble your bowl by adding the chilled salad and garnishes for a delicious meal that tastes almost as good as freshly made.
FAQs
Can I use frozen corn instead of fresh for the street corn salad?
Yes! If fresh corn is not available, frozen corn kernels work well too. Just be sure to thaw and drain them thoroughly before grilling or sautéing to achieve that smoky flavor and best texture.
What can I substitute for cotija and feta cheese?
Queso fresco or a mild crumbly goat cheese are good alternatives. They provide similar tang and crumbly texture, though the flavor may be slightly less sharp than cotija or feta.
Is this recipe spicy?
The recipe has a mild kick from chili powder and optional jalapeño slices. You can adjust the spiciness level to your preference by adding more or less chili powder and jalapeños.
Can I make this recipe vegetarian?
Absolutely! You can skip the chicken and add more black beans, grilled vegetables, or even plant-based protein alternatives to maintain protein while keeping all the vibrant flavors of the dish.
How long does it take to prepare this recipe?
The entire Mexican Street Corn Chicken Rice Bowl Recipe takes about 50 minutes from start to finish, including marinating, grilling, and assembly. It’s a satisfying, straightforward meal that’s well worth the wait!
Final Thoughts
This Mexican Street Corn Chicken Rice Bowl Recipe is truly a celebration of bold, fresh, and comforting flavors all in one bowl. Whether you are cooking for your family or friends, this vibrant dish will impress with its perfect balance of smoky, tangy, creamy, and spicy elements. It’s such a pleasure to share this recipe because it’s as fun to make as it is to eat. Give it a try and bring a little taste of Mexico to your table tonight!
Print
Mexican Street Corn Chicken Rice Bowl Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This vibrant Mexican Street Corn Chicken Rice Bowl combines juicy grilled chicken with a flavorful street corn salad, served atop a bed of rice and topped with fresh vegetables, cheeses, and creamy avocado slices. Perfect for a hearty, colorful meal that brings the flavors of Mexican street food to your table in just under an hour.
Ingredients
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (ingredients not specified)
Street Corn Salad
- 2 cups grilled corn (approx. 3–4 cobs 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
- 4 cups cooked rice (any variety of choice)
- 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 topping)
- 1–2 avocados, sliced
Instructions
- Marinate and Grill Chicken: Combine the ingredients for the chicken marinade in a bowl. Add the chicken breasts and coat evenly. Allow the chicken to marinate for at least 20 minutes, or up to a few hours for more flavor. Preheat a grill to medium-high heat, then grill the chicken breasts until fully cooked through, about 6-7 minutes per side depending on thickness. Remove from grill and let rest briefly before slicing or cubing.
- Prepare Street Corn Salad: Grill the corn cobs until lightly charred on all sides, about 8-10 minutes, turning occasionally. Allow to cool slightly, then cut the kernels off the cobs into a bowl. Add mayonnaise, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, ground black pepper, diced red onion, and crumbled cotija cheese. Mix well to combine all flavors.
- Cook Rice: Prepare 4 cups of rice according to your preferred method and seasoning. Fluff and keep warm.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with grilled chicken pieces and a generous scoop of the street corn salad. Add black beans, halved cherry tomatoes, jalapeño slices, and avocado slices as desired. Garnish with extra cilantro leaves and serve with lime wedges and a dollop of sour cream on the side.
Notes
- For extra flavor, marinate the chicken overnight.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust the amount of chili powder and jalapeño slices to control spice levels.
- Use any type of rice you prefer – white, brown, or flavored rice all work well.
- The recipe can be made gluten-free if using gluten-free mayonnaise and confirming the marinate ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
