Mexican Street Corn Chicken Rice Bowl Recipe

Say hello to your new weeknight obsession: the vibrant, flavor-packed Mexican Street Corn Chicken Rice Bowl! Imagine juicy grilled chicken, smoky and tender, nestled beside creamy street corn salad and fluffy rice, with pops of tangy cheese and zesty lime in every bite. This bowl brings all the magic of Mexican street food right to your kitchen—easy, fun, and downright irresistible.

this Recipe

Ingredients You’ll Need

Every ingredient in the Mexican Street Corn Chicken Rice Bowl adds something special—whether it’s a burst of tang, a creamy bite, or a pop of color. Don’t be intimidated by the list! Most are pantry staples, and when combined, they make the magic happen.

• Boneless, skinless chicken breasts: The star protein! Grilled to perfection, they soak up all the marinade flavor and stay juicy.
• Chicken marinade: A simple blend that infuses every bite of chicken with zesty, savory depth—worth that quick marinade time!
• Fresh corn (or frozen if out of season): Grilled until lightly charred for that authentic street corn flavor; kernels sliced right off the cob.
• Mayonnaise: The creamy backbone of the street corn salad—don’t skip it; it’s what gives that luscious, classic texture.
• Feta cheese: Adds a tangy, salty pop and wonderful creaminess; feta is easy to find, and you can swap in cotija if you have it.
• Fresh cilantro: Brings a burst of herby brightness that balances the richness of the mayo and cheese.
• Lime juice: Adds brightness and a zing that ties all the flavors together (plus extra for serving is a MUST!).
• Garlic, chili powder, paprika, kosher salt, and black pepper: These power players give the salad its signature warmth and savoriness.
• Red onion: A little sharpness and crunch to cut through the creaminess.
• Cotija cheese: Crumbled on top for a perfect, salty finish—if you can’t find it, more feta works great.
• Cooked rice (pick your favorite): The pillowy base that soaks up all the saucy goodness—white, brown, or even cauliflower rice work perfectly.
• Black beans: For extra protein and fiber, plus a lovely, earthy flavor that complements the chicken and corn.
• Avocado: Creamy, dreamy slices take this bowl over the top.
• Cherry tomatoes, jalapeños, lime wedges, fresh cilantro leaves, sour cream: All optional toppers for color, crunch, and even more flavor.

Variations

This recipe is endlessly adaptable, so you can truly make the Mexican Street Corn Chicken Rice Bowl your own. Whether you’re working around allergies, changing up the protein, or just using what you have on hand, it’s as flexible as dinner gets.

• Dairy-Free Delight: Go dairy-free by substituting vegan mayo and dairy-free feta or cotija—still creamy, still tangy, and just as delicious.
• Veggie Lovers’ Version: Swap the chicken for grilled portobello mushrooms or roasted cauliflower for a hearty vegetarian bowl.
• Spice It Up: Add chopped pickled jalapeños or a dash of hot sauce to the street corn salad for extra heat.
• Low-Carb Twist: Serve everything over cauliflower rice for a lighter, yet satisfying option.
• Make It a Wrap: Roll it all up in a large tortilla for an epic, portable lunch or picnic treat!

How to Make Mexican Street Corn Chicken Rice Bowl

Step 1: Marinate and Grill the Chicken

First, whip up your chicken marinade and pour it over the chicken breasts. Let them soak up the flavor for at least 15 minutes (but up to an hour if you have the time). Then, fire up your grill to medium heat—about 400–450°F. Lay the chicken on the hot grates, grill for 4–6 minutes per side, and then finish them off over indirect heat until perfectly cooked through. Don’t forget to let them rest—the juiciest chicken is worth the wait!

Step 2: Grill the Corn

While your chicken is grilling, drizzle clean, shucked ears of corn with olive oil and sprinkle with salt. Grill on high heat, turning every 2–3 minutes, until beautifully charred and smoky all around—about 10–12 minutes total. Set aside to cool slightly before slicing off those golden kernels for the salad.

Step 3: Make Street Corn Salad

In a big bowl, combine the grilled corn kernels with mayo, crumbled feta, fresh cilantro, lime juice, minced garlic, chili powder, paprika, salt, black pepper, diced red onion, and cotija cheese. Give it all a good stir and taste—adjust anything (more lime, more cheese, extra chili powder) until it sings for you.

Step 4: Slice Chicken and Build Your Bowl

Cut your rested chicken into slices or cubes. Start building your Mexican Street Corn Chicken Rice Bowl by layering rice on the bottom, then piling on chicken and street corn salad. Now, let your creativity shine—add black beans, avocado, tomatoes, jalapeño slices, sour cream, extra cilantro, and a squeeze of lime. Dig in!

How to Serve Mexican Street Corn Chicken Rice Bowl

Garnishes

Bring your bowl to life with a flurry of garnishes: extra cilantro leaves, crumbly cotija or feta, sliced jalapeños for a little heat, creamy avocado, and even a sprinkle of chili powder. Serve with lime wedges so everyone can add that final zing just the way they like.

Side Dishes

This bowl is a showstopper on its own, but if you’re planning a bigger feast, set out warm flour tortillas, crunchy tortilla chips with guacamole, or a simple side of leafy greens tossed with lime. A chilled agua fresca or tart lemonade is also a refreshing match!

Creative Ways to Present

Turn dinner into a build-your-own bar with all the toppings in little dishes—kids and guests will love creating their own perfect Mexican Street Corn Chicken Rice Bowl! For a party, try serving everything layered in a big platter and let everyone scoop their own. You can even stuff the fillings into lettuce cups for a lighter, fun twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store each component—chicken, street corn salad, rice, and toppings—in separate airtight containers in the fridge. Everything will stay fresh and full of flavor for up to 3 days, making it easy to enjoy quick lunches or dinners all week long.

Freezing

The grilled chicken and rice freeze beautifully! Slice or cube leftover chicken, cool completely, and freeze alongside rice in airtight containers for up to two months. The creamy street corn salad is best enjoyed fresh—it may lose its texture after freezing, so just whip up a new batch for serving.

Reheating

Reheat chicken and rice gently in the microwave or on the stovetop, adding a splash of water or broth to keep everything moist. The street corn salad is best served cold or at room temperature, so pile it on after reheating for perfect contrast in every bite.

FAQs

Final Thoughts

The Mexican Street Corn Chicken Rice Bowl is one of those meals that never gets old—so bright, fresh, and satisfying you’ll find yourself craving it again and again. Give it a try this week, invite your favorite people to the table, and watch as everyone builds a bowl that makes dinner downright exciting!

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