If you’re craving a vibrant and hearty dish packed with bold flavors and a delightful mix of textures, this Mexican Street Corn Chicken Rice Bowl Recipe is going to become your new go-to meal. Imagine tender grilled chicken paired with the smoky sweetness of charred corn, creamy cheeses, zesty lime, and a hint of chili spice—all resting on a bed of fluffy rice. This recipe perfectly balances savory, tangy, and fresh elements into one colorful, satisfying bowl that’s perfect for dinner any night of the week.
Ingredients You’ll Need
The magic of this Mexican Street Corn Chicken Rice Bowl Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in delivering those authentic Mexican street food flavors while keeping the dish fresh, creamy, and full of texture.
- Chicken breasts: Use small, boneless, skinless breasts for even cooking and easy slicing.
- Chicken marinade: A flavorful mix that tenderizes and infuses the chicken with depth.
- Grilled corn: The star of the dish, sweet and smoky corn kernels add crunch and vibrant color.
- Mayo: Adds creamy richness to the street corn salad.
- Feta cheese, crumbled: Provides a tangy contrast and creaminess.
- Cilantro, chopped: Brings a fresh, herbaceous note that lifts the entire bowl.
- Lime juice: Adds bright acidity to balance richness.
- Garlic, minced: A subtle punch of savory depth.
- Chili powder and paprika: Infuse gentle heat and smoky undertones.
- Kosher salt and black pepper: Basic seasoning to enhance all flavors.
- Red onion, diced: Adds a crisp bite and mild sharpness.
- Cotija cheese, crumbled: A salty, crumbly finish that’s classic in Mexican street corn recipes.
- Rice: The comforting base that soaks up all the deliciousness.
- Black beans, cherry tomatoes, jalapeño slices, lime wedges, additional cilantro leaves, sour cream, and avocado: Optional toppings and sides to customize your bowl.
How to Make Mexican Street Corn Chicken Rice Bowl Recipe
Step 1: Marinate and Grill the Chicken
Start by preparing the chicken marinade with your chosen spices and flavors, then let your chicken breasts soak in all that goodness for at least 30 minutes. When ready, grill the chicken until it’s cooked through and has those beautiful char marks. Once rested, slice or cube the chicken for a perfect bite-sized portion in your bowl.
Step 2: Prepare the Street Corn Salad
Grill your corn on the cob to enhance its natural sweetness and add smoky notes. Cut off the kernels and combine them with mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, diced red onion, and a generous sprinkle of cotija cheese. This vibrant salad brings the authentic flair and creamy texture that make this Mexican Street Corn Chicken Rice Bowl Recipe truly special.
Step 3: Cook the Rice
While your chicken marinates and your corn grills, go ahead and prepare your rice of choice—white, brown, or even a cilantro-lime variety for extra zest. The rice acts as a comforting canvas, tying all the bold flavors of the chicken and corn salad together.
Step 4: Assemble the Bowl
Divide the warm rice into bowls, top generously with sliced grilled chicken and a scoop of the street corn salad. Layer on any additional toppings like black beans, cherry tomatoes, jalapeño slices, avocado, and a dollop of sour cream to make your dish shine. Don’t forget a squeeze of lime and a sprinkle of fresh cilantro for that finishing touch.
How to Serve Mexican Street Corn Chicken Rice Bowl Recipe
Garnishes
Fresh herbs and cheeses really elevate this dish. Add extra cilantro leaves for a refreshing burst, sprinkle cotija or feta cheese for a salty tang, and don’t shy away from a few jalapeño slices if you enjoy some spice. A lime wedge is essential to squeeze over right before digging in, brightening up every bite.
Side Dishes
This bowl is a meal by itself, but pairing it with light sides like a crisp green salad, tortilla chips with salsa, or a fresh avocado and tomato salad complements the flavors beautifully and adds variety to your meal.
Creative Ways to Present
For a fun dinner party or casual meal, serve the rice, chicken, and street corn salad buffet-style so everyone can build their own bowl with personalized toppings. Alternatively, layer the ingredients in a clear glass for a beautiful, layered presentation that’s almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, rice, and street corn salad separately in airtight containers in the refrigerator. Keeping ingredients separate ensures the textures and flavors stay fresh and vibrant when you reheat or build another bowl later.
Freezing
The grilled chicken and rice freeze well individually for up to 3 months. Avoid freezing the street corn salad, as the mayo and fresh ingredients can separate and lose their texture. Instead, make a fresh batch of the salad when ready to serve.
Reheating
Reheat the chicken and rice gently in the microwave or on the stovetop with a splash of water to keep them from drying out. Add fresh street corn salad and toppings after reheating for the best flavors and textures.
FAQs
Can I use canned corn instead of fresh grilled corn?
While fresh grilled corn offers the best smoky and sweet flavor, canned corn can be a time-saving substitute. If using canned, drain well and consider sautéing it with a bit of chili powder and lime juice to mimic those grilled notes.
What type of rice works best for this recipe?
White jasmine or basmati rice are excellent choices because of their fluffy texture and subtle aroma. Brown rice or cilantro-lime rice are great if you want more fiber or extra flavor complexity.
Is this recipe spicy?
It has a gentle kick from chili powder and optional jalapeño slices, but you can adjust the heat level to your taste. Simply reduce or omit spicy ingredients or add more jalapeños for a bolder punch.
Can I make this recipe vegetarian?
Absolutely! Replace the grilled chicken with grilled or roasted veggies like zucchini, bell peppers, or portobello mushrooms, and keep the rest of the ingredients the same for a delicious vegetarian bowl.
How long does the chicken marinade take?
For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate, but you can also leave it in the marinade for up to 4 hours if you have more time.
Final Thoughts
This Mexican Street Corn Chicken Rice Bowl Recipe is a delightful way to bring together the joy of street food and home cooking in a bowl. Whether you’re making it for a busy weeknight or sharing with friends on the weekend, the blend of smoky, creamy, fresh, and spicy elements will have everyone asking for seconds. Give it a try and watch it become a cherished staple in your kitchen!
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 Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Street Corn Chicken Rice Bowl combines juicy grilled chicken with a flavorful street corn salad, served over a bed of rice and topped with vibrant, fresh ingredients. Perfect for a hearty and satisfying meal with a delicious blend of smoky, tangy, and creamy flavors.
Ingredients
Chicken and Marinade
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade (typically includes lime juice, garlic, chili powder, salt, and oil)
Street Corn Salad
- 2 cups grilled corn kernels (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
Bowl Elements and Toppings
- 4 cups cooked rice of your choice
- Black beans (quantity to preference)
- Cherry tomatoes, halved (quantity to preference)
- Jalapeño slices (quantity to preference)
- Lime wedges (for garnish)
- Additional fresh cilantro leaves (for garnish)
- Sour cream (for serving)
- 1–2 avocados, sliced
Instructions
- Marinate the Chicken: Combine all chicken marinade ingredients in a bowl. Add the chicken breasts and coat them evenly. Let them marinate for at least 20 minutes to absorb all the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken breasts until thoroughly cooked, about 6-7 minutes per side depending on the thickness. Ensure internal temperature reaches 165°F (74°C). Once cooked, slice or cube the chicken.
- Prepare the Street Corn Salad: Grill the corn on the cob until lightly charred on all sides. Let cool slightly, then cut kernels off the cob. In a mixing bowl, combine grilled corn kernels with mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and crumbled cotija cheese. Mix well to combine for a creamy, flavorful salad.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with slices or cubes of grilled chicken and a generous scoop of the street corn salad. Add black beans, cherry tomatoes, jalapeño slices, and avocado slices as desired.
- Garnish and Serve: Garnish bowls with fresh cilantro leaves, a dollop of sour cream, and lime wedges on the side for squeezing over. Serve immediately while warm and enjoy the vibrant mix of flavors.
Notes
- For extra smoky flavor, char the corn directly on the grill for several minutes on each side.
- Chicken marinade can include ingredients like lime juice, garlic, olive oil, chili powder, and cumin for a zesty taste.
- Use any rice you prefer—white, brown, or cilantro-lime rice works well.
- Adjust jalapeño slices according to your preferred level of heat.
- Leftovers can be stored in the refrigerator for up to 3 days, but avocado is best added fresh to maintain texture.
