Grilled Street Corn Chicken Rice Bowl Recipe

If you’re craving sunshine in a bowl, you have to make this Mexican Street Corn Chicken Rice Bowl! Juicy grilled chicken, creamy street corn salad, and all your favorite toppings—every bite delivers tangy, smoky, fresh, and comforting flavors. It’s the kind of meal that’s as fun to serve for company as it is to whip up for a weeknight dinner, and trust me, you’ll want seconds.

Ingredients You’ll Need

What’s so magical about the Mexican Street Corn Chicken Rice Bowl? It’s all about the fresh, simple ingredients—each brings its own personality, color, and irresistible taste, from the charred sweetness of corn to flavorful spices and tangy cheese.

• Chicken Breasts: Go for boneless, skinless breasts for easy grilling and super tender bites.
• Chicken Marinade: This infuses your chicken with classic Mexican-inspired flavor—don’t skip it!
• Grilled Corn (Fresh or Frozen): Fresh summer corn is unbeatable, but frozen corn works beautifully in a pinch.
• Mayonnaise: It creates that creamy street corn magic—try regular or light, depending on your preference.
• Feta Cheese: Adds creaminess and a salty tang—if you have cotija, you can sub all or part for extra authenticity.
• Fresh Cilantro: For unbeatable freshness and color throughout the bowl.
• Lime Juice: Brightens the salad and brings out every flavor; fresh-squeezed makes a huge difference!
• Minced Garlic: Adds aromatic punch to the street corn mixture.
• Chili Powder & Paprika: Bring gentle heat and smoky depth to the corn salad.
• Kosher Salt & Black Pepper: Essential for balancing and heightening flavors in every component.
• Red Onion: Adds bite and a pop of color to your street corn medley.
• Cotija Cheese: For traditional flavor—crumbled on top for classic street corn flair.
• Cooked Rice (any style): White, brown, or even cauliflower rice—make it your own!
• Black Beans: For plant-based protein and creamy texture in your bowl.
• Cherry Tomatoes: Juicy bursts that make every forkful fresher.
• Jalapeño Slices: Choose mild or spicy, raw or pickled, for a touch of heat.
• Lime Wedges & Extra Cilantro: The perfect final flourish.
• Sour Cream & Avocado: For creamy coolness and gorgeous presentation.

Variations

The beauty of a Mexican Street Corn Chicken Rice Bowl is that you can toss in whatever speaks to you or fits your dietary needs. Let your creativity (and pantry!) guide you for endless adaptation.

• Dairy-Free: Swap in your favorite dairy-free feta or cotija cheese for all the creamy flavor minus the dairy.
• Vegetarian: Skip the chicken, double up on black beans, and maybe add sauteed bell peppers or zucchini.
• Low-Carb: Serve over cauliflower rice or chopped greens in place of traditional rice for a lighter bowl.
• Extra Spicy: Add a chopped chipotle pepper in adobo to your corn salad or use hot smoked paprika for extra heat.
• Grilled Shrimp Instead of Chicken: Marinate and grill shrimp for a delicious seafood twist.

How to Make Mexican Street Corn Chicken Rice Bowl

Step 1: Marinate and Grill the Chicken

Start by whisking your chicken marinade together and coating your chicken breasts thoroughly. Let them chill in the fridge for 15–60 minutes—this really amps up the flavor and keeps your chicken juicy. When you’re ready to cook, preheat your grill to medium (around 400–450°F) and grill the chicken directly over the flame for gorgeous grill marks and smoky flavor. Finish cooking on indirect heat until the juices run clear and the chicken reaches 165°F at the thickest point. Let your chicken rest before slicing to keep it ultra-moist.

Step 2: Grill the Corn

Brush corn cobs lightly with olive oil and a sprinkle of salt, then grill over high heat, turning every few minutes until lightly charred all over. Not only does this add a toasty flavor, it also brings out the corn’s natural sweetness. Let the corn cool just enough to handle, then carefully slice the kernels off the cob. (Frozen corn can be quickly charred in a cast-iron skillet if it’s not grilling season.)

Step 3: Make the Mexican Street Corn Salad

In a large bowl, combine your grilled corn kernels with mayonnaise, feta cheese, chopped cilantro, fresh lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and cotija cheese. Stir everything together until evenly dressed and creamy—be sure to taste and adjust with extra lime or chili powder if you love more zest or heat!

Step 4: Build Your Bowls

Divide your cooked rice between four bowls, then top each with sliced grilled chicken and a generous scoop of your street corn salad. Now comes the fun part: dress up each bowl with black beans, halved cherry tomatoes, avocado slices, jalapeños, an extra squeeze of lime, dollops of sour cream, and a sprinkle of fresh cilantro. Make every bowl a little different—it’s your kitchen mystery box moment!

Step 5: Enjoy!

Dig in while everything’s warm and the flavors are popping—you’re about to discover why the Mexican Street Corn Chicken Rice Bowl has a serious fan club! (Leftovers? Don’t even worry, they’re delicious and perfect for tomorrow’s lunch.)

How to Serve Mexican Street Corn Chicken Rice Bowl

Garnishes

Garnishing your Mexican Street Corn Chicken Rice Bowl takes it from great to absolutely irresistible! Be generous with sprigs of fresh cilantro, crumbled cotija or feta, extra chili powder, and, of course, a big squeeze of lime. Thinly sliced jalapeños or diced avocado bring even more color—and a fun accent of heat and creaminess.

Side Dishes

This bowl is hearty on its own, but it’s even more exciting when paired with classic sides. Try a simple guacamole and tortilla chips, a crisp cabbage slaw, or grilled veggies. For a super festive table, serve with a pitcher of agua fresca or ice-cold margaritas to match the summery vibe!

Creative Ways to Present

Make it a build-your-own-bowl night by setting out all the toppings in little bowls—everyone can customize their Mexican Street Corn Chicken Rice Bowl just how they like it. For fun presentation, serve in colorful bowls or on a large platter, family-style, and let the colors shine. Want it portable? Layer it all into a mason jar or to-go container for an envy-worthy lunch.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store each ingredient (chicken, street corn salad, rice, toppings) in separate airtight containers in the refrigerator. They’ll stay fresh and delicious for up to 3 days, and keeping them separate helps everything maintain its best texture for easy assembled lunches or dinners.

Freezing

While rice and grilled chicken freeze wonderfully—just pack them into freezer-friendly containers—the fresh components like street corn salad and avocado won’t freeze well due to their creamy textures. For best results, freeze the chicken and rice and add fresh toppings when ready to serve.

Reheating

Reheat rice and chicken in the microwave or on the stovetop until piping hot, then assemble your Mexican Street Corn Chicken Rice Bowl with chilled corn salad and your favorite toppings right before serving. A splash of lime or a little extra fresh cilantro brightens up leftovers perfectly.

FAQs

Final Thoughts

Your next dinner win is just a bowl away—give this Mexican Street Corn Chicken Rice Bowl a try and watch it disappear! It’s vibrant, easy, and absolutely bursting with flavor. I can’t wait for you to enjoy it, and I have a feeling it’ll quickly become a regular in your meal rotation.

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