Name: Mexican Street Corn Chicken Rice Bowl Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 4 small boneless, skinless chicken breasts; 1/4 cup soy sauce (or tamari or coconut aminos); 2 tablespoons extra virgin olive oil (or avocado oil); 2 teaspoons Worcestershire sauce; 2 teaspoons garlic, minced; 1 teaspoon lemon juice; 2 cups grilled corn (approx. 3-4 cobs); 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; 4 cups cooked rice of your choice; Black beans; Cherry tomatoes, halved; Jalapeño slices; Lime wedges; Additional fresh cilantro leaves; Sour cream; 1-2 avocados, sliced

Jump to Recipe· 4.2 from 51 reviews

If you’re craving a dish bursting with bold flavors, vibrant colors, and that perfect balance between creamy, tangy, and smoky, you’ve got to try this Mexican Street Corn Chicken Rice Bowl Recipe! This dish combines juicy, marinated grilled chicken with a zesty street corn salad layered over fluffy rice, creating a delightful meal that feels like a warm summer fiesta on your plate. It’s simple enough for a weeknight dinner yet exciting enough to impress friends and family. Let me take you through this scrumptious journey!

Ingredients You’ll Need

The image shows a white rectangular ceramic dish filled with four raw pale pink chicken fillets resting in a dark brown marinade that looks glossy and thick. The marinade contains small mustard seeds and thin light brown strips, possibly ginger, scattered over and around the chicken. The chicken pieces are arranged closely together, mostly flat, slightly submerged in the shiny sauce. The dish is placed on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Mexican Street Corn Chicken Rice Bowl Recipe plays a crucial role—from the tender marinated chicken to the creamy, tangy street corn salad, and all the fresh toppings that make each bite pop. These carefully selected components come together to create a dish that’s loaded with texture, depth, and vibrant Mexican-inspired flavors.

4 small boneless, skinless chicken breasts: Perfectly sized for quick grilling and even cooking.
1/4 cup soy sauce (or tamari/coconut aminos): Provides a savory umami kick in the marinade.
2 tablespoons extra virgin olive oil (or avocado oil): Helps keep the chicken juicy and aids in grilling.
2 teaspoons Worcestershire sauce: Adds subtle depth and complexity to the marinade.
2 teaspoons garlic, minced: Brings a fragrant punch that complements both chicken and corn.
1 teaspoon lemon juice: Brightens the marinade and balances flavors.
2 cups grilled corn (from 3-4 cobs): The star of the street corn salad, smoky and sweet.
1/3 cup mayo: The creamy base that ties the corn salad together.
1/4 cup feta cheese, crumbled: Adds a tangy, salty contrast.
2 tablespoons fresh cilantro, chopped: Fresh herbaceous notes enhancing the salad.
1-2 tablespoons lime juice: Adds essential acidity and brightness.
1/2 tablespoon garlic, minced: Boosts the savory flavor of the corn salad.
1/2 teaspoon chili powder: Adds a subtle kick and signature Mexican flavor.
1/4 teaspoon paprika: Brings smokiness and depth.
1/4 teaspoon kosher salt: Essential for seasoning and flavor enhancement.
1/8 teaspoon ground black pepper: Balances and brightens savory notes.
1/4 cup red onion, diced: Adds crunch and a mild pungency.
1/4 cup cotija cheese, crumbled: The traditional finishing touch, salty and crumbly.
4 cups cooked rice: The comforting base for this flavorful bowl.
Black beans: Optional for added texture and protein.
Cherry tomatoes, halved: Provide freshness and sweetness.
Jalapeño slices: For those who like an extra kick of heat.
Lime wedges: Essential for a final squeeze of citrus brightness.
Additional fresh cilantro leaves: For garnish and a herbaceous finish.
Sour cream: Optional dollop for creamy tang.
1-2 avocados, sliced: Adds buttery richness and a silky texture.

How to Make Mexican Street Corn Chicken Rice Bowl Recipe

Step 1: Marinade and Grill the Chicken

Start by mixing soy sauce, olive oil, Worcestershire sauce, minced garlic, and lemon juice to create a bright, savory marinade. Coat the chicken breasts thoroughly and let them soak up these wonderful flavors in the fridge for at least 15 minutes. When ready, heat your grill to a perfect medium heat (around 400-450°F), which is just right to get that beautiful sear. Grill your chicken directly on the flame for 4-6 minutes per side to get those gorgeous char marks, then move it to indirect heat to finish cooking gently without drying out—aim for an internal temperature of 160°F before resting.

Step 2: Prepare the Mexican Street Corn Salad

While the chicken marinates and grills, focus on the star salad. Brush ears of corn lightly with olive oil and sprinkle with a pinch of salt, then grill them on high heat for 8-10 minutes, turning every few minutes until lightly charred—this adds smoky flavor that truly transforms the dish. After cooling, cut the kernels off the cob into a large bowl. Toss them with mayo, crumbled feta, fresh cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese until everything is beautifully combined. Taste and adjust seasonings to your liking—this salad is where the magic happens!

Step 3: Assemble Your Mexican Street Corn Chicken Rice Bowl Recipe

Distribute the cooked rice evenly among your bowls as a warm, fluffy base. Top each with juicy slices of grilled chicken and generous scoops of that irresistible street corn salad. From here, get creative and add whatever toppings you love, like black beans, fresh cherry tomatoes, jalapeño slices, avocado, or a dollop of sour cream. Don’t forget a few sprigs of cilantro and a squeeze of lime to brighten everything up. Each bite will be a celebration of every texture and flavor you added!

How to Serve Mexican Street Corn Chicken Rice Bowl Recipe

The dish is served in a white bowl on a white marbled surface, showing three main layers. The bottom layer has grilled yellow corn pieces with some charred spots and a soft texture. On top of the corn, there is a spread of creamy white sauce placed on one side. The third layer includes a mix of small white cheese crumbs, bright green chopped cilantro, and diced purple onions scattered mainly near the sauce, adding color contrast and texture to the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The right garnishes can elevate this dish to whole new heights. Fresh cilantro adds herbal brightness, while crumbly cotija cheese and creamy sour cream provide contrasting salty and tangy notes. Slices of creamy avocado not only boost the texture but also lend a buttery richness that beautifully balances the smoky grilled chicken and corn. A few jalapeño slices bring welcome heat for spice lovers, and a fresh lime wedge served alongside is essential for that final zesty hit.

Side Dishes

This Mexican Street Corn Chicken Rice Bowl Recipe is hearty on its own, but if you want to serve side dishes, consider something light to keep the meal balanced. A simple green salad with a citrus vinaigrette or some charred vegetables would work beautifully. Alternatively, tortilla chips with fresh guacamole or salsa feel perfectly at home next to this bowl, giving you a mix of textures and flavors for your table.

Creative Ways to Present

Presentation is all about bringing that fun, festive vibe of Mexican street food into your home. Serve the bowls in colorful, wide dishes to showcase the vibrant corn and fresh toppings. You might even offer a topping bar with extras like sliced radishes, pickled onions, or chipotle sauce for guests to customize their bowls. Garnishing with edible flowers or a sprinkle of smoked paprika on the rim of the bowl adds whimsy and flair that’s sure to impress every casual diner or dinner party guest.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the chicken, rice, and corn salad separately in airtight containers to preserve their textures and flavors best. The corn salad may release some liquid over time, so mixing it fresh before serving helps retain its creamy, tangy charm. Refrigerate for up to 3 days for optimal freshness.

Freezing

This dish does best fresh, especially because of the creamy corn salad. However, you can freeze the grilled chicken and cooked rice individually in freezer-safe containers for up to 2 months. When ready to eat, thaw them overnight in the fridge and prepare the corn salad fresh to maintain its delicious texture.

Reheating

Reheat the chicken and rice gently over low heat on the stove or microwave to avoid drying out. Adding a splash of water or broth while reheating rice helps keep it fluffy. Avoid reheating the corn salad—serve it chilled or at room temperature for the best experience.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and more forgiving on the grill, making them a delicious alternative. Just adjust cooking times accordingly, as thighs may take a bit longer to reach the proper temperature.

Is there a vegetarian version of this Mexican Street Corn Chicken Rice Bowl Recipe?

Yes! You can skip the chicken and add black beans or grilled tofu for protein instead. The street corn salad and rice remain delicious and packed with flavor on their own.

What type of rice works best for this recipe?

Any rice you like works well, but medium or long-grain white rice, jasmine, or even cilantro-lime rice complements the bold flavors wonderfully and maintains a pleasant texture in the bowl.

Can I make this recipe indoors without a grill?

Definitely! You can grill chicken and corn on a grill pan or bake and broil the chicken in the oven. For the corn, roasting or pan-searing until charred gives a similar smoky flavor.

How spicy is this dish?

The recipe has a gentle kick from chili powder and optional jalapeños, but it’s not overwhelmingly spicy. You can easily adjust the heat to your preference by varying the amount of chili powder or skipping the jalapeños.

Final Thoughts

This Mexican Street Corn Chicken Rice Bowl Recipe is truly one of my go-to dishes when I want something fresh, vibrant, and full of flavor without too much fuss. Every forkful offers a mouthwatering mix of smoky, creamy, tangy, and herbaceous notes all wrapped up in a comforting rice bowl. I hope you give this recipe a try soon and enjoy the bright, summery vibes it brings to your table as much as I do!

Mexican Street Corn Chicken Rice Bowl Recipe

Ingredients You’ll Need