The Street Corn Chicken Rice Bowl is a vibrant and satisfying meal inspired by the beloved Mexican street corn, or elote. Combining smoky grilled chicken with a creamy, tangy Mexican street corn salad, this dish layers bold flavors and fresh ingredients over a bed of fluffy rice. The result is a colorful, hearty bowl perfect for lunches, dinners, or meal prep that tastes like a fiesta with every bite.

The star of this bowl is the Mexican street corn salad, made with grilled corn, tangy mayo, crumbly feta and cotija cheeses, fresh cilantro, and a hint of chili powder for warmth. Paired with juicy marinated grilled chicken breasts, the salad adds a creamy crunch that balances the protein and the rice base. The beauty of this recipe lies in its versatility—you can customize your bowl with black beans, avocado, jalapeños, and more for a meal that suits your taste and appetite.

Why You’ll Love This Recipe

Flavor Explosion – Combines smoky, creamy, tangy, and spicy notes for maximum taste.
Customizable Bowl – Add your favorite toppings to make it uniquely yours.
Easy Meal Prep – Perfect for making ahead and enjoying throughout the week.
Nutritious and Balanced – Protein, veggies, and carbs all in one delicious bowl.
Family-Friendly – Easily adapted for mild or spicy preferences.

Ingredients

Grilled Chicken:

Boneless, skinless chicken breasts
Chicken marinade (your favorite)

Mexican Street Corn Salad:

Grilled corn (kernels from 3–4 cobs)
Mayonnaise
Feta cheese, crumbled
Fresh cilantro, chopped
Lime juice
Garlic, minced
Chili powder
Paprika
Kosher salt
Ground black pepper
Red onion, diced
Cotija cheese, crumbled

Other Rice Bowl Options + Toppings:

Cooked rice (your choice)
Black beans
Cherry tomatoes, halved
Jalapeño slices
Lime wedges
Fresh cilantro leaves
Sour cream
Avocado, sliced

Variations

Vegetarian: Skip the chicken and add grilled portobello mushrooms or roasted chickpeas.
Spicy: Add hot sauce or increase jalapeño slices.
Different Proteins: Swap chicken for grilled shrimp or steak strips.
Rice Alternatives: Use cauliflower rice or quinoa for a low-carb option.
Dairy-Free: Use vegan mayo and skip the cheeses or substitute with dairy-free cheese.

How to Make the Recipe

Step 1: Marinate and Grill Chicken

Marinate chicken breasts in your preferred marinade for at least 30 minutes. Grill over medium heat until cooked through, about 5-7 minutes per side. Let rest and slice.

Step 2: Make Mexican Street Corn Salad

Grill corn on the cob until charred and tender. Cut kernels off the cob and combine with mayo, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and cotija cheese. Mix well.

Step 3: Prepare the Rice and Toppings

Cook rice according to package instructions. Prepare black beans, slice cherry tomatoes, jalapeños, and avocado.

Step 4: Assemble the Bowl

Place a bed of rice in each bowl. Top with sliced grilled chicken, generous spoonfuls of Mexican street corn salad, and desired toppings such as black beans, tomatoes, jalapeño, avocado, sour cream, and extra cilantro. Serve with lime wedges.

Tips for Making the Recipe

Char the corn well for authentic smoky flavor.
Let chicken rest after grilling to keep it juicy.
Adjust mayo in the corn salad for creaminess to your liking.
Use fresh lime juice for the brightest flavor.
Warm rice before assembling to keep the bowl enjoyable warm.

How to Serve

Serve these bowls warm or at room temperature, making a perfect all-in-one meal. Pair with a crisp Mexican lager or a fresh lime agua fresca for a festive meal.

Make Ahead and Storage

Storing Leftovers

Store chicken, corn salad, rice, and toppings separately in airtight containers in the fridge for up to 3 days.

Freezing

Not recommended for corn salad or avocado. Chicken and rice can be frozen separately.

Reheating

Reheat chicken and rice gently in the microwave or on the stove. Add fresh toppings just before serving.

FAQs

1. Can I use frozen corn?

Yes, thaw and grill or roast for best flavor.

2. What’s a good chicken marinade?

A simple mix of lime juice, olive oil, garlic, chili powder, salt, and pepper works great.

3. Can I make this vegan?

Replace chicken with grilled veggies or tofu, and use vegan mayo and cheese substitutes.

4. How spicy is this dish?

Mild by default; adjust jalapeños and chili powder to your taste.

5. Can I use pre-cooked chicken?

Yes, just warm it before assembling the bowl.

6. What kind of rice is best?

White, brown, or Mexican-style rice all work well.

7. How long does the corn salad last?

Best eaten within 2 days; avocado may brown over time.

8. Can I prepare this bowl for meal prep?

Yes, keep ingredients separate until ready to eat.

9. What if I don’t have cotija cheese?

Feta or queso fresco are good substitutes.

10. Can I grill chicken indoors?

Yes, use a grill pan or broil under high heat.

Conclusion

The Street Corn Chicken Rice Bowl is a fiesta of flavors and textures that’s simple to make yet packed with personality. Perfect for busy weeknights or weekend gatherings, it offers a delicious balance of smoky, creamy, fresh, and spicy elements. Customizable and nutritious, it’s a bowl that’s sure to become a regular in your meal rotation.