Can I make this recipe without a grill?

Yes! You can cook the chicken in a skillet over medium-high heat for 6-7 minutes per side or bake it at 400°F for 20-25 minutes. The corn can be charred in a dry pan or roasted in the oven.

What type of rice works best for this dish?

Jasmine, basmati, or brown rice are great choices. For a lower-carb option, you can use cauliflower rice or quinoa.

How can I make this dish spicier?

Add extra chili powder to the corn salad, mix in cayenne pepper, or top your bowl with sliced jalapeños or hot sauce.

Can I prepare this recipe ahead of time?

Yes! You can marinate the chicken and prepare the street corn salad a day in advance. Store them separately in the refrigerator and assemble when ready.

Mexican Street Corn Chicken Rice Bowl

Name: Mexican Street Corn Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 4 small boneless, skinless chicken breasts; 1 batch of your favorite chicken marinade; 2 cups grilled corn (about 3–4 ears of corn); ⅓ cup mayonnaise; ¼ cup feta cheese, crumbled; ¼ cup cotija cheese, crumbled; 2 tablespoons fresh cilantro, chopped; 1–2 tablespoons lime juice; ½ tablespoon garlic, minced; ½ teaspoon chili powder; ¼ teaspoon paprika; ¼ teaspoon kosher salt; ⅛ teaspoon ground black pepper; ¼ cup red onion, diced; 4 cups cooked rice (jasmine, basmati, or brown rice); 1 cup black beans, drained and rinsed; ½ cup cherry tomatoes, halved; 1 jalapeño, sliced; 1 avocado, sliced; ¼ cup sour cream; Lime wedges and extra cilantro for garnish

Description

This Mexican Street Corn Chicken Rice Bowl is a vibrant and flavorful dish featuring juicy grilled chicken, smoky charred corn, and a creamy, tangy dressing. Served over a bed of rice and customizable with fresh toppings, this easy meal is perfect for busy weeknights and meal prep.

Ingredients

Scale

Grilled Chicken

4 small boneless, skinless chicken breasts
1 batch of your favorite chicken marinade

Mexican Street Corn Salad

2 cups grilled corn (about 3–4 ears of corn)
⅓ cup mayonnaise
¼ cup feta cheese, crumbled
¼ cup cotija cheese, crumbled
2 tablespoons fresh cilantro, chopped
1–2 tablespoons lime juice
½ tablespoon garlic, minced
½ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
¼ cup red onion, diced

Other Rice Bowl Options + Toppings

4 cups cooked rice (jasmine, basmati, or brown rice)
1 cup black beans, drained and rinsed
½ cup cherry tomatoes, halved
1 jalapeño, sliced
1 avocado, sliced
¼ cup sour cream
Lime wedges and extra cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a shallow dish, coat the chicken breasts with your preferred marinade. Cover and refrigerate for at least 15 minutes or up to an hour to enhance flavor.
Grill the Chicken: Preheat the grill to medium heat (around 400°F). Place the chicken over direct heat and cook for 4-6 minutes per side until golden brown. Move to indirect heat and continue cooking for 5-7 minutes until the internal temperature reaches 160°F. Remove from the grill and let it rest for 5 minutes before slicing, allowing the juices to redistribute and the internal temperature to reach 165°F.
Prepare the Corn: While the chicken cooks, brush the ears of corn lightly with olive oil and sprinkle with salt. Grill over direct heat for about 10-12 minutes, turning occasionally until lightly charred. Let the corn cool slightly before cutting the kernels off the cob.
Make the Street Corn Salad: In a large bowl, mix the grilled corn kernels, mayonnaise, feta, cotija cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, and diced red onion. Stir until well combined, tasting and adjusting seasonings as needed.
Assemble the Bowls: Divide the cooked rice evenly into bowls. Top with sliced grilled chicken, a generous scoop of street corn salad, black beans, and any additional toppings like cherry tomatoes, jalapeños, avocado, and sour cream. Serve with lime wedges and extra cilantro for garnish.

Notes

If using frozen corn, thaw and roast it in a dry pan over medium heat until slightly charred.
To make this dairy-free, use dairy-free feta and cotija alternatives or omit the cheese.
For an extra layer of flavor, add a drizzle of chipotle sauce or a sprinkle of smoked paprika before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 625
Sugar: 5.6g
Sodium: 457.3mg
Fat: 22.4g
Saturated Fat: 6.5g
Unsaturated Fat: 14.2g
Trans Fat: 0g
Carbohydrates: 69.4g
Fiber: 7.8g
Protein: 35.6g
Cholesterol: 106.3mg