If you’re craving a vibrant, flavorful, and balanced meal, this Mexican Street Corn Chicken Rice Bowl is a must-try!

Juicy grilled chicken, zesty corn salad, and fluffy rice come together in a bowl bursting with color and texture.

Perfect for a family dinner or meal prep, it’s satisfying and easy to customize.

Ingredients

For the grilled chicken:

4 small boneless, skinless chicken breasts
¼ cup olive oil
¼ cup lime juice
2 tbsp chopped fresh cilantro
1 tsp ground cumin
1 tsp smoked paprika
2 cloves garlic, minced
½ tsp salt
¼ tsp ground black pepper

For the Mexican street corn salad:

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

For the toppings:

Cooked rice of your choice
Lime wedges
Fresh cilantro leaves
Sour cream
Paprika

Instructions

Step 1: In a bowl, mix olive oil, lime juice, cilantro, cumin, paprika, garlic, salt, and pepper for the marinade.

Coat chicken and refrigerate for 15–60 minutes.

Step 2: Preheat grill to medium (400–450°F). Grill chicken for 4–6 minutes per side.

Move to indirect heat and cook for 5–7 minutes or until internal temp reaches 165°F. Let rest before slicing.

Step 3: Coat corn with olive oil and salt. Grill over medium heat, turning every 2–3 minutes, for 10–12 minutes until charred.

Let cool and cut kernels off the cob.

Step 4: In a bowl, combine grilled corn, mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese.

Adjust seasoning.

Step 5: Divide cooked rice into bowls. Top with grilled chicken and street corn salad.

Customize with lime wedges, fresh cilantro, sour cream, and paprika. Serve and enjoy!

Frequently Asked Questions (FAQs)

1. Can I prepare this meal ahead?

Yes, cook the chicken, prepare the salad, and make the rice in advance. Store each separately in the fridge for up to 3 days and assemble before serving.

2. Can I use canned corn instead of fresh?

Yes, but for better flavor, char the canned corn in a skillet or under a broiler for a few minutes.

3. What type of rice is best?

Any rice works—white, brown, jasmine, or basmati. For a healthier twist, use quinoa or cauliflower rice.

4. How can I make it spicier?

Add more chili powder, sliced jalapeños, or a drizzle of hot sauce or sriracha for extra heat.

5. Is there a dairy-free option?

Substitute mayonnaise and cheeses with vegan alternatives to make the dish dairy-free.