Craving a taste of summer that’s both healthy and bursting with flavor? Look no further than this vibrant Street Corn Chicken Rice Bowl! Inspired by the beloved flavors of Mexican street corn, this recipe combines juicy grilled chicken, creamy and zesty street corn salad, and fluffy rice for a complete and satisfying meal. Perfect for a laid-back dinner on the patio or a fun weekend lunch, this bowl is destined to become a new family favorite. If you love the taste of elote and are looking for a fresh and exciting way to enjoy chicken and rice, get ready to dive into this incredible dish!
Why You’ll Love This Street Corn Chicken Rice Bowl
Our Mexican Street Corn Chicken Bowl takes the best parts of summer grilling and combines them into one amazing dish. We start with tender, marinated grilled chicken, cooked to juicy perfection. Then, we layer it over a bed of your favorite rice and top it generously with a homemade Mexican street corn salad that’s simply irresistible. This isn’t just another chicken and rice recipe; it’s an explosion of textures and tastes that will transport you straight to a summer fiesta. Plus, it’s incredibly versatile – customize your toppings to create your dream bowl every time!
A mouthwatering street corn chicken rice bowl, showcasing the vibrant colors and textures of the dish.
If you’re a fan of rice bowls as much as we are, you’ll also want to check out our Chili Lime Shrimp Rice Bowl for a zesty seafood option or our Summer Salmon Rice Bowl for a light and healthy choice. But trust us, this Street Corn Chicken Rice Bowl is in a league of its own!
Street Corn Chicken Rice Bowl Ingredients: What You Need
Let’s gather the fresh and flavorful ingredients for this amazing bowl. Here’s what you’ll need to make your own Street Corn Chicken Rice Bowl:
For the Marinated Grilled Chicken:
- Boneless, Skinless Chicken Breasts: The star protein of our bowl. Chicken thighs can also be used for a richer flavor.
- Chicken Marinade: Use your favorite store-bought marinade to save time, or whip up our easy homemade chicken marinade for an extra layer of deliciousness.
For the Mexican Street Corn Salad (Elote Salad):
- Fresh Corn on the Cob: Summer corn is key! Grilling it brings out its natural sweetness. Frozen corn can be used in a pinch, but fresh is highly recommended for the best flavor.
- Mayonnaise: The creamy base that holds the street corn salad together.
- Feta Cheese & Cotija Cheese: A delightful cheese duo! Feta adds a salty tang, while cotija provides a firmer, salty bite. Dairy-free feta is a great substitute if needed.
- Fresh Cilantro: For a burst of fresh, herbaceous flavor.
- Fresh Lime Juice: Essential for that bright, citrusy zing that balances the richness.
- Garlic: Because everything is better with garlic!
- Chili Powder, Paprika, Kosher Salt, & Ground Black Pepper: Simple yet classic seasonings that enhance the Mexican street corn flavor.
- Red Onion: Adds a mild oniony bite and a touch of color.
For the Rice Bowl Base & Toppings (Customize Your Bowl!):
- Cooked Rice: Choose your favorite! Jasmine rice, basmati rice, brown rice, or even quinoa all work wonderfully. Check out our guide on Instant Pot Jasmine Rice for perfectly cooked rice every time.
- Black Beans: Adds protein and fiber. For extra flavor, try our seasoned black beans.
- Optional Toppings: Get creative! Cherry tomatoes, sliced jalapeño, lime wedges, sour cream, and avocado are all fantastic additions to personalize your bowl.
Ingredients for Mexican street corn salad arranged in separate bowls, showcasing fresh corn, cilantro, cheese, and spices.
Step-by-Step Guide: Making Your Street Corn Chicken Rice Bowls
This recipe is surprisingly easy to make, even though it’s packed with flavor. Here’s how to bring it all together:
1. Marinate the Chicken:
Place your chicken breasts in a shallow dish and pour your chosen chicken marinade over them. Make sure the chicken is well coated. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator for deeper flavor.
Chicken breasts submerged in marinade in a white dish, ready to absorb the flavors.
2. Grill the Chicken to Perfection:
Preheat your grill to medium heat. Place the marinated chicken breasts on the hot grill grates over direct heat. Cook for 4-6 minutes per side, until nicely seared. Then, move the chicken to indirect heat and continue cooking for another 5-7 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 160°F.
Chicken breasts grilling on a barbecue, showing sear marks and juicy texture.
3. Prepare the Grilled Street Corn (Elote):
While the chicken is grilling, it’s time to prepare the star of the show – the street corn! If your grill is large enough, you can grill the corn at the same time as the chicken. Lightly rub each ear of shucked corn with olive oil and sprinkle with salt. Grill directly over medium-high heat for 10-12 minutes, turning occasionally to ensure even cooking and slight charring.
Grilled corn on the cob, slightly charred and glistening with olive oil, ready to be made into elote.
4. Make the Mexican Street Corn Salad:
Once the grilled corn is cool enough to handle, carefully cut the kernels off the cob. In a large bowl, combine the grilled corn kernels with mayonnaise, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, ground black pepper, diced red onion, and crumbled cotija cheese. Stir everything together until well combined. Taste and adjust seasonings as needed – maybe a little more lime juice for zing or chili powder for heat!
Mexican street corn salad ingredients mixed together in a white bowl, showcasing the creamy texture and vibrant colors.
5. Assemble Your Street Corn Chicken Rice Bowls:
Now for the fun part – building your bowls! Divide the cooked rice evenly among bowls. Top with slices or cubes of grilled chicken, and generous scoops of the Mexican street corn salad. Let everyone customize their own bowl with their favorite toppings like black beans, cherry tomatoes, jalapeño slices, lime wedges, sour cream, or avocado.
A fully assembled street corn chicken rice bowl, topped with chicken, elote, and fresh cilantro, ready to be enjoyed.
A Pinterest-friendly image showcasing multiple street corn chicken rice bowls, perfect for sharing and inspiring others to try the recipe.
6. Serve and Enjoy!
These Street Corn Chicken Rice Bowls are best enjoyed fresh, allowing the flavors to meld together perfectly. Don’t forget to encourage your family or guests to leave a star rating and review if they love it! Your feedback helps others discover this delicious recipe.
Tips and Variations for Your Perfect Bowl
- Spice it Up: Add a pinch of cayenne pepper to the street corn salad or a drizzle of hot sauce over the finished bowls for extra heat.
- Make it Vegetarian: Substitute the grilled chicken with grilled halloumi cheese or roasted sweet potatoes for a vegetarian-friendly option.
- Grain-Free: Swap out the rice for cauliflower rice or quinoa for a lower-carb or grain-free bowl.
- Make Ahead: You can prepare the chicken and street corn salad ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.
- Add More Veggies: Roasted bell peppers, zucchini, or even some shredded lettuce would be delicious additions to these bowls.
Complete Your Meal
These Street Corn Chicken Rice Bowls are fantastic on their own, but they pair wonderfully with a refreshing skinny margarita for a true summer feast!
Street Corn Chicken Rice Bowl Recipe
**Prep Time:** 20 minutes
**Cook Time:** 30 minutes
**Total Time:** 50 minutes
**Serves:** 4
### Ingredients
**Grilled Chicken**:
- 4 small boneless, skinless chicken breasts
- 1 batch [chicken marinade](https://thewoodenskillet.com/best-chicken-marinade/)
**Mexican Street Corn Salad**:
- 2 cups grilled corn (approx. 3–4 cobs of corn)
- 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
**Other Rice Bowl Options + Toppings (build your own)**:
- 4 cups rice of your choice, cooked
- black beans
- cherry tomatoes, halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- 1–2 avocado, sliced
### Instructions
**Grilled Chicken**:
1. Combine Chicken Marinade ingredients in a small bowl. Place chicken breasts in a shallow baking dish or other glass container. Pour marinade over top and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour).
2. Heat grill to medium heat (approximately 400/450 degrees F).
3. Remove chicken from marinade (let excess drip off) and place chicken on direct heat (direct flame) and cook at medium heat for 4-6 minutes per side.
4. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this part because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 degrees F on [your meat thermometer.](https://www.amazon.com/gp/product/B01LKRHW3E/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01LKRHW3E&linkCode=as2&tag=thewoodenskillet-20&linkId=bd744d64d90bc3ac940735d866b09382)
5. Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees F (at thickest part of the breast).
6. Cut into slices or cubes.
**Street Corn Salad**:
1. Heat grill to 450 degrees F. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil. Use your hands to massage oil into each ear of corn. Sprinkle lightly with salt.
2. Grill on direct, high heat for a total of 10-12 minutes, turning every 2-3 minutes with grill tongs. Remove when corn is slightly charred. Let cool slightly and then use a sharp knife to cut off the kernels of corn.
3. Combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper red onions and cotija cheese in a large bowl. Stir to combine.
4. Taste and add additional lime juice, chili powder, feta or any other ingredient, as desired.
**Build Your Bowl**:
1. Between four bowls divide your rice, chicken and street corn salad.
2. Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want!
3. Enjoy!
### Recipe Notes
* **Dairy-Free:** you can easily use a dairy-free feta in place of the reg. feta and cotija cheese.
* **Storage:** store leftovers in an airtight container in the refrigerator for up to 3 days.
### Nutrition Information
**Serving Size:** 1 bowl
**Calories:** 625
**Sugar:** 5.6 g
**Sodium:** 457.3 mg
**Fat:** 22.4 g
**Carbohydrates:** 69.4 g
**Protein:** 35.6 g
**Cholesterol:** 106.3 mg