Mexican Street Corn Chicken Bowl

These Street Corn Chicken Rice Bowls have become my absolute summer obsession. I created this recipe after falling in love with elotes at our local food truck festival and knew I had to bring those amazing flavors home. Now it's our family's favorite warm weather dinner combining juicy grilled chicken tender charred corn and all those bright fresh toppings over fluffy rice. Every time I serve these my kitchen feels like a little piece of summer.

A Bowl of Summer Happiness

There's something magical about how all these flavors come together. The smoky char on the grilled chicken pairs perfectly with that creamy tangy street corn while the rice soaks up all those amazing juices. My kids love customizing their bowls and I love how quickly it comes together. Even my picky eater asks for seconds which trust me is a small miracle in our house.

What You'll Need

• Chicken Breasts: I grab boneless skinless ones and marinate them for extra flavor.
• Fresh Corn: Summer sweet corn is best but frozen works in winter months.
• Mayo: Creates that dreamy creamy sauce for our corn.
• Feta & Cotija: This cheese combo is everything. Cotija is traditional but feta adds extra tang.
• Cilantro: Lots of it fresh from my garden when possible.
• Lime Juice: Fresh squeezed only please it makes such a difference.
• Garlic: Because everything's better with garlic.
• Spices: My blend of chili powder paprika salt and pepper.
• Red Onion: Adds the perfect bite and pretty color.
• Rice: Whatever you love we switch between jasmine and brown.
• Black Beans: Optional but adds nice protein and texture.
• Extra Toppings: This is where the fun begins cherry tomatoes jalapeños lime wedges anything goes.

Getting Your Chicken Just Right

The Perfect Marinade

First things first let that chicken soak up some flavor. I pop mine in a dish with marinade before I head out for carpool. By dinner time it's ready to go. Sometimes I use store bought marinade on busy days but my homemade cilantro lime is our favorite.

Time to Grill

Fire up that grill nice and hot. I love the sizzle when the chicken hits the grates. Give it about 4-6 minutes each side right over the heat then move it away from the flames until it hits 160°F. Let it rest while you work on everything else.

Making That Amazing Street Corn

Grilling Your Corn

Brush those beautiful ears with olive oil sprinkle with salt and let them dance on the grill. I turn them every few minutes until they're charred all over about 10-12 minutes. The smell is absolutely incredible.

Creating the Magic

Once your corn cools slice those kernels off and toss them in a bowl with mayo both kinds of cheese lots of cilantro lime juice and all those wonderful spices. This is the heart of the dish right here.

Putting It All Together

Now comes the fun part. Start with a bed of steamy rice in each bowl. Layer on your sliced chicken and that amazing street corn mixture. Then let everyone go wild with toppings. My husband loads up on jalapeños my daughter adds extra cheese and I pile on the fresh tomatoes and cilantro. A squeeze of lime at the end makes everything pop.

Make It Your Own

I love how flexible this recipe is. Sometimes I swap in grilled shrimp when my sister visits she doesn't eat chicken. Last week I tried it with cauliflower rice for my low-carb friend and it was fantastic. My neighbor made it completely vegetarian with grilled tofu and extra black beans. The trick is to keep that amazing street corn as your star then build around it however you like.

Serving Up Summer

These bowls are always a hit at our patio dinners. I usually set out some crispy tortilla chips and fresh guacamole alongside. My watermelon mint lemonade is the perfect drink pairing or a cold Mexican beer if we're feeling festive. There's something about eating these outdoors that makes them taste even better.

Save Some For Later

When I'm meal prepping I store everything separately in my glass containers. The chicken and rice reheat beautifully for about 3 days. That street corn mixture though I like to make it fresh when possible. If you do have leftovers they'll keep for a day but the flavors are best right after mixing. Just remember to bring everything to room temperature before serving it really makes a difference.

Save it

Frequently Asked Questions

→ Can I make the corn salad ahead of time?

Yes, you can make the street corn salad up to 24 hours ahead. Store it in the fridge and give it a quick stir before serving. The flavors actually develop nicely as it sits.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, use feta cheese or grated parmesan as alternatives. They provide a similar salty, tangy flavor to the corn salad.

→ Can I use frozen corn instead of grilling fresh corn?

While grilled fresh corn provides the best flavor, you can use frozen corn. Thaw it and char it in a hot skillet to mimic the grilled flavor.

→ How do I make this dairy-free?

Replace the cheese with dairy-free alternatives and use vegan mayo. You can also add extra lime and cilantro to boost flavor.

→ What rice works best for this bowl?

Any rice works well - white, brown, or even cauliflower rice for a low-carb option. Just make sure to season it with salt when cooking.

Conclusion

Combine grilled marinated chicken with a zesty Mexican street corn salad over rice. Top with fresh ingredients like avocado, tomatoes, and cilantro for a colorful, flavor-packed meal.