Mexican Street Corn Chicken Bowl – Looking for a dinner. That’s packed with flavor. And easy to assemble? This Mexican Street Corn Chicken Bowl. Brings together juicy grilled chicken, zesty street corn salad, and customizable toppings. In a satisfying, colorful meal. Perfect for a quick weeknight dinner. Or a casual weekend gathering. This recipe is as versatile. As it is delicious.
The first time I made this Mexican Street Corn Chicken Bowl. It was a spur-of-the-moment decision. My husband and I. Were craving something fresh yet comforting. And our little one. Was more than happy to help out. By “sampling” the ingredients as we went. When the bowls were finally assembled. The blend of flavors—smoky grilled chicken, tangy corn salad, and creamy avocado. Had us all hooked. Even our picky eater couldn’t resist. And that’s when I knew. This dish was a keeper!
What makes this Mexican Street Corn Chicken Bowl truly stands out?
This recipe stands out. For its vibrant combination of textures. And flavors. The charred corn adds a smoky sweetness. While the creamy feta and cotija cheeses. Bring a tangy richness. To every bite. Plus, the ability to customize your bowl. With various toppings. Makes it a meal. That can be tailored to every palate. Whether you’re a fan of spice, creaminess, or freshness.
What You Need To Make This Mexican Street Corn Chicken Bowl Recipe?
Chicken Breasts: Opt for small, boneless, skinless chicken breasts. They cook faster. And are easier to grill evenly. Ensuring juicy results.
Corn: Fresh, grilled corn is key here. The slight char adds depth. And a smoky flavor. That’s irreplaceable.
Feta and Cotija Cheeses: Feta provides a creamy tang. While cotija offers a crumbly texture. And a salty punch. They balance each other beautifully in the salad.
Lime Juice: Freshly squeezed lime juice. Brightens the dish. And enhances all the other flavors. Don’t skip it!
Cilantro: This herb adds a burst of freshness. But if you’re not a fan. You can replace it with fresh parsley. For a different take.
Steps To Make Mexican Street Corn Chicken Bowl:
Step 1: Grill the Chicken: Start by marinating the chicken. In your favorite marinade. Let it soak up all that flavor. For at least 15 minutes. Fire up the grill to medium heat (around 400-450°F). Grill the chicken directly over the heat for about 4-6 minutes per side. Then, move it to indirect heat to finish cooking. Until the internal temp hits 160°F. Let it rest—this step is crucial for juicy chicken! Once rested, slice or cube it.
Want To Save This Recipe?
Step 2: Prepare the Corn Salad: Grill your corn on high heat. Until it’s got some nice char marks. About 10-12 minutes, turning frequently. Once it’s cool enough to handle. Slice the kernels off the cob. And toss them in a big bowl with mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, red onion, and cotija cheese. Give it a taste. And adjust the seasonings to your liking.
Step 3: Build Your Bowl: Divide the cooked rice between four bowls. Top with your grilled chicken. And a generous scoop of the corn salad. From here, the sky’s the limit—add black beans, jalapeños, avocado. Or whatever your heart desires. A sprinkle of fresh cilantro. And a squeeze of lime juice ties it all together.
Tip:
For the best flavor. Marinate the chicken for at least an hour. But if you’re pressed for time. 15 minutes will do the trick. To get a nice char without drying out the meat. Start grilling the chicken over direct heat. Then move it to indirect heat. To finish cooking. Also, when grilling the corn. Let it get slightly charred. That smoky flavor is essential. For bringing the whole dish together. And don’t skip the resting period. For the chicken after grilling. This step locks in the juices. Ensuring every bite is tender. And flavorful.
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes. You can prepare the chicken. And corn salad ahead of time. Store them separately in the fridge. And assemble your bowls just before serving. For the best texture and flavor.
What’s the best type of rice to use?
Jasmine or basmati rice works wonderfully for this bowl. But you can also use brown rice for a nuttier flavor. Or cauliflower rice for a low-carb option.
How can I make this dish spicier?
To add more heat. Increase the amount of chili powder. Add some chopped jalapeños to the corn salad. Or drizzle the finished bowl. With your favorite hot sauce.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican Street Corn Chicken Bowl
Ingredients
Grilled Chicken:
- 4 small boneless skinless chicken breasts
- 1 batch chicken marinade
Mexican Street Corn Salad:
- 2 c grilled corn approx. 3–4 cobs of corn
- 1/3 c mayo
- 1/4 c feta cheese crumbled
- 2 tbsp fresh cilantro chopped
- 1 –2 tbsp lime juice
- 1/2 tbsp garlic minced
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 c red onion diced
- 1/4 c cotija cheese crumbled
Other Rice Bowl Options + Toppings (build your own):
- 4 c rice of your choice cooked
- Optional toppings: black beans cherry tomatoes, jalapeño slices, lime wedges, additional cilantro leaves, sour cream, 1–2 avocados, sliced
Instructions
- Marinate and Grill the Chicken: Begin by preparing the marinade in a small bowl. Place the chicken breasts in a shallow dish. And pour the marinade over them. Ensuring each piece is fully coated. Cover and refrigerate for at least 15 minutes. Or up to an hour if you have more time. Preheat your grill to medium heat (about 400-450°F). Once the grill is hot. Remove the chicken from the marinade. And let the excess drip off. Place the chicken directly over the heat. And grill for 4-6 minutes per side. Until it has nice grill marks. Then, move the chicken to indirect heat. And cook for an additional 5-7 minutes. Or until the internal temperature reaches 165°F. Once done, remove the chicken from the grill. And let it rest for 5 minutes. Before slicing it into thin strips. Or bite-sized pieces.
- Make the Corn Salad: While the chicken is grilling. Shuck the corn. And lightly brush each cob with olive oil. Sprinkle with a bit of salt. Grill the corn over high heat. Turning every 2-3 minutes. Until it’s slightly charred on all sides. This should take about 10-12 minutes. Once the corn is done. Remove it from the grill. And let it cool slightly. Using a sharp knife. Carefully cut the kernels off the cob. And place them in a large bowl. Add the mayonnaise, feta cheese, cilantro, lime juice, minced garlic, chili powder, paprika, and red onion to the bowl. Stir everything together. Until well combined. Finally, sprinkle the cotija cheese on top. And season with salt and pepper to taste.
- Assemble the Bowl: To build your bowls. Start by dividing the cooked rice evenly among four bowls. Next, add a generous portion of the grilled chicken slices. On top of the rice. Spoon the Mexican street corn salad over the chicken. Finally, personalize your bowls. By adding your favorite toppings. Like sliced avocado, black beans, cherry tomatoes, jalapeño slices, lime wedges, and extra cilantro. Drizzle with sour cream. Or a squeeze of lime juice. For an extra burst of flavor. Serve immediately. And enjoy your colorful, flavorful meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
