A Seriously Good Mexican Street Corn Chicken Bowl
Several times a summer our family loves making a big batch of Mexican Street Corn Salad! It is the perfect summer side dish that goes with just about everything. Those light & refreshing flavors are out of this world. Typically, we make a double batch so that we have plenty of leftovers to make Mexican Street Corn Burgers, Elote Steak Tacos, and … these chicken rice bowls. It’s a great way to make one recipe that can be used in so many different ways. Top them any way you want for the bowl of your dreams. Perfect for enjoying on the backyard patio with a skinny margarita in hand!
Looking for another rice bowl recipe? You have to try our Chili Lime Shrimp Rice Bowl or our Summer Salmon Rice Bowl!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- boneless, skinless chicken breasts – we love using grilled chicken breasts for this easy recipe, but you could also use grilled boneless chicken thighs, if you prefer. And of course, if you would rather use rotisserie chicken or any other cooked chicken – go for it!
- chicken marinade – feel free to pick-up your favorite store-bought marinade from the grocery store or take 5 minutes and make our easy homemade chicken marinade – so good!
- fresh corn on the cob – this is a summer staple every year! You could also warm up frozen corn or even use drained canned corn in a pinch, but for best results we highly recommend grilled sweet corn.
- mayo – the creaminess that brings the whole Mexican street corn salad together!
- feta cheese & cotija cheese – a perfect cheese combination, but feel free to use dairy-free feta cheese if that’s more your thing.
- cilantro – a fresh herb that always has a light & refreshing flavor.
- fresh lime juice – a little bit of acidity to really amplify all the flavors. You can use bottled lime juice, but for best results use fresh.
- cooked rice – feel free to use any of your favorite rice varieties, like Instant Pot jasmine rice, basmati rice, brown rice, quinoa, etc. If you are in a pinch feel free to use microwave rice packets!
How To Make Street Corn Chicken Rice Bowls
Step 1: Marinate the chicken breasts in a shallow dish for about 15 minutes (or up to an hour).
Step 2: Grill over direct heat for 4-6 minutes per side, then finish over indirect heat until the internal temperature reaches 160 degrees F. Let rest and it will continue to rise in temperature to 165 degrees F.
Step 3: While your chicken cooks feel free to put your corn on the grill at the same time. Rub each ear of corn with olive oil, sprinkle with salt, and then cook directly on the grill for 10-12 minutes, turning occasionally.
Step 4: The corn will cook a little faster than the chicken and the chicken will need time to rest so then you can whip up your Mexican Street Corn Salad and have it ready.
Step 5: When all of the rice bowl components are ready, you can assemble them. Place some cooked rice on the bottom and top with chicken, street corn, avocado and any other toppings you want!
Want it Extra Saucy?!
- Here at The Wooden Skillet we kind of have a motto “you gotta have a sauce” – I feel like a great sauce can seriously take an okay recipe to the next level real quick. So, as a little update to this recipe we are adding an optional sauce if you want to
- Street Corn Chicken Bowl Sauce: 1/3 cup mayo, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, pinch of salt and then water to thin (we used 1 1/2 tablespoons to reach our desired consistency).
Best Type of Corn
- My first recommendation is grilled sweet corn – that is what I would do for best results.
- We also have smoked corn on the cob and boiled corn on the cob if you want to mix things up.
- For less fuss you can absolutely use a thawed frozen sweet corn or even drained canned sweet corn.
Meal Prep + Make Ahead
- Prepare the chicken, rice, and street corn mixture up to 3-4 days in advance. Store each component in separate airtight containers in the refrigerator for the best texture and flavor.
- When you’re ready to eat, simply reheat the chicken and rice, then assemble your bowl with the street corn mixture, avocado, and any additional toppings. For the freshest flavor, wait to slice the avocado until just before serving.
Storage
- Storage: Store leftover chicken, rice, and street corn mixture in separate airtight containers in the refrigerator for up to 3 days. If the street corn mixture seems a little thick after chilling, stir in a small squeeze of fresh lime juice before serving.
- Reheating: Reheat the chicken and rice in the microwave until warmed through. The street corn mixture can be served cold or at room temperature, depending on your preference.
- Freezer: The grilled chicken and rice can be frozen separately for up to 3 months. Thaw overnight in the refrigerator before reheating. We do not recommend freezing the street corn mixture, avocado, or fresh toppings, as the texture can change once thawed.
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These Street Corn Chicken Rice Bowls combine juicy grilled chicken, creamy street corn, rice, avocado, fresh toppings and an optional street corn sauce for a flavorful and satisfying meal. Perfect for meal prep, easy weeknight dinners, and summer entertaining.
Video
Ingredients
Marinade + Grilled Chicken:
- 4 boneless, skinless chicken breasts
- ¼ cup soy sauce, or tamari or coconut aminos
- 2 tablespoons extra virgin olive oil, or avocado oil
- 2 teaspoons worcestershire sauce
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
Mexican Street Corn Salad:
- 2 cups grilled corn, heaping, approx. 4 cobs of corn
- ⅓ cup mayo
- ⅓ cup feta cheese, crumbled
- ¼ cup red onion, diced
- ⅓ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 1-2 tablespoons lime juice, approx. 1/2 of a fresh lime, squeezed
- ½ tablespoon garlic, minced
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Other Rice Bowl Options + Toppings (build your own):
- 4 cups rice of your choice, cooked
- 1-2 avocado, sliced
- cherry tomatoes, halved
- additional fresh cilantro leaves
- jalapeño, slices
- lime wedges
- sour cream
- black beans
Instructions
- Marinate Chicken: Combine ¼ cup soy sauce, 2 tablespoons extra virgin olive oil, 2 teaspoons worcestershire sauce, 2 teaspoons garlic and 1 teaspoon lemon juice in a bowl or container big enough to marinade your chicken in; whisk to combine. Place 4 boneless, skinless chicken breasts into the same container and ensure they are fully coated. Cover and refrigerate 15 minutes (or up to an hour).
- Prep Grill: Heat grill to medium heat (approximately 4000-450℉) and ensure grill grates are clean.
- Sear Chicken: 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.
- Finish Cooking Chicken: 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℉ on your meat thermometer.
- Rest Chicken: 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℉ (at thickest part of the breast). Cut into slices or cubes.
- Prep Grill + Corn: Heat grill to 450℉. 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.
- Grill Corn: Grill on direct, high heat for a total of 8-10 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.
- Combine Salad: Combine 2 cups grilled corn, ⅓ cup mayo, ⅓ cup feta cheese, ¼ cup red onion, ⅓ cup cotija cheese, ¼ cup fresh cilantro, 1-2 tablespoons lime juice, ½ tablespoon garlic, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper in a large bowl. Stir to combine.
- Adjust: Taste and add additional lime juice, chili powder, feta or any other ingredient, as desired. AND check out the Notes for an optional street corn sauce (it has a lot of the same ingredients as the salad so it is easy to whip together). Totally optional but feel free to whip that together if you want!
- Build Bowls: Between four bowls divide 4 cups rice of your choice, chicken and street corn salad.
- Customize: Top with additional fresh cilantro, jalapeño slices and any of the other topping options you want! Enjoy!
Notes
- Cooking Logistics: feel free to cook your corn along with your chicken if you want to OR you can cook your corn first and make your salad while your chicken cooks … totally up to you!
- Optional Street Corn Sauce: 1/3 cup mayo, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon chili powder, 1/4 teaspoon paprika, pinch of salt and then water to thin (we used 1 1/2 tablespoons to reach our desired consistency). Mix to combine and add more water as needed to thin out.
- My Favorite Bowl: I love to serve with rice, street corn salad, grilled chicken and avocado with the optional sauce!
- Dairy-Free: you can easily use a dairy-free feta in place of the reg. feta and cotija cheese.
- Salad – warm or cold: I love making the salad the day of as I personally think it tastes best slightly warm/room temp BUT it’s totally fine to serve the street corn salad cold too – especially for leftovers, it is good either way!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Calories 528kcal
Nutrition
Calories: 528kcal | Carbohydrates: 85g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 754mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg
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Bridget says
Love this fresh and delicious dinner!
liz says
Speechless. Mic Drop. This was delicious. That is all.
Colleen says
This delicious recipe is now in our regular meal rotation! Such great flavors and textures!
Erin says
So, so good!
Cheyanne S says
Absolutely LOVE this meal! We have made it so much! It’s super easy and we used canned corn instead of a grill because we don’t have grill since we live in an apartment complex. We also use the marinade for so many other meals as well. HIGHLY recommend!
Patricia Williams says
We love this meal as a family, to the point that we make it weekly! I also make a batch and then take it to work every day for lunch ❤️
Thank you for sharing this amazing and fresh recipe!
Laura Thomason says
This recipe turned out amazing! I prepped everything in the morning, including marinating the chicken, so I would only need to cook the rice and the chicken after work. I did add fresh cilantro and lime to the rice after cooking, but the rest of recipe was yours. This will be a go to meal in the future!
Bryn says
The street corn salad was very good. The chicken just tasted like soy sauce, which didn’t seem to match the rest of the flavors. I did marinate it for a couple hours. Overall, very good.