Mexican Street Corn Chicken & Cilantro Lime Rice Bowls

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Bring the vibrant flavors of a Mexican street food cart to your dinner table with these mouthwatering Mexican Street Corn Chicken & Cilantro Lime Rice Bowls. Juicy grilled chicken, smoky charred corn, and a creamy, tangy elote-inspired topping come together over fragrant cilantro lime rice for an irresistible meal that's perfect for summer grilling but can easily be made on the stovetop any time. This recipe is also ideal for weekend meal prep, so it can be put together for a quick lunch or dinner.

A large shallow white bowl is filled with a base of jasmine rice, then piled high with grilled chicken, Mexican street corn salad and garnishes. Colorful bowls with garnishes are scattered around the countertop.

I love a bowl meal. A combination of protein, grains, and veggies with a flavorful sauce or dressing always goes over well when I'm cooking for my family. Everyone gets a say in how their bowl comes together, and my kids tend to eat more when they have a little control over what's in front of them.

This easy Mexican Street Corn Chicken & Rice Bowl is a family favorite-especially in the summer when sweet corn is in season and we're grilling a few nights a week. Juicy, tender chicken grilled to perfection and seasoned with warm spices gets layered over a fluffy rice base of citrusy cilantro lime rice, then topped with the real showstopper: a smoky, creamy, and zesty Mexican street corn salad. It's colorful, packed with flavor, and makes weeknight dinners feel a little more special. Of course, this can all be made indoors with a grill pan or skillet-summer food this good deserves to be enjoyed year-round. The corn salad is incredibly versatile, too-mix it into cooked pasta for an easy, craveable lunch the next day. You can also use it as a topping for tacos, nachos, or even spoon it over scrambled eggs for a fun breakfast twist.

What is Mexican Street Corn?

Mexican street corn, or elote, is a popular street food in Mexico, typically consisting of char-grilled corn slathered in a creamy sauce made from mayonnaise, sour cream, lime juice, chili powder, and cotija cheese. It's a perfect balance of smoky, tangy, creamy, and spicy flavors. It also makes an amazing dip! Speaking of dips, try this Jalapeno Bean Dip as a starter for these bowls if you are feeding a hungry crowd!

Looking for more dinner recipes? Try these: Slow Cooker Vegetable Beef Soup, Salmon Patties with Remoulade, Air Fryer Mediterranean Salmon Bowls, or Southwest Ground Beef & Sweet Potato Hash.

Why You'll Love This Flavorful Bowl

Bold Flavors: The combination of smoky spices, fresh herbs, tangy lime, and creamy corn salad creates a fiesta of flavors in every bite.
Customizable: Swap the protein, adjust the spice level, or add your favorite toppings.
Meal Prep Friendly: Components can be prepared ahead of time for quick assembly on busy nights.
Impressive Presentation: The vibrant colors and textures make these bowls Instagram-worthy while still being easy to prepare.
Family Approved: The combination of familiar ingredients with exciting flavors makes this recipe appealing to both adventurous and picky eaters.
Nutritious & Satisfying: Loaded with protein, fiber, and fresh ingredients.

Jump to:

What is Mexican Street Corn?
Why You'll Love This Flavorful Bowl
Ingredient Highlights for Mexican Street Corn Chicken Bowls
Step-by-Step Instructions for Mexican Street Corn Chicken Bowl
Variations
Tips for Success
Equipment Needed
Storage Instructions
Meal Prep and Assembly Instructions
FAQs - Mexican Street Corn Chicken Bowls
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Recipe
Reviews

Ingredient Highlights for Mexican Street Corn Chicken Bowls

Ingredients for Mexican Street Corn Chicken & Cilantro Lime Rice Bowls sit scattered in various bowls and dishes around a white marble countertop.

Grilled Chicken:

Chicken: Use boneless, skinless chicken breasts or thighs for juicy, flavorful protein.
Lime Juice: Adds brightness and acidity to tenderize the chicken.
Chili Powder & Smoked Paprika: Give the chicken a smoky depth of flavor.

Corn Salad:

Fresh Corn on the Cob: Grilling enhances its natural sweetness and adds a smoky flavor. If fresh corn on the cob isn't in season, thaw and drain frozen corn before charring it in a skillet.
Avocado Oil: A high-heat oil perfect for grilling.
Sour Cream & Mayonnaise: The creamy base that gives the salad its signature elote taste.
Cotija Cheese: Salty, crumbly cheese that adds richness.
Red Onions: Gives just the right crunch and sharpness to the creamy street corn.
Chili Powder & Smoked Paprika: A hint of spice and smoky depth.

Cilantro Lime Rice & Bowl:

Jasmine Rice: Light and fragrant, it pairs perfectly with the other flavors.
Fresh Cilantro & Lime Juice: Elevate the rice with bright, citrusy freshness.
Black Beans: Optional, but I like to mix black beans into this dish for an added fiber boost.
Garnish Ideas: You are limited only by your imagination. So many things go well on this bowl. Tomatoes, salsa, pico de Gallo, cilantro, lime, jalapenos, avocado slices, and extra cheese.

See the recipe card below for quantities.

Step-by-Step Instructions for Mexican Street Corn Chicken Bowl

Chicken breast in marinade resting on a bowl.

Step 1: Marinate the Chicken: In a medium bowl, whisk together avocado oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken evenly in the marinade and let it sit for at least 20 minutes (or up to 4 hours for deeper flavor).

A blue and white platter loaded with grilled chicken breast and grilled corn on the cob.

Step 2: Grill the Chicken and Corn: Preheat the grill to medium-high heat and cook the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing. Brush the corn with avocado oil and season with salt and pepper. Grill for 10-12 minutes, turning occasionally, until the corn kernels are slightly charred. Cut the kernels off the cob and transfer to a bowl.

Ingredients for corn salad in a glass mixing bowl.

Step 3: Make the Corn Salad: Mix the grilled corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, garlic powder, smoked paprika, salt, and pepper. Squeeze in fresh lime juice and mix well until all ingredients are combined.

Jasmine rice with cilantro and lime juice in a bright orange bowl.

Step 4: Prepare the Rice: Cook jasmine rice according to package instructions. Fluff with a fork and mix in chopped cilantro and fresh lime juice.

A shallow white bowl filled with rice, Mexican street corn salad, grilled chicken and bright colorful garnishes. Avocado, lime, jalapeno peppers, a bowl of black beans and cilantro sit behind the bowl with a grey napkin.

Step 5: Assemble the Bowls: Start with a base of cilantro-lime rice. Add sliced grilled chicken. Spoon the corn salad over the top. Add black beans, if using. Add optional garnishes such as lime wedges, cherry tomatoes, jalapeños, guacamole, pico de gallo, green onions, hot sauce, additional cilantro, or lettuce.

Variations

Vegetarian option: Replace chicken with grilled portobello mushrooms or tofu seasoned with the same spice blend.
Seafood or Steak Twist: Substitute the chicken with grilled shrimp or fish for a seafood variation or steak for a beefy twist.
Low-Carb Version: Serve over cauliflower rice instead of jasmine rice, or create a salad bowl using chopped romaine as the base.
Spicy Upgrade: Add diced jalapeños to the corn salad and include a chipotle pepper in adobo sauce to the chicken marinade for extra heat.
Taco Bowl: Serve with crispy tortilla strips and transform the components into a taco bowl experience.
Pasta Salad: Instead of rice, combine all the ingredients in a large bowl with cooked pasta that has been drained and rinsed under cold water to stop the cooking process. This variation makes a delicious cold pasta salad that's perfect for potlucks or next-day lunches. Add a bit more lime juice or a splash of olive oil if needed to loosen up the salad before serving.

A shallow white bowl filled with rice, Mexican street corn salad, grilled chicken and bright colorful garnishes. With a yellow bowl jalapeno slices and an avocado in the background.

Tips for Success

Corn Selection: Choose corn with bright green husks and plump kernels for the freshest flavor. In the off-season, frozen corn can be roasted in a skillet as an alternative.
Chicken Thickness: For even cooking, pound chicken breasts to uniform thickness or opt for chicken thighs, which cook more evenly.
Cotija Substitute: If you can't find cotija cheese, feta makes a good substitute with a similar crumbly texture and salty flavor.
Rice Perfection: For fluffy rice, rinse jasmine rice before cooking and let it rest covered for 5 minutes after cooking before adding the cilantro and lime.
Make Ahead: The corn salad improves in flavor if made a few hours ahead, allowing the flavors to meld.
Heat Level: Adjust the amount of chili powder to control the spice level throughout the dish.
Let the chicken rest for 5 minutes before slicing to keep it juicy.
Don't skip the lime juice-it brightens up all the flavors!
Make it spicier by adding extra chili powder or topping with hot sauce.

Equipment Needed

Grill (outdoor or indoor grill pan)
Meat thermometer
Sharp knife
Cutting board
Mixing bowls (various sizes)
Measuring cups and spoons
Tongs for grilling
Rice cooker or medium pot with lid

Storage Instructions

Refrigeration

Store all components separately in airtight containers:

Grilled chicken: 3-4 days
Corn salad: 3-4 days
Cilantro lime rice: 4-5 days
Prepared garnishes: 2-3 days

Freezing

Grilled chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight.
The corn salad is not recommended for freezing as the dairy components may separate.
Cilantro lime rice can be frozen for up to 2 months. Thaw and reheat with a splash of water.

Reheating

Chicken: Reheat in the microwave for 1-2 minutes or in a skillet with a splash of water.
Rice: Add a tablespoon of water before reheating in the microwave for 1-2 minutes.
Corn salad is best enjoyed cold from the refrigerator.

A shallow white bowl with Mexican street corn chicken and rice, garnishes with jalapeno pepper slices, tomatoes and sliced avocados. Garnishes in bowls and on the countertop rest near the bowl.

Meal Prep and Assembly Instructions

Weekend Prep:
- Grill chicken and corn
- Prepare corn salad
- Cook jasmine rice and mix with cilantro and lime
- Chop garnish options
Storage:
- Portion rice into meal prep containers
- Place chicken in separate containers or portion directly with rice
- Store corn salad separately
- Keep garnishes in small containers or bags
Daily Assembly:
- Reheat rice and chicken if desired
- Top with cold corn salad
- Add fresh garnishes of choice

By prepping these components ahead of time, you can enjoy a restaurant-quality Mexican bowl in minutes throughout the week!

A shallow white bowl filled with rice, Mexican street corn salad, grilled chicken and bright colorful garnishes. A fork holding a bite of food hovers over the bowl. Avocado, lime, jalapeno peppers, a bowl of black beans and cilantro sit behind the bowl with a grey napkin.

FAQs - Mexican Street Corn Chicken Bowls

Can I make this recipe without a grill?

Absolutely! You can use a grill pan on the stovetop, roast the corn in the oven at 425°F for 20-25 minutes, and cook the chicken in a skillet over medium-high heat.

What can I substitute for cotija cheese?

Feta cheese is the closest substitute in terms of texture and saltiness. Parmesan or queso fresco also works well.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but always check individual ingredient labels to ensure they don't contain additives with gluten.

Can I use frozen corn?

Yes, thaw it first and then sauté in a skillet for a few minutes to add some caramelization.

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Recipe

Mexican Street Corn Chicken & Cilantro Lime Rice Bowls

Layla @ Poppy Trail Table

Bring the vibrant flavors of a Mexican street food cart to your dinner table with these mouthwatering Mexican Street Corn Chicken & Cilantro Lime Rice Bowls. They are the perfect blend of smoky, creamy, and zesty flavors in one easy meal.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine American, Mexican

Servings bowls

Calories 648 kcal

Equipment

Grill (outdoor or indoor grill pan)
Meat thermometer
Sharp knife
Cutting board
Mixing bowls (various sizes)
Measuring cups and spoons
Tongs for grilling
Rice cooker or medium pot with lid

Ingredients

Chicken

4 small boneless-skinless chicken breasts or thighs - approx 1 lb
1 tablespoon avocado oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper

Corn Salad

2 cups sweet corn, grilled and charred, cut off the cob approximately 3 ears of corn
¼ cup red onion chopped
½ cup sour cream
2 tablespoons mayonnaise
½ cup cotija cheese
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
1 tablespoon lime juice
kosher salt & pepper to taste

Cilantro Lime Rice

2 cups cooked jasmine rice
¼ cup fresh cilantro chopped
1 tablespoon fresh lime juice
1 15 ounce can black beans rinsed and drained
Optional Garnishes: tomatoes, jalapenos, guacamole, Pico de gallo, sliced green onions, hot sauce, chopped lettuce

Instructions

Step 1: Marinate the Chicken: In a medium bowl, whisk together avocado oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken evenly in the marinade and let it sit for at least 20 minutes (or up to 4 hours for deeper flavor).
Step 2: Grill the Chicken and Corn: Preheat the grill to medium-high heat and cook the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing. Brush the corn with avocado oil and season with salt and pepper. Grill for 10-12 minutes, turning occasionally, until the corn kernels are slightly charred. Cut the kernels off the cob and transfer to a bowl.
Step 3: Make the Corn Salad: Mix the grilled corn, red onion, sour cream, mayonnaise, cotija cheese, chili powder, garlic powder, smoked paprika, salt, and pepper. Squeeze in fresh lime juice and mix well until all ingredients are combined.
Step 4: Prepare the Rice: Cook jasmine rice according to package instructions. Fluff with a fork and mix in chopped cilantro and fresh lime juice.
Step 5: Assemble the Bowls: Start with a base of cilantro-lime rice. Add sliced grilled chicken. Spoon the corn salad over the top. Add black beans, if using. Add optional garnishes such as lime wedges, cherry tomatoes, jalapeños, guacamole, pico de gallo, green onions, hot sauce, additional cilantro, or lettuce.

Notes