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A shallow white bowl filled with Mexican Street Corn Chicken * Cilantro Lime Rice Bowls with bright garnishes.

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 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 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

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.

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.

Nutrition

Calories: 648kcalCarbohydrates: 44gProtein: 88gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 241mgSodium: 1266mgPotassium: 498mgFiber: 7gSugar: 5g
Nutrition Facts
Mexican Street Corn Chicken & Cilantro Lime Rice Bowls
Amount per Serving
Calories
648
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Cholesterol
 
241
mg
80
%
Sodium
 
1266
mg
55
%
Potassium
 
498
mg
14
%
Carbohydrates
 
44
g
15
%
Fiber
 
7
g
29
%
Sugar
 
5
g
6
%
Protein
 
88
g
176
%
* Percent Daily Values are based on a 2000 calorie diet.
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