There’s something irresistible about Mexican-inspired cuisine that captivates my taste buds every time. The bold spices, vibrant colors, and perfect harmony of flavors create meals that are both comforting and exciting. These Street Corn Chicken Rice Bowls embody everything I love about this cooking style—a beautiful medley of textures and tastes that come together in perfect harmony.

I started making these bowls after falling in love with elote, the famous Mexican street corn, and wanting to transform it into a complete meal. What makes these bowls special is how the spice-rubbed chicken complements the charred, creamy corn mixture, all served over fluffy rice with fresh additions that brighten every bite. It’s like a fiesta in a bowl, bringing warmth and joy to your table any time of year.

What You’ll Need

For the Marinated Chicken:

1.5 pounds (680g) boneless chicken breasts or thighs
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Street Corn Mixture:

4 ears of corn on the cob (or 3 cups frozen corn kernels)
2 tablespoons butter
1/4 cup mayonnaise
1/4 cup cotija cheese (or feta cheese)
1 tablespoon lime juice
1 teaspoon chili powder
2 tablespoons fresh cilantro, chopped
1 jalapeño, finely diced (optional, for heat)

For the Bowl Components:

4 cups cooked white or brown rice
2 cups black beans, rinsed and drained
1 large avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
Fresh cilantro leaves for garnish
Lime wedges for serving

Let’s Get Cooking!

Step 1: Marinate the Chicken

This is where all the flavor begins. In a medium bowl, combine the olive oil, chili powder, garlic powder, cumin, paprika, lime zest, salt, and pepper. Mix well to create a paste-like marinade. Place the chicken in a shallow dish, coat it thoroughly with the spice mixture, and massage it into the meat. Let it marinate in the refrigerator for at least 20 minutes, but ideally for 1-2 hours to allow the flavors to deeply penetrate the chicken.

Step 2: Prepare the Street Corn

If using fresh corn, preheat your grill or grill pan to medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally until charred in spots and tender. Let it cool slightly before carefully cutting the kernels from the cob. If using frozen corn, melt the butter in a large skillet over medium-high heat and add the corn. Cook for 7-8 minutes until golden and slightly charred in places.

Transfer the corn to a large bowl and add the mayonnaise, cotija cheese, lime juice, chili powder, chopped cilantro, and diced jalapeño if using. Stir well to combine all ingredients, making sure the corn is evenly coated with the creamy mixture. The warmth from the corn will help melt the cheese slightly, creating that perfect street corn texture.

Step 3: Cook the Rice and Prep the Components

Cook your rice according to package instructions. While the rice is cooking, prepare your additional components by rinsing and draining the black beans, slicing the avocado, halving the cherry tomatoes, and dicing the red onion. Having all your ingredients prepped and ready makes assembly quick and easy.

Step 4: Cook the Chicken

You have a few cooking options:

On the Grill:

Preheat your grill to medium-high heat (around 400°F/205°C).
Place the marinated chicken on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C).

In a Skillet:

Heat a tablespoon of oil in a large skillet over medium heat.
Add the chicken and cook for 6-7 minutes on each side until golden and cooked through.

In an Air Fryer:

Preheat your air fryer to 375°F (190°C).
Cook the chicken for 9-12 minutes, flipping halfway through, until properly cooked.

Once cooked, let the chicken rest for 5 minutes before slicing it against the grain into thin strips. This resting period ensures the juices redistribute throughout the meat, keeping it moist and tender.

Step 5: Assemble Your Bowls

Now for the most exciting part—bringing everything together:

Start with a generous base of cooked rice in each bowl.
Add a scoop of black beans beside the rice.
Arrange the sliced chicken on one section of the bowl.
Spoon the street corn mixture next to the chicken.
Add sliced avocado and cherry tomatoes.
Sprinkle with diced red onion and fresh cilantro leaves.
Serve with lime wedges on the side for a fresh squeeze just before eating.

Tips and Variations

Make Ahead: The street corn mixture can be made up to 2 days in advance and stored in the refrigerator.
Low-Carb Option: Replace the rice with cauliflower rice or a bed of chopped romaine lettuce.
Vegetarian Alternative: Substitute the chicken with grilled portobello mushrooms or extra black beans tossed in the same spice mixture.
Serving Suggestions: These bowls are delicious served warm or at room temperature, making them perfect for casual gatherings.
Storage: Store all components separately in the refrigerator for up to 3 days for easy meal prep throughout the week.

Nutritional Information (Per Serving)

Serving Size: Approximately 2 cups
Calories: 650 kcal
Carbohydrates: 73g
Protein: 38g
Fat: 22g
Saturated Fat: 5g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 9g
Cholesterol: 85mg
Sodium: 720mg
Potassium: 890mg
Fiber: 9g
Sugar: 5g
Vitamin A: 1500 IU
Vitamin C: 25mg
Calcium: 120mg
Iron: 3mg

What I love most about these Street Corn Chicken Rice Bowls is their ability to bring people together. The vibrant colors and bold flavors create a dish that’s as beautiful as it is delicious. The combination of spicy chicken, sweet and tangy street corn, creamy avocado, and hearty rice and beans offers a complete meal that satisfies on every level.

So next time you’re craving something with a kick of Mexican-inspired flavor that’s both nutritious and crowd-pleasing, give these bowls a try. They’re a wonderful way to brighten your day and transport your taste buds to the lively streets of Mexico!

Street Corn Chicken Rice Bowl: A Mexican-Inspired Delight

Print Recipe

Author: Laura

Ingredients

Scale