Zesty Mexican Street Corn Chicken Bowl Recipe for Taco Night

Corn tortillas dance with vibrant flavors in this Mexican street corn chicken bowl that brings the zesty spirit of street food right to your kitchen.

Tender grilled chicken nestles atop a bed of fresh ingredients, creating a symphony of textures and tastes.

Smoky spices mingle with sweet corn kernels, promising a culinary adventure in every bite.

Charred peppers and creamy sauce add depth to this hearty meal that satisfies hunger and delights the senses.

The recipe captures the essence of authentic Mexican street cuisine with its bold, bright ingredients.

Summer or winter, this bowl delivers a punch of flavor that transforms an ordinary meal into something extraordinary.

Grab your favorite toppings and prepare to be transported to the bustling streets of Mexico.

FAQs

• Can I use a different type of cheese?

Yes, you can substitute cotija with feta or queso fresco. Both offer similar tangy and crumbly textures that work well in Mexican street corn salad.

• How spicy is this dish?

The recipe can be adjusted to your heat preference. Add more chili powder or include diced jalapeños for extra kick, or reduce spices for a milder flavor.

• Is this recipe gluten-free?

Most ingredients are naturally gluten-free. Just ensure your marinade and mayo are gluten-free certified, and check your rice and seasonings for potential gluten contamination.

• Can I make this recipe without a grill?

Absolutely! Use a grill pan, cast-iron skillet, or broiler for chicken and corn. Indoor cooking methods will still provide similar caramelized and charred results.

Street Corn Chicken Bowls – Fan Favorite Features

• Master the art of grilling chicken and corn with simple techniques that deliver restaurant-quality flavors right in your backyard kitchen.
• Easily adaptable bowl lets you personalize toppings and adjust ingredients to suit individual tastes, making it perfect for picky eaters or large family gatherings.
• Combines Mexican street corn elements with juicy grilled chicken, creating a mouthwatering fusion that transforms ordinary ingredients into an extraordinary dining experience.
• Packs protein from chicken, complex carbohydrates from rice, and vibrant vegetables, offering a balanced meal that satisfies hunger and nutrition needs in one delicious serving.

What Goes in Mexican Street Corn Chicken Bowls

• Chicken Breast: A lean protein that absorbs the marinade's flavors and provides a hearty foundation for the bowl.

• White Rice: A classic base that offers a neutral backdrop for the vibrant Mexican street corn flavors.

• Corn on the Cob: Fresh corn that gets a smoky char from grilling and creates the signature street corn element.
• Mayonnaise: Creamy binder that helps combine the corn salad ingredients and adds richness.
• Cotija Cheese, Parmesan Cheese: Salty, crumbly cheeses that provide tangy and savory notes to the corn salad.

• Cilantro: Fresh herb that adds a bright, citrusy and slightly peppery flavor to the corn salad.
• Lime Juice: Acidic component that brings freshness and balances the rich cheese and mayo.

• Oil, Salt, Pepper, Spices: Essential flavor enhancers that season the chicken and help create a delicious, well-rounded dish.

Tools for Mexican Street Corn Chicken Bowls

• Grill: Gas or charcoal grill for cooking chicken and corn.
• Meat Thermometer: Ensures chicken reaches safe 160F internal temperature.
• Cutting Board: For slicing chicken and prepping ingredients.
• Sharp Knife: To slice chicken and chop cilantro.
• Large Bowl: For mixing corn salad and marinating chicken.
• Tongs: For turning chicken and corn on grill.
• Measuring Spoons: To measure marinade and seasoning ingredients.
• Measuring Cups: For accurate ingredient proportions.

Street Corn Chicken Bowls – Prep Instructions

Step 1: Whip Up the Zesty Marinade

Grab a mixing bowl and blend together tangy lime juice, smoky chili powder, fragrant garlic, rich olive oil, and a sprinkle of salt.

This vibrant mixture will transform your chicken into a flavor explosion.

Step 2: Bathe the Chicken

Submerge the chicken in the marinade, ensuring every inch gets coated.

Tuck the bowl into the refrigerator and let the magic happen for 15-60 minutes.

Step 3: Fire Up the Grill

Preheat your grill to medium-high heat.

Place the marinated chicken on the hot grates and cook for 4-6 minutes on each side.

Move to indirect heat and continue cooking until the internal temperature hits 160°F.

Step 4: Let the Chicken Chill

Remove chicken from the grill and let it rest for 5 minutes.

This helps the juices redistribute, keeping the meat tender and succulent.

Step 5: Char the Corn

Brush fresh corn with a light coating of oil.

Grill at 450°F, rotating every 2-3 minutes to get those beautiful char marks.

Cook for 10-12 minutes total.

Step 6: Craft the Corn Salad

• Grilled corn kernels
• Creamy mayonnaise
• Crumbled cotija cheese
• Fresh chopped cilantro
• Zesty lime juice
• Dash of chili powder
• Pinch of salt

Step 7: Build Your Flavor-Packed Bowl

• Fluffy rice
• Sliced grilled chicken
• Vibrant corn salad
• Optional toppings like extra cheese, hot sauce, or fresh herbs

Pro Moves for Street Corn Chicken Bowls

• Use a resealable bag for even coating and easy cleanup when marinating chicken.
• Check chicken's internal temperature with a meat thermometer to ensure perfect doneness without drying out.
• Rotate corn frequently while grilling to get those beautiful, even char marks without burning.
• Add a sprinkle of tajín or extra cotija cheese for an authentic Mexican street food experience.
• Prepare corn salad and marinate chicken in advance to streamline meal preparation on busy nights.

New Ideas for Street Corn Chicken Bowls

• Low-Carb Cauliflower Bowl: Replace rice with cauliflower rice for a keto-friendly version that cuts carbs while maintaining the same delicious Mexican street corn flavors.
• Vegetarian Protein Option: Swap chicken with grilled tofu or black beans, keeping the corn salad and seasonings identical for a plant-based alternative.
• Dairy-Free Adaptation: Use vegan mayo, skip cheese, and replace with nutritional yeast for a creamy texture that accommodates lactose-intolerant diners.
• Spicy Southwestern Remix: Add jalapeños, swap cilantro for green onions, and include diced bell peppers to intensify the bowl's southwestern profile.

Serving Street Corn Chicken Bowls Fresh

• Fiesta Fun Plating: Create a vibrant, colorful base with warm white rice and arrange sliced grilled chicken on top for a stunning presentation.
• Zesty Garnish Explosion: Sprinkle extra cotija cheese, fresh chopped cilantro, and a squeeze of lime juice to enhance flavors and add bright visual appeal.
• Mexican-Style Sidekick: Serve with warm tortillas, fresh salsa, or a small side of guacamole to complement the bowl's rich, grilled flavors.
• Spice Level Customization: Offer hot sauce or sliced jalapeños on the side, allowing guests to adjust the heat according to their preference.

Storage Tips for Street Corn Chicken Bowls

• Store leftover chicken and corn salad separately in airtight containers for up to 3-4 days. Keep rice in a sealed container to maintain freshness.
• Pack cooled components in freezer-safe containers, lasting up to 2 months. Separate chicken, corn salad, and rice to prevent moisture and texture loss.
• Warm chicken and corn salad in 30-second intervals, stirring between each to distribute heat evenly. Add a splash of water to prevent drying out.
• Gently warm chicken and corn salad in a lightly oiled skillet over medium-low heat, stirring occasionally to maintain moisture and prevent burning.

Mexican Street Corn Chicken Bowl Recipe

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4.7 from 32 reviews

• Total Time: 1 hour 40 minutes
• Yield: 4 1x

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Description

Savor spicy Mexican street corn chicken bowl magic with bold flavors from Mexico. Zesty ingredients combine for a quick, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 small chicken breasts
• Black beans

Corn and Base:

• 2 cups grilled corn (3–4 cobs)
• 4 cups cooked rice

Toppings and Seasoning:

• 1/3 cup mayonnaise
• 1/4 cup feta cheese, crumbled
• 1/4 cup cotija cheese
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice
• 1/2 tablespoon minced garlic
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/4 cup red onion, diced
• 1–2 avocados, sliced
• Cherry tomatoes, halved
• Jalapeno slices
• Lime wedges
• Fresh cilantro
• Sour cream

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Instructions

1. Immerse chicken in zesty marinade, allowing flavors to penetrate for 15-60 minutes in refrigerator.
2. Position chicken on hot grill, searing 4-6 minutes per side over direct heat, then transfer to cooler section and cook additional 5-7 minutes until internal temperature reaches 160°F.
3. Remove chicken from grill and let proteins relax and redistribute juices for 5 minutes before slicing.
4. Lightly brush corn with oil, place on preheated 450°F grill, rotating every 2-3 minutes to achieve uniform charred exterior, cooking 10-12 minutes total.
5. Combine grilled corn kernels with creamy mayonnaise, crumbled cotija and queso fresco, fresh chopped cilantro, tangy lime juice, and complementary spices to create vibrant street corn salad.
6. Construct bowls by layering fluffy rice as foundation, arranging sliced grilled chicken, topping with Mexican street corn mixture, and garnishing with additional herbs, crema, or preferred condiments.

Notes

• Maximize flavor by marinating chicken for the full 60 minutes, allowing spices to deeply penetrate the meat.
• Prevent dry chicken by using a meat thermometer to ensure precise 160F internal temperature, guaranteeing juicy results.
• Customize bowl for dietary needs by substituting rice with cauliflower rice for low-carb option or using dairy-free cheese alternatives for vegan preferences.
• Enhance corn’s smoky taste by charring directly on grill grates, creating delicious caramelized edges that boost overall dish complexity.

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 4g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 80mg