Mexican Street Corn and Chicken Cilantro Rice Bowls
If you love bold flavor and fresh ingredients layered into one satisfying dish, these Mexican Street Corn and Chicken Cilantro Rice Bowls will quickly become a weeknight favorite. Think of them as an upgraded version of your favorite fast casual burrito bowls, but even better. There is creamy and tangy Elote corn dip, juicy spiced chicken, fluffy cilantro rice, and fresh guacamole that come together in every bite.
Mexican Street Corn and Chicken Cilantro Rice Bowls
The best part about this recipe is that it is perfect for both weeknight dinners and entertaining. You can prepare each element in advance and let everyone build their own bowl. It is a crowd pleaser, great for meal prep, and so versatile that you can easily customize it with your favorite toppings. With just a little bit of prep, you will have a colorful and flavorful dish that feels restaurant-quality right at home.
Ingredients Needed to Make Mexican Street Corn and Chicken Cilantro Rice Bowls~
Mexican Street Corn Dip~
- 4 cups of Corn, frozen or fresh
- 1/2 of a red onion, diced
- 1/2 jalapeno, diced
- 2 cloves of garlic, minced
- 1/3 of a cup of crumbled feta or cotija cheese
- 3 tbsp of fresh cilantro, finely chopped
- 1/4 cup of mayonnaise
- 3 tbsp of sour cream or Greek yogurt
- 1 tsp of Tajin spice
- juice of 1 lime
- 1/2 tsp of ground cumin powder
- 1/4 tsp of cayenne powder
Cilantro Rice~
- 2 cups of cooked white rice
- juice from 1 lime
- 3 tbsp of fresh cilantro, finely chopped
- 1/2 tsp of salt
Spiced Grilled Chicken~
- 4 boneless, skinless chicken thighs
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 1/2 tsp of garlic powder
- 1/2 tsp of cumin powder
- 1/4 tsp of paprika
- 1/4 tsp of chili powder
Toppings~
- Fresh Guacamole
- Sliced Jalapenos
- Chopped Cilantro
- Salsa
- Tortilla Chips on the side
Notes for Success~
✔️ Use fresh lime juice for the rice and elote dip for the brightest flavor.
✔️ Char the corn in a hot skillet or on a grill for that classic smoky taste.
✔️ If you prefer a lighter option, swap mayonnaise for extra Greek yogurt in the Mexican street corn dip.
✔️ Make each element ahead of time and store it separately. Then assemble the bowls just before serving for maximum freshness.
🍽️ How to Serve~
These Elote Corn and Chicken Cilantro Rice Bowls are colorful, filling, and incredibly versatile. Here are some of the best ways to enjoy them:
- As a Main Dish: Serve the bowls with a Roasted Corn and Black Bean Salsa or a refreshing Fresh Salsa for a complete meal.
- As a Side for Gatherings: Pair smaller portions with Avocado and Cilantro Hummus, queso dip with chips, or Crispy Chicken Tacos for a party spread.
- Family Style Dinner: Lay out the cilantro rice, elote corn dip, chicken, and toppings separately so everyone can build their own customized bowl.
- Meal Prep Favorite: Prepare the bowls in containers with rice, corn dip, and chicken. Store guacamole separately and add just before eating. These bowls reheat beautifully and make lunch exciting all week long.
If you give these Mexican Street Corn and Chicken Cilantro Rice Bowls recipe a try, and share it with friends who love bold and vibrant meals!
Mexican Street Corn and Chicken Cilantro Rice Bowls
Ingredients
Mexican Street Corn Dip
- 4 cups corn frozen or fresh
- ½ red onion diced
- ½ jalapeno diced
- 2 cloves garlic minced
- ⅓ cup crumbled feta or cotija cheese
- 3 tablespoons fresh cilantro finely chopped
- ¼ cup mayonnaise
- 3 tablespoons sour cream or Greek yogurt
- 1 teaspoon Tajin spice
- Juice of 1 lime
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne powder
Cilantro Rice
- 2 cups cooked white rice
- Juice of 1 lime
- 3 tablespoons fresh cilantro finely chopped
- ½ teaspoon salt
Spiced Grilled Chicken
- 4 boneless skinless chicken thighs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
Toppings
- Fresh Guacamole
- Sliced Jalapenos
- Salsa
- Chopped Cilantro
Instructions
- Make the Cilantro Rice: In a large bowl, mix the cooked rice with lime juice, cilantro, and salt. Fluff with a fork and set aside.2 cups cooked white rice, Juice of 1 lime, 3 tablespoons fresh cilantro, ½ teaspoon salt
- Prepare the Mexican Street Corn Dip: Heat a skillet over medium heat. Add the corn, onion, jalapeno, and garlic and cook until lightly charred, about 7 to 10 minutes. Remove from heat and mix in cheese, cilantro, mayonnaise, sour cream, Tajin, lime juice, cumin, and cayenne. Adjust seasoning to taste.4 cups corn, ½ red onion, ½ jalapeno, 2 cloves garlic, ⅓ cup crumbled feta or cotija cheese, 3 tablespoons fresh cilantro, ¼ cup mayonnaise, 3 tablespoons sour cream or Greek yogurt, 1 teaspoon Tajin spice, Juice of 1 lime, ½ teaspoon ground cumin, ¼ teaspoon cayenne powder
- Cook the Chicken: Season chicken thighs with salt, pepper, garlic powder, cumin, paprika, and chili powder. Grill or pan cook 6 to 7 minutes per side until cooked through. Rest for 5 minutes and slice into strips.4 boneless skinless chicken thighs, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon cumin powder, ¼ teaspoon paprika, ¼ teaspoon chili powder
- Assemble the Bowls: Layer cilantro rice on the bottom, top with Mexican street corn dip, add sliced chicken, and finish with guacamole, sliced Jalapeno, salsa, chips, or your favorite toppings.
Notes
✔️ Char the corn in a hot skillet or on a grill for that classic smoky taste.
✔️ If you prefer a lighter option, swap mayonnaise for extra Greek yogurt in the elote dip.
✔️ Make each element ahead of time and store it separately. Assemble the bowls just before serving for maximum freshness.
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