Grilled Chicken Mexican Street Corn Bowls

Grilled Chicken Mexican Street Corn Bowls are a favorite meal in our house. Cilantro lime rice is topped with street taco seasoned grilled chicken, Mexican street corn salsa, and a plethora of fresh toppings like avocado, radish, pickled onion and jalapeños. Yields 4 servings.

Who doesn’t love a good rice bowl?

If you’ve been around for the last 15 years then you’re probably aware of my rice bowl obsession. It all started with this chipotle chicken bowl, which led to these teriyaki chicken bowls and then 12 equally delicious rice bowls. In this latest rice bowl, cilantro lime rice is topped with grilled street seasoned chicken, an incredible Mexican street corn salsa, and lots of fresh toppings!

A super simple dinner for any night of the week!

To Make These Grilled Chicken Mexican Street Corn Bowls You Will Need:

for the street corn:

• sweet corn –  Thawed if frozen.
• plain non-fat greek yogurt – Adds tang and creaminess.
• mayonnaise – Helps tame the tang from the yogurt while lending flavor and creaminess.
• cotija cheese – Can be substituted with queso fresca or crumbled feta.
• elote seasoning – I get this at Trader Joes, but I’m going to work on creating a homemade version.
• lime juice (not pictured) – Adds acidity and bright citrus flavor. 
• cilantro – Adds a pop of color and fresh herbaceous flavor.

the grilled chicken:

• Avocado oil – Or other oil safe for high-temp grilling.
• lime juice (not pictured) –  Adds bright citrus flavor and acidity.
• street taco seasoning – A flavorful blend of 7 commonly used spices.
• kosher salt – Enhances the flavors in this recipe.
• boneless skinless chicken breasts and/or thighs – I like to use a combination of both.

for the bowls:

• cilantro lime rice – Use traditional or cauliflower rice.
• avocado
• pickled red onion
• jalapeño – Sliced raw or pickled.
• cilantro
• radish
• lime wedges
• cotija cheese
• cilantro

Make The Street Corn Salsa:

In a 10-inch skillet, add 14 ounces sweet corn kernels (thawed if frozen) and heat over medium-high heat. Stirring occasionally, cooking until the corn gets deeply golden in spots. Remove and let cool.

Prepare The Remaining Bowl ingredients:

• cilantro lime rice
• Mexican street corn mixture
• sliced jalapeño or pickled jalapeño
• avocado
• thinly slice the radish
• pickled red onion
• lime wedges
• cotija

In a medium mixing bowl, measure and add 1/3 cup plain nonfat greek yogurt, 2 heaping tablespoons mayonnaise, 1/4 cup cotija cheese, 1 medium lime (juiced), 2 teaspoons Everything But The Elote Seasoning (from Trader Joe’s) and 1 teaspoon honey.

Stir well to combine.

Add in the charred corn and 2 tablespoons finely chopped cilantro.

Stir well to combine. Cover and refrigerate until ready to serve.

Grill The Chicken:

Preheat your grill to 500°F (or 260°C).

In a large mixing bowl, measure and add 2 tablespoons avocado oil, the juice of 1 lime, 2 tablespoons street taco seasoning, a generous pinch of kosher salt and 2 tablespoons chopped fresh cilantro.

Mix to combine.

Add 1-1/2 pounds total of boneless skinless chicken thighs and thin cut boneless skinless chicken breasts –  or you can use all chicken thighs or chicken breasts. Tossing well to coat.

Once the grill has preheated, grill the chicken for 4 to 5 minutes a side or until fully cooked and no longer pink.

Remove off of the grill, and allow to rest for 5 minutes or so before slicing.

Build The Rice Bowls:

Add 1/2 cup cilantro lime rice to 4 shallow bowls and top with grilled chicken, the street corn mixture, and any desired add-ins like avocado, pickled onion and lime wedges.

Lastly, top with extra chopped cilantro, a squeeze of lime juice and a few shakes of hot sauce if desired.

Enjoy! And if you give this Grilled Chicken Mexican Street Corn Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!