These Mexican chicken and elote salad rice bowls are vibrant, flavorful, and the perfect summer addition to your meal rotation. This recipe combines tender, grilled chicken with a creamy, street corn-inspired salad, served over a bed of bright and zesty cilantro lime rice for a satisfying chicken and rice bowl. The chicken is seasoned with bold, smoky spices; the elote salad is tossed in a creamy dressing finished with herbs, jalapeño, and salty cotija cheese; and the cilantro lime rice serves as the ideal base for this bowl, enhanced by fresh cilantro and the brightness of lime. Perfect for a weeknight dinner, meal prepping, or even a casual gathering, these bowls are easy to make and bursting with fresh, exciting flavors.

These chicken and elote rice bowls are simple to throw together, and most of the time is spent preparing the elote-inspired salad. I chose to sauté frozen corn for the elote salad because it is convenient and affordable, but it’s especially handy when you can’t find fresh corn or are short on time. Once the chicken was off the grill and the rice was seasoned, I had my family create a buffet line, and everyone assembled his or her own bowl. We then sat down and dove right in. 

Immediately, I received feedback from everyone at the table: More of this, please! They all agreed that this was a repeat dish and a fun change from chicken and rice. Although we ate most of the chicken right there, we had some elote salad and rice remaining, making for fantastic leftovers. These bowls were such a hit in my family, and I know yours will enjoy this wonderful summer weeknight dinner just as much!

Mexican chicken and elote salad rice bowls

Serves: 4-6 | Prep Time: 30 minutes | Cook Time: 20 minutes

Ingredients:

Mexican chicken:

• 2  – 2 1/2 lbs chicken tenders or chicken breasts, halved lengthwise
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp red pepper flakes (optional)
• 1-2 tsp salt
• 1/2 tsp black pepper
• Juice of 2 limes
• 2 tbsp olive oil

Street corn salad: 

• 4 cups corn kernels (grilled, roasted, canned, or cooked from frozen)
• 1/2 cup red onion, finely diced
• 1/2 cup cilantro, chopped
• 2-4 green onions, sliced
• 1 large jalapeno, finely diced (optional)
• 4 tbsp crumbled cotija cheese
• 1/2 cup sour cream or Greek yogurt 
• 1/4 cup mayo
• Zest of 1 large lime?
• Juice of 2 large limes?
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• salt and pepper to taste

Instant Pot – Cilantro lime rice

• 2 cups of long-grain white rice
• 1 tsp salt
• 2 1/4 cup water or chicken broth 
• 2 limes, zested and juiced ( about 4 tbsp of juice) 
• 1 cup fresh cilantro, finely chopped

Stove top – Cilantro lime rice

• 2 cups of long-grain white rice
• 1 tsp salt
• 3 cups water or chicken broth
• 2 limes, zested and juiced ( about 4 tbsp of juice) 
• 1 cup fresh cilantro, finely chopped

To serve: 

• Lime wedges
• Cotija cheese, crumbled
• Fresh cilantro, chopped

Instructions:

For the Mexican chicken:

1. Preheat your grill to medium-high or preheat the oven to 425°F. Toss the chicken with all the spices, lime juice, and olive oil.

2. Grill the chicken for 3-4 minutes a side or bake the chicken for 20-24 minutes.

For the street corn salad:

1. Cook your corn however you like; grill, roast, or cook in a skillet until warmed through. Remove and cool slightly.

2. Add the remaining ingredients to a large mixing bowl. Mix thoroughly to combine, then taste and adjust the seasonings as needed. 

For the rice:

1. Wash the rice in a fine-mesh strainer until the water runs clear and clean. 

Instant Pot:

• Add the rice to the Instant Pot with salt and water or broth. 
• Set to pressure cook for 3 minutes. Do not release, wait 10 minutes, then release the pressure. 
• Add the lime juice, lime zest, and chopped cilantro. Stir everything together gently. 

Stove top: 

• Add the rice, water or broth, and salt to a medium to large saucepan. 
• Cover with a lid. Turn the heat to medium-high and bring the rice to a boil.
• Reduce the heat to low. Simmer for 10-15 minutes, until the water is absorbed and the rice is tender. 
• Remove the pot from the heat, keeping it covered, and let it steam for an additional 10 minutes.
• Add the lime juice, lime zest, and chopped cilantro. Stir everything together gently. 

To assemble: 

1. Add your rice to the bottom of a bowl or plate, top with chicken, followed by the street corn salad. 

2. Serve with lime wedges, cotija cheese, and fresh cilantro. 

Notes:

This recipe can be scaled to serve a large crowd or a small group. This recipe is also great for meal prep; store rice, chicken, and elote salad separately.