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Street Corn Chicken Rice Bowl Recipe

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Street Corn Chicken Rice Bowl Recipe

This Street Corn Chicken Rice Bowl brings bold, smoky flavors with grilled chicken, charred corn, and a creamy, tangy street corn salad. Topped with fresh ingredients like avocado, black beans, and jalapeños, this bowl is a customizable and satisfying meal.

Why You’ll Love This Recipe

  • Loaded with Flavor – Smoky grilled chicken and zesty street corn salad make every bite delicious.
  • Easy to Customize – Add your favorite toppings and make it your own.
  • Healthy and Balanced – Packed with protein, fiber, and fresh ingredients.
  • Great for Meal Prep – Prep components ahead and assemble when ready to eat.

Ingredients

Grilled Chicken:

  • Boneless, skinless chicken breasts – Tender and juicy when grilled.
  • Chicken marinade – A flavorful base for the grilled chicken.

Mexican Street Corn Salad:

  • Grilled corn – Charred and smoky, bringing depth to the dish.
  • Mayonnaise – Adds creaminess and richness.
  • Feta cheese – A salty, tangy contrast.
  • Fresh cilantro – Brings freshness and brightness.
  • Lime juice – Enhances flavor with a zesty kick.
  • Garlic – Adds a bold, savory depth.
  • Chili powder & paprika – Warm, smoky spices for added flavor.
  • Salt & black pepper – Balances and enhances the taste.
  • Red onion – Adds a bit of crunch and sharpness.
  • Cotija cheese – Classic Mexican cheese for authenticity.

Rice Bowl Toppings:

  • Cooked rice – Use your favorite variety.
  • Black beans – Adds protein and fiber.
  • Cherry tomatoes – Juicy and fresh.
  • Jalapeño slices – For a spicy kick.
  • Lime wedges – For extra brightness.
  • Cilantro leaves – A fresh garnish.
  • Sour cream – Adds creaminess.
  • Avocado – Creamy, nutrient-packed topping.

Full ingredient measurements are in the recipe card below!

How to Make Street Corn Chicken Rice Bowl

Step 1: Prepare the Grilled Chicken

  1. Combine marinade ingredients in a bowl. Coat the chicken and let marinate for at least 15 minutes (or up to an hour).
  2. Preheat the grill to medium heat (about 400-450°F).
  3. Remove chicken from marinade and grill over direct heat for 4-6 minutes per side.
  4. Move chicken to indirect heat and cook for another 5-7 minutes until the internal temperature reaches 160°F.
  5. Remove from grill and let rest for 5 minutes before slicing.

Step 2: Make the Street Corn Salad

  1. Preheat grill to 450°F. Lightly oil corn and season with salt.
  2. Grill corn for 10-12 minutes, turning every 2-3 minutes until charred.
  3. Let cool slightly, then cut kernels off the cob.
  4. In a bowl, mix corn with mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onions, and cotija cheese.
  5. Taste and adjust seasoning as needed.

Step 3: Build the Bowls

  1. Divide cooked rice among four bowls.
  2. Add grilled chicken slices and street corn salad.
  3. Top with your choice of toppings like avocado, black beans, tomatoes, jalapeños, and extra cilantro.
  4. Serve with lime wedges and enjoy!
Street Corn Chicken Rice Bowl Recipe this Recipe

Pro Tips for Making the Recipe

  • Marinate for Maximum Flavor – The longer the chicken marinates, the more flavorful it will be.
  • Char the Corn Well – This brings out natural sweetness and smoky depth.
  • Use a Meat Thermometer – Ensures chicken is juicy and perfectly cooked.
  • Make it Spicier – Add extra chili powder or hot sauce to the street corn salad.

How to Serve

  • With Extra Toppings – Try crushed tortilla chips for added crunch.
  • As a Burrito – Wrap the ingredients in a tortilla for a handheld meal.
  • With a Side Salad – A fresh green salad pairs beautifully with this dish.

Make Ahead and Storage

Storing Leftovers

Store components separately in airtight containers in the fridge for up to 3 days.

Street Corn Chicken Rice Bowl Recipe

Freezing

Freeze grilled chicken separately for up to 2 months. Thaw overnight before reheating.

Reheating

Reheat chicken and rice in the microwave or on the stovetop until warmed through.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add extra juiciness and flavor.

What if I don’t have a grill?
Use a grill pan or bake the chicken at 400°F for 20-25 minutes.

Can I make this dairy-free?
Yes! Use dairy-free feta or omit the cheese altogether.

How can I make this vegetarian?
Swap the chicken for grilled tofu or black beans for a plant-based version.

This Street Corn Chicken Rice Bowl is a must-try for anyone who loves bold flavors and fresh ingredients. It’s easy, satisfying, and perfect for meal prep. Enjoy!

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Street Corn Chicken Rice Bowl Recipe

Street Corn Chicken Rice Bowl Recipe

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  • Author: Susan M. Garcia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free
Print Recipe

Description

This Street Corn Chicken Rice Bowl is packed with bold flavors and fresh ingredients! Juicy grilled chicken is served over fluffy rice and topped with a zesty Mexican street corn salad loaded with grilled corn, feta, cotija cheese, and a squeeze of lime. Customize your bowl with black beans, avocado, jalapeños, and more for a hearty, satisfying meal!

Ingredients

Units Scale

For the Grilled Chicken

  • 4 small boneless, skinless chicken breasts
  • 1 batch chicken marinade

For the Mexican Street Corn Salad

  • 2 cups grilled corn (about 3-4 ears)
  • 1/3 cup mayo
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped
  • 1–2 tablespoons lime juice
  • 1/2 tablespoon garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup red onion, diced
  • 1/4 cup cotija cheese, crumbled

For the Rice Bowl & Toppings

  • 4 cups cooked rice (white, brown, or cauliflower rice)
  • Black beans
  • Cherry tomatoes, halved
  • Jalapeño slices
  • Lime wedges
  • Additional fresh cilantro leaves
  • Sour cream
  • 1–2 avocado, sliced

Instructions

  1. 1. Grill the Chicken
  2. Marinate the Chicken: In a small bowl, mix the marinade ingredients. Coat the chicken breasts and refrigerate for 15 minutes to 1 hour.
  3. Preheat the Grill: Heat to 400-450°F.
  4. Grill the Chicken: Remove from marinade and grill for 4-6 minutes per side over direct heat.
  5. Finish Cooking: Move to indirect heat and cook for 5-7 more minutes until the thickest part reaches 160°F.
  6. Rest & Slice: Let the chicken rest for 5 minutes before slicing or cubing. The internal temp should reach 165°F.
  7. 2. Make the Street Corn Salad
  8. Grill the Corn: Heat grill to 450°F. Lightly coat corn with olive oil and salt. Grill for 10-12 minutes, turning every 2-3 minutes until slightly charred.
  9. Cut Kernels Off the Cob: Let cool, then slice off the kernels.
  10. Mix Ingredients: In a bowl, combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir well and adjust seasoning as needed.
  11. 3. Assemble Your Bowl
  12. Divide cooked rice among four bowls.
  13. Top with grilled chicken and street corn salad.
  14. Add optional toppings like jalapeños, avocado, black beans, tomatoes, or sour cream.
  15. Serve with lime wedges and enjoy!

Notes

  • Dairy-Free Option: Swap feta and cotija for dairy-free alternatives.
  • Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Alternative Proteins: Swap chicken for grilled shrimp, steak, or tofu.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 580kcal
  • Sugar: 7g
  • Sodium: 750mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 42g
  • Cholesterol: 110mg
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