If you’re looking for a colorful, flavorful, and satisfying dinner that brings together smoky grilled chicken, creamy street corn salad, and hearty rice, this Street Corn Chicken Rice Bowl is about to become your go-to recipe.
Why We Love This Street Corn Chicken Rice Bowl Recipe
You’ll love this recipe because it’s the perfect combination of balanced nutrition and bold flavor. The marinated chicken has just the right amount of smoky char from the grill, and the street corn salad is creamy with a subtle tang from fresh lime juice. You get protein, carbs, and healthy fats all in one bowl — no need to make separate sides. Plus, it’s versatile. You can swap the rice for quinoa, add extra vegetables, or adjust the spice level to suit your preferences. The bright colors make it visually appealing, and the variety of toppings ensures every bite feels fresh and exciting.
Ingredients about Street Corn Chicken Rice Bowl
To make this dish, you’ll prepare three main components: the grilled chicken, the street corn salad, and the base/toppings for the bowl. The combination of these layers creates a satisfying, restaurant-quality meal you can easily make at home.
Grilled Chicken
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
Mexican Street Corn Salad
- 2 cups grilled corn (about 3–4 cobs)
- 1/3 cup mayonnaise
- 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
Base and Toppings
- 4 cups cooked rice (any type you like)
- Black beans
- Cherry tomatoes, halved
- Jalapeño slices
- Lime wedges
- Extra fresh cilantro leaves
- Sour cream
- 1–2 avocados, sliced
How to Make Street Corn Chicken Rice Bowl Directions
Step 1: Prepare and Marinate the Chicken
Start by mixing the chicken marinade in a small bowl. Place the chicken breasts in a shallow glass dish and pour the marinade over them, making sure every piece is evenly coated. Cover the dish and refrigerate for at least 15 minutes to allow the flavors to soak in. You can marinate for up to an hour for a deeper taste.
Step 2: Grill the Chicken
Preheat your grill to medium heat, about 400–450°F. Remove the chicken from the marinade, letting any excess drip away. Place the chicken directly over the heat and grill for 4–6 minutes on each side, achieving nice grill marks. After searing both sides, move the chicken to indirect heat and cook for another 5–7 minutes. This ensures it cooks evenly without drying out. Use a meat thermometer to check that the thickest part of each breast reaches 160°F. Once done, transfer the chicken to a plate and let it rest for at least 5 minutes before slicing. The resting period helps keep the meat juicy.
Step 3: Grill the Corn
While the chicken is marinating or cooking, prepare the corn. Preheat the grill to 450°F. Lightly drizzle the ears of corn with olive oil, rubbing it in so they are evenly coated. Sprinkle with a pinch of salt. Place the corn directly over the heat, turning every 2–3 minutes, until the kernels are lightly charred and tender, about 10–12 minutes in total. Remove the corn from the grill and let it cool slightly before slicing off the kernels with a sharp knife.
Step 4: Make the Street Corn Salad
In a large bowl, combine the grilled corn kernels, mayonnaise, crumbled feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and crumbled cotija cheese. Stir until everything is evenly coated. Taste the salad and adjust the seasoning with more lime juice, chili powder, or salt if desired.
Step 5: Build the Rice Bowls
Divide the cooked rice evenly among four bowls. Top each with a portion of sliced grilled chicken and a generous scoop of the street corn salad.
Step 6: Add Your Toppings
Finish each bowl with your choice of toppings: black beans for extra protein, cherry tomatoes for freshness, jalapeño slices for heat, lime wedges for brightness, avocado slices for creaminess, and a spoonful of sour cream for richness. Sprinkle with extra cilantro leaves if you like. Serve immediately and enjoy.
How to Serve Street Corn Chicken Rice Bowl
This dish is best served warm, with the rice and chicken fresh off the grill and the street corn salad slightly chilled or at room temperature. Present it in deep bowls to keep all the layers intact and allow room for generous toppings. You can arrange the components in neat sections for a picture-perfect look or mix everything together for a casual, rustic presentation. A squeeze of fresh lime over the top right before serving really enhances the flavor.
Expert Tips: Street Corn Chicken Rice Bowl
- Marinate ahead of time for extra flavor — even 30 minutes can make a big difference.
- Char the corn well for that authentic smoky flavor you expect from street corn.
- Rest your chicken before slicing so the juices stay inside the meat.
- Use freshly squeezed lime juice rather than bottled for the brightest flavor.
- Add a little heat with extra jalapeño or a sprinkle of cayenne if you like spice.
- Swap cheeses — if you can’t find cotija, queso fresco or even extra feta works well.
How to Store Street Corn Chicken Rice Bowl
If you have leftovers, store each component separately in airtight containers in the refrigerator. The chicken and rice will keep for up to three days, while the street corn salad stays fresh for about the same amount of time. When reheating, warm the chicken and rice gently in the microwave or on the stovetop, and add the salad and toppings after reheating to maintain freshness and texture.
Variation of Street Corn Chicken Rice Bowl
- Grain Swap: Use quinoa, farro, or cauliflower rice instead of traditional rice.
- Protein Change: Try grilled shrimp, turkey breast, or tofu for a different twist.
- Extra Veggies: Add grilled zucchini, roasted bell peppers, or sautéed mushrooms.
- Different Sauces: Drizzle with chipotle crema, avocado dressing, or salsa verde.
- Lighter Option: Skip the rice and serve the chicken and salad over a bed of greens.
FAQ about Street Corn Chicken Rice Bowl
Can I make this without a grill?
Yes. You can cook the chicken on a stovetop grill pan or bake it in the oven, and roast the corn under the broiler for similar flavor.
Can I make the street corn salad ahead?
You can prepare it up to a day in advance and store it in the fridge. Just give it a stir before serving.
Is this recipe gluten-free?
Yes, as long as your ingredients (especially the marinade) are gluten-free.
What rice works best?
White rice, brown rice, or even jasmine rice all work well — choose based on your taste.
Can I make it dairy-free?
Absolutely. Swap out the feta and cotija for dairy-free cheese alternatives.
Street Corn Chicken Rice Bowl
Equipment
- Grill
- Large Bowl
- Skillet
Ingredients
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
- 2 cups grilled corn (about 3–4 cobs)
- 1/3 cup mayonnaise
- 1/4 cup feta cheese crumbled
- 2 Tbsp. fresh cilantro chopped
- 1–2 Tbsp. lime juice
- 1/2 Tbsp. garlic minced
- 1/2 tsp. chili powder
- 1/4 tsp. paprika
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper
- 1/4 cup red onion diced
- 1/4 cup cotija cheese crumbled
- 4 cups cooked rice (any type you like)
- 1 can black beans
- 1 cup cherry tomatoes halved
- 1/2 cup jalapeño slices
- 2 lime wedges
- extra fresh cilantro leaves for garnish
- 1/2 cup sour cream
- 1–2 avocados sliced
Instructions
- Mix the chicken marinade in a small bowl. Pour it over the chicken breasts in a shallow dish, ensuring they are well coated. Cover and refrigerate for at least 15 minutes.
- Preheat your grill to medium heat (400–450°F). Remove the chicken from the marinade and grill for 4–6 minutes on each side until cooked through, moving to indirect heat if needed.
- While the chicken is cooking, grill the corn by drizzling it with olive oil and seasoning with salt. Grill for 10–12 minutes, turning until charred.
- Slice the grilled corn off the cob and combine it in a bowl with mayonnaise, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, black pepper, red onion, and cotija cheese. Mix well.
- Divide the cooked rice among four bowls. Top each with sliced grilled chicken and a generous scoop of street corn salad.
- Add your choice of toppings: black beans, cherry tomatoes, jalapeño slices, lime wedges, avocado slices, sour cream, and cilantro leaves. Serve immediately.
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