The Street Corn Chicken Rice Bowl is a riot of vibrant color and big flavor—a fast favorite in our house when we’re craving the zesty magic of Mexican street food but still want a wholesome, satisfying meal. It’s got tender grilled chicken, that irresistibly creamy street corn salad, and all the fresh, crunchy, tangy toppings you love, piled high over a bed of fluffy rice. Trust me: every bite delivers sunshine and good vibes.
Why You’ll Love This Recipe
- Street Food Flavor at Home: All the tangy, smoky, creamy flavors of your favorite Mexican street corn wrapped up in a cozy bowl you can make any night of the week.
- Wonderfully Customizable: The Street Corn Chicken Rice Bowl is easy to tailor to every eater at your table—just mix and match toppings or switch up your protein!
- Weeknight-Friendly: With just 50 minutes from start to finish, this bowl is approachable enough for a busy Tuesday but special enough for hungry guests.
- Colorful, Nourishing, and Satisfying: Tender chicken, sweet corn, hearty rice, and all those fresh extras make this a complete meal that truly delivers on both flavor and feel-good energy.
Ingredients You’ll Need
Every component of this Street Corn Chicken Rice Bowl plays a starring role: from juicy, marinated grilled chicken and the creamy, tangy street corn salad, to the fluffy rice and colorful toppings. Keeping it simple lets each flavor shine and means you can put this together even on a weeknight!
- 4 small boneless, skinless chicken breasts: Marinating and grilling yields juicy slices that soak up all the bold flavors. You can also use chicken thighs for extra richness.
- Chicken marinade: Adds depth, moisture, and a little kick—even a quick 15-minute soak makes a big difference.
- 2 cups grilled corn (about 3–4 cobs): Charred, sweet corn is the soul of that classic street corn taste. In a pinch, frozen or canned corn will do the trick.
- 1/3 cup mayo: Creamy richness to bring the corn salad together. Feel free to sub Greek yogurt for a tangier, lighter twist.
- Feta and cotija cheese (1/4 cup each, crumbled): These tangy, salty cheeses are non-negotiable for authentic flavor. Can’t find cotija? Double up on feta or use queso fresco.
- Fresh cilantro (2 tbsp for the salad, more for topping): Packs lovely herbal notes and bright color.
- Lime juice (1–2 tbsp): Adds sparkle and balances the creaminess.
- Minced garlic, chili powder, and paprika: These bring aromatic savoriness and gentle heat. Feel free to up the chili powder if you want more kick.
- Kosher salt and ground black pepper: Essential for seasoning both the salad and chicken.
- Red onion (1/4 cup, diced): For a punch of zesty crunch in your salad.
- 4 cups cooked rice (any type): The fluffy foundation for all the toppings. White, brown, or even a blend—whatever you love!
- Optional toppings: Black beans, cherry tomatoes, jalapeño slices, lime wedges, avocado, extra cilantro, and sour cream to finish it your way.
Variations
One of the best things about a Street Corn Chicken Rice Bowl is how incredibly easy it is to personalize. Whether you need to adapt for dietary preferences or just want to mix things up, here are a few fun spins to inspire your next bowl!
- Vegetarian Bowl: Swap the chicken for grilled portobello mushrooms or seared tofu and load up with extra beans for filling plant-based protein.
- Spicy Chipotle Version: Add chipotle powder or adobo sauce to your corn salad or drizzle with hot sauce for some crave-worthy heat.
- Loaded Tex-Mex Bowl: Top your Street Corn Chicken Rice Bowl with shredded lettuce, crispy tortilla strips, and diced bell peppers for extra crunch.
- Low-Carb Option: Serve everything over cauliflower rice for a lighter, grain-free dinner that’s still big on flavor.
How to Make Street Corn Chicken Rice Bowl
Step 1: Marinate and Grill the Chicken
Start by whisking together your marinade (your choice—think olive oil, lime, chili powder, and garlic, or your favorite zesty blend). Toss the chicken breasts in until fully coated, then cover and pop them in the fridge. Even 15–30 minutes will do wonders! Fire up your grill to medium heat. Once marinated, shake off just the excess, then grill the chicken over direct heat for those glorious char marks, about 4–6 minutes a side, then finish on indirect heat until perfectly cooked through. Rest, slice, and try not to sneak a piece (okay, one is allowed!).
Step 2: Char the Corn and Make the Salad
Brush your shucked corn cobs ever so lightly with olive oil and a sprinkle of salt, then grill over high heat, turning often until they’re beautifully charred and fragrant—this usually takes 10–12 minutes. Slice off the kernels once cooled, then toss them in a bowl with mayo, feta, cotija, red onion, cilantro, lime juice, garlic, chili powder, paprika, salt, and pepper. Stir it all together until every kernel is luxuriously coated and flecked with all those gorgeous colors.
Step 3: Cook the Rice & Prep Toppings
While the chicken and corn are working their grill magic, prepare your favorite rice. Whether you go classic white, brown, or jazz things up with cilantro-lime rice, just make sure it’s fluffy and hot. This is also the perfect time to prep your toppings: slice avocado, halve cherry tomatoes, drain beans, and have all those fresh extras ready to go.
Step 4: Assemble Your Street Corn Chicken Rice Bowl
This is the best part—assembly! Start with a generous scoop of rice in each bowl. Pile on savory grilled chicken, then spoon over that street corn salad (don’t be shy!). Layer any or all of your favorite toppings: black beans, cherry tomatoes, jalapeño slices, more cheese, cilantro, lime wedges, and a dollop of sour cream. Make it as colorful and hearty as you like, then dig in.
Pro Tips for Making Street Corn Chicken Rice Bowl
- Marinade Timing Matters: If you’ve got the time, let the chicken marinate for at least 30 minutes (or up to an hour) for deeper flavor, but don’t exceed 2 hours—acidic marinades can toughen the chicken.
- Charring the Corn Just Right: Rotate the cobs every 2–3 minutes and don’t worry about a few dark spots—those bits add authentic street corn flavor and a little crunch!
- Resting Is Essential: Always let your grilled chicken rest for at least 5 minutes before slicing to seal in those delicious juices.
- Make-Ahead Secret: The street corn salad can be prepped a day in advance and stored in the fridge, which lets the flavors get even richer and saves you time at dinner!
How to Serve Street Corn Chicken Rice Bowl
Garnishes
The right garnish turns each Street Corn Chicken Rice Bowl into something restaurant-worthy. Sprinkle extra cotija or feta, add a flurry of fresh cilantro, a squeeze of lime, and maybe a few thin-sliced jalapeños if you like it spicy. A swirl of sour cream or crema on top is always a winner, giving everything a luscious, tangy finish.
Side Dishes
This bowl is super satisfying on its own, but it’s also a joy alongside light and crunchy sides. Try a fresh cucumber-tomato salad, tortilla chips with guacamole or pico de gallo, or a cool watermelon-mint salad for those extra-hot days. If you’re feeding a crowd, serve with a pitcher of aguas frescas or a classic margarita!
Creative Ways to Present
You can make this meal as casual or as impressive as you want. Serve in big, build-your-own bowls for a family dinner, or set everything out “burrito bowl bar” style for parties and let everyone create their own masterpiece. For picnics, layer ingredients in jars or to-go containers with a lime wedge on top for a fun, Instagram-ready twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store each component separately in airtight containers for maximum freshness. The chicken, rice, and street corn salad each keep beautifully in the fridge for up to 3 days—just wait to slice avocado or add fresh greens until serving to keep things bright.
Freezing
The cooked chicken and rice freeze very well, making this a great meal-prep contender! Slice the chicken and let it cool, then freeze portions in airtight bags for up to 2 months. The street corn salad is best enjoyed fresh, but you can freeze plain charred corn kernels for future batches.
Reheating
Warm chicken and rice gently in the microwave or in a skillet over low heat, adding a splash of water if needed to keep rice soft. Let the corn salad come to room temperature before serving, or stir in a spoonful of fresh mayo and lime juice to revive its creaminess. Add your toppings right before eating for the best texture and flavor.
FAQs
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Can I make the Street Corn Chicken Rice Bowl if I don’t have an outdoor grill?
Absolutely! You can grill the chicken and corn on a stovetop grill pan or even roast them in the oven. Broiling the corn gives it gorgeous char, and the chicken comes out juicy—even a cast iron skillet will get you close to that grilled flavor.
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What type of rice is best for this bowl?
The beauty of the Street Corn Chicken Rice Bowl is that almost any rice will work—white, brown, jasmine, or even cilantro-lime rice. For extra nutrition, try a wild rice blend, or go with classic cilantro-lime for that real “burrito bowl” feel.
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Is there a dairy-free version of the street corn salad?
Yes! Use a vegan mayo, skip or substitute the cheeses with your favorite dairy-free alternatives, and amp up the herbs and spices for plenty of flavor. The creamy texture and tangy-lime punch will still be there.
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How can I prep the Street Corn Chicken Rice Bowl ahead for meal prep?
Grill the chicken, char the corn, mix up the salad, and cook the rice, then portion everything into meal prep containers. Store toppings separately and add them just before eating for the freshest, most flavorful results all week!
Final Thoughts
If you’re looking for a meal that brings color, comfort, and a little celebration to the table, you simply have to try this Street Corn Chicken Rice Bowl. It’s the kind of bowl that makes weeknights feel special and dinner guests smile. Grab your grill (or skillet!), invite your favorite people, and get ready to fall in love with every flavorful forkful.
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Street Corn Chicken Rice Bowl recipe is a delightful combination of tender grilled chicken, flavorful Mexican street corn salad, and a variety of customizable toppings, all served over a bed of rice. It’s a satisfying and delicious meal that’s perfect for lunch or dinner.
Ingredients
Grilled Chicken:
- 4 small boneless, skinless chicken breasts
- 1 batch chicken marinade
Mexican Street Corn Salad:
- 2 cups grilled corn (approx. 3-4 cobs of corn)
- 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
Other Rice Bowl Options + Toppings (build your own):
- 4 cups rice of your choice, cooked
- black beans
- cherry tomatoes, halved
- jalapeño slices
- lime wedges
- additional fresh cilantro leaves
- sour cream
- 1–2 avocado, sliced
Instructions
- Grilled Chicken: Combine Chicken Marinade ingredients and marinate the chicken. Grill until cooked through.
- Street Corn Salad: Grill corn, then combine with mayo, feta, cilantro, lime juice, and spices.
- Build Your Bowl: Divide rice, chicken, and corn salad among bowls. Top with desired toppings.
Notes
- You can customize the toppings based on your preferences.
- Feel free to add additional seasonings or ingredients to suit your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
