If you’re looking for a vibrant, flavor-packed meal that feels like sunshine in a bowl, the Street Corn Chicken Rice Bowl is about to become your new obsession! Imagine juicy grilled chicken, creamy and tangy elote-inspired salad, fluffy rice, and a rainbow of toppings—all in one crave-worthy, customizable bowl.
Why You’ll Love This Recipe
- Zesty Street Corn Twist: Every bowl bursts with the irresistible flavors of grilled corn, creamy cheese, and tangy lime—the classic Mexican street corn experience, reinvented.
- Wholesome & Satisfying: Juicy marinated chicken and hearty rice make it a balanced dinner that actually fills you up—no takeout required.
- Easy to Personalize: You can mix and match toppings to fit every eater at your table, whether they love avocado, crave black beans, or want their bowl with a spicy kick.
- Meal Prep Magic: Each Street Corn Chicken Rice Bowl is fantastic freshly made or prepped ahead for quick, genuinely exciting lunches all week.
Ingredients You’ll Need
The beauty of a great Street Corn Chicken Rice Bowl is that every ingredient is chosen to deliver maximum flavor and that perfect mix of textures. Here’s what makes each bite sing—and a few tips along the way to help you get it just right.
- Boneless, Skinless Chicken Breasts: Perfectly tender when marinated and grilled; you’ll slice or cube them for hearty protein in every bowl.
- Chicken Marinade: Infuses the meat with savory, smoky, and tangy notes—use your favorite blend or lean into citrus and garlic for extra zip.
- Grilled Corn (about 3–4 cobs): Charring corn on the grill brings out its natural sweetness and adds classic street corn flavor.
- Mayonnaise: Makes the street corn salad creamy and lush without being heavy—try a good quality or avocado mayo for an upgrade!
- Feta & Cotija Cheese: This duo adds bright tang and a salty kick; don’t skip both if you can help it—they’re what take the salad over the top.
- Fresh Cilantro: Essential for that vibrant, herby finish (and you can add extra as a final garnish).
- Lime Juice: Brings acidity and brightness; fresh is best, and you’ll use it in both the salad and as a wedge on the side.
- Minced Garlic: A little bit goes a long way in seasoning your corn salad, making sure every bite is deeply flavorful.
- Chili Powder & Paprika: Lend warmth and subtle heat without overpowering the bowl—adjust to your spice tolerance!
- Kosher Salt & Black Pepper: Rounds out each element with essential seasoning.
- Red Onion: For crunchy texture and a subtle sharpness that brightens the whole dish.
- Rice (any kind): Whatever you love—fluffy white, nutty brown, or even lime-cilantro rice—to soak up all those great flavors.
- Black Beans: Tender and mild, they add creaminess, protein, and fiber to your bowl.
- Cherry Tomatoes: For juicy color and sweetness—halved and sprinkled on top.
- Jalapeño Slices: Add as much or little heat as you like; I love a few slices for a pop of green and a little tingle.
- Lime Wedges & Extra Cilantro: Finish the bowl with more freshness, color, and aroma.
- Sour Cream & Avocado: Rich, cool, and creamy—these toppings make your Street Corn Chicken Rice Bowl utterly addictive.
Variations
One of the greatest joys of the Street Corn Chicken Rice Bowl is just how easy it is to make it your own! Whether you’re changing things up to fit what’s in your fridge, taking it vegetarian, or making it extra spicy, here are a few fun ideas to try.
- Vegetarian Version: Skip the chicken and pile your bowl high with grilled portobello mushrooms or spiced tofu for a meatless marvel.
- Cauliflower Rice Base: For a lighter, grain-free bowl, swap in cauliflower rice and top with plenty of corn and toppings.
- Dairy-Free Street Corn: Use vegan mayo and swap out the feta and cotija for your favorite dairy-free cheese or more avocado.
- Extra Spice: Add a dash of hot sauce or use sliced serrano peppers for an even spicier street corn salad.
How to Make Street Corn Chicken Rice Bowl
Step 1: Marinate and Grill the Chicken
In a shallow dish, combine your homemade (or store-bought) chicken marinade with boneless, skinless chicken breasts. Make sure every piece is fully coated—the citrus, garlic, and spices will work wonders as the chicken soaks up all those flavors. Cover and refrigerate for at least 15 minutes (though up to an hour gives even better results). When it’s time to cook, heat your grill to medium (about 400–450°F), shake off any extra marinade, and grill the chicken breasts on direct heat for 4–6 minutes per side. Then, slide them to indirect heat to finish cooking through until juicy and just-cooked. Let them rest before slicing to keep them juicy!
Step 2: Char and Prep the Street Corn
Brush shucked, dry corn cobs lightly with olive oil and a sprinkle of salt. Grill them over high heat (around 450°F), turning every few minutes until all sides have beautiful char—this deep smoky flavor is what gives the street corn salad its restaurant-worthy magic. Cool them enough to handle and slice off the kernels with a sharp knife (a bowl helps catch those runaway bits!).
Step 3: Mix the Street Corn Salad
In a large bowl, combine the charred corn, mayo, feta, cotija, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, and diced red onion. Stir everything together until it’s irresistibly creamy and flecked with color. Taste as you go—add more lime, salt, or chili powder until it hits that perfect balance of tang, spice, and brightness. This elote-inspired salad is the heart and soul of your Street Corn Chicken Rice Bowl!
Step 4: Build Your Bowls
Now comes the fun part: assembly! Divide cooked rice between four bowls. Top each with sliced or cubed grilled chicken and lots of street corn salad. The toppings are all about you—sprinkle on black beans, juicy cherry tomatoes, jalapeño slices if you like some heat, creamy avocado, or a dollop of sour cream. Finally, add fresh cilantro and a big squeeze of lime for that final zing.
Pro Tips for Making Street Corn Chicken Rice Bowl
- Corn Perfection: For the best smoky flavor, let your corn get deeply charred without burning—turn it every couple minutes for even browning, and don’t be afraid of those blackened bits!
- Rest is Best: Always give your grilled chicken a few minutes to rest before cutting—this keeps the meat juicy so every bite in your Street Corn Chicken Rice Bowl is moist and tender.
- Choose Your Rice Adventure: Try cilantro-lime rice or even brown rice for an extra layer of flavor and nutrition—just make sure it’s fluffy so everything mingles perfectly.
- Customize the Heat: Mix chili powder and paprika to your taste, and for extra boldness, add diced fresh jalapeños straight into the street corn salad!
How to Serve Street Corn Chicken Rice Bowl
Garnishes
A shower of fresh cilantro, crumbles of cotija or feta, a scattering of jalapeño slices, and big, juicy lime wedges take each Street Corn Chicken Rice Bowl from tasty to truly wow-worthy. Don’t forget those creamy avocado slices—one of my personal favorite finishing touches!
Side Dishes
This bowl is practically a meal on its own, but if you’re serving a crowd or want a feast, add a side of tortilla chips and chunky salsa, a simple green salad, or warm flour tortillas to scoop up every last bite.
Creative Ways to Present
Layer everything in a big platter for a “build your own” bowl bar at parties, or serve in mason jars for easy, fun grab-and-go lunches. For a fun family dinner, place all the topping options in separate bowls and let everyone assemble their own Street Corn Chicken Rice Bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover chicken, corn salad, rice, and toppings to airtight containers and pop them in the fridge. The key is to store the street corn salad separately from the rice so each component keeps its best texture until you’re ready to enjoy another bowl.
Freezing
The rice and grilled chicken freeze beautifully—just cool completely, portion, and freeze in airtight containers for up to 2 months. While the street corn salad itself is best fresh, you can freeze the plain grilled corn and mix up a fresh batch of salad when you’re ready to serve again.
Reheating
For best results, reheat the rice and chicken gently in the microwave or on the stovetop with a splash of water. Add the street corn salad and fresh toppings after reheating—this keeps everything crisp, creamy, and vibrant, just like the first time you made your Street Corn Chicken Rice Bowl!
FAQs
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Can I make the Street Corn Chicken Rice Bowl if I don’t have a grill?
Absolutely! You can cook the chicken on a stovetop grill pan or even bake it in the oven. For the corn, broil the cobs or char the kernels in a hot skillet until you get those delicious smoky flecks—no fancy equipment needed.
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Is it okay to use frozen or canned corn?
While fresh corn gives the street corn salad the best texture and charr, frozen or canned corn absolutely works in a pinch! Just make sure to drain canned corn thoroughly and quickly sauté either option in a dry hot pan for a bit of caramelized flavor.
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What’s a good substitute for cotija cheese?
If you can’t find cotija, feta cheese is an excellent stand-in—it adds that salty, creamy bite. Even a sprinkle of parmesan or queso fresco will work in a pinch.
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Can I meal prep Street Corn Chicken Rice Bowls ahead of time?
Yes! Meal prepping is a breeze with this recipe. Cook all the components in advance and store separately in the fridge. When hunger strikes, just build your bowl, add your favorite toppings, and dig in for a quick, better-than-takeout meal.
Final Thoughts
If you make one bowl this week, let it be the Street Corn Chicken Rice Bowl. With so many layers of flavor, textures, and color, you’ll fall in love at first bite—and so will anyone lucky enough to share it with you. Try it soon, and let your dinner table come alive with all the freshness and fiesta flavors this bowl brings!
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: Gluten Free
Description
This Street Corn Chicken Rice Bowl is a delicious and satisfying meal that combines grilled chicken, Mexican street corn salad, and customizable rice bowl options. A flavorful and vibrant dish that is 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 chicken. Grill until cooked through. Slice or cube.
- Street Corn Salad: Grill corn, cut off kernels, then mix with other ingredients for the salad.
- Build Your Bowl: Divide rice, chicken, and street corn salad into bowls. Top with additional toppings as desired.
Notes
- You can customize the toppings for your rice bowl to suit your preferences.
- Feel free to adjust the seasonings in the street corn salad to your taste.
- Make sure to let the grilled chicken rest before slicing or cubing to keep it juicy.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg
