Street Corn Chicken Rice Bowl Recipe

If you’re looking for a big, vibrant bowl of flavor to jumpstart your dinner routine, the Street Corn Chicken Rice Bowl is about to become your go-to recipe. Juicy grilled chicken, smoky-sweet corn salad, creamy avocado, and a burst of zesty lime meet a bed of fluffy rice, all tied together with mouthwatering Mexican-inspired toppings. This is the dish I crave as soon as I see fresh corn at the market, and once you try it—trust me—you’ll understand why! It delivers crunch, creaminess, spice, and color in every bite, and feels like a street food celebration brought straight into your kitchen.

Ingredients You’ll Need

All the elements in this Street Corn Chicken Rice Bowl are easy to find, but every ingredient brings something special—color, freshness, tang, or that satisfyingly grilled flavor. Grab your grocery basket; these components are simple, essential, and come together magically.

• Chicken breasts: Lean and protein-packed, they soak up the marinade beautifully and stay juicy once grilled.
• Chicken marinade: A quick, flavorful soak that infuses the chicken with savory depth (prep your favorite or use any simple blend that calls to you!).
• Grilled corn: Fresh sweet corn caramelizes on the grill, adding smoky pops throughout each bowl.
• Mayo: The creamy element that binds the street corn salad and makes every bite extra luscious.
• Feta cheese: Adds a briny, tangy richness—don’t skip it for that classic street corn flavor.
• Cilantro: Chopped fresh, it brings a cooling, herbaceous note; crucial for balanced flavor.
• Lime juice: Zippy and bright, it highlights and wakens every layer.
• Garlic: Just a little punch of pungency goes a long way—mince it fresh if possible!
• Chili powder: The subtle warmth that lingers in each bite, without overwhelming.
• Paprika: Sweet and smoky—a pinch transforms the corn salad.
• Kosher salt: Don’t skimp; it makes all the other flavors pop.
• Ground black pepper: Adds earthy heat that rounds out the bowl.
• Red onion: Diced for a crunchy, sharp kick that keeps every bite interesting.
• Cotija cheese: Salty, crumbly, and utterly addictive—classic in Mexican street corn.
• Cooked rice: Neutral, fluffy, and the perfect base for all the toppings—choose your favorite type or what you have on hand.
• Black beans: Earthy, creamy, and packed with plant-based protein for a hearty meal.
• Cherry tomatoes: Halved for sweet juiciness and gorgeous color.
• Jalapeño slices: Fresh or pickled, for some fiery charm—add as much as you like.
• Lime wedges: For squeezing over your bowl just before serving—don’t skip that final spritz.
• Additional fresh cilantro leaves: For topping, because sometimes more is more.
• Sour cream: A cool dollop on top balances all that spice and tang.
• Avocado slices: Creamy, rich, and perfect for rounding out the finished bowl.

How to Make Street Corn Chicken Rice Bowl

Step 1: Marinate the Chicken

Start by mixing together your chicken marinade ingredients in a small bowl. Place your chicken breasts in a shallow dish or glass container, then pour the marinade over the top. Be sure the chicken gets fully coated in all those fragrant herbs and spices. Let the chicken marinate in the fridge for at least 15 minutes (if you can wait an hour, even better!). This step ensures the star protein in your Street Corn Chicken Rice Bowl is loaded with flavor and remains tender.

Step 2: Grill the Chicken to Perfection

Preheat your grill to medium heat—think around 400 to 450 degrees F. Remove the chicken from the marinade (let the extra drip off) and grill directly over the flame for 4 to 6 minutes per side. Once you’ve got those gorgeous grill marks, move the chicken away from direct heat and cook for another 5 to 7 minutes. Use a meat thermometer and make sure the thickest part hits at least 160 degrees F. After grilling, let the chicken rest for 5 minutes so those lovely juices stay inside. Slice or cube it up—this is truly the hero of your Street Corn Chicken Rice Bowl!

Step 3: Char and Prep the Corn

While the chicken grills, crank that grill up to 450 degrees F for the corn. Rub your shucked ears of corn lightly with olive oil, sprinkle on a bit of salt, and lay them right over the heat. Grill, turning every couple of minutes, until the corn is slightly charred on all sides—about 10 to 12 minutes. Once it’s sweet, smoky, and golden, slice the kernels off with a sharp knife. The corn is what gives this Street Corn Chicken Rice Bowl its unmistakable summery punch.

Step 4: Toss Together the Street Corn Salad

In a large bowl, combine your grilled corn, mayo, feta, chopped cilantro, lime juice, minced garlic, chili powder, paprika, kosher salt, black pepper, diced red onion, and crumbled cotija cheese. Stir gently to coat every kernel in that creamy, zesty mixture. Taste and tweak the seasoning—a little extra lime, a sprinkle more cheese, or an extra dash of chili powder can make it truly yours.

Step 5: Build and Customize Your Bowls

To assemble your Street Corn Chicken Rice Bowl, start with a fluffy layer of hot rice in each bowl. Top with juicy sliced chicken, a generous scoop of your irresistible corn salad, and tuck in the add-ons: black beans, cherry tomatoes, avocado slices, jalapeños, fresh cilantro, a dollop of sour cream, and a wedge of lime for squeezing over the top. Build yours just the way you like for the ultimate rice bowl experience!

How to Serve Street Corn Chicken Rice Bowl

Garnishes

Dress up your Street Corn Chicken Rice Bowl with a flourish of extra cotija or feta cheese, more fresh cilantro, a few crisp jalapeño slices, and a generous squeeze of lime. For ultimate creaminess, a dollop of sour cream or a few avocado slices on top is a must—these touches make every bowl feel restaurant-worthy.

Side Dishes

Keep things easy and festive with crispy tortilla chips and fresh guacamole on the side, or add a refreshing simple salad tossed with lime vinaigrette. If you’re going all-in on the street food vibe, try a bowl of cooled-down black bean soup. All these accompaniments pair deliciously and round out the meal without overpowering your Street Corn Chicken Rice Bowl.

Creative Ways to Present

Serve the components “DIY style” and let everyone build their own bowl—that way, friends and family get to customize every layer. For a playful party twist, present mini bowls or cups as an appetizer. You can even layer your Street Corn Chicken Rice Bowl parfait-style in jars for a picnic or on-the-go lunch, making those sunny, colorful layers shine through!

Make Ahead and Storage

Storing Leftovers

To keep your Street Corn Chicken Rice Bowl as fresh as possible, store the rice, chicken, and corn salad separately in airtight containers in the fridge. This way, you can reheat the rice and chicken without wilting the bright, creamy goodness of the corn salad—everything keeps its best flavor and texture for 2 to 3 days.

Freezing

Both the grilled chicken and cooked rice freeze beautifully! Chill them thoroughly, then transfer into airtight freezer bags or containers. The corn salad doesn’t freeze well because of the mayo and cheese, so make that fresh if you’re prepping ahead. Thaw frozen rice and chicken overnight in the fridge before reheating and assembling your next Street Corn Chicken Rice Bowl.

Reheating

To reheat, microwave or gently steam the rice and chicken until hot. Warm them separately to avoid overcooking the chicken. Add the street corn salad and toppings fresh from the fridge, then assemble your bowl—it will taste just as vibrant and satisfying as day one.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add wonderful richness and stay even juicier on the grill. Just keep an eye on the cooking time and use a thermometer for perfect results in your Street Corn Chicken Rice Bowl.

What if I don’t have a grill?

No worries! You can use a grill pan or even roast the chicken and corn in a hot oven until cooked through and slightly caramelized. The flavors will still pop and your Street Corn Chicken Rice Bowl will be irresistible.

Is this recipe gluten free?

Yes, everything in the Street Corn Chicken Rice Bowl is naturally gluten free if you use gluten-free rice. As always, double-check sauces or marinades just to be sure.

How can I make this vegetarian?

You can swap the chicken for grilled portobello mushrooms, extra beans, or tofu. The street corn salad and all those toppings make the bowl super satisfying on their own!

Can I make the street corn salad ahead?

Definitely. The street corn salad tastes even better as it sits—just keep it chilled and stir well before serving. It’s perfect meal prep material for building your Street Corn Chicken Rice Bowl all week.

Final Thoughts

I can’t wait for you to shake up your dinner routine with this Street Corn Chicken Rice Bowl—each forkful is a fiesta of flavors and colors. It’s easy, endlessly customizable, and just downright delicious. Give it a try and share the joy with your friends and family!

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