Name: Street Corn Chicken Rice Bowl Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-Inspired
Ingredients: 4 small boneless, skinless chicken breasts; 1 batch chicken marinade; 2 cups grilled corn (about 3–4 ears); ⅓ cup mayo; ¼ cup feta cheese, crumbled; 2 tablespoons fresh cilantro, chopped; 1–2 tablespoons lime juice; ½ tablespoon garlic, minced; ½ teaspoon chili powder; ¼ teaspoon paprika; ¼ teaspoon kosher salt; ⅛ teaspoon ground black pepper; ¼ cup red onion, diced; ¼ cup cotija cheese, crumbled; 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

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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

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

Step 2: Make the Street Corn Salad

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

Step 3: Build the Bowls

Divide cooked rice among four bowls.
Add grilled chicken slices and street corn salad.
Top with your choice of toppings like avocado, black beans, tomatoes, jalapeños, and extra cilantro.
Serve with lime wedges and enjoy!

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.

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!