Street Corn Chicken Rice Bowl

Street Corn Chicken Rice Bowl: A Flavor-Packed Meal in Every Bite

If you’re looking for a meal that combines bold flavors, a variety of textures, and a hint of smoky goodness, this Street Corn Chicken Rice Bowl is perfect for you! Grilled chicken paired with a zesty Mexican street corn salad, rice, and all your favorite toppings makes this dish an ideal weeknight dinner or meal prep option. It’s customizable, healthy, and bursting with Mexican-inspired flavors.

Why You’ll Love This Recipe

This bowl has it all—juicy grilled chicken, a creamy and slightly spicy street corn salad, and a bed of fluffy rice. Not to mention, you can build it with your favorite toppings like avocado, jalapeños, black beans, and more! This recipe is perfect for when you want something wholesome but packed with flavor.

Ingredients

For the Grilled Chicken:

• 4 small boneless, skinless chicken breasts
• 1 batch chicken marinade (use your favorite or a simple combination of olive oil, lime juice, garlic, and spices)

For the 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:

• 4 cups rice of your choice, cooked (white, brown, or cauliflower rice work well)
• Black beans
• Cherry tomatoes, halved
• Jalapeño slices
• Lime wedges
• Additional fresh cilantro leaves
• Sour cream
• 1–2 avocados, sliced

Directions

1. Prepare the Grilled Chicken:

1. In a small bowl, mix together the ingredients for the chicken marinade.
2. Place the chicken breasts in a shallow baking dish or glass container, and pour the marinade over them, ensuring the chicken is fully coated. Cover and refrigerate for at least 15 minutes (up to 1 hour for maximum flavor).
3. Preheat your grill to medium heat (approximately 400/450°F).
4. Remove the chicken from the marinade, allowing any excess to drip off.
5. Place the chicken on direct heat and cook for 4-6 minutes per side. Then, move the chicken to indirect heat and continue grilling for an additional 5-7 minutes, or until the internal temperature reaches 160°F.
6. Remove the chicken from the grill and let it rest for at least 5 minutes before slicing or cubing it for the bowls. The internal temperature will rise to 165°F as it rests.

2. Make the Mexican Street Corn Salad:

1. Preheat your grill to 450°F.
2. Drizzle the shucked corn with olive oil and sprinkle with salt. Grill the corn on high heat for 10-12 minutes, turning every 2-3 minutes until slightly charred.
3. Let the corn cool slightly before cutting the kernels off the cob.
4. In a large bowl, combine the grilled corn kernels, mayo, feta cheese, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir everything together and adjust seasonings to taste.

3. Build Your Street Corn Chicken Rice Bowl:

1. Divide the cooked rice evenly between four bowls.
2. Top each bowl with sliced grilled chicken and a generous portion of the street corn salad.
3. Add your favorite toppings such as black beans, cherry tomatoes, jalapeño slices, fresh cilantro, lime wedges, sour cream, and avocado slices.
4. Serve and enjoy your flavorful and hearty Street Corn Chicken Rice Bowl!

Bowl Customization Tips

• Spice it up: Add more chili powder or some hot sauce if you love heat.
• Make it vegetarian: Skip the chicken and replace it with extra black beans or tofu for a plant-based version.
• Add crunch: Crushed tortilla chips or crispy fried onions make great additions for added texture.

Serving Suggestions

These Street Corn Chicken Rice Bowls are a great standalone meal, but you can also serve them with a side of tortilla chips and salsa or a light salad for a complete spread. Pair it with a refreshing limeade or a cold beer for the ultimate summer dinner!

Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Calories: 600 kcal per serving
Servings: 4 servings

Whether you’re meal prepping for the week or serving this dish for dinner, these Street Corn Chicken Rice Bowls are sure to satisfy. With bright, fresh ingredients and a mix of savory and tangy flavors, this dish will quickly become a favorite at your table!

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