If you’re craving a vibrant, flavor-packed meal that brings a fiesta right to your kitchen, the Street Corn Chicken Rice Bowl Recipe is exactly what you need. This dish balances juicy grilled chicken with the smoky sweetness of charred corn mixed in a creamy, zesty dressing, all served over fluffy rice and topped with fresh, colorful ingredients. It’s a feast for the eyes and the palate, making every bite an exciting celebration of textures and tastes. Trust me, once you try this Street Corn Chicken Rice Bowl Recipe, it’ll quickly become a go-to in your weekly dinner rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the fresh, wholesome ingredients that come together effortlessly. Each element plays a key role, from the tender chicken providing protein and heartiness, to the grilled corn that adds a smoky sweetness and satisfying bite. The creamy mayo and tangy feta bring richness and a burst of flavor, while fresh cilantro and lime juice brighten everything up with a citrusy punch.
- 4 small boneless, skinless chicken breasts: Perfectly portioned for quick grilling and juicy results.
- 2 cups grilled corn (approx. 3-4 cobs): Adds natural sweetness and that irresistible charred flavor.
- 4 cups cooked rice (your choice): A fluffy, neutral base that soaks up all the delicious flavors.
- 1/3 cup mayo: Creates the creamy texture in the street corn salad and balances the spices.
- 1/4 cup feta cheese: Offers a tangy contrast with its crumbly, salty notes.
- Fresh cilantro: Brings bright, herbaceous freshness to the bowl.
- Lime juice: Adds a lively citrus zing that wakes up all the other flavors.
- Cherry tomatoes: Provide juicy bursts of sweetness and vibrant color.
- Jalapeño slices: Bring just the right amount of heat without overpowering the dish.
- Avocado: Creamy and mellow, it’s the perfect topping for smoothness and healthy fats.
How to Make Street Corn Chicken Rice Bowl Recipe
Step 1: Marinate the Chicken
Start by marinating your chicken breasts in your favorite marinade for at least 30 minutes. This step is crucial because it infuses the chicken with flavor and keeps it juicy while grilling. Whether you prefer a zesty citrus marinade or something smoky and spicy, the chicken is the heart of this bowl and deserves some love upfront.
Step 2: Grill the Corn
While the chicken marinates, fire up your grill and cook the corn cobs for about 10 to 15 minutes until they’re beautifully charred on all sides. This charred effect delivers that signature smoky note essential to the street corn vibe. Once done, carefully cut the kernels off the cob – these will form the base of the irresistible street corn salad topping.
Step 3: Make the Street Corn Salad
Mix the grilled corn kernels in a bowl with mayo, crumbled feta cheese, chopped fresh cilantro, a good squeeze of lime juice, and a handful of spices including garlic, chili powder, and paprika along with salt and pepper. This combination creates that creamy, tangy, and slightly spicy salad that brings the street corn magic right to your rice bowl.
Step 4: Grill the Chicken
Next, grill the marinated chicken breasts for 6 to 8 minutes on each side until fully cooked and beautifully marked by the grill. The chicken should be tender and juicy with a slight smoky crust, perfectly complementing the flavors in the bowl.
Step 5: Assemble Your Street Corn Chicken Rice Bowl Recipe
Now it’s time for the fun part! Start with a generous scoop of cooked rice at the bottom of your bowl. Layer on sliced grilled chicken, then spoon over the creamy street corn salad. Add black beans for extra protein and fiber, scatter halved cherry tomatoes and jalapeño slices for freshness and heat, then top everything with creamy avocado slices, a dollop of sour cream, and more chopped cilantro. This layering creates a bowl bursting with contrasting textures and vibrant colors.
How to Serve Street Corn Chicken Rice Bowl Recipe
Garnishes
Garnishes are your friend here. A few fresh cilantro sprigs and extra lime wedges on the side add brightness and make the bowl look as enticing as it tastes. Don’t shy away from adding crunchy tortilla strips or a sprinkle of cotija cheese if you want more texture and tang. These little touches elevate the overall eating experience.
Side Dishes
This bowl is a full meal on its own, but if you want to serve sides, consider light options like a simple green salad or grilled vegetables. A side of warm, soft tortillas or chips and salsa complements the Mexican-inspired flavors wonderfully and makes it easy to scoop up every last bite.
Creative Ways to Present
For a party or family gathering, serve your Street Corn Chicken Rice Bowl Recipe in individual mason jars or clear bowls to show off the beautiful layers. You can also turn it into a build-your-own bar, placing the chicken, rice, street corn salad, and toppings in separate bowls and letting everyone customize their own bowl. It’s interactive, fun, and perfect for sharing!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to airtight containers and store in the refrigerator. The chicken and rice hold up well for up to 3 days, and the street corn salad stays tasty if you keep it chilled. Just keep avocado and jalapeño garnishes separate until serving to maintain freshness.
Freezing
While rice and chicken can be frozen separately, the street corn salad is best enjoyed fresh because the mayo and fresh herbs don’t freeze well. Freeze cooked chicken and rice in portioned bags for up to 2 months and thaw overnight in the fridge when ready to eat.
Reheating
Reheat the chicken and rice gently in a microwave or stovetop skillet until warmed through. Add fresh garnishes and the street corn salad after reheating for the best texture and flavor contrast. This approach ensures your bowl tastes almost as good as freshly made.
FAQs
Can I use frozen corn instead of fresh grilled corn?
Absolutely! While fresh grilled corn delivers the best smoky flavor and texture, frozen corn is a convenient alternative. If using frozen, sauté it in a hot pan until slightly charred to mimic that grilled taste before mixing it into the salad.
What’s the best type of rice to use for this bowl?
White jasmine or basmati rice works beautifully thanks to their fluffy texture and subtle flavor. That said, brown rice or cauliflower rice can be great options for a heartier or lower-carb version. Just make sure the rice is fully cooked and fluffy to provide a perfect base.
How spicy is this Street Corn Chicken Rice Bowl Recipe?
The heat level is moderate and easily adjustable. Jalapeño slices add a mild kick, but you can reduce or omit them if you prefer less spice. Similarly, tweaking the chili powder and paprika in the corn salad lets you control the overall spice level to your liking.
Can I make this recipe vegetarian or vegan?
Definitely! Swap the chicken for grilled tofu or black beans to boost plant-based protein. Use vegan mayo and dairy-free cheese alternatives to keep the creamy components, and you’ve got a delicious vegan-friendly version that’s just as satisfying.
Is this recipe kid-friendly?
Yes! The flavors are bold but not overwhelming, and you can easily tone down any spicy elements. Serve the components separately so kids can customize their bowls based on their preferences, making it a fun and approachable meal for all ages.
Final Thoughts
This Street Corn Chicken Rice Bowl Recipe is one of those dishes that feels like a warm hug after a long day—colorful, comforting, and full of vibrant flavor. Whether you’re cooking for family, friends, or just for yourself, it’s a dish that brings a little excitement and a lot of yum to your table. I can’t wait for you to try it and make it your own!
Print
Street Corn Chicken Rice Bowl Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
Description
This Street Corn Chicken Rice Bowl is a vibrant and flavorful meal combining juicy grilled chicken, smoky charred corn salad, and fresh toppings like avocado, cherry tomatoes, and cilantro, layered over a bed of fluffy rice. Perfect for a satisfying and colorful dinner, it blends Mexican-inspired flavors with easy grilling techniques.
Ingredients
Chicken
- 4 small boneless, skinless chicken breasts
- Preferred marinade for chicken (e.g., lime juice, garlic, chili powder, paprika, salt, pepper)
Street Corn Salad
- 2 cups grilled corn kernels (approx. 3–4 cobs of corn)
- 1/3 cup mayo
- 1/4 cup feta cheese
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Bowl Toppings & Base
- 4 cups cooked rice (your choice of white, brown, or Mexican rice)
- 1/2 cup black beans (optional, rinsed and drained)
- 1/2 cup cherry tomatoes, halved
- Jalapeño slices to taste
- 1 avocado, sliced
- Sour cream for garnish
- Additional fresh cilantro for garnish
Instructions
- Marinate the Chicken: Prepare your preferred marinade with lime juice, garlic, chili powder, paprika, salt, and pepper. Coat the chicken breasts evenly and let them marinate for at least 30 minutes in the refrigerator to absorb the flavors.
- Grill the Corn: Heat your grill to medium-high heat and cook the corn cobs for 10-15 minutes, turning occasionally until the kernels are nicely charred. Remove the kernels from the cobs using a sharp knife.
- Prepare the Street Corn Salad: In a mixing bowl, combine the grilled corn kernels with mayo, crumbled feta cheese, chopped cilantro, lime juice, minced garlic, chili powder, paprika, salt, and pepper. Mix thoroughly to blend all ingredients and set aside.
- Grill the Chicken: Place the marinated chicken breasts on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Slice the grilled chicken and arrange it on top of the rice. Add generous spoonfuls of the street corn salad, black beans, halved cherry tomatoes, jalapeño slices, avocado slices, and a dollop of sour cream. Garnish with fresh cilantro and a squeeze of lime if desired.
Notes
- Marinate chicken for longer if time allows, up to 4 hours, for deeper flavor.
- You can substitute feta cheese with cotija or queso fresco for a more authentic Mexican street corn taste.
- If you don’t have access to a grill, corn and chicken can be cooked using a grill pan or stovetop skillet.
- Adjust jalapeño slices according to your spice tolerance.
- For a lower calorie option, substitute mayo with Greek yogurt.
- Serve immediately for best texture and freshness.
