Street Corn Chicken Rice Bowl

This upbeat Street Corn Chicken Rice Bowl is my go-to for a burst of summer flavor and color all in one bowl. Juicy marinated chicken pairs with smoky street corn salad and a lineup of fresh toppings making this meal both hearty and customizable for everyone at the table.

I first whipped this up for a weekend BBQ when I had a fridge full of sweet corn and leftover grilled chicken. It was such a hit that my friends have asked for the recipe every summer since.

Ingredients

• Chicken breasts: Go for small boneless and skinless ones for quick grilling and easy slicing
• Fresh sweet corn: Aim for ears with bright green husks and plump kernels as they grill up sweet smoky and perfect for the salad
• Mayonnaise: Binds the street corn salad together and adds creamy richness choose a quality brand for smooth flavor
• Feta cheese or cotija cheese: These give a tangy salty bite crumbly versions work best for texture
• Fresh cilantro: Pick bright green leaves and chop just before using to keep the vibrant herby flavor
• Lime juice: Use freshly squeezed for the brightest zesty taste
• Minced garlic: Adds punch so go for fresh cloves if possible
• Chili powder and paprika: Essential for a subtle smoky kick
• Red onion: Adds crunch and a mild bite purple onions tend to be sweeter
• Cooked rice: Any variety works choose long grain for fluffiness or short grain for sticky bowls
• Optional toppings: Think black beans cherry tomatoes jalapeno slices avocado sour cream and extra cilantro to build your perfect bowl

Step-by-Step Instructions

Marinate the Chicken:

Whisk together your marinade using olive oil lime juice seasonings and garlic till fully combined. Lay chicken breasts flat in a glass container then pour the marinade over ensuring every piece is well coated. Cover and let it chill at least fifteen minutes for full flavor.

Grill the Chicken:

Preheat your grill to medium heat about four hundred to four hundred fifty degrees. Shake excess marinade off the chicken then grill directly over the flame. Grill each side for four to six minutes to create deep grill marks then move to indirect heat and close the lid. Let cook undisturbed another five to seven minutes until a thermometer reads one hundred sixty degrees at the thickest part. Transfer to a board and let rest five minutes as it will finish cooking during this pause. Slice into strips or chunky cubes.

Prepare the Corn:

Shuck and clean your corn then lightly rub with olive oil and dust with salt. Place directly over the hottest part of your grill and turn every few minutes until the ears are nicely charred about twelve minutes. Let them cool enough to handle then slice off the kernels using a sharp knife and steady hand.

Mix the Street Corn Salad:

In a big bowl combine your grilled corn with mayo feta or cotija chopped cilantro lime juice minced garlic chili powder paprika salt pepper and diced red onion. Stir till everything is evenly coated check seasoning and tweak with more lime or cheese if you wish.

Build Your Bowl:

Scoop a generous helping of rice into each bowl. Top with slices of grilled chicken and a mountain of street corn salad. Add on any extras you fancy such as avocado black beans a sprinkle of extra cilantro jalapeno rings or a dollop of sour cream.

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My personal favorite part is the grilled corn salad with its smoky undertones and tangy hint of lime. My family jokes that I make extra just to eat straight from the bowl and honestly I do My youngest niece always requests a double batch for taco night.

Storage Tips

Once assembled these bowls keep best when stored separated in airtight containers. Keep rice chicken and salad in different containers to preserve texture. Street corn salad stays fresh for three days but is best eaten in the first day or two for peak flavor.

Ingredient Substitutions

Use rotisserie chicken sliced up for days when you do not want to grill. Farmer cheese works well if you cannot find cotija or feta. For a dairy free version sub in creamy vegan mayo and skip or swap the cheese for a plant based option.

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Serving Suggestions

These bowls love to be personalized. Let everyone build their bowl with their favorite toppings. They are great for backyard potlucks or laid back family dinners. I also love this as a meal prep lunch just pack the elements separately.

Cultural Context

Inspired by classic Mexican street corn or elote this bowl brings the bold flavors of charred corn creamy cheese fresh lime and chili to your midweek dinner rotation. Street corn is a staple snack in Mexican markets and grilling brings out a caramelized sweetness you cannot replicate with canned corn.

Recipe FAQs

→ What type of rice works best in this bowl?

Any cooked rice works well, but long-grain white or brown rice provides a fluffy base. You could also try jasmine or basmati for extra aroma.

→ Can I make the chicken without a grill?

Yes, you can use a stovetop grill pan or bake the chicken in the oven at 400°F until cooked through.

→ Is the corn salad spicy?

The chili powder and paprika give mild heat, but you can adjust spices or add jalapeños for extra kick.

→ How can I make this dairy-free?

Swap regular feta and cotija cheeses for dairy-free alternatives or omit them for a lighter version.

→ What are good topping options?

Try black beans, cherry tomatoes, jalapeño slices, avocado, sour cream, or extra cilantro and lime juice.

→ How do I store leftovers?

Keep components in separate airtight containers in the fridge for up to three days. Reheat chicken and rice before serving.