Street Corn Chicken Rice Bowl

Category: Dinner Ideas That Actually Work

This Street Corn Chicken Rice Bowl features juicy grilled chicken, charred sweet corn tossed in a creamy, tangy dressing with feta and cotija cheeses, and fluffy rice as the base. The bowl is packed with fresh ingredients, including black beans, cherry tomatoes, jalapeños, and avocado. A marinade infuses the chicken with flavor before grilling, while the corn gets a smoky edge and is tossed with cilantro, lime, and mild spice. Great for building your own combination, this meal is ideal for warm weather or a lively dinner gathering. Customize with fresh cilantro, lime, and your favorite toppings for a vibrant finish.

Clare Recipes
Created By Lily Chen
Updated on Tue, 24 Jun 2025 13:54:22 GMT
A bowl of food with chicken, rice, corn, and cheese. Save
A bowl of food with chicken, rice, corn, and cheese. | lilicooks.com

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.
A plate of food with chicken, rice, corn, and onions. Save
A plate of food with chicken, rice, corn, and onions. | lilicooks.com

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.

A bowl of food with chicken, rice, and vegetables. Save
A bowl of food with chicken, rice, and vegetables. | lilicooks.com

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.

Street Corn Chicken Rice Bowl

Grilled chicken, street corn, and rice with fresh toppings, perfect for a hearty Mexican-inspired meal.

Preparation Time
20 min
Cooking Time
30 min
Overall Time
50 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Mexican-Inspired

Output: 4 Serves

Dietary Options: Gluten-Free

Ingredients

→ Grilled Chicken

01 4 small boneless, skinless chicken breasts
02 1 batch chicken marinade

→ Mexican Street Corn Salad

03 2 cups grilled corn (approx. 3–4 cobs of corn)
04 1/3 cup mayo
05 1/4 cup feta cheese, crumbled
06 2 tablespoons fresh cilantro, chopped
07 1–2 tablespoons lime juice
08 1/2 tablespoon garlic, minced
09 1/2 teaspoon chili powder
10 1/4 teaspoon paprika
11 1/4 teaspoon kosher salt
12 1/8 teaspoon ground black pepper
13 1/4 cup red onion, diced
14 1/4 cup cotija cheese, crumbled

→ Rice Bowl Options and Toppings

15 4 cups rice of your choice, cooked
16 black beans
17 cherry tomatoes, halved
18 jalapeño slices
19 lime wedges
20 additional fresh cilantro leaves
21 sour cream
22 1–2 avocados, sliced

Steps

Step 01

Combine chicken marinade ingredients in a small bowl. Place chicken breasts in a shallow dish and pour marinade over. Cover and refrigerate for 15 minutes to 1 hour. Preheat grill to 400–450°F. Remove chicken from marinade and cook over direct heat for 4–6 minutes per side. Transfer to indirect heat and continue cooking for 5–7 minutes, or until the internal temperature reaches 160°F. Let rest for 5 minutes, during which the temperature will rise to 165°F. Slice or cube before serving.

Step 02

Preheat grill to 450°F. Lightly coat shucked ears of corn with olive oil and sprinkle with salt. Grill directly, turning every 2–3 minutes, until slightly charred (10–12 minutes). Cool slightly, then cut off kernels. In a large bowl, combine corn, mayo, feta, cilantro, lime juice, garlic, chili powder, paprika, salt, pepper, red onion, and cotija cheese. Stir well and adjust seasonings as desired.

Step 03

Divide cooked rice, grilled chicken, and street corn salad evenly among four bowls. Top with additional cilantro, jalapeño slices, and other toppings of choice. Serve and enjoy.

Tips

  1. To make this dish dairy-free, substitute dairy-free feta for traditional feta and cotija cheese.
  2. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Required Tools

  • Grill
  • Meat thermometer
  • Sharp knife
  • Large mixing bowl
  • Tongs

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (feta, cotija cheese)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 450.5
  • Fats: 15.4 g
  • Carbohydrates: 56.8 g
  • Proteins: 23.6 g